Ingredients
Scale
For the Casserole:
- 4 cups chicken (chicken thighs or breasts)
- 4 cups fresh or frozen broccoli florets
- 1 cup heavy cream (or half-and-half)
- 4 oz cream cheese
- 2 cups shredded cheddar cheese (or Monterey Jack/Colby)
- 1 cup cooked rice or quinoa (optional base)
- 1 tbsp olive oil or butter (for greasing)
Seasonings and Flavors:
- 1/4 tsp onion powder
- 1/4 tsp garlic powder
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1/4 tsp dry mustard powder (optional)
- 1/4 tsp paprika (optional)
- 1 tbsp lemon juice (optional)
Optional Toppings:
- 1/2 cup grated Parmesan cheese
- 1/4 cup crispy bacon pieces
- Crushed buttery crackers (for topping)
Instructions
- Preheat the Oven: Set the oven to 375°F (190°C).
- Prepare the Chicken:
- Pat dry and season chicken with salt and pepper.
- Cook chicken via preferred method:
- Pan-fry: Sear 3-5 minutes per side on medium-high heat.
- Bake: Cook at 350°F for 30-40 minutes.
- Roast: Cook at 350°F for 35-45 minutes (until internal temperature reaches 165°F).
- Let the chicken rest for 30 minutes before shredding or chopping.
- Prepare the Broccoli:
- If using fresh broccoli, cut it into bite-sized florets.
- If using frozen, thaw and dry thoroughly.
- Make the Sauce:
- In a saucepan, whisk heavy cream, cream cheese, and seasonings over medium heat.
- Gradually add cheese, stirring until smooth.
- Add chicken broth if the sauce is too thick.
- Ensure the sauce coats the back of a spoon and flows smoothly.
- Assemble the Casserole:
- Grease the casserole dish with olive oil or butter.
- Layer chicken, rice/quinoa, broccoli, and sauce in the dish, ensuring even distribution.
- Top with remaining cheese and any optional toppings like crispy bacon or Parmesan.
- Bake the Casserole:
- Cover with foil and bake for 30 minutes.
- Remove foil and bake for another 10-15 minutes to achieve a golden, bubbling top.
- Optional: Switch to broil for the last 3-5 minutes for extra crispiness.
- Cool and Serve: Let the casserole rest for a few minutes before serving.
Notes
- For a healthier version: Use Greek yogurt instead of mayonnaise, low-sodium chicken broth, and low-fat cheese.
- Freezing tip: To freeze, cool completely before storing in airtight containers. It stays fresh for up to 3 months. Thaw in the fridge before reheating.
- Additional flavors: For extra flavor, you can add a pinch of cayenne pepper or dry mustard powder to the sauce.
- Prep Time: 15 minutes
- Cook Time: 30-45 minutes (baking time)
- Category: Main Course
- Method: Baking
- Cuisine: American
- Diet: Gluten Free