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Cheesy Chicken and Rice Recipe
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5 from 1 vote

Cheesy Chicken and Rice Casserole Recipe

Whip up this healthy and delicious meal for a quick and easy weeknight dinner!
Prep Time20 minutes
Cook Time1 hour
Total Time1 hour 20 minutes
Course: Main Course
Cuisine: American
Keyword: casserole, chicken
Servings: 8
Calories: 551kcal
Author: Cynthia Rusincovitch

Equipment

  • casserole dish

Ingredients

  • 8 boneless, skinless chicken thighs
  • 2 tbsp flour
  • 2 tbsp canola oil
  • 1/4 cup butter
  • 1 cup diced onion
  • 2 cloves garlic, minced
  • 3 cups chicken broth
  • 2 cups milk
  • 2 1/2 cups freshly grated cheddar cheese
  • 1 tsp dried mustard
  • 1 tsp paprika
  • 1 1/2 cups long-grain white rice
  • 2 cups broccoli florets
  • salt and pepper to taste
  • 1/4 cup fresh parsley, chopped

Instructions

  • Pre-heat over to 350 degrees Fahrenheit.
  • Begin by preparing a 9x13 pan. Coat with cooking spray or a thin coat of butter or oil.
  • Trim excess fat from chicken thighs, then toss the thighs in 2 tbsp of flour and sprinkle each side with salt and pepper. Heat a skillet on medium-high heat. Add the oil and then add the chicken thighs. Brown each side for about 3 minutes, then remove from heat and set aside.
  • Meanwhile, heat a large pot on medium heat. Add the butter, onions, and garlic and cook until the onions are just beginning to soften. Add the chicken broth, milk, paprika, and dried mustard and heat to a simmer. Slowly whish in 2 cups of the shredded cheese (reserving remaining 1/2 cup for later). Continue to heat and whisk until cheese is melted and sauce is smooth.
  • Spread the uncooked rice on the bottom of the prepared 9x13 pan. Gently pour the sauce over the top. Next, add the broccoli florets and then add the chicken thighs in an even layer.
  • Cover the pan tightly with foil and place in center rack of the oven. Cook for 45 minutes, then remove from oven, remove foil, and sprinkle the reserved 1/2 cup of cheese on top. Set oven to broil and return the pan to the oven. Cook another 5-10 minutes until the cheese is bubbling and excess liquid has evaporated.
  • Sprinkle with chopped parsley and serve.

Notes

  • It is important to use freshly grated cheese as packaged grated cheese contains additives that will prevent the cheese from melting properly and will change the texture of the sauce.
  • Do not us minute or instant rice for this recipe as it will cook too quickly, leaving you with raw chicken.

Nutrition

Calories: 551kcal | Carbohydrates: 37g | Protein: 37g | Fat: 28g | Saturated Fat: 14g | Cholesterol: 166mg | Sodium: 730mg | Potassium: 610mg | Fiber: 2g | Sugar: 5g | Vitamin A: 940IU | Vitamin C: 28mg | Calcium: 367mg | Iron: 2mg