Ingredients
Scale
- 2 cups cooked rice (white or brown)
- 2 boneless, skinless chicken breasts, diced
- 2 cups broccoli florets
- 1 cup shredded cheddar cheese
- 1/2 cup shredded mozzarella cheese
- 1/2 cup heavy cream or milk
- 1/2 cup sour cream
- 1 cloves garlic, minced
- 1 tsp onion powder
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1 tbsp olive oil
- Fresh parsley, for garnish
Instructions
- Preheat oven to 375°F (190°C). Lightly grease a 9×13 inch baking dish.
- Heat olive oil in a large skillet over medium heat. Add chicken and cook until golden, about 5–6 minutes. Add garlic and broccoli, cook 2 more minutes.
- Transfer chicken and broccoli to the baking dish. Add cooked rice, heavy cream, sour cream, salt, and pepper; mix well.
- Spread mixture evenly. Sprinkle cheddar and mozzarella cheeses on top.
- Bake 20–25 minutes until cheese is bubbly and golden. Broil 2–3 minutes for extra browning if desired.
- Garnish with parsley before serving.
Notes
- For extra flavor, toss broccoli in a bit of olive oil and roast separately for 10 minutes before adding to the dish.
- Dairy-free option: use vegan cheese and coconut cream.
- Make it gluten-free by ensuring all seasonings and broths are certified GF.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Method: Baking
- Cuisine: American
- Diet: High protein
Nutrition
- Serving Size: 1/4 recipe
- Calories: 420 Kcal
- Sugar: 4 g
- Sodium: 680 mg
- Fat: 22 g
- Saturated Fat: 11 g
- Unsaturated Fat: 9 g
- Trans Fat: 0.5 g
- Carbohydrates: 34 g
- Fiber: 3 g
- Protein: 28 g
- Cholesterol: 95 mg
