Chicken & Broccoli Casserole

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.


  • 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


  • 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.


You can easily use leftover rice here if you have it on hand.
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