Baked Chicken and Rice Casserole with Tomato and Broccoli
This hearty, comforting casserole is a creative twist on traditional chicken and rice dishes. The combination of juicy chicken, flavorful tomatoes, and tender broccoli, all baked in a rich and creamy sauce, creates a truly satisfying meal. The addition of melted cheese and crispy breadcrumbs adds a nice textural element, while the aroma of baked casserole will fill your kitchen with warmth and comfort. This recipe is perfect for a cold winter night or a special occasion, and can be easily customized to suit your taste preferences.
Ingredients
- •1 pound boneless, skinless chicken breasts
- •1 cup uncooked white rice
- •2 cups chicken broth
- •1 can (14.5 oz) diced tomatoes
- •2 cups broccoli florets
- •1 large onion, chopped
- •2 cloves garlic, minced
- •1 cup shredded cheddar cheese
- •1/2 cup grated Parmesan cheese
- •1/4 cup breadcrumbs
- •2 tablespoons olive oil
- •Salt and pepper, to taste
- •Optional: fresh parsley for garnish
Dietary Info
Instructions
- 1
Preheat the oven to 375°F (190°C).
- 2
In a medium saucepan, bring the chicken broth to a boil. Add the rice, cover, reduce heat to low, and simmer for 15-20 minutes, or until the rice is tender and the liquid is absorbed.
- 3
In a large skillet, heat the olive oil over medium heat. Add the chopped onion and cook for 3-4 minutes, or until softened.
- 4
Add the garlic and cook for an additional minute, until fragrant.
- 5
Add the broccoli to the skillet and cook for 3-4 minutes, or until tender.
- 6
In a large bowl, combine the cooked rice, chicken, diced tomatoes, broccoli mixture, and shredded cheese. Mix well to combine.
- 7
Transfer the mixture to a 9x13 inch baking dish and top with grated Parmesan cheese and breadcrumbs.
- 8
Bake for 25-30 minutes, or until the cheese is melted and bubbly.
- 9
Remove from the oven and let it rest for a few minutes before serving. Garnish with fresh parsley, if desired.
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