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PRINT the recipe: https://www.wyseguide.com/chicken-broccoli-rice-casserole/ This recipe for chicken, broccoli, and rice casserole is reminiscent of a Sunday lunch that my mom would always make. It’s cozy, comforting, and has just the right amount of richness. Plus, it’s super easy to make with so much hands-off time. You’re going to love it! INGREDIENTS For the chicken: - 1 tsp kosher salt - 1/2 tsp onion powder - 1/2 tsp garlic powder - 1 1/2 tsp dried thyme leaves - 1/2 tsp black pepper - 1 lb boneless skinless chicken thighs For the casserole: - 1 tbsp olive oil - 1 medium onion, diced - 1 tsp kosher salt - 2 cloves garlic - 2 cups broccoli florets - 1 1/2 cups basmati rice, rinsed and drained - 3/4 cup heavy cream - 1 1/2 cups chicken stock - 1 tsp dried thyme leaves - 1 tsp lemon zest - 1 tbsp unsalted butter, cut into small pieces - 1 tbsp lemon juice INSTRUCTIONS - For the chicken rub, in a small bowl, combine the salt, onion powder, garlic powder, dried thyme, and black pepper. Mix together and sprinkle over the chicken, using all of the mixture. Place in the refrigerator to marinate for 30 minutes or up to 2 hours. - Preheat the oven to 350°F. - Heat the oil in a large oven-safe skillet over medium. Add the chicken and sear until browned on one side and easily releases from the pan, 4-5 minutes. Remove the chicken from the skillet and set it aside. - Meanwhile, over medium heat, add the onion and salt. Sauté until the onion is translucent and beginning to brown, 4-6 minutes. Add the garlic and broccoli, and cook for 1 minute. Add the rice and heat for 1 minute. Stir in the cream, chicken stock, dried thyme, and lemon zest. Bring to a simmer. Remove from the heat and place the browned chicken, seared side up, on top of the rice. Cover with an oven-safe lid or aluminum foil. - Bake in the preheated 350°F oven for 30 minutes. Remove the foil and add small pieces of butter over the rice. Continue to bake uncovered until the rice is tender and the chicken reaches an internal temperature of 160°F, 10-15 minutes. Once baked, remove the skillet from the oven and allow the chicken to rest for 5 minutes. Squeeze with fresh lemon juice and serve. | Wyse Guide

PRINT the recipe: https://www.wyseguide.com/chicken-broccoli-rice-casserole/ This recipe for chicken, broccoli, and rice casserole is reminiscent of a Sunday lunch that my mom would always make. It’s cozy, comforting, and has just the right amount of richness. Plus, it’s super easy to make with so much hands-off time. You’re going to love it! INGREDIENTS For the chicken: - 1 tsp kosher salt - 1/2 tsp onion powder - 1/2 tsp garlic powder - 1 1/2 tsp dried thyme leaves - 1/2 tsp black pepper - 1 lb boneless skinless chicken thighs For the casserole: - 1 tbsp olive oil - 1 medium onion, diced - 1 tsp kosher salt - 2 cloves garlic - 2 cups broccoli florets - 1 1/2 cups basmati rice, rinsed and drained - 3/4 cup heavy cream - 1 1/2 cups chicken stock - 1 tsp dried thyme leaves - 1 tsp lemon zest - 1 tbsp unsalted butter, cut into small pieces - 1 tbsp lemon juice INSTRUCTIONS - For the chicken rub, in a small bowl, combine the salt, onion powder, garlic powder, dried thyme, and black pepper. Mix together and sprinkle over the chicken, using all of the mixture. Place in the refrigerator to marinate for 30 minutes or up to 2 hours. - Preheat the oven to 350°F. - Heat the oil in a large oven-safe skillet over medium. Add the chicken and sear until browned on one side and easily releases from the pan, 4-5 minutes. Remove the chicken from the skillet and set it aside. - Meanwhile, over medium heat, add the onion and salt. Sauté until the onion is translucent and beginning to brown, 4-6 minutes. Add the garlic and broccoli, and cook for 1 minute. Add the rice and heat for 1 minute. Stir in the cream, chicken stock, dried thyme, and lemon zest. Bring to a simmer. Remove from the heat and place the browned chicken, seared side up, on top of the rice. Cover with an oven-safe lid or aluminum foil. - Bake in the preheated 350°F oven for 30 minutes. Remove the foil and add small pieces of butter over the rice. Continue to bake uncovered until the rice is tender and the chicken reaches an internal temperature of 160°F, 10-15 minutes. Once baked, remove the skillet from the oven and allow the chicken to rest for 5 minutes. Squeeze with fresh lemon juice and serve. | Wyse Guide

PRINT the recipe: https://www.wyseguide.com/chicken-broccoli-rice-casserole/ This recipe for chicken, broccoli, and rice casserole is reminiscent of a...