Chicken Broccoli Rice Casserole

This chicken, broccoli, and rice casserole is a complete meal all in one dish. It brings together tender chicken and crisp-tender broccoli in a rich, homemade cheese sauce that coats every grain of rice. There are no canned soups here, just simple ingredients.

From start to finish, this dish takes under an hour, making it a great option for a weeknight dinner. Most of the work is hands-off while the casserole bakes in the oven, filling your kitchen with a wonderful aroma.

Why will you love Chicken Broccoli Rice Casserole?

Browning the chicken first adds a deeper, savory flavor to the dish that you wouldn’t get from just baking raw chicken.

Making a simple cheese sauce from scratch with butter, flour, milk, and stock creates a creamy texture and rich flavor that canned soups can’t match.

Par-cooking the rice ensures it finishes cooking in the oven without becoming mushy, allowing it to absorb the sauce for maximum flavor.

Chicken Broccoli Rice Casserole Ingredients

• Chicken: Boneless, skinless chicken thighs can be used instead of breasts for a richer flavor. Just be sure to trim any excess fat.

• Cheese: While sharp cheddar provides a classic taste, you can experiment with other good melting cheeses like Monterey Jack, Colby, or a Gruyère blend.

• Rice: Long-grain white rice works well here. Avoid using instant rice. If you want to use brown rice, it should be fully cooked beforehand as its cooking time is much longer.

• Broccoli: You can use frozen broccoli florets instead of fresh. Thