Name: Chicken Broccoli Rice Casserole Recipe
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Cuisine: American
Ingredients: 5-6 chicken thighs; 1 tbsp olive oil; 3 tbsp Bayou City All Purpose seasoning (divided); 1 tbsp Bayou City Garlic Pepper; 1 tsp onion powder; 1/2 tsp cayenne pepper; Salt and pepper to taste; 2 tbsp unsalted butter; 4 cloves garlic, minced; 1/4 cup chicken stock; 1 (10.5 oz) can cream of chicken with herbs; 1 (10.5 oz) heavy cream (use cream of chicken can to measure); 1 1/2 cups shredded cheddar cheese (mild or medium), divided; 1/2 cup sour cream; 1/3 cup Boursin cheese; 4 cups broccoli florets, cooked; 4 cups cooked white rice

Ingredients

2 tbsp unsalted butter

5-6 chicken thighs

1 tbsp olive oil

4 cloves garlic, minced

1/4 cup chicken stock

1 can (10.5 oz) cream of chicken with herbs

1 can (10.5 oz) heavy cream (use the cream of chicken can to measure)

1 1/2 cups cheddar cheese, shredded (mild or medium)

1/2 cup sour cream

1/3 cup Boursin cheese

3 tbsp Bayou City all-purpose seasoning, divided

1 tbsp Bayou City garlic pepper

1 tsp onion powder

1/2 tsp cayenne pepper

4 cups broccoli florets, cooked

4 cups white rice, cooked

Salt and pepper, to taste

Instructions

Step 1: Preheat your oven to 375°F (190°C).

Step 2: In a large skillet, melt the butter over medium heat.

Step 3: Rub the chicken thighs with olive oil and 2 tablespoons of the all-purpose seasoning.

Step 4: Cook the chicken thighs in the skillet for 6-7 minutes per side, or until fully cooked.

Step 5: Remove the chicken and let it cool slightly, then shred or chop into bite-sized pieces. Set aside.

Step 6: Using the same skillet, add the minced garlic and cook over medium heat until fragrant, about 2 minutes.

Step 7: Pour in the chicken stock to deglaze the pan, scraping up the browned bits, and cook for about 4 minutes to reduce the liquid.

Step 8: Add the cream of chicken soup and heavy cream to the skillet. Stir to combine.

Step 9: Stir in the Boursin cheese and half of the shredded cheddar cheese until melted and smooth. Add more cheese if you want a thicker sauce, saving some for topping later.

Step 10: Mix in the sour cream until well combined.

Step 11: In a large bowl, combine the cooked rice, cooked broccoli, and shredded chicken.

Step 12: Pour the cheese sauce over the rice mixture and stir to coat evenly. Season with the remaining all-purpose seasoning, garlic pepper, onion powder, cayenne, and salt and pepper to taste.

Step 13: Transfer the mixture to a large casserole dish and spread it evenly.

Step 14: Sprinkle the remaining cheddar cheese over the top.

Step 15: Cover the casserole with aluminum foil and bake for 20 minutes.

Step 16: Remove the foil and bake for an additional 10-15 minutes until the cheese is bubbly and golden.

Step 17: Let the casserole cool for a few minutes before serving.

Step 18: Optionally, garnish with chopped fresh parsley and a sprinkle of paprika for extra color and flavor.

Tips & Variations

Use boneless, skinless chicken thighs for easier shredding and cooking.

Swap the broccoli for cauliflower or green beans if preferred.

Add cooked mushrooms or diced bell peppers for more veggies and flavor.

For a spicier kick, increase the cayenne or add a dash of hot sauce to the sauce mixture.

Use sharp cheddar cheese for a bolder taste or a blend of cheeses for extra richness.

FAQs

Can I use white chicken breast instead of thighs?

Yes, white chicken breast works fine, but thighs tend to stay juicier and more flavorful. Just adjust cooking time as needed to avoid drying out the meat.

Is it possible to prepare this casserole ahead of time?

Absolutely. You can assemble the casserole a day in advance and keep it covered in the refrigerator. Bake it just before serving, adding a few extra minutes to the baking time if chilled.