Recipe Background
This cast-iron casserole combines creamy chicken, flavorful broccoli, and cheesy goodness in an easy-to-prepare, comforting dish.
A cast-iron casserole filled with delightful layers of flavor offers a comforting embrace for your senses. The aroma of finely chopped onions mingling with garlic teases you as it wafts through the kitchen. Chicken gently nestled amidst rich broth and velvety half-and-half promises a texture that's both creamy and light. With its roots leaning into a warm, inviting casserole tradition, this dish nods to wholesome comfort without overcomplicating things.
There's something undeniably charming about how the broccoli florets add a pop of color and a hint of earthiness to the mix. Coupled with a four cheese blend that lovingly melts into the grains of perfectly cooked rice, this casserole does the impossible – it makes you feel cozy and adventurous simultaneously. For those seeking a dynamic taste, a sprinkle of panko breadcrumbs and Parmesan gives the top a delicate crunch, rounding off a meal that's as vibrant as it is soothing and simple to prepare.
Despite its indulgent nature, preparation is delightfully straightforward. In no time at all, this dish becomes a centerpiece, promising to leave your audience clamoring for more. It's a worthy endeavor whether you're whipping up something humble on a weeknight or wowing guests during a weekend gathering.
Ingredients
- 1 pound chicken breast cutlets boneless and skinless, thinly sliced
- 1 1/2 teaspoons kosher salt divided
- 1/2 teaspoon black pepper
- 3 tablespoons extra-virgin olive oil divided
- 1 cup yellow onion peeled, finely chopped
- 2 cloves garlic thinly sliced
- 1 cup long-grain white rice
- 2 cups chicken broth
- 1 cup half-and-half
- 3 cups broccoli trimmed and cut into small florets
- 1 (8-ounce) package Mexican-style four cheese blend shredded, can substitute cheddar cheese
- 1/2 cup panko breadcrumbs
- 2 tablespoons parmesan cheese finely grated
Directions
- Preheat the oven to 350 degrees F.
- On a large platter, add the chicken slices and season them with 1 teaspoon of the salt and the black pepper. Set them aside.
- In a deep, cast-iron skillet or Dutch oven over medium heat, add 1 tablespoon of the olive oil.
- Add the onions and the garlic to the heated olive oil, and cook, while stirring occasionally, until the onions are just beginning to soften, about 5 minutes.
- Add the rice to the onion-garlic mixture and stir to coat.
- Add the chicken broth, the half-and-half, and the remaining salt to the rice mixture and stir to combine.
- Cover the skillet and bake for 20 minutes.
- Transfer the rice mixture from the oven to a wire rack and stir.
- Add the chicken breast slices, the broccoli florets, and the Mexican cheese to the rice mixture and stir until the cheese has melted.
- Smooth out the rice mixture into an even layer in the skillet.
- In a medium bowl, add the breadcrumbs and the remaining olive oil and stir to combine.
- Evenly sprinkle the breadcrumbs and the parmesan cheese over the top of the casserole mixture.
- Bake until the rice is tender, the top is golden-brown and bubbly, and the chicken reaches an internal temperature of 165 degrees F, about 20 minutes.
- Switch the oven to broil and broil the top of the casserole until richly golden-brown, about 2-5 minutes.
- Transfer the casserole mixture from the oven to a wire rack and let it cool before serving, about 5 minutes.
- Serve.
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