Chicken and broccoli are baked in a creamy, three-cheese sauce with rice under a crispy breadcrumb topping.
Ingredients :
1 yellow onion diced
1 tablespoon butter
2 cloves garlic minced
2 ounces cream cheese softened
½ teaspoon dried oregano
½ teaspoon dried basil
1 ¾ cups chicken broth
1 ¼ cups instant rice
4 cups broccoli florets chopped into small pieces
2 cups cooked shredded chicken
⅓ cup sour cream
1 cup shredded cheddar cheese
2 tablespoons shredded Parmesan cheese
½ teaspoon salt or to taste
¼ teaspoon black pepper or to taste
Topping
1 cup shredded cheddar cheese
2 tablespoons bread crumbs optional
Directions :
Preheat the oven to 375°F.
In a Dutch oven or large oven-safe pot, cook onion in butter over medium heat until tender, about 4 minutes. Add garlic and cook just until fragrant, about 1 minute more.
Stir in cream cheese, oregano, and basil and stir until the cream cheese is smooth and melted. Add chicken broth, rice, and broccoli.
Increase the heat to high and bring the mixture to a boil. Immediately turn off the heat and cover. Let sit undisturbed for 5 minutes.
Once the rice has rested and is tender, stir in chicken, sour cream, and cheese. Season with salt and pepper.
Top the casserole with cheddar and breadcrumbs (if using).
Bake uncovered for 20 minutes or until heated through and cheese is lightly browned.
