Easy Chicken Broccoli Rice Casserole with Cheese

Prep Time 15 mins

Cook Time 75 mins

Total Time 1 hr 30 mins

Cooking Method: Baking, Broiling, Sauteing, Simmering

Cuisine: American

Courses: Brunch, Dinner, Lunch

Difficulty: Beginner

Servings: 8

Calories: 420

Description

This cheesy chicken broccoli rice casserole is a high-protein, incredibly comforting meal that blends tender chicken, vibrant broccoli, and fluffy rice in a rich, cheesy sauce, perfect for a cozy dinner.

Ingredients

For the Chicken

1½ lbs of boneless, skinless chicken breasts or thighs, cubed
2 tablespoons of olive oil
1 teaspoon of Italian seasoning
1/2 teaspoon of garlic powder
1/2 teaspoon of onion powder
Salt and freshly ground black pepper, to taste

For the Rice & Broccoli

1½ cups of long-grain white rice, uncooked
4 cups of fresh broccoli florets, bite-sized

For the Creamy Cheese Sauce

4 tablespoons of unsalted butter, divided
1 cup of diced white or yellow onion
1 tablespoon of minced garlic
3 tablespoons of all-purpose flour
2½ cups of low-sodium chicken broth
2 cups of whole milk
3 cups of freshly shredded sharp cheddar cheese, divided

Optional Toppings

1 cup of crushed Ritz crackers
2 tablespoons of melted butter
2 teaspoons of fresh parsley, chopped

Cooking Instructions

1
Mise en Place
- Before the heat even touches the pan, adopting the chef's philosophy of "mise en place," meaning "everything in its place," is paramount.
- This involves having all ingredients prepped and ready: chicken cubed, onion diced, garlic minced, broccoli florets cut, and cheese shredded.
2
Preheat and Prepare
- Begin by preheating your oven to a steady 375°F (190°C).
- If you are not using an oven-safe pot for the entire cooking process, lightly grease a 9x13-inch baking dish and set it aside.
3
Sear the Chicken
- In your large, heavy-bottomed pot or Dutch oven, melt 1 tablespoon of olive oil and 2 tablespoons of unsalted butter over medium-high heat.
- Add the cubed chicken, seasoned generously with Italian seasoning, garlic powder, onion powder, salt, and pepper.
- Cook for about 5-7 minutes, stirring occasionally, until the chicken exterior develops a beautiful golden-brown color and is mostly cooked through.
- Remove the chicken from the pot and set it aside.
4
Sauté Aromatics
- Reduce the heat to medium.
- Add the diced white onion to the same pot, utilizing the residual fat and chicken drippings.
- Sauté for 3-5 minutes until the onion becomes translucent and tender, making sure to scrape up any browned bits from the bottom of the pan.
- This technique, known as deglazing, adds immense depth of flavor to the sauce.
- Add the minced garlic and cook for another 30 seconds to 1 minute until fragrant, exercising caution to prevent it from burning, which can turn garlic bitter.
5
Build the Roux
- Add the remaining 2 tablespoons of unsalted butter to the pot with the cooked onions and garlic.
- Once melted, sprinkle in the 3 tablespoons of all-purpose flour.
- Cook, stirring constantly with a whisk, for about 1 minute.
- This creates a smooth, effective thickening agent for your sauce.
6
Whisk in Liquids
- Slowly pour in the 2½ cups of low-sodium chicken broth, whisking continuously to prevent any lumps from forming.
- Continue whisking until the sauce begins to thicken slightly, usually within about 2 minutes.
- Then, slowly whisk in the 2 cups of whole milk, along with the dried thyme and oregano.
- Bring the mixture to a gentle simmer, continuing to whisk until the sauce thickens to a consistency similar to a thick chowder, coating the back of a spoon.
- At this point, taste the sauce and adjust salt and pepper if needed.
7
Combine Core Ingredients
- Remove the pot from the heat.
- Stir in the uncooked 1½ cups of rinsed long-grain white rice, ensuring it is fully coated by the creamy sauce.
- Add the previously cooked chicken and 1 cup of the shredded sharp cheddar cheese.
- Stir everything gently but thoroughly to combine, making certain that the rice is evenly distributed and fully submerged in the liquid.
- This submersion is critical for the rice to cook properly during baking.
8
Prepare for Baking
- If your pot is oven-safe, you can proceed directly to baking in the same vessel.
- Otherwise, carefully transfer the entire mixture into your greased 9x13-inch baking dish, spreading it into an even layer.
9
Initial Bake
- Cover the baking dish tightly with a lid or aluminum foil.
- Bake on the middle rack of your preheated 375°F oven for approximately 45-50 minutes.
- The tight cover is crucial for trapping steam, which creates a moist environment that allows the rice to cook evenly and become tender by absorbing the flavorful liquid.
10
Add Broccoli & Final Cheese
- Carefully remove the casserole from the oven and uncover it.
- At this point, the rice should be mostly tender, and the liquid largely absorbed.
- Gently stir in the 4 cups of fresh broccoli florets.
- This staggered addition of broccoli is a key technique; it ensures the broccoli cooks to a crisp-tender perfection, retaining its vibrant color and slight bite, rather than becoming mushy.
- Spread the mixture back into an even layer and generously sprinkle the remaining 2 cups of shredded cheddar cheese over the top.
11
Final Bake & Golden Finish
- Return the uncovered casserole to the oven.
- Bake for another 10-15 minutes, or until the broccoli is crisp-tender and the cheese on top is beautifully melted, bubbly, and lightly golden.
- For an extra golden-brown and crispy cheese crust, move the casserole to the upper rack and broil for 1-2 minutes, watching carefully to prevent burning.
12
Rest and Serve
- Once out of the oven, let the chicken broccoli rice casserole rest for 5-10 minutes before serving.
- This resting period is not merely a suggestion; it allows the liquids within the casserole to redistribute evenly, the rice to fully set, and the flavors to meld, ensuring a perfectly cohesive and easy-to-portion casserole.
- Without it, the chicken rice broccoli casserole can be too soupy or fall apart when served.
- Garnish with fresh parsley if desired for a final touch of color and freshness.

