Chicken Broccoli Casserole

Yield

4 servings

Copy all ingredients

1 cup (237 mL) small yellow onion
Chopped
2 cloves garlic
Minced
1 lb (454 g) boneless, skinless chicken breasts
cut into 1 inch pieces
Kosher salt
Freshly ground black pepper
1 cup (237 mL) White rice
2 1/2 cups (591 mL) low-sodium chicken broth
Divided *Switch order of divided stock if using brown rice
1 cup (237 mL) Heavy cream
2 cup (473 mL) broccoli florets
1 cup (237 mL) shredded cheddar
1/4 cup (59 mL) Panko bread crumbs
1 tbsp extra-virgin olive oil

In a large oven-safe skillet over medium-high heat, heat oil.
Add onion and cook, stirring, until soft, 5 minutes.
Add
garlic
and cook until fragrant, 1 minute more.
Add chicken and season with salt and pepper. Cook, stirring occasionally, until golden, about 6 minutes more.
Stir in rice,
heavy cream
, and
1 c
up of the broth. Bring to a simmer and cook until rice is tender, about 15 minutes.
Add remaining 1 1/
2 c
ups broth, broccoli, and cheddar cheese and cook until broccoli is tender and cheese is melty, about 10 minutes.
Heat broiler. Sprinkle chicken mixture with bread crumbs and season with salt and pepper. Broil until golden and crispy, about 2 minutes.