Creamy Chicken Broccoli Bake
Get ready to indulge in the ultimate comfort food with this Creamy Chicken Broccoli Bake, a wholesome, all-in-one casserole that’s perfect for busy weeknights or cozy family dinners. Packed with tender chicken, crisp broccoli, fluffy white rice, and a luscious homemade cheese sauce, this dish strikes the ideal balance of creamy and hearty. The golden, bubbly layer of cheddar and Parmesan cheese on top provides the perfect finishing touch. With simple ingredients like boneless chicken breasts, fresh broccoli, and pantry staples, this recipe is as easy as it is satisfying. Plus, the quick prep and bake time mean you can have this cheesy chicken broccoli casserole on the table in under an hour. Whether you’re feeding a crowd or meal prepping for the week, this comforting bake is sure to be a hit!
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Recipe Information
Ingredients
- 2 pieces Boneless, skinless chicken breasts
- 4 cups Broccoli florets
- 2 tablespoons Unsalted butter
- 2 tablespoons All-purpose flour
- 1.5 cups Milk
- 1 cup Chicken broth
- 1 teaspoon Garlic powder
- 1 teaspoon Onion powder
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
- 2 cups Cheddar cheese, shredded
- 0.5 cup Parmesan cheese, grated
- 3 cups Cooked white rice
- 1 tablespoon Olive oil
Instructions
Preheat the oven to 375°F (190°C). Lightly grease a 9x13-inch baking dish with olive oil or non-stick cooking spray.
Bring a medium pot of water to a boil. Add the broccoli florets and blanch them for 2-3 minutes until they are bright green and tender-crisp. Drain and set aside.
Season the chicken breasts with a pinch of salt and pepper. Heat the olive oil in a skillet over medium heat. Cook the chicken breasts for 5-6 minutes per side, until golden brown and fully cooked through (internal temperature of 165°F or 74°C). Remove from the skillet and shred or dice the chicken into bite-sized pieces.
In a medium saucepan, melt the unsalted butter over medium heat. Add the flour and whisk continuously for 1-2 minutes to form a roux.
Slowly pour in the milk and chicken broth while whisking to prevent lumps. Cook the mixture for 3-4 minutes, stirring constantly, until it thickens.
Stir in garlic powder, onion powder, 1/2 teaspoon of salt, black pepper, and 1 cup of the shredded cheddar cheese. Mix until the cheese is melted and the sauce is smooth.
Spread the cooked rice evenly across the bottom of the prepared baking dish. Layer the shredded chicken and broccoli florets on top of the rice.
Pour the cheese sauce evenly over the chicken and broccoli layer, ensuring everything is well coated.
Sprinkle the remaining 1 cup of shredded cheddar cheese and the grated Parmesan cheese evenly on top of the casserole.
Bake in the preheated oven for 25-30 minutes, or until the cheese is bubbly and golden brown.
Remove the dish from the oven and let it cool slightly for 5 minutes before serving. Enjoy your creamy chicken broccoli bake!
Nutrition Facts
Calories |
501 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 24.9 g | 32% | |
| Saturated Fat | 13.9 g | 69% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 112 mg | 37% | |
| Sodium | 894 mg | 39% | |
| Total Carbohydrate | 32.8 g | 12% | |
| Dietary Fiber | 2.1 g | 8% | |
| Total Sugars | 4.3 g | ||
| Protein | 37.4 g | 75% | |
| Vitamin D | 1.0 mcg | 5% | |
| Calcium | 461 mg | 35% | |
| Iron | 2.5 mg | 14% | |
| Potassium | 344 mg | 7% | |
*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.
