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Creamy Lemon Chicken, Broccoli and Rice Casserole

This Creamy Lemon Chicken Casserole is a weeknight hero! Bursting with flavor, it combines tender chicken, vibrant broccoli, and a tangy lemon sauce.
Prep Time15 minutes
Cook Time45 minutes
Total Time1 hour
Servings: 4 servings

Ingredients

  • 1 Tbsp olive oil For sautéing and adding richness
  • 3 cloves garlic minced
  • 1 3/4 cup low sodium chicken broth The foundation of the sauce
  • 1/2 cup heavy cream For that luxurious creaminess
  • 1 Juice of lemon The star ingredient for a zesty kick
  • 1 tsp fresh thyme or rosemary A hint of herbal freshness
  • 1/2 tsp red pepper flakes Optional heat
  • Salt and pepper to taste
  • 1 cup grated Parmesan cheese divided
  • 3/4 cup uncooked long grain white rice The heart of the casserole
  • 2 cups broccoli florets Color and nutrition boost
  • 1 lb boneless skinless chicken breasts cut into 1 1/2-inch pieces
  • 1/3 cup breadcrumbs For a crispy topping

Instructions

  • In a large skillet, heat the olive oil over medium heat. Add the minced garlic and sauté until fragrant, about 1 minute. Be careful not to burn it; we want that lovely garlic flavor without bitterness.
  • Next, add the chicken pieces to the skillet. Season with salt, pepper, and red pepper flakes if using. Cook until the chicken is lightly browned and cooked through, about 5-7 minutes. Once done, remove from heat and set aside.
  • In the same skillet, pour in the chicken broth and bring to a simmer. Stir in the heavy cream, lemon juice, thyme or rosemary, and 1/2 cup of the Parmesan cheese. Mix well until the cheese is melted and the sauce is creamy.
  • In a large mixing bowl, combine the uncooked rice, broccoli florets, and the cooked chicken. Pour the creamy sauce over the mixture and stir until everything is well coated.
  • Preheat your oven to 350°F (175°C). Transfer the mixture into a greased casserole dish, spreading it evenly. Top with the remaining 1/2 cup of Parmesan cheese and breadcrumbs for that delightful crispy topping.
  • Cover the dish with foil and bake in the preheated oven for 30 minutes. Remove the foil and bake for an additional 10-15 minutes, or until the top is golden and bubbly. Your kitchen will smell divine!

Equipment

  • Large Skillet
  • Large Mixing Bowl
  • Casserole dish
  • Measuring cups and spoons
  • Spatula or wooden spoon

Notes

  • Assemble the casserole and store it in the refrigerator for up to 2 days before baking.
  • You can freeze the unbaked casserole for up to 3 months. Thaw overnight in the fridge before baking.
  • Store any leftovers in an airtight container in the fridge for up to 3 days. Reheat in the oven or microwave.