Creamy Parmesan Broccoli & Chicken Casserole Recipe Is Chef Approved by Chef Gigi
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I love this chicken casserole recipe because it’s fast, cheap and easy. My family loves this creamy Parmesan broccoli chicken dinner because it’s delicious!
All the ingredients are put into a casserole, covered and baked. You won't be needing a lot of mixing bowls and spoons for this chicken and rice dish. The casserole is made with flavorful ingredients: boneless chicken breast, onion, garlic, mushrooms, rice, broccoli, chicken broth, heavy cream, Parmesan cheese, ground sage, Worcestershire sauce and cayenne pepper for a little (optional) heat. This casserole reminds me a little of risotto! And you can't go wrong with risotto.
Serve this easy, comforting chicken and broccoli casserole recipe family style. You don't need a side dish, but if you want add a fresh garden salad.
Cuisine: American
Prep Time: 10 minutes
Cook Time: 45 minutes
Total Time: 55 minutes
Servings: 4 to 6
Ingredients
- 4 boneless skinless chicken breasts, cut into 2-inch pieces
- 1 onion, medium dice
- 1 clove garlic, chopped fine
- 1 dozen brown cremini mushrooms, sliced
- 1 cup broccoli florets
- 1 cup long-grain rice
- 1 tablespoon olive oil
- 1 1/2 cups chicken broth
- 1/2 cup heavy whipping cream
- 3/4 cup grated Parmesan cheese
- 1 teaspoon ground sage
- 1 tablespoon Worcestershire sauce
- 1/2 teaspoon cayenne pepper
- fresh chopped parsley, for garnish
Here’s how to make it:
- Season the chicken with salt and pepper. In a glass baking dish, add the chicken, mushrooms garlic, onion, broccoli and rice.
- Combine additional ingredients in a separate bowl and mix together well. Pour over the chicken and season again with salt and freshly ground pepper. Top with additional cheese.
- Cover with foil and bake for about 45 minutes to 1 hour in a preheated 350-degree F or until the chicken is cooked through to 160 degrees F degrees internal temperature and the rice is tender. Remove the foil the last 15 minutes of cooking to brown the top. Garnish with fresh chopped parsley.
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