Creamy Lemon Chicken, Broccoli and Rice Casserole
This Creamy Lemon Chicken, Broccoli and Rice Casserole is the perfect weeknight meal that is full of so much flavor and easily made in one dish without pre-cooking anything beforehand!
Servings: 6
Ingredients
- 1 Tbsp olive oil
- 3 cloves garlic minced
- 1 3/4 cup low sodium chicken broth
- 1/2 cup heavy cream
- Juice of 1 lemon
- 1 tsp fresh thyme or rosemary
- 1/2 tsp red pepper flakes or more if you prefer
- Salt and pepper to taste
- 1 cup grated Parmesan cheese divided
- 3/4 cup uncooked long grain white rice not instant rice!
- 2 cups broccoli florets
- 1 lb boneless skinless chicken breasts cut into 1 1/2-inch pieces
- 1/3 cup breadcrumbs
Instructions
- Preheat oven to 375 degrees F.
- In a large skillet on medium heat, drizzle olive oil and sauté the garlic for 1 minute until fragrant. Add chicken broth, heavy cream, lemon juice, fresh herbs, red pepper flakes and salt/pepper and bring to a simmer. Mix in a 1/2 cup of Parmesan cheese and remove from heat.
- In a large 9x13 casserole dish sprayed with cooking spray, combine broccoli, rice and chicken (I would also season the chicken with additional salt and pepper) and pour sauce over top making sure everything is coated. Top with breadcrumbs and remaining Parmesan cheese.
- Tightly cover the casserole with foil and bake for 35 minutes then remove the foil and bake an additional 10 minutes uncovered until chicken is cooked through and the rice has absorbed all the liquid.
- Remove from the oven and let the dish sit for 5 minutes before serving. Enjoy!
Nutrition
Serving: 1/6th of recipe | Calories: 340kcal | Carbohydrates: 14.9g | Protein: 31.9g | Fat: 15.9g | Saturated Fat: 8.1g | Sodium: 626.5mg | Fiber: 1.2g | Sugar: 1.4g