One Pot Cheesy Chicken Broccoli Rice Casserole
One Pot Cheesy Chicken Broccoli Rice Casserole made entirely from scratch! This broccoli and rice casserole tastes like risotto but requires much less work and is easy enough to throw together on a weeknight!
Servings: 4 -5 servings
Ingredients
- 2 tablespoons ranch seasoning mix
- 1 pound boneless chicken breast cut into 1 inch cubes
- 3 tablespoons butter
- 1 cup chopped onions
- 6-8 cloves garlic minced
- 1 ½ cups long grain rice
- 1 teaspoon fresh thyme ½ if dry
- ½ cup EACH: half and half AND sour cream
- 2 tablespoons mayo
- 2 ½ cups chicken stock broth
- 2 cups broccoli florets
- 1 ½ - 2 cups shredded cheddar cheese
Instructions
- CHICKEN: Combine 1 tablespoon of ranch seasoning and the chicken in a bowl, set aside.
- SAUTE: Melt the butter in a large heavy-bottom pot. Add the onions and cook until softened, about 6-8 minutes. Add the garlic and sauté for 30 seconds or until fragrant. Stir in the rice and continue to cook for 1-2 minutes or until the rice is toasted and fragrant.
- SIMMER: Add the chicken and give it a 30-second head start before stirring in the remaining ranch seasoning, thyme, half and half, sour cream, mayo, chicken stock, season with a big pinch of pepper. Allow the mixture to come to a simmer, reduce the heat to low, cover and let simmer for 10 minutes.
- FINISH: Remove the lid, add the broccoli on top and gently stir it in. Cover and continue to cook for another 5-7 minutes or until most of the liquid dries up and the rice cooks through. Give the casserole a good stir, top with cheese, cover and let sit for 5 minutes so the rice has a chance to steam and the cheese melts. You can also pop your sauté pan under the broiler if you want the cheese to be bubbly on top, however, this is completely optional. Top with chopped parsley and serve immediately.
Notes
- You can replace the half and half with milk if you'd like this to be lighter but keep in mind that the casserole won't be as creamy.
