Chicken Broccoli Rice Casserole

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Chicken broccoli rice casserole is a tasty, filling meal you can make for your family. This one-dish wonder combines tender chicken, fluffy rice, and crisp broccoli in a creamy, cheesy sauce. You’ll love how easy it is to put together. With just 15 minutes of prep time, you can have a hot, comforting dinner ready in under an hour.

The crispy fried onion topping adds a nice crunch that everyone will enjoy. This casserole is perfect for busy weeknights or when you want to make a big batch to have leftovers. Give it a try and watch it become a new favorite in your home!

Exact Ingredients List

Here’s what you’ll need to make this yummy chicken broccoli rice casserole:

• 1 1⁄2 pounds boneless, skinless chicken thighs
• 1 teaspoon garlic powder
• 1⁄2 teaspoon onion powder
• 1⁄2 teaspoon paprika
• Salt and pepper to taste
• 2 tablespoons butter
• 2 1⁄2 cups chicken broth
• 1 tablespoon olive oil
• 1 1⁄4 cups white long-grain rice
• 2 cups fresh broccoli florets
• 1 (10.5-ounce) can condensed cream of chicken soup
• 1⁄2 cup whole milk
• 1⁄2 cup sour cream
• 2 cups shredded cheddar cheese, divided
• 1⁄2 cup fried onions (store-bought or homemade)

Make sure you have all these ingredients ready before you start cooking. It’s a good idea to measure everything out ahead of time.

The chicken thighs will give your casserole lots of flavor. If you prefer, you can swap them for chicken breasts.

Don’t forget to pick up some fresh broccoli florets. They add a nice pop of green and lots of nutrition to your dish.

Instructions

Preheat your oven to 350°F. Cut 1 1/2 pounds of chicken thighs into bite-sized pieces. Mix garlic powder, onion powder, paprika, salt, and pepper in a small bowl. Sprinkle this mix over the chicken.

Melt butter in a large pot. Add the chicken and cook for 5 minutes until golden. Set the chicken aside.

Pour chicken broth, olive oil, and rice into the pot. Bring to a boil, then lower heat and simmer for 5-6 minutes.

Add broccoli on top of the rice. Cover and cook for 8-10 minutes until rice is tender. Let it sit for 10 minutes.

Fluff the rice and broccoli. Add chicken, soup, milk, sour cream, and 1 cup of cheese. Mix well.

Grease a 9×13-inch dish. Pour in the mixture. Top with remaining cheese and fried onions.

Cover with foil and bake for 15-20 minutes. Let it cool for 10 minutes before serving.

Enjoy your tasty casserole!

Possible Substitutes List

You can swap out some ingredients in this chicken broccoli rice casserole. Here are some ideas:

• Chicken: Use boneless skinless chicken breasts or leftover rotisserie chicken.
• Rice: Try brown rice or quinoa for a healthier twist.
• Broccoli: Swap for cauliflower or mixed veggies.
• Cheese: Experiment with monterey jack, colby, or a mix of cheeses.
• Soup: Use cream of mushroom or celery soup instead.

For a lighter version:

• Replace whole milk with skim milk
• Use Greek yogurt instead of sour cream
• Cut back on cheese or use low-fat options

To make it gluten-free:

• Use gluten-free cream soup
• Check that your broth is gluten-free
• Make sure fried onions are gluten-free or use crushed nuts instead

Don’t be afraid to mix things up! These swaps can create new flavor combos while keeping the cozy feel of the dish.

How To Make It Diabetes-Friendly

To make this dish more diabetes-friendly, you can try a few simple swaps. Use brown rice instead of white rice for more fiber and slower digestion. This helps control blood sugar spikes.

Replace the chicken thighs with lean chicken breast to reduce fat content. Opt for low-fat milk and sour cream to cut down on saturated fat.

Try using reduced-fat cheddar cheese and cutting the amount in half. You’ll still get great flavor with less impact on blood sugar.

Boost the veggie content by doubling the broccoli or adding other low-carb veggies like cauliflower or bell peppers. More veggies mean more fiber and nutrients.

Skip the fried onions on top to reduce carbs and fat. Instead, sprinkle some slivered almonds for crunch.

Use a homemade cream soup substitute made with Greek yogurt and chicken broth. This cuts down on processed ingredients and adds protein.

Remember to watch your portion sizes. Pair a small serving with a big side salad for a balanced meal.

Tips, Tricks & Storing

For the best flavor, use full-fat cheese and sour cream. They make the casserole extra creamy and tasty. You can swap chicken thighs for breast meat if you prefer, but thighs tend to be juicier.

Want to save time? Use pre-cooked rotisserie chicken. Just shred it and add it when the recipe calls for cooked chicken. This cuts down on prep work.

Don’t overcook the broccoli. It should be bright green and slightly crisp when you add it to the casserole. This keeps it from getting mushy.

Here are some easy swaps:

• Brown rice for white (add 10 minutes to cooking time)
• Cauliflower for broccoli
• Different cheeses like Monterey Jack or Gruyere

To store leftovers, let the casserole cool completely. Cover tightly with plastic wrap or transfer to an airtight container. It will keep in the fridge for 3-4 days.

You can freeze this casserole too. Wrap it well and freeze for up to 3 months. Thaw overnight in the fridge before reheating.

To reheat, pop it in a 350°F oven for about 20 minutes or until hot. Add a splash of milk if it seems dry.