Cheesy Chicken Broccoli Rice Casserole

Ingredients List

Metric measurements

A source measurement needs checking. See measurement notes

Check off ingredients as you prepare them. Converted amounts are rounded.

About these measurements

Metric is the default. US cups are 236.588 mL, not 250 mL. Flour, sugar and other supported dry ingredients use ingredient-specific weight conversions; they are not treated as water. Displayed conversions are rounded.

Where a reliable weight-to-volume conversion is unavailable, weighed ingredients use ounces or pounds in the US view; spoon-measured ingredients use millilitres in the metric view. Ounces (oz) mean weight, not fluid ounces. Counts, pinches, and “to taste” remain unchanged.

For baking and very small quantities, a kitchen scale is more reliable than estimated cups. Changing units does not adjust the recipe for a fan oven or a different pan.

Ingredient conversion reference Conversion notes

Notes from this source recipe

Source equivalents disagree: 500g (approx. 3 cups). The explicit metric quantity is retained.

For the Casserole Base

Dry rice: 500 g
Frozen broccoli: 750 g
Chicken bouillon cubes: 2 cubes
Boiling hot water: 473 mL
Whole milk: 473 mL
Cheddar cheese: 200 g (shredded)
Base Seasonings: 29.5 mL each of garlic powder, onion powder, creole seasoning, steak seasoning, and "Slap Ya Mama" Cajun seasoning. Plus 15 mL each of rosemary and oregano, and 10 mL of black pepper. Note: No extra salt is added since the bouillon cubes are already quite salty

For the Chicken Layer

Chicken: Bone-in chicken legs
Olive oil spray: For coating
Chicken Seasonings: 5 mL each of onion powder, garlic powder, creole seasoning, steak seasoning, and "Slap Ya Mama" Cajun seasoning

Step-by-Step Cooking Instructions

Step 1: Prep the Oven and Rice

Preheat your oven to 200 °C.
Weigh out 500 g of dry rice into your baking dish and flatten it out evenly across the bottom

Step 2: Add Vegetables and Seasoning Base

Layer 750 g of frozen broccoli directly over the top of the dry rice layer.
Use your fingers to completely crumble the 2 chicken bouillon cubes over the dish.
Measure out and add your heavy base seasonings evenly across the top: 29.5 mL each of garlic powder, onion powder, creole, steak seasoning, and Cajun seasoning. Follow up with 15 mL each of rosemary and oregano, and 10 mL of black pepper.

Step 3: Pour the Liquids and Mix

Pour 473 mL of whole milk and 473 mL of boiling hot water straight into the dish over the seasoned ingredients.
Grate or shred 200 g of cheddar cheese (freshly processed or pre-bagged) and add it into the dish.
Give everything a thorough mix to distribute the cheese, broccoli, liquids, and spices evenly into the rice matrix.

Step 4: Season and Layer the Chicken

Lay your chicken legs directly on top of the mixed broccoli and rice bed.
Lightly spray the chicken skin with olive oil spray so the spices can adhere well.
Dust the chicken surface evenly with 5 mL each of onion powder, garlic powder, creole seasoning, steak seasoning, and Cajun seasoning.

Step 5: Bake and Serve

Place the uncovered casserole dish into the preheated oven.
Bake until the liquid is entirely absorbed, the rice turns incredibly fluffy, and the chicken is fully cooked through and juicy.
Serve straight from the hot dish

Cheesy Chicken Broccoli Rice Casserole