The beauty of a great casserole (besides everything about it) is that a little effort goes a longggg way. This big batch of deliciousness showcases all that creamy, cheesy goodness can impart to the famously comforting trio of chicken, rice, and broccoli. Best of all, this simple baking dish bonanza—complete with a cheesy golden panko topping—is ready for the craziness of your weeknight shuffle. Enjoy it for dinner, and rest easy knowing you have an easy heat-and-eat lunch the next day (or the next!)
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
1 unit
Broccoli
1 unit
Cream Sauce Base
1 unit
Chicken Stock Concentrate
1 unit
Dijon Mustard
1 unit
Cream Cheese
1 unit
Garlic Powder
1 unit
Jasmine Rice
2 unit
Cheddar Cheese
20 ounce
Chicken Breasts
1 unit
Panko Breadcrumbs
Nonstick Cooking Spray
Pepper
4 tablespoon
Butter
Salt
Adjust rack to middle position and preheat oven to 425 degrees. Wash and dry produce. Separate broccoli florets from stalk (discard stalk); roughly chop florets. Generously coat an 8-by-8-inch baking dish with nonstick cooking spray (use a 9-by-13-inch baking dish for 8 servings).
In a large bowl, whisk together cream sauce base, stock concentrates, mustard, cream cheese, three-quarters of the garlic powder, 1⅓ cups water, and 1 tsp salt until mostly smooth (2⅔ cups water and 2 tsp salt for 8 servings). Transfer mixture to prepared baking dish. Add rice, broccoli, and half the cheddar; stir to combine.
Pat chicken dry with paper towels and season all over with salt and pepper. Arrange chicken in a single layer over rice mixture. Cover baking dish tightly with foil, then place on top of a baking sheet. (Placing a baking sheet under the dish will help protect against any of that deliciousness bubbling over into your oven as it bakes.) Bake on middle rack until chicken is cooked through and rice is tender, 45 minutes (60 minutes for 8 servings).
While casserole bakes, place 2 TBSP butter (4 TBSP for 8 servings) in a medium microwave-safe bowl. Microwave in 10-second intervals until melted. Add panko, remaining cheddar, remaining garlic powder, and a big pinch of salt and pepper to bowl; stir to combine.
Once casserole has baked 45 minutes (60 minutes for 8 servings), carefully remove foil. Transfer baked chicken to a cutting board. Using 2 forks, shred chicken into bite-size pieces. Return shredded chicken to casserole, then add 2 TBSP butter (4 TBSP for 8); stir to combine. Taste and season with salt and pepper if desired.
Sprinkle cheesy panko mixture over casserole. Return to oven, uncovered, and bake until casserole is bubbling and panko topping is golden brown, 7-10 minutes more. Allow casserole to rest at least 5 minutes. Divide casserole between plates or serve family style directly from baking dish.
Chicken is fully cooked when internal temperature reaches 165°.