Dances in Garden's Chicken Casserole

Invite warmth and vibrant flavors into your kitchen with "Dances in Garden's Chicken Casserole," a hearty and wholesome dish packed with tender chicken, colorful vegetables, and creamy, cheesy goodness. This one-pan wonder combines seared chicken breasts, perfectly seasoned broccoli, carrots, and uncooked long-grain rice, all baked together in a luxurious blend of chicken broth, heavy cream, and aromatic herbs like thyme and oregano. Topped with a generous layer of melted cheddar and Parmesan cheese—and optional breadcrumbs for a crispy finish—this casserole is comfort food at its finest. With just 20 minutes of prep and family-sized portions, it’s an ideal recipe for busy weeknights or cozy gatherings. Perfectly balanced and irresistibly satisfying, this dish will have everyone coming back for seconds!

Nutriscore Rating: 67/100

Prep Time:20 mins

Cook Time:45 mins

Total Time:65 mins

Servings: 6

Ingredients

• 2 pieces chicken breasts, boneless and skinless
• 2 tablespoons olive oil
• 1 medium yellow onion, diced
• 3 cloves garlic cloves, minced
• 2 cups broccoli florets
• 1 cup carrots, peeled and thinly sliced
• 1 cup long-grain white rice, uncooked
• 2.5 cups chicken broth, low sodium
• 0.5 cup heavy cream
• 1.5 cups shredded cheddar cheese
• 0.5 cup grated Parmesan cheese
• 0.5 teaspoon dried thyme
• 0.5 teaspoon dried oregano
• 1 teaspoon salt
• 0.5 teaspoon black pepper
• 0.5 cup breadcrumbs (optional, for topping)

Directions

Step 1

Preheat your oven to 375°F (190°C). Lightly grease a 9x13-inch baking dish and set aside.

Step 2

Season the chicken breasts with a pinch of salt and black pepper on both sides.

Step 3

Heat 1 tablespoon of olive oil in a skillet over medium heat. Sear the chicken breasts on each side for 3–4 minutes until golden brown (they don't need to be fully cooked). Remove from the skillet and set aside.

Step 4

Add the remaining 1 tablespoon of olive oil to the skillet. Sauté the diced onion for 3–4 minutes until softened, then stir in the minced garlic and cook for an additional 1 minute.

Step 5

Stir in the broccoli florets and sliced carrots. Cook for 2–3 minutes, just until slightly tender. Remove the vegetable mixture from heat.

Step 6

Pour the uncooked rice into the prepared baking dish and spread it into an even layer.

Step 7

In a medium mixing bowl, whisk together the chicken broth, heavy cream, thyme, oregano, 1 teaspoon of salt, and 0.5 teaspoon of black pepper.

Step 8

Pour half of the broth mixture over the rice in the baking dish. Layer the sautéed vegetables evenly on top of the rice.

Step 9

Slice the seared chicken breasts into thin strips and arrange them across the top of the vegetable layer.

Step 10

Pour the remaining broth mixture over the chicken, ensuring everything is evenly coated.

Step 11

Sprinkle the shredded cheddar cheese and Parmesan cheese evenly over the top. For an optional crispy topping, sprinkle breadcrumbs on top of the cheese layer.

Step 12

Cover the casserole dish tightly with aluminum foil and bake for 30 minutes.

Step 13

Remove the foil and bake for an additional 15 minutes, or until the rice is cooked, the chicken is tender, and the cheese is golden and bubbly.

Step 14

Let the casserole rest for 5 minutes before serving to allow everything to set. Garnish with fresh parsley if desired.

Nutrition Facts

Serving size	(1978.3g)

Amount per serving	% Daily Value*
Calories	3125.8

Total Fat 152.1g	0%
Saturated Fat 76.8g	0%
Polyunsaturated Fat 2.7g
Cholesterol 637.4mg	0%
Sodium 5222.8mg	0%
Total Carbohydrate 233.7g	0%
Dietary Fiber 14.6g	0%
Total Sugars 15.8g
Protein 197.1g	0%

Vitamin D 3.5IU	0%
Calcium 1980.3mg	0%
Iron 11.0mg	0%
Potassium 1891.3mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 44.3%

Protein: 25.5%

Carbs: 30.2%