Ingredients
Rice
- 2 cups cooked white long-grain rice, such as basmati or jasmine
Chicken and Vegetables
- 3-4 tablespoons olive oil, divided
- 1 pound boneless, skinless chicken thighs, cut into 2-inch chunks
- 1 medium onion, finely chopped
- 8 ounces white mushrooms, thinly sliced
- 3 cloves garlic, minced
- 3 cups fresh broccoli florets, bite-sized (about 8 ounces)
Sauce
- 3 tablespoons unsalted butter
- 3 tablespoons all-purpose flour
- 2 cups low-sodium chicken broth
- 1 cup half and half
- 1 1/2 teaspoon Dijon mustard
- ½ teaspoon smoked paprika
- 1 teaspoon Italian seasoning
- Kosher salt and freshly ground black pepper, to taste
Cheese and Garnish
- 2 cups sharp cheddar cheese, shredded, divided
- ¼ cup grated Parmesan cheese
- Fresh parsley, chopped, for garnish
Instructions
- Prepare Rice and Preheat Oven: Prepare rice according to package directions to ensure it is fully cooked and fluffy. Preheat your oven to 375°F to get it ready for baking the casserole.
- Cook Chicken: In a large oven-safe skillet, heat 1-2 tablespoons of olive oil over medium-high heat. Season the chicken thighs with salt and pepper. Cook in a single layer until golden brown and just cooked through, about 6 minutes, turning once halfway. Once done, transfer the chicken to a plate and set aside.
- Sauté Vegetables: Lower the heat to medium and add the remaining olive oil to the skillet. Add the chopped onions and sliced mushrooms. Cook until they soften and turn golden, about 6-7 minutes. Stir in the minced garlic and broccoli florets, cooking another 2-3 minutes until the broccoli is bright green. Transfer the vegetables to the plate with the cooked chicken.
- Make the Sauce: In the same skillet, melt the butter over medium heat. Whisk in the flour and cook for 1-2 minutes until the mixture is lightly golden. Gradually whisk in the chicken broth, followed by the half and half, stirring continuously. Bring to a gentle simmer and cook for about 5 minutes until the sauce thickens enough to coat the back of a spoon. Avoid boiling. If it needs more thickening, simmer for an additional minute, adjusting heat as necessary to prevent separation.
- Season the Sauce: Stir in Dijon mustard, smoked paprika, Italian seasoning, 1 cup of the shredded cheddar cheese, and Parmesan cheese. Taste and season with salt and freshly ground pepper as needed, blending all flavors well.
- Combine Ingredients: Add the cooked chicken, sautéed vegetables, and cooked rice into the sauce in the skillet. Stir thoroughly until everything is evenly coated with the creamy sauce.
- Bake the Casserole: Sprinkle the remaining 1 cup of shredded cheddar cheese evenly over the top of the skillet mixture. Transfer the skillet to the oven and bake uncovered for 20-25 minutes until the casserole is hot, bubbly, and the cheese on top is golden and slightly crisp.
- Garnish and Serve: Remove the casserole from the oven. Garnish with freshly chopped parsley for a fresh burst of color and flavor. Serve warm and enjoy your comforting chicken and rice casserole.
Notes
- Use a heavy-bottom, oven-safe skillet to ensure even cooking and easy transfer to the oven.
- Cooking times for chicken may vary; ensure it reaches an internal temperature of 165°F for safety.
- For added flavor, you may substitute chicken thighs with chicken breasts but adjust cooking time accordingly to avoid drying out.
- To make this dish gluten-free, substitute all-purpose flour with a gluten-free flour blend or cornstarch for the sauce.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days and reheated in the oven or microwave.
- Prep Time: 15 minutes
- Cook Time: 1 hour
- Category: Casserole
- Method: Baking
- Cuisine: American
