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Chicken Divine Casserole

This yummy chicken, broccoli and rice casserole left our whole family wanting more! Topped with a delicious cream sauce and a crispy cheese crust, it's sure to become a new family favorite!
Prep Time30 mins
Cook Time1 hr
Keyword: Broccoli, Chicken, Chicken Divine, Rice
Servings: 6 Servings
Author: Bree

Equipment

  • Pressure cooker
  • 13x9 inch Casserole Dish

Ingredients

  • 1 cup water
  • 3 medium boneless, skinless chicken breasts
  • salt and pepper, to taste
  • 2 tbsp italian seasoning, divided
  • 1 tbsp garlic powder
  • 2 heads broccoli, finely chopped
  • 1 cup basmati rice, uncooked
  • 2 14.5 oz cans reduced sodium chicken broth
  • 1 stick butter
  • 1/2 yellow onion, diced
  • 6 cloves garlic, minced
  • 4 tbsp flour
  • 1 cup milk (I used 2%)
  • 1 cup mayonnaise
  • 1 tbsp curry powder
  • 2 tsp lemon juice
  • 1 cup shredded cheddar cheese

Instructions

  • Add water to the bottom of your Ninja Foodi or Instant Pot. Put the steamer rack in the water and place whole chicken breasts on the rack. Season chicken breasts with salt, pepper, 1 tbsp of Italian seasoning, and garlic powder.
  • Set the Ninja Foodi or Instant Pot to the pressure cooking setting on high for 15 minutes. Quick release when finished. Remove to a bowl or cutting board to shred and set aside.
  • While chicken cooks, preheat your oven to 375°F. Spray 13x9 inch casserole dish with nonstick spray.
  • While chicken cooks, place rice and one can of chicken broth in a small pot. Bring to a boil then reduce heat to low, covering and cooking for 15 minutes.
  • While chicken and rice are cooking, make the sauce. Melt the whole stick of butter over medium high heat, stirring frequently to prevent burning. It will help to cut the butter into smaller pats rather than trying to melt the whole stick at once.
  • Once butter is melted, add onion and garlic, cooking until softened. Once softened, add flour and whisk together well to make a roux. Season with salt and pepper and let the roux cook until it is golden brown.
  • Once roux is golden brown, slowly whisk in remaining can of chicken broth and milk until thick and bubbly. Add mayonnaise, curry powder, lemon juice, Italian seasoning and salt and pepper to taste. Whisk well until smooth.
  • Add the hot cooked rice on top of the uncooked broccoli, then add the shredded chicken on top of the rice. Top the rice, chicken and broccoli mixture with the sauce. Sprinkle cheese on top.
  • Bake uncovered for 20 minutes or until cheese has formed a crust on top of the sauce. If a crust hasn't formed, broil for a couple minutes or until cheese is browned.

Notes

You could easily modify this recipe if you don't have an Instant Pot or Ninja Foodi by using a rotisserie chicken and shredding it or even just by cubing the chicken and cooking it!
This is a very full casserole dish. I recommend placing it on top of a cookie sheet while baking to prevent the sauce spilling over and burning into the oven.