Chicken Broccoli Rice Casserole with Creamy Cheddar and Boursin Recipe
This Chicken Broccoli Rice Casserole combines tender chicken thighs, creamy cheeses, and hearty broccoli with fluffy white rice to create a comforting, flavorful one-dish meal. Perfect for weeknight dinners, this casserole features a rich blend of cream of chicken soup, heavy cream, sour cream, and spices, baked to golden cheesy perfection.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Total Time: 1 hour
- Yield: 6 servings
- Category: Main Course
- Method: Baking
- Cuisine: American
Ingredients
Scale
Meat and Protein
- 5-6 chicken thighs
Vegetables
- 4 cloves garlic, minced
- 4 cups broccoli florets, cooked
Dairy
- 2 tbsp unsalted butter
- 1 10.5 oz can cream of chicken with herbs
- 1 10.5 oz heavy cream (use heavy cream to fill the can measuring the cream of chicken soup)
- 1 1/2 cup cheddar cheese, mild or medium
- 1/2 cup sour cream
- 1/3 cup Boursin cheese
Grains
- 4 cups white rice, cooked
Liquids
- 1/4 cup chicken stock
- 1 tbsp olive oil
Spices and Seasonings
- 3 tbsp Bayou City all-purpose seasoning, divided
- 1 tbsp Bayou City garlic pepper
- 1 tsp onion powder
- 1/2 tsp cayenne pepper
- salt and pepper to taste
Instructions
- Prepare the Chicken: Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Season the chicken thighs with 2 tablespoons of Bayou City all-purpose seasoning and a pinch of salt and pepper. Place the chicken thighs in the skillet and cook until browned on both sides and fully cooked through, about 6-7 minutes per side. Remove the chicken from the skillet and set aside.
- Sauté the Garlic: In the same skillet, add 2 tablespoons of unsalted butter and the minced garlic. Sauté for 1-2 minutes until fragrant but not browned.
- Make the Creamy Sauce: Add the chicken stock, cream of chicken soup, and heavy cream (using the cream of chicken can to measure the cream) to the skillet. Stir well to combine and bring to a gentle simmer. Add the remaining 1 tablespoon of Bayou City all-purpose seasoning, garlic pepper, onion powder, cayenne pepper, and salt and pepper to taste. Stir continuously until the sauce thickens slightly, about 3-5 minutes.
- Combine Ingredients: Slice or shred the cooked chicken thighs. In a large mixing bowl, combine the cooked rice, cooked broccoli florets, shredded chicken, sour cream, Boursin cheese, and cheddar cheese. Pour the creamy sauce over the mixture and fold gently until all ingredients are evenly coated.
- Assemble the Casserole: Preheat your oven to 350°F (175°C). Transfer the combined mixture into a greased casserole dish, spreading it evenly.
- Bake: Place the casserole dish in the preheated oven and bake for 25-30 minutes, or until the casserole is bubbly and the top is golden and slightly crisp.
- Rest and Serve: Remove the casserole from the oven and let it rest for 5-10 minutes before serving to allow the flavors to meld and the casserole to set.
Notes
- Cook the broccoli and rice ahead of time to save preparation time.
- Adjust cayenne pepper to your preferred level of spiciness.
- Use mild or medium cheddar cheese based on your taste preference.
- Boursin cheese adds a creamy garlic and herb flavor but can be substituted with cream cheese mixed with garlic powder and herbs if unavailable.
- This casserole reheats well and is great for meal prep.