Chic Broc Chee Rice
Creamy, comforting, and utterly satisfying, Chic Broc Chee Rice is a flavorful one-dish wonder perfect for weeknight dinners or meal prep. This hearty casserole combines tender pieces of seared chicken, perfectly cooked broccoli florets, fluffy long-grain rice, and a rich, homemade cheddar cheese sauce for the ultimate comfort food experience. With the golden, bubbly cheesy topping and a hint of paprika for added flair, every bite is a delight. Ready in just under an hour and packed with wholesome ingredients like fresh veggies and protein, this dish strikes the perfect balance between indulgence and nutrition. Whether you're feeding a family or craving leftovers, Chic Broc Chee Rice is sure to become a favorite in your recipe rotation. Perfectly optimized for chicken casserole lovers and fans of creamy rice dishes!
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Recipe Information
Ingredients
- 1 pound Boneless, skinless chicken breast
- 2 tablespoons Olive oil
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 0.5 teaspoon Garlic powder
- 1 cup Long-grain white rice
- 2 cups Chicken broth
- 2 cups Fresh broccoli florets
- 2 tablespoons Unsalted butter
- 2 tablespoons All-purpose flour
- 1.5 cups Whole milk
- 1.5 cups Shredded cheddar cheese
- 0.25 teaspoon Paprika (optional for garnish)
Instructions
Heat 1 tablespoon of olive oil in a large skillet over medium heat. Season chicken breast with 0.5 teaspoon salt, 0.25 teaspoon black pepper, and garlic powder. Sear chicken for 4-5 minutes on each side until golden brown and fully cooked. Remove chicken and set aside to rest.
In the same skillet, add the remaining olive oil and cook the broccoli florets for 4-5 minutes, stirring often until tender but crisp. Set aside.
In a medium-sized pot, add rice and chicken broth. Bring to a boil over high heat, then reduce to low, cover, and cook for 15 minutes or until the rice is tender and the liquid is absorbed. Remove from heat and fluff with a fork.
In a small saucepan, melt butter over medium heat. Whisk in flour and cook for 1 minute to create a roux. Gradually add milk, whisking constantly to avoid lumps. Cook for 3-4 minutes until the sauce begins to thicken.
Remove saucepan from heat and stir in shredded cheddar cheese, reserving 0.25 cup for topping, until melted and smooth. Season with 0.25 teaspoon salt and 0.25 teaspoon black pepper. Set aside.
Slice the cooked chicken into bite-sized pieces. In a large mixing bowl, combine the rice, chicken, broccoli, and cheese sauce. Mix until evenly coated and transfer to a greased 9x13-inch casserole dish.
Sprinkle the reserved cheddar cheese evenly over the top. If desired, dust with paprika for garnish.
Bake at 375°F (190°C) for 10-12 minutes, or until the cheese is bubbling and slightly golden. Serve hot and enjoy!
Nutrition Facts
Calories |
2514 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 135.9 g | 174% | |
| Saturated Fat | 66.3 g | 332% | |
| Polyunsaturated Fat | 3.0 g | ||
| Cholesterol | 673 mg | 224% | |
| Sodium | 5102 mg | 222% | |
| Total Carbohydrate | 106.8 g | 39% | |
| Dietary Fiber | 6.6 g | 24% | |
| Total Sugars | 21.9 g | ||
| Protein | 214.0 g | 428% | |
| Vitamin D | 4.6 mcg | 23% | |
| Calcium | 1872 mg | 144% | |
| Iron | 10.4 mg | 58% | |
| Potassium | 2820 mg | 60% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
