Air Fryer Chicken and Broccoli Casserole

Ingredients

1 lb boneless, skinless chicken breast, diced
1 tbsp olive oil
1 onion, diced
2 garlic cloves, minced
1 cup white rice, uncooked
1 cup heavy cream
2 cups chicken broth, divided
2 cups broccoli florets
1½ cups shredded cheddar cheese
½ cup panko breadcrumbs
2 tbsp butter, cut into small pieces
½ tsp salt
¼ tsp black pepper

Directions

Sauté the onion. Season the diced chicken with salt and pepper. Heat the olive oil in a large skillet over medium heat. Add the onion and sauté until translucent, about 4–5 minutes.

Cook the chicken. Add the garlic and seasoned chicken to the skillet. Cook until the chicken is fully cooked through.

Simmer the rice. Stir in the uncooked rice, heavy cream, and 1 cup of the chicken broth. Simmer for about 10 minutes, until the rice is tender.

Add broccoli and cheese. Add the remaining 1 cup of broth, the broccoli florets, and the shredded cheddar. Cook for another 10 minutes, until the broccoli is tender.

Top and air fry. Transfer the mixture to an air-fryer-safe baking pan. Sprinkle the panko evenly over the top and dot with butter. Air fry at 350°F for 5–10 minutes, until golden brown. Rest a few minutes before serving.