This Chicken And Rice Casserole is the easiest and most delicious weeknight dinner ever! Rice, chicken, and broccoli all conveniently baked in one baking dish at the same time in the oven!
Course Main Course
Cuisine International
Keyword Chicken and Rice Casserole
Prep Time 10 minutesminutes
Cook Time 25 minutesminutes
Servings 4people
Calories 479kcal
Ingredients
1yellow onion
2cloves garlic
1cupwhite Jasmine or Basmati rice
zest of 1 lemon
sea salt
pepper
1/2Tbsppoultry seasoning
2chicken breasts10 oz / 300g total for both
1head broccoli
1.75cupsboiling hot chicken broth
2Tbspsour cream or crème fraîche
2cupsmelty cheesemozzarella, parmesan, swiss or a mix of all
fresh basiloptional, for garnish
Instructions
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 20-30* 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!
Video
Notes
* the hotter your broth and the tighter you seal on the baking sheet when you bake the rice and chicken, the faster it will bake. My rice tends to be cooked through after 20 minutes but if you are unable to get a tight seal or your chicken was too cold and cooled down your boiling hot broth it might take a little longer.