Cheesy Chicken Broccoli and Rice Casserole *Video Recipe*
Prep time: 
Cook time: 
Total time: 
Serves: 6 servings
  • Chicken breast – 2, boneless and skinless, cut into small cubes
  • Broccoli – 2 small heads, cut into small florets (about 2 cups of florets)
  • Olive oil – 2 tbsp
  • Onion – 1, large, chopped
  • Garlic – 6 to 8 cloves, minced
  • Uncooked white rice – 1 cup, washed & drained
  • Chicken stock – 2 cups
  • Heavy cream – 1 cup
  • Shredded cheddar cheese – 1 cup
  • Breadcrumbs – ¼ cup
  • Salt and pepper to taste
  1. Heat the olive oil in a skillet. Once the oil is hot, add chopped onion and saute until translucent, about 3 to 4 minutes on medium heat.
  2. Add the minced garlic and keep sautéing for couple of minutes more. Add some salt and pepper and give a good stir.
  3. Next add the chicken cubes and fry them until they develop some color and are completely opaque. This would take about 6 to 8 minutes on medium flame.
  4. Now add the drained rice and sauté for a minute or two. Then add the chicken stock and heavy cream. Mix everything well with a light hand.
  5. Once the liquid comes to a boil, simmer and cook uncovered for 15 minutes. After 15 minutes, more than half of the liquid should have been absorbed. Then add the broccoli florets and combine everything.
  6. Preheat your oven to 200 C / 400 F and set the wire rack at center of the oven.
  7. Transfer the chicken, broccoli & rice mixture to an oven-proof baking dish and distribute evenly.
  8. Now sprinkle the shredded cheddar cheese uniformly on top. Finally sprinkle the breadcrumbs and season lightly with salt & pepper.
  9. Bake the rice in the preheated oven for about 30 minutes or until the cheese is fully melted. Serve hot!
Recipe by Flavor Quotient at