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Recipe by:

Dana Ramsey

Creamy Cheesy Chicken Broccoli Rice

This comforting Cheesy Chicken Broccoli Rice melds creamy goodness with tender chicken and vibrant broccoli, perfect for holiday feasts.
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 6 servings
Course: Main Course
Cuisine: American
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

Group: Ingredients
  • 1 ½ cups cooked rice, preferably long-grain white
  • 2 cups cooked and shredded chicken rotisserie chicken works great
  • 2 cups broccoli florets fresh or frozen
  • 1 cup sharp cheddar cheese, shredded
  • ½ cup mozzarella cheese, shredded
  • 1 small onion, diced
  • 2 cloves garlic, minced
  • 2 cups chicken broth homemade or low-sodium
  • 1 cup heavy cream
  • 1 Tbsp. olive oil
  • Salt and pepper, to taste

Equipment

  • Large skillet
  • 9x13-inch baking dish
  • Oven

Method
 

  1. If using fresh broccoli, blanch it in boiling water for 2-3 minutes, then plunge into an ice bath.
  2. Heat the olive oil in a large skillet over medium heat. Add the diced onion and sauté for about 5 minutes until translucent.
  3. Stir in the minced garlic and cook for an additional minute, then add the shredded chicken. Let it warm through for 3-4 minutes.
  4. Pour in the chicken broth and heavy cream, stirring until well combined. Bring to a gentle simmer.
  5. Once simmering, stir in the cooked rice and blanched broccoli, folding them gently to ensure even coating.
  6. Reduce the heat to low and mix in half of each type of cheese, letting it melt into the mixture.
  7. Preheat your oven to 350°F (175°C). Transfer the mixture to a greased 9x13-inch baking dish and sprinkle the remaining cheese on top.
  8. Bake for 20-25 minutes until bubbly and golden. Let the dish rest for about 5 minutes before serving.

Notes

This dish is great for leftovers, with flavors that develop beautifully overnight.