Cheesy Chicken Broccoli and Rice Casserole

In a bowl, season the chicken thighs with garlic pepper seasoning, onion powder, paprika, cayenne pepper, salt, and olive oil. Mix until evenly coated.

In a large skillet over medium-high heat, melt the butter. Add the seasoned chicken thighs and cook for 5-7 minutes per side, until golden brown and cooked through.

Remove the chicken from the skillet and set aside. In the same skillet, add the minced garlic and sauté for about 30 seconds until fragrant.

Deglaze the pan with chicken broth, scraping up any browned bits from the bottom of the skillet.

Stir in the cream of chicken soup, followed by the heavy cream, mixing until combined.

Gradually stir in about half of the shredded cheddar cheese until it melts into a smooth sauce.

Add the garlic and herb cheese and sour cream. Season the sauce with a little more garlic pepper, paprika, and salt to taste. Stir until the sauce is thick and creamy.

Bring a pot of salted water to a boil. Blanch the broccoli florets for 1-2 minutes, then immediately transfer them to an ice bath to stop the cooking process. Drain well.

Once the chicken is cool enough to handle, chop it into bite-sized pieces. Roughly chop the blanched broccoli.

In a large mixing bowl, combine the cooked rice, chopped chicken, and chopped broccoli.

Pour the cheese sauce over the rice mixture and stir everything together until well combined.

Preheat your oven to 375°F (190°C).

Spread the mixture evenly into a baking dish.

Top the casserole with the remaining shredded cheddar cheese.

Bake for 25-30 minutes, or until the cheese is melted and bubbly.

Let the casserole rest for a few minutes before garnishing with fresh parsley and a sprinkle of paprika. Serve hot.