This Chicken And Rice Casserole is the easiest and most delicious weeknight dinner ever! Rice, chicken, and broccoli all conveniently cooked at the same time in the oven!
Course Main Course
Keyword Chicken and Rice Casserole
Prep Time 10minutes
Cook Time 25minutes
1cupwhite Jasmine or Basmati rice
zest of 1 lemon
2chicken breasts10 oz / 300g total for both
2Tbspsour cream or crème fraîche
2cupsmelty cheesemozzarella, parmesan, swiss or a mix of all
fresh basiloptional, for garnish
Preheat oven to 400F (200C)
Peel and finely chop onion and garlic and then stir-fry in a little avocado oil in a pan over medium heat until slightly brown.
Add browned onion and garlic, rice, spices, and lemon zest to an ovenproof dish (11"x8") and set aside.
Cube chicken breasts into 1" cubes. Wash, dry, and cut broccoli into bite-size florets. Add chicken and broccoli to the other ingredients in the ovenproof dish.
In a large bowl or jug whisk together boiling hot chicken broth and sour cream until well combined.
Pour broth over all other ingredients, mix well and then press everything down into the broth with a spatula. All rice grains need to be submerged in the broth or they won't cook.
If your ovenproof dish is flat at the top, cover it with a flipped baking sheet. If it is not flat, use aluminum foil to get a tight seal.
Bake for 20 minutes, then remove the casserole from the oven, lift off the baking sheet or aluminum foil, sprinkle grated cheese on top of everything and place back in the oven under the broiler for 4-7 minutes.
The closer up next to the broiler you place the dish, the bubblier and browner the cheese gets.
Remove from the oven, sprinkle with chopped fresh basil if desired, and enjoy!