Nutrition Facts

Servings 8

Serving Size Approximately 1 cup (240g)

Amount Per Serving
Calories 420kcal

% Daily Value *
Total Fat 22g34%
Saturated Fat 10g50%
Trans Fat 0.5g
Cholesterol 85mg29%
Sodium 850mg36%
Potassium 400mg12%
Total Carbohydrate 35g12%
Dietary Fiber 2.5g10%
Sugars 3g
Protein 25g50%

Vitamin A 800 IU
Vitamin C 25 mg
Calcium 300 mg
Iron 2.5 mg

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

If pre-cooking chicken, aim for an internal temperature of 155-160°F (68-71°C) when it is pulled from the heat. Carryover cooking will bring it to the safe 165°F (74°C) during resting, ensuring it remains juicy and tender.
When making the roux, ensure the flour is cooked with the butter for at least 1 minute. This eliminates the raw, pasty flour taste that can otherwise detract from the creamy sauce.
When adding the chicken broth and milk to the roux, whisk vigorously and continuously. This is crucial to prevent lumps and ensure a silky-smooth sauce.
Before baking, double-check that all the uncooked rice is fully submerged in the liquid. Any rice exposed to air will not cook properly and will remain hard.
Add the broccoli florets only after the initial covered baking period. This ensures they cook to a crisp-tender perfection, retaining their vibrant color and slight bite, rather than becoming mushy.
A tight-fitting lid or securely crimped aluminum foil is essential during the initial baking phase. It traps steam, creating a moist environment that cooks the rice thoroughly and evenly.
If opting to broil the cheese topping for extra crispness, constant vigilance is required. Broilers can brown very quickly, and cheese can go from golden to burnt in a matter of seconds.
Allow the casserole to rest for 5-10 minutes after removing it from the oven. This allows the internal temperature to stabilize, the liquids to redistribute, and the casserole to set, making for cleaner, more appealing servings.
Taste the sauce before adding the rice and chicken, and taste the mixture before it goes into the oven. Adjust seasonings (salt, pepper, herbs) to suit individual preference.

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