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–+ servings

Cozy Creamy Chicken & Rice Casserole (From Scratch)

Ditch the canned condensed soup! This cozy homemade chicken and rice casserole combines tender seasoned chicken, fluffy rice, and vibrant broccoli in a rich, from-scratch garlic cheddar velouté sauce, baked under a bubbling golden cheese crust.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 6 servings
Course: Casserole, Comfort Food, dinner
Cuisine: American Comfort
Ingredients Method

Ingredients
  

Chicken & Rice Base (100% Halal Wholesome)
  • 1.5 lbs Boneless skinless chicken breasts (cut into bite-sized cubes) Halal certified
  • 2 tablespoon Extra virgin olive oil (divided)
  • 1.5 cups Long-grain white jasmine rice (rinsed until water runs clear)
  • 3 cups Fresh broccoli florets (cut into small bite-sized pieces)
  • 1 teaspoon Garlic powder
  • 1 teaspoon Smoked paprika
  • 1 teaspoon Fine sea salt (divided)
  • ½ teaspoon Freshly cracked black pepper
Scratch Cream Sauce (No Canned Soup!)
  • 4 tablespoon Unsalted butter
  • 1 medium Yellow onion (finely diced)
  • 4 cloves Garlic (minced)
  • ¼ cup All-purpose flour
  • 2.5 cups Low-sodium chicken broth (or rich bone broth)
  • 1 cup Heavy cream (or whole milk)
  • ½ teaspoon Dried thyme
  • ½ teaspoon Dijon mustard (adds rich savory tang)
Cheesy Golden Topping
  • 2 cups Sharp cheddar cheese (freshly shredded, divided)
  • ¼ cup Panko breadcrumbs (for golden crunch) Optional
  • 2 tablespoon Fresh flat-leaf parsley (finely chopped)

Method
 

Preparation & Baking
  1. Preheat your oven to 375°F (190°C). Lightly grease a 9x13-inch ceramic baking dish with olive oil or butter.
  2. Cook the rinsed jasmine rice in 3 cups of water or chicken broth according to package directions until tender and fluffy (about 15 minutes). Steam or blanch the broccoli florets for 2 minutes until bright emerald and crisp-tender; drain thoroughly.
  3. Season cubed chicken breasts with garlic powder, paprika, ½ teaspoon salt, and pepper. Heat 1 tablespoon olive oil in a skillet over medium-high heat and sear the chicken for 5 to 6 minutes until lightly golden and cooked through. Transfer to a clean plate.
  4. In the same skillet, melt 4 tablespoons of butter over medium heat. Add the diced onion and cook for 4 minutes until translucent. Stir in minced garlic and dried thyme for 1 minute until fragrant.
  5. Whisk in the flour and cook for 1 to 2 minutes to eliminate raw flour taste. Slowly pour in the chicken broth and heavy cream in a steady stream, whisking constantly to prevent lumps. Whisk in Dijon mustard and remaining salt.
  6. Simmer the sauce for 3 to 4 minutes over medium heat until luxuriously thick and bubbling. Remove from heat and stir in 1 cup of the shredded cheddar cheese until fully melted and silky.
  7. In the prepared baking dish, combine the fluffy cooked rice, seared chicken cubes, and steamed broccoli florets. Pour the velvety cheese sauce over the top and gently fold everything together with a wooden spoon until evenly coated.
  8. Top evenly with the remaining 1 cup of shredded cheddar cheese and panko breadcrumbs. Bake uncovered at 375°F for 20 to 22 minutes until the edges bubble vigorously and the cheese melts into a golden crust. Broil on high for 2 minutes for extra browning if desired. Garnish with chopped parsley, let rest 5 minutes, and serve hot.

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