Broccoli & Cheese Casserole with Chicken
Broccoli & Cheese Casserole with Chicken
Ingredients
For the Chicken
- 1 1/2 pounds boneless, skinless chicken thighs
- 2 tablespoons vegetable oil
- 1 teaspoon chicken seasoning
- 1/2 teaspoon garlic pepper seasoning
For the Cheese Sauce
- 1/4 cup butter
- 1/4 cup all-purpose flour
- 1 1/2 cups heavy whipping cream
- 1 can cream of chicken soup, (10.5 ounce)
- 1 cup Colby Jack cheese, shredded
- 1/2 cup mozzarella cheese, shredded
- 1/2 cup sharp cheddar cheese, shredded
For the Casserole Assembly
- 2 cups cooked rice
- 3 cups broccoli florets, steamed
- 1/4 teaspoon garlic pepper seasoning, or to taste
- 1/2 cup mixed shredded cheese, for topping
Instructions
- 1
Preheat your oven to 350°F (175°C).
⏱️ 5 min•🌡️ 350
- 2
Heat vegetable oil in a large skillet over medium-high heat. Season chicken thighs on both sides with chicken seasoning and garlic pepper seasoning. Sear chicken for 5-7 minutes per side, or until cooked through and caramelized. Remove chicken from the skillet and set aside to cool slightly.
⏱️ 15 min
- 3
In the same skillet (do not clean), melt butter over medium heat. Once melted, add all-purpose flour and whisk continuously for 1-2 minutes to create a roux, ensuring no lumps remain.
⏱️ 3 min
- 4
Gradually pour in the heavy whipping cream, whisking constantly to incorporate it smoothly into the roux. Add the can of cream of chicken soup and continue to whisk until the mixture is well combined and smooth.
⏱️ 5 min
- 5
Reduce heat to low. Add the Colby Jack cheese, mozzarella cheese, and sharp cheddar cheese to the sauce. Stir continuously until all the cheese is melted and the sauce is thick and consistent.
⏱️ 5 min
- 6
Dice the cooled chicken thighs into bite-sized pieces.
⏱️ 5 min
- 7
In a large mixing bowl, combine the cooked rice, steamed broccoli, and diced chicken. Pour about 3/4 of the prepared cheese sauce over the ingredients, reserving the remaining sauce. Season with an additional 1/4 teaspoon of garlic pepper seasoning.
⏱️ 5 min
- 8
Mix all ingredients in the bowl thoroughly until everything is well combined and coated with the sauce. If the mixture seems too dry, add a little more of the reserved cheese sauce.
⏱️ 3 min
- 9
Transfer the mixed casserole ingredients into a 9x13 inch baking dish. Top evenly with the remaining 1/2 cup of mixed shredded cheese.
⏱️ 2 min
- 10
Bake the casserole in the preheated oven for 20-25 minutes, or until the cheese is melted and bubbly and the casserole is heated through.
⏱️ 25 min•🌡️ 350
Kitchen Tools
Nutrition Facts (per serving)
Broccoli & Cheese Casserole with Chicken
For the Chicken
- 1 1/2 pounds boneless, skinless chicken thighs
- 2 tablespoons vegetable oil
- 1 teaspoon chicken seasoning
- 1/2 teaspoon garlic pepper seasoning
For the Cheese Sauce
- 1/4 cup butter
- 1/4 cup all-purpose flour
- 1 1/2 cups heavy whipping cream
- 1 can cream of chicken soup, (10.5 ounce)
- 1 cup Colby Jack cheese, shredded
- 1/2 cup mozzarella cheese, shredded
- 1/2 cup sharp cheddar cheese, shredded
For the Casserole Assembly
- 2 cups cooked rice
- 3 cups broccoli florets, steamed
- 1/4 teaspoon garlic pepper seasoning, or to taste
- 1/2 cup mixed shredded cheese, for topping
Instructions
- 1
Preheat your oven to 350°F (175°C).
⏱️ 5 min•🌡️ 350 - 2
Heat vegetable oil in a large skillet over medium-high heat. Season chicken thighs on both sides with chicken seasoning and garlic pepper seasoning. Sear chicken for 5-7 minutes per side, or until cooked through and caramelized. Remove chicken from the skillet and set aside to cool slightly.
⏱️ 15 min - 3
In the same skillet (do not clean), melt butter over medium heat. Once melted, add all-purpose flour and whisk continuously for 1-2 minutes to create a roux, ensuring no lumps remain.
⏱️ 3 min - 4
Gradually pour in the heavy whipping cream, whisking constantly to incorporate it smoothly into the roux. Add the can of cream of chicken soup and continue to whisk until the mixture is well combined and smooth.
⏱️ 5 min - 5
Reduce heat to low. Add the Colby Jack cheese, mozzarella cheese, and sharp cheddar cheese to the sauce. Stir continuously until all the cheese is melted and the sauce is thick and consistent.
⏱️ 5 min - 6
Dice the cooled chicken thighs into bite-sized pieces.
⏱️ 5 min - 7
In a large mixing bowl, combine the cooked rice, steamed broccoli, and diced chicken. Pour about 3/4 of the prepared cheese sauce over the ingredients, reserving the remaining sauce. Season with an additional 1/4 teaspoon of garlic pepper seasoning.
⏱️ 5 min - 8
Mix all ingredients in the bowl thoroughly until everything is well combined and coated with the sauce. If the mixture seems too dry, add a little more of the reserved cheese sauce.
⏱️ 3 min - 9
Transfer the mixed casserole ingredients into a 9x13 inch baking dish. Top evenly with the remaining 1/2 cup of mixed shredded cheese.
⏱️ 2 min - 10
Bake the casserole in the preheated oven for 20-25 minutes, or until the cheese is melted and bubbly and the casserole is heated through.
⏱️ 25 min•🌡️ 350