Description
A creamy, cheesy, and comforting casserole packed with tender chicken, fluffy rice, and fresh broccoli—perfect for family dinners and special occasions like Father’s Day.
Ingredients
2 cups (400 g) uncooked long-grain white rice
4 cups (960 ml) chicken broth
2 cups (300 g) cooked chicken breast, shredded or diced
2 cups (180 g) broccoli florets
1 ½ cups (170 g) shredded cheddar cheese
1 cup (115 g) shredded mozzarella cheese
1 small onion, chopped
3 cloves garlic, minced
1 cup (240 ml) milk
½ cup (120 ml) heavy cream
2 tablespoons (30 g) butter
2 tablespoons (16 g) flour
1 teaspoon salt
½ teaspoon black pepper
1 teaspoon paprika
½ teaspoon dried thyme
½ teaspoon garlic powder
½ cup (50 g) breadcrumbs (optional)
2 tablespoons (30 g) melted butter (optional)
Instructions
Preheat oven to 180°C (350°F).
Cook rice in chicken broth according to package instructions.
Steam broccoli for 3–4 minutes until slightly tender.
Melt butter in a pan, sauté onion and garlic until soft.
Add flour, cook briefly, then whisk in milk and cream until thickened.
Stir in seasonings and half of the cheese until melted.
Combine rice, chicken, broccoli, and sauce in a large bowl.
Transfer to a greased baking dish and top with remaining cheese.
Add breadcrumb topping if desired.
Bake for 25–30 minutes until bubbly and golden.
Notes
Use rotisserie chicken for convenience
Add extra cheese for a richer flavor
Store leftovers in the refrigerator for up to 3 days
Reheat with a splash of milk to maintain creaminess
- Prep Time: 20 minutes
- Cook Time: 30 minutes