It’s easy. It’s flavorful. It feeds a family or a big crowd. Bottom line – it’s good. I feel like everyone is a casserole person, right? Who doesn’t love a dinner that is essentially all made in 2 dishes?

I wish I made more casserole’s in college. This one recipe will feed all your roommates plus you’ll have leftovers for a few days. Talk about saving money, right? I was the worst about eating at home in college. It really wasn’t until I started dating Clay (my now husband) that we really began to cook at home. Then we had Landon and really couldn’t afford, or cared to, go out for dinner anymore. So I started to cook at home each night. Becoming parents really changes your lifestyle more than you’d think it would. Sometimes it’s just easier to stay at home rather that take an unhappy baby out to a loud restaurant. Am I right, mom’s? So casseroles are a true lifesaver for many reason… lots of food for cheap – great leftovers – kids love it too!

This dish is pretty much your classic broccoli and rice casserole with a few extra ingredients and twists. It’s hearty, savory, cheesy, creamy and the best November dinner.


Prep time: 1 hour

Cook time: 15 minutes

Total time: 1 hour + 15 minutes

Serves: 8


  • 2 small chicken breasts, cut into 1 inch chunks
  • Kosher salt
  • Ground black pepper
  • Garlic powder
  • 2 tbsp olive oil
  • 3 tbsp butter, salted
  • 2 cups broccoli florets
  • 1/2 yellow onion, small dice
  • 2 cups basmati rice
  • 4 cups water
  • 2 tsp better than bouillon, chicken
  • 4 sprigs thyme, leaves only
  • 2 scallions, thinly sliced
  • 16 oz. sharp cheddar cheese
  • 3/4 cup milk
  • 3/4 cup cream
  • Salt and pepper, to taste


  1. Heat a large pot to medium heat. Season chicken with salt, pepper and garlic powder. Add olive oil and chicken to the pot. Cook for about 2 minutes a side until chicken is cooked through. Once cooked, remove from the pot and set aside.
  2. Add in broccoli, onion and butter. Cook for a few minutes until broccoli is tender. Remove broccoli from the pot and set aside.
  3. Add in water, better than bouillon and thyme and bring to a boil. Scraping the bottom of the pot to bring up any of the cooked on flavors. Once boiling, add in the rice. Stir and bring back to a boil. Then turn the heat down to low and cover with a lid. Allow to cook untouched until rice is done, about 30 minutes.
  4. Preheat the oven to 450 degrees F.
  5. Once the rice is cooked, remove the lid and fluff rice with a fork. Add back in the chicken and broccoli. Along with the scallions, 3/4 of the cheese, milk, cream, and salt and pepper to your liking. Stir well to insure everything is mixed together.
  6. Transfer to an oven safe dish (9×13) and top with the remaining cheddar cheese. Place in the oven and cook for about 10-15 minutes, or until the cheese is melted and bubbly and the rice is hot.
  7. Serve hot with parsley or extra scallions.

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