Description

A comforting, one-dish casserole that transforms leftovers into a restaurant-quality meal. Featuring par-cooked rice, rotisserie chicken, and fresh broccoli in a rich cheddar and cream cheese sauce, topped with crunchy panko breadcrumbs.

Ingredients

Scale

1 cup (200g) uncooked long-grain white rice (Jasmine or Basmati)
1.5 cups water (for par-cooking rice)
Pinch of salt (for par-cooking rice)
2 tablespoons (30g) unsalted butter (divided)
2 cups (300g) shredded rotisserie chicken
2 large heads fresh broccoli, cut into bite-sized florets
8 ounces (225g) full-fat cream cheese, softened
1 cup (240ml) low-sodium chicken broth
½ cup (120ml) heavy cream
3 cloves garlic, minced
½ cup (50g) finely diced yellow onion
1 teaspoon Dijon mustard
1 cup (100g) freshly grated sharp cheddar cheese
¼ cup (25g) grated parmesan cheese
1 teaspoon dried thyme
1 teaspoon dried parsley
½ teaspoon garlic powder
½ teaspoon onion powder
Salt and black pepper to taste
½ cup (40g) panko breadcrumbs
1 tablespoon melted butter (for topping)

Instructions

Preheat oven to 375°F (190°C) and grease a 9×13 inch baking dish.
Rinse 1 cup of uncooked white rice under cold water. In a pot, combine rice with 1.5 cups water and a pinch of salt. Bring to a boil, reduce heat to low, cover, and simmer for 10-12 minutes until partially cooked (al dente). Drain any excess water.
In a medium saucepan over medium heat, melt 2 tablespoons of butter. Add diced onion and a pinch of salt; cook for 3-4 minutes until softened. Add minced garlic and cook for 30 seconds until fragrant.
Add softened cream cheese, heavy cream, chicken broth, Dijon mustard, garlic powder, onion powder, dried thyme, and dried parsley to the saucepan. Whisk constantly over medium-low heat for 5-7 minutes until the cream cheese is melted and the sauce is smooth. Remove from heat.
In a large mixing bowl, combine the par-cooked rice, shredded chicken, and broccoli florets. Pour the warm cheese sauce over the mixture and stir gently until everything is evenly coated.
Transfer the mixture to the prepared baking dish and spread evenly. Sprinkle the grated cheddar and parmesan cheese over the top.
In a small bowl, mix panko breadcrumbs with 1 tablespoon of melted butter. Sprinkle this mixture evenly over the cheese layer.
Bake for 20-25 minutes until the sauce is bubbling and the topping is golden brown. If the topping browns too quickly, tent with foil for the last 5 minutes.
Remove from oven and let rest for 5-10 minutes before serving to allow the sauce to thicken.

Notes

Par-cooking the rice is essential to prevent a mushy texture. Use room temperature cream cheese for a smoother sauce. Let the casserole rest for 5-10 minutes after baking to allow the sauce to set. For a low-carb option, substitute white rice with cauliflower rice.

Prep Time: 15 minutes
Cook Time: 45 minutes
Category: Main Course
Cuisine: American

Nutrition

Serving Size: 1 serving (approx. 1
Calories: 475
Sugar: 4
Sodium: 650
Fat: 28
Saturated Fat: 16
Carbohydrates: 35
Fiber: 3
Protein: 22

Keywords: chicken casserole, broccoli rice, comfort food, weeknight dinner, rotisserie chicken, creamy casserole, one-dish meal, family dinner