Description
A creamy, comforting weeknight dinner made in just 30 minutes. This casserole uses leftover chicken, instant rice, and peak-season broccoli for a satisfying meal that is freezer-friendly and easy to clean up.
Ingredients
Scale
- 2 large boneless, skinless chicken breasts (approx. 1.5 lbs / 680g)
- 1 cup instant rice (200g)
- 3 cups broccoli florets (300g), chopped
- 8 oz block cream cheese (225g), full-fat, room temperature
- 1 cup chicken broth (240ml), low-sodium
- 1.5 cups shredded sharp cheddar cheese (170g)
- 3 cloves garlic, minced
- 1 tsp Dijon mustard
- 1 tsp garlic powder
- 1 tsp onion powder
- Salt and black pepper, to taste
- 1 tbsp olive oil
Instructions
- Cook the instant rice according to package directions. Fluff with a fork and set aside.
- Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Season chicken breasts with salt and pepper. Cook for 4-5 minutes per side until golden brown and internal temperature reaches 165°F (74°C). Remove chicken and let rest for 5 minutes.
- Reduce skillet heat to medium. Add minced garlic and sauté for 30-60 seconds until fragrant.
- Add cream cheese and chicken broth to the skillet. Whisk constantly over medium-low heat until smooth and creamy (3-4 minutes).
- Stir in shredded cheddar, Dijon mustard, garlic powder, and onion powder. Mix until melted and glossy. Taste and adjust seasoning.
- Shred the rested chicken. Chop broccoli into small florets; blanch in boiling water for 2 minutes if using large florets, then drain.
- Combine cooked rice, shredded chicken, and broccoli with the cheese sauce. Stir gently to coat.
- Preheat oven to 375°F (190°C). Transfer mixture to a 9×9 inch baking dish. Spread evenly.
- Bake for 10-12 minutes until bubbly and top is lightly golden. Let cool for 5 minutes before serving.
Notes
Use room temperature cream cheese for a smoother sauce. Shred your own cheese to avoid anti-caking agents that prevent melting. If the sauce is too thick, add a splash of broth. If too thin, bake for an extra 2-3 minutes. This recipe is naturally gluten-free if using certified GF rice and broth.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 4
- Sodium: 600
- Fat: 22
- Saturated Fat: 12
- Carbohydrates: 30
- Fiber: 3
- Protein: 35
Keywords: chicken broccoli rice casserole, 30 minute dinner, weeknight meals, comfort food, cheesy casserole, easy cleanup, gluten-free option