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 tablespoon chicken seasoning
- 1 teaspoon garlic pepper seasoning
For the Cheese Sauce
- 1/4 cup unsalted butter
- 1/4 cup all-purpose flour
- 1 1/2 cups heavy whipping cream
- 1 can condensed cream of chicken soup, (10.5 ounces)
- 1 cup Colby Jack cheese, shredded
- 1/2 cup mozzarella cheese, shredded
- 1/2 cup sharp cheddar cheese, shredded
For the Casserole Assembly
- 3 cups cooked white rice
- 4 cups fresh broccoli florets, steamed until tender-crisp
- 1/2 teaspoon garlic pepper seasoning, or to taste
- 1/2 cup Colby Jack cheese, shredded, for topping
- 1/4 cup mozzarella cheese, shredded, for topping
Instructions
- 1
Preheat oven to 350°F (175°C). Season chicken thighs generously with 1 tablespoon chicken seasoning and 1 teaspoon garlic pepper seasoning.
⏱️ 5 min•🌡️ 350
- 2
Heat vegetable oil in a large skillet or Dutch oven over medium-high heat. Add seasoned chicken thighs and sear for 5-7 minutes per side, until golden brown and cooked through. Remove chicken from the skillet and set aside to cool slightly. Once cool enough to handle, cut the chicken into bite-sized pieces.
⏱️ 15 min
- 3
In the same skillet (do not clean), melt butter over medium heat. Add all-purpose flour and whisk constantly for 1-2 minutes to create a roux, scraping up any browned bits from the bottom of the pan.
⏱️ 3 min
- 4
Gradually whisk in the heavy whipping cream until smooth. Stir in the condensed cream of chicken soup until well combined and no lumps remain. Bring the sauce to a gentle simmer, stirring occasionally.
⏱️ 5 min
- 5
Reduce heat to low and stir in 1 cup Colby Jack cheese, 1/2 cup mozzarella cheese, and 1/2 cup sharp cheddar cheese until completely melted and the sauce is thick and creamy. Reserve about 1/4 cup of the sauce in a separate bowl, in case more is needed for moisture later.
⏱️ 5 min
- 6
In a large mixing bowl, combine the cooked white rice, steamed broccoli florets, and the cut chicken pieces. Pour the majority of the cheese sauce over the mixture. Add 1/2 teaspoon garlic pepper seasoning and mix thoroughly until all ingredients are evenly coated.
⏱️ 7 min
- 7
Transfer the casserole mixture into a 9x13 inch baking dish. If the mixture seems a little dry, add a bit of the reserved cheese sauce. Top evenly with 1/2 cup shredded Colby Jack cheese and 1/4 cup shredded mozzarella cheese.
⏱️ 5 min
- 8
Bake for 20-25 minutes, or until the cheese topping is melted and bubbly and the casserole is heated through. If desired, broil for the last 1-2 minutes to achieve a golden-brown crust, watching carefully to prevent burning.
⏱️ 25 min•🌡️ 350
- 9
Remove from oven and let rest for 5 minutes before serving.
⏱️ 5 min
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 tablespoon chicken seasoning
- 1 teaspoon garlic pepper seasoning
For the Cheese Sauce
- 1/4 cup unsalted butter
- 1/4 cup all-purpose flour
- 1 1/2 cups heavy whipping cream
- 1 can condensed cream of chicken soup, (10.5 ounces)
- 1 cup Colby Jack cheese, shredded
- 1/2 cup mozzarella cheese, shredded
- 1/2 cup sharp cheddar cheese, shredded
For the Casserole Assembly
- 3 cups cooked white rice
- 4 cups fresh broccoli florets, steamed until tender-crisp
- 1/2 teaspoon garlic pepper seasoning, or to taste
- 1/2 cup Colby Jack cheese, shredded, for topping
- 1/4 cup mozzarella cheese, shredded, for topping
Instructions
- 1
Preheat oven to 350°F (175°C). Season chicken thighs generously with 1 tablespoon chicken seasoning and 1 teaspoon garlic pepper seasoning.
⏱️ 5 min•🌡️ 350 - 2
Heat vegetable oil in a large skillet or Dutch oven over medium-high heat. Add seasoned chicken thighs and sear for 5-7 minutes per side, until golden brown and cooked through. Remove chicken from the skillet and set aside to cool slightly. Once cool enough to handle, cut the chicken into bite-sized pieces.
⏱️ 15 min - 3
In the same skillet (do not clean), melt butter over medium heat. Add all-purpose flour and whisk constantly for 1-2 minutes to create a roux, scraping up any browned bits from the bottom of the pan.
⏱️ 3 min - 4
Gradually whisk in the heavy whipping cream until smooth. Stir in the condensed cream of chicken soup until well combined and no lumps remain. Bring the sauce to a gentle simmer, stirring occasionally.
⏱️ 5 min - 5
Reduce heat to low and stir in 1 cup Colby Jack cheese, 1/2 cup mozzarella cheese, and 1/2 cup sharp cheddar cheese until completely melted and the sauce is thick and creamy. Reserve about 1/4 cup of the sauce in a separate bowl, in case more is needed for moisture later.
⏱️ 5 min - 6
In a large mixing bowl, combine the cooked white rice, steamed broccoli florets, and the cut chicken pieces. Pour the majority of the cheese sauce over the mixture. Add 1/2 teaspoon garlic pepper seasoning and mix thoroughly until all ingredients are evenly coated.
⏱️ 7 min - 7
Transfer the casserole mixture into a 9x13 inch baking dish. If the mixture seems a little dry, add a bit of the reserved cheese sauce. Top evenly with 1/2 cup shredded Colby Jack cheese and 1/4 cup shredded mozzarella cheese.
⏱️ 5 min - 8
Bake for 20-25 minutes, or until the cheese topping is melted and bubbly and the casserole is heated through. If desired, broil for the last 1-2 minutes to achieve a golden-brown crust, watching carefully to prevent burning.
⏱️ 25 min•🌡️ 350 - 9
Remove from oven and let rest for 5 minutes before serving.
⏱️ 5 min