Description

A quick, one-dish comfort food dinner made with rotisserie chicken, rice, broccoli, and cheddar cheese. It’s budget-friendly, easy to prepare, and perfect for busy weeknights.

Ingredients

Scale

2 cups shredded rotisserie chicken (about 300g)
1 cup long-grain white rice (200g)
2 cups chicken broth (480ml)
1 cup heavy cream or half-and-half (240ml)
2 cups shredded sharp cheddar cheese (200g)
1 medium yellow onion, diced (about 150g)
3 cloves garlic, minced
2 tablespoons butter
2 tablespoons all-purpose flour
1 teaspoon salt
1/2 teaspoon black pepper
1/2 teaspoon paprika
1/2 teaspoon dried thyme or Italian seasoning
2 cups chopped broccoli florets (about 200g)

Instructions

Preheat oven to 350°F (175°C) and grease a 9×13-inch baking dish.
Rinse rice under cold water until water runs clear. In a large skillet, melt 1 tablespoon butter over medium heat. Add rice and toast for 2 minutes. Pour in chicken broth, bring to a boil, then reduce heat to low, cover, and simmer for 15-20 minutes until tender. Fluff with a fork and set aside.
In the same skillet, melt remaining 1 tablespoon butter over medium heat. Add diced onion and cook for 3-4 minutes until soft. Add garlic and cook for 1 minute until fragrant.
Sprinkle flour over onions and stir for 1 minute. Slowly whisk in heavy cream and chicken broth, stirring constantly to prevent lumps. Simmer for 2-3 minutes until sauce thickens.
Add cooked rice, shredded chicken, and chopped broccoli to the sauce. Stir to combine. Season with salt, pepper, paprika, and thyme.
Transfer mixture to the prepared baking dish and spread evenly. Sprinkle shredded cheddar cheese over the top.
Bake for 20 minutes until cheese is melted, bubbly, and slightly golden. Optionally broil for 1-2 minutes for a crispier top.
Let rest for 5 minutes before serving.

Notes

For best results, shred your own cheese as pre-shredded cheese contains anti-caking agents that prevent smooth melting. If using fresh broccoli, blanch it for 2 minutes before adding. This dish does not freeze well due to the dairy sauce separating upon thawing. It stores in the refrigerator for up to 4 days.

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

Nutrition

Serving Size: 1 serving
Calories: 420
Sugar: 4
Sodium: 650
Fat: 18
Saturated Fat: 10
Carbohydrates: 35
Fiber: 3
Protein: 25

Keywords: chicken and rice casserole, easy dinner, one pot meal, comfort food, rotisserie chicken, cheesy casserole, weeknight dinner, family friendly