Creamy Chicken and Broccoli Casserole
Creamy Chicken and Broccoli Casserole
Ingredients
For the Chicken and Rice Base
- 1 1/2 pounds chicken thighs, bone-in, skin-on
- 1 tablespoon olive oil
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 cup long-grain white rice, uncooked
- 2 russet potatoes, medium, peeled and diced into 1/2-inch cubes
For the Creamy Sauce
- 1/4 cup unsalted butter
- 1/2 yellow onion, medium, finely diced
- 2 cloves garlic, minced
- 1/4 cup all-purpose flour
- 1 1/2 cups chicken broth
- 1 cup milk
- 1/2 cup plain Greek yogurt
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon dried thyme
- 1/2 teaspoon paprika
- 1/8 teaspoon nutmeg
For the Casserole Assembly
- 4 cups fresh broccoli florets, about 1 pound
- 2 cups mozzarella cheese, shredded, divided
Instructions
- 1
Preheat your oven to 375°F. Lightly grease a 9x13 inch baking dish.
⏱️ 5 min•🌡️ 375
- 2
Cook the chicken: Heat olive oil in a large skillet over medium-high heat. Season chicken thighs with 1/2 teaspoon salt and 1/4 teaspoon black pepper. Sear chicken skin-side down for 5-7 minutes until golden brown and crispy. Flip and cook for another 5-7 minutes, or until cooked through (internal temperature reaches 165°F). Remove chicken from skillet, let cool slightly, then debone and shred the meat. Set aside.
⏱️ 20 min
- 3
Cook the rice: While chicken is cooking, prepare the long-grain white rice according to package directions. This typically involves combining 1 cup of rice with 2 cups of water and a pinch of salt, bringing to a boil, then reducing heat to low, covering, and simmering for 15-20 minutes until water is absorbed. Fluff with a fork. Set aside.
⏱️ 20 min
- 4
Prepare the potatoes and broccoli: In a medium saucepan, cover the diced russet potatoes with water and bring to a boil. Cook for 5-7 minutes until just tender-crisp, then drain well. Steam or blanch the broccoli florets for 3-5 minutes until bright green and tender-crisp. Drain well.
⏱️ 10 min
- 5
Make the creamy sauce: In a large saucepan or Dutch oven, melt butter over medium heat. Add diced yellow onion and cook until softened, about 3-5 minutes. Add minced garlic and cook for 1 minute more until fragrant. Stir in all-purpose flour and cook for 1-2 minutes, stirring constantly, to create a roux.
⏱️ 7 min
- 6
Gradually whisk in the chicken broth and milk until smooth. Bring the mixture to a gentle simmer, stirring constantly, until it thickens. Remove from heat and stir in the plain Greek yogurt, 1 teaspoon salt, 1/2 teaspoon black pepper, garlic powder, onion powder, dried thyme, paprika, and nutmeg until well combined.
⏱️ 5 min
- 7
Assemble the casserole: In a very large mixing bowl, combine the shredded chicken, cooked rice, par-cooked diced potatoes, steamed broccoli florets, creamy sauce, and 1 cup of the shredded mozzarella cheese. Stir gently until all ingredients are evenly coated.
⏱️ 5 min
- 8
Transfer the mixture to the prepared 9x13 inch baking dish. Spread evenly. Sprinkle the remaining 1 cup of shredded mozzarella cheese over the top.
⏱️ 2 min
- 9
Bake for 30-35 minutes, or until the casserole is bubbly around the edges and the cheese on top is melted and golden brown. If the cheese browns too quickly, you can loosely tent the casserole with foil.
⏱️ 35 min•🌡️ 375
- 10
Remove from oven and let stand for 5-10 minutes before serving to allow the casserole to set.
⏱️ 10 min
Kitchen Tools
Nutrition Facts (per serving)
Creamy Chicken and Broccoli Casserole
Ingredients
For the Chicken and Rice Base
- 1 1/2 pounds chicken thighs, bone-in, skin-on
- 1 tablespoon olive oil
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 cup long-grain white rice, uncooked
- 2 russet potatoes, medium, peeled and diced into 1/2-inch cubes
For the Creamy Sauce
- 1/4 cup unsalted butter
- 1/2 yellow onion, medium, finely diced
- 2 cloves garlic, minced
- 1/4 cup all-purpose flour
- 1 1/2 cups chicken broth
- 1 cup milk
- 1/2 cup plain Greek yogurt
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon dried thyme
- 1/2 teaspoon paprika
- 1/8 teaspoon nutmeg
For the Casserole Assembly
- 4 cups fresh broccoli florets, about 1 pound
- 2 cups mozzarella cheese, shredded, divided
Instructions
- 1
Preheat your oven to 375°F. Lightly grease a 9x13 inch baking dish.
⏱️ 5 min•🌡️ 375 - 2
Cook the chicken: Heat olive oil in a large skillet over medium-high heat. Season chicken thighs with 1/2 teaspoon salt and 1/4 teaspoon black pepper. Sear chicken skin-side down for 5-7 minutes until golden brown and crispy. Flip and cook for another 5-7 minutes, or until cooked through (internal temperature reaches 165°F). Remove chicken from skillet, let cool slightly, then debone and shred the meat. Set aside.
⏱️ 20 min - 3
Cook the rice: While chicken is cooking, prepare the long-grain white rice according to package directions. This typically involves combining 1 cup of rice with 2 cups of water and a pinch of salt, bringing to a boil, then reducing heat to low, covering, and simmering for 15-20 minutes until water is absorbed. Fluff with a fork. Set aside.
⏱️ 20 min - 4
Prepare the potatoes and broccoli: In a medium saucepan, cover the diced russet potatoes with water and bring to a boil. Cook for 5-7 minutes until just tender-crisp, then drain well. Steam or blanch the broccoli florets for 3-5 minutes until bright green and tender-crisp. Drain well.
⏱️ 10 min - 5
Make the creamy sauce: In a large saucepan or Dutch oven, melt butter over medium heat. Add diced yellow onion and cook until softened, about 3-5 minutes. Add minced garlic and cook for 1 minute more until fragrant. Stir in all-purpose flour and cook for 1-2 minutes, stirring constantly, to create a roux.
⏱️ 7 min - 6
Gradually whisk in the chicken broth and milk until smooth. Bring the mixture to a gentle simmer, stirring constantly, until it thickens. Remove from heat and stir in the plain Greek yogurt, 1 teaspoon salt, 1/2 teaspoon black pepper, garlic powder, onion powder, dried thyme, paprika, and nutmeg until well combined.
⏱️ 5 min - 7
Assemble the casserole: In a very large mixing bowl, combine the shredded chicken, cooked rice, par-cooked diced potatoes, steamed broccoli florets, creamy sauce, and 1 cup of the shredded mozzarella cheese. Stir gently until all ingredients are evenly coated.
⏱️ 5 min - 8
Transfer the mixture to the prepared 9x13 inch baking dish. Spread evenly. Sprinkle the remaining 1 cup of shredded mozzarella cheese over the top.
⏱️ 2 min - 9
Bake for 30-35 minutes, or until the casserole is bubbly around the edges and the cheese on top is melted and golden brown. If the cheese browns too quickly, you can loosely tent the casserole with foil.
⏱️ 35 min•🌡️ 375 - 10
Remove from oven and let stand for 5-10 minutes before serving to allow the casserole to set.
⏱️ 10 min