This baked casserole can feed a large family and tastes great reheated.
Chicken & Broccoli Casserole
This baked casserole can feed a large family and tastes great reheated.
Ingredients
- 8 boneless, skinless chicken thighs
- 1 Tbsp salt
- 1 cup + 2 Tbsp vegetable oil
- 1 large white onion (cut into thin 1/8” slices)
- 1 cup dried white rice
- 1.5 cups chicken stock
- ¼ cup flour
- 4 Tbsp butter
- 2 cups milk
- ¼ tsp nutmeg
- 1 cup shredded cheddar cheese
- 1 cup sour cream
- 1 large head of broccoli (broken down into small bite-sized florets)
- 2 tsp red pepper flakes
- ½ cup fresh parsley (roughly chopped)
- Salt & freshly-ground black pepper (to taste)
- ½ cup grated parmesan cheese
Instructions
- Season both sides of the chicken thighs with salt and allow them to rest for 20 minutes at room temperature.
- Heat a large saute pan with 2 Tbsp vegetable oil until the oil is almost smoking.
- Quickly sear both sides of the chicken thighs and remove from heat.
- *Note, the chicken thighs will still be undercooked in the center at this stage.
- Cut the seared chicken thighs into bite-sized chunks and set aside for later.
- Use the remaining 1 cup of vegetable oil to fry the sliced white onion at 350F until golden brown.
- Drain crispy onions on paper towels and season lightly with salt.
- Cook 1 cup of rice in 1.5 cups of chicken stock for roughly 10 minutes, or until the rice is 75% cooked but still has a small amount of bite.
- When rice is 75% cooked, remove from heat and set aside for later.
- In a small pan over medium heat, combine the flour with the butter and stir until combined.
- Heat the milk in a separate pot until milk reaches 180F, or slightly below a simmer.
- When the milk is hot, whisk milk very slowly into the butter & flour mixture.
- Season this mixture with salt, pepper, and nutmeg and continue to cook for an additional 10 minutes.
- Fold the 1 cup of shredded cheddar cheese into the bechamel sauce.
- Fold 1 cup of sour cream into the sauce.
- Add the red pepper flakes to the sauce and taste for seasoning one final time.
- Preheat oven to 375F.
- Oil an oven-safe casserole dish with vegetable oil or a generous amount of butter.
- Add a layer of the partially cooked rice to the bottom of the dish.
- Add a layer of fried onions on top of the rice.
- Add a layer of parsley on top of the fried onions.
- Add chicken on top of the parsley.
- Add small broccoli florets on top of the chicken.
- Pour the sauce you made earlier on top of the entire mixture.
- Add the grated parmesan cheese on top of the casserole.
- Place aluminum foil over the top of casserole and bake in oven for 25-30 minutes, or until the mixture is bubbly and hot and the rice is fully cooked.
- Increase heat to 450F and cook for an additional 5 minutes, or until the parmesan cheese is golden brown.
- When ready to serve, top with remaining crispy fried onions and fresh parsley.
Notes
You can easily use leftover rice here if you have it on hand.