Cheesy Chicken Broccoli Bake
Cheesy Chicken Broccoli Rice Casserole is made all in ONE POT and ready in only 30 minutes. It’s cheesy and comforting, loaded with broccoli and chicken, I believe you will love every bit of it.
This recipe is simple and easy to make at the comfort of your home.
TRY OTHER RECIPES
MOZZARELLA STUFFED CHICKEN PARMESAN
RECIPE INGREDIENTS
1 cup small yellow onion, chopped
2 cloves garlic, minced
1 lb. boneless chicken breasts, cut into 1-inch pieces
Kosher salt
1/4 cup panko bread crumbs
Freshly ground black pepper
1 cup white rice
2 1/2 cup low-sodium chicken broth, divided
1 cup heavy cream
1 tablespoon extra-virgin olive oil
2 cup broccoli florets
1 cup shredded cheddar
DIRECTIONS ON CHEESY CHICKEN BROCCOLI BAKE
In a large skillet over medium-high heat, heat oil.
Add onion and cook until soft for about 5 minutes. Add garlic and cook until fragrant, 1 minute more.
Add chicken and season with salt and pepper. Cook, stirring occasionally, until golden for about 10 minutes.
Stir in rice, heavy cream, and 1 cup of the broth. Bring to a simmer and cook until rice is tender, about 15 minutes.
Add remaining 1 1/2 cups broth, broccoli, and cheddar cheese and cook until broccoli is tender and cheese is melty
Heat broiler. Sprinkle chicken mixture with bread crumbs and season with salt and pepper. Broil until golden and crispy, about 2 minutes.
RECIPE VIDEO
Ingredients
1 cup small yellow onion, chopped
2 cloves garlic, minced
1 lb. boneless chicken breasts, cut into 1-inch pieces
Kosher salt
1/4 cup panko bread crumbs
Freshly ground black pepper
1 cup white rice
2 1/2 cup low-sodium chicken broth, divided
1 cup heavy cream
1 tablespoon extra-virgin olive oil
2 cup broccoli florets
1 cup shredded cheddar
Instructions
- Preheat oven to 425°. Line a large baking sheet with foil and rub with oil.
- In a large bowl, combine ground chicken, Gruyère, bread crumbs, parsley, egg, and garlic. Season with salt and pepper.
- Form into 16 meatballs, then place on prepared baking sheet and bake until golden and cooked through for about 25 minutes.
- In a large skillet over medium heat, melt butter.
- Add onions and cook until very soft and golden. Add garlic and cook until fragrant for about 1 minute.
- Add broth and thyme and season with salt and pepper. Bring to a boil, then reduce heat and let simmer until slightly thickened for about10 minutes.
- Add meatballs to skillet and sprinkle with Gruyère. Cover and cook until meatballs are warmed through and cheese is melty for about 5 minutes.
- Serve warm.
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Ingredients
1 cup small yellow onion, chopped
2 cloves garlic, minced
1 lb. boneless chicken breasts, cut into 1-inch pieces
Kosher salt
1/4 cup panko bread crumbs
Freshly ground black pepper
1 cup white rice
2 1/2 cup low-sodium chicken broth, divided
1 cup heavy cream
1 tablespoon extra-virgin olive oil
2 cup broccoli florets
1 cup shredded cheddar
Instructions
- Preheat oven to 425°. Line a large baking sheet with foil and rub with oil.
- In a large bowl, combine ground chicken, Gruyère, bread crumbs, parsley, egg, and garlic. Season with salt and pepper.
- Form into 16 meatballs, then place on prepared baking sheet and bake until golden and cooked through for about 25 minutes.
- In a large skillet over medium heat, melt butter.
- Add onions and cook until very soft and golden. Add garlic and cook until fragrant for about 1 minute.
- Add broth and thyme and season with salt and pepper. Bring to a boil, then reduce heat and let simmer until slightly thickened for about10 minutes.
- Add meatballs to skillet and sprinkle with Gruyère. Cover and cook until meatballs are warmed through and cheese is melty for about 5 minutes.
- Serve warm.