Creamy Chicken Broccoli Rice Casserole

Ingredients

Instructions

0 of 7 steps complete

1. 1Heat the oven to 375°F and grease a 9-by-13-inch baking dish. Cook the rice according to package directions and set aside.
2. 2Heat the olive oil in a large skillet over medium-high heat. Season the chicken with half the salt and pepper and cook 5–6 minutes until golden and cooked through to 165°F. Transfer to a large mixing bowl.
3. 3Steam or microwave the broccoli with a splash of water for 2–3 minutes until bright green and just tender-crisp — it finishes cooking in the oven. Add to the bowl with the chicken.
4. 4In the same skillet, melt the butter and cook the onion 4 minutes until soft; add the garlic for 30 seconds. Whisk in the flour and cook 1 minute, then gradually whisk in the broth and milk. Simmer 3–4 minutes until thickened.
5. 5Remove from the heat and stir in 1½ cups of the cheddar, the sour cream, paprika and the remaining salt and pepper until smooth.
6. 6Add the cooked rice and the cheese sauce to the bowl with the chicken and broccoli. Fold everything together gently and spread into the prepared dish. Top with the remaining ½ cup cheddar.
7. 7Bake 25–30 minutes until bubbling at the edges and golden on top. Rest 10 minutes before serving. Refrigerate leftovers within 2 hours for 3–4 days; it reheats beautifully for lunch.