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Chicken Broccoli and Rice Casserole Recipe

This one pot chicken with cheddar broccoli rice combines classic flavors for a quick and easy dinner. Chicken thighs are cooked with a creamy cheesy broccoli cheddar rice for a complete meal without all the cleanup.

Servings 4

  • 4 bone in skin on chicken thighs (medium sized)
  • 2 teaspoons olive oil
  • salt and pepper to taste
  • 1 small yellow onion , finely chopped
  • 1 1/2 cups of short grain rice
  • 3 1/2 cups of chicken broth
  • 2 1/2 cups broccoli florets
  • 1 cups grated sharp cheddar cheese
  • chopped parsley for garnish (optional)
  • Preheat the oven to 375 degrees.
  • Place a large deep skillet on the stove over medium high heat. Add the broccoli and 1/2 cup water to the pan. Cook the broccoli, stirring occasionally, until cooked through and crisp tender, about 4-5 minutes.Season with salt and pepper to taste. Remove the broccoli from the pan and set aside; remove any excess water from the pan.
  • Heat the oil in the pan over medium high heat. Season the chicken thighs on both sides with salt and pepper to taste.
  • Get next step >> Chicken Broccoli and Rice Casserole @ Dinner at The Zoo

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