Chicken Rice Broccoli Bake
Chicken Rice Broccoli Bake is a quick and easy weeknight recipe. It’s also a great solution for our ongoing dilemma of leftover roasted chicken. It’s a super easy casserole that provides all the comforting cheesy goodness for a chilly evening meal.
This is a hit for nearly everyone and a good way to hide some veggies in that creamy goodness in case there are picky eaters at the table. The broccoli provides a “cheese and broccoli soup” vibe but it can easily be swapped out for other vegetables. We also had leftover Basmati Rice Pilaf which I used but medium grain rice works great as well. I use a mix of cheddar and pepper jack cheese but any cheese is fine. Havarti, fontina, or gouda would also be great options, whatever your preference is. As with most casseroles, this one is so easy to personalize. Play with it, spice it up, add some hot sauce and enjoy.
I roast a whole chicken at least a couple of times per month during the cooler months. Usually, a roasted chicken provides at least two dinners for our family of four. More often, the leftover meat from the first dinner is turned into a dish that’s enough for two more dinners. And, I love to cook enough to provide options for multiple meals. However, it’s not always easy to figure out what to do with those valuable leftovers. Chicken Rice Broccoli Bake is a wonderful option if we need a break from my favorite Green Chili Chicken Enchiladas.
Chicken Rice Broccoli Bake
Ingredients
- 2 tablespoons unsalted butter
- 4 cloves garlic finely chopped
- ½ onion diced
- 4 scallions sliced
- 2 cups broccoli florets
- 2 cups shredded rotisserie chicken skin removed
- 1 cup medium-grain white rice or use leftover rice and skip chicken broth
- 1 15oz can diced tomatoes
- ¼ tsp red pepper flake optional
- Kosher salt and freshly ground pepper
- 2 cups low-sodium chicken broth omit if using cooked rice
- 1/4 cup sour cream
- 1/2 cup shredded cheddar cheese about 4 ounces
- 1/2 cup shredded pepper jack cheese about 4 ounce
Instructions
- Preheat the oven to 425 degrees F. Melt the butter in a large ovenproof skillet over medium heat. Add the onions and garlic and about three-quarters of the scallions and cook, stirring occasionally, until soft, about 2 minutes. Add the broccoli, chicken, rice, tomato, 1 teaspoon salt, and pepper to taste; stir to combine.
- Whisk the chicken broth and sour cream in a bowl, pour into the skillet and bring to a simmer. Stir in half each of the cheddar and pepper jack cheese. Cover tightly with a lid or aluminum foil, transfer to the oven and bake until the rice is tender and most of the liquid is absorbed, about 20 minutes.
- Turn on the broiler. Uncover the skillet and sprinkle with the remaining cheese, then broil until golden, about 2 minutes. Sprinkle with the reserved scallions.
