Creamy Broccoli Cheddar Rice Bake
This Creamy Broccoli Cheddar Rice Bake is a comforting, cheesy, and wholesome one-dish meal perfect for weeknight dinners or meal prep.
Equipment
- Oven
- Baking dish (8x8 inch or similar)
- Mixing bowls
- Measuring Cups & Spoons
- Cheese grater
- Knife and cutting board
Ingredients
- 2 cups cooked rice
- 2 cups fresh broccoli florets
- 1 cup shredded cheddar cheese
- 1 cup shredded mozzarella cheese
- 1 cup heavy cream
- 1/2 cup chicken broth
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon paprika
- 1/2 cup cooked chicken diced (optional)
Instructions
- Preheat your oven to 375°F (190°C). Lightly grease your baking dish with a bit of butter or cooking spray to prevent sticking.
- Steam the broccoli florets just until they turn bright green and are slightly tender—about 3 to 4 minutes. Avoid overcooking as they will continue to cook in the oven.
- In a medium bowl, whisk together the heavy cream, chicken broth, garlic powder, onion powder, salt, black pepper, and paprika until well combined.
- In a large bowl, add the cooked rice, steamed broccoli, shredded cheddar cheese, shredded mozzarella cheese, and diced cooked chicken if using. Pour the creamy sauce over the mixture and gently fold everything together to evenly coat.
- Pour the mixture into the prepared baking dish and spread it out evenly. Bake uncovered for 25-30 minutes, or until the top is golden, bubbly, and the cheese has melted beautifully.
- Let the bake rest for 5 minutes before serving. This helps the casserole set, making it easier to scoop and enhancing the flavors.
Notes
- Use low-fat milk or half-and-half instead of heavy cream to reduce fat content.
- Swap white rice for brown rice or quinoa for added fiber and nutrients.
- Freeze leftovers tightly wrapped for up to 3 months; reheat thoroughly before serving.
- Use freshly shredded cheese for better melting and flavor.
- Don’t overcook broccoli before baking to maintain texture and color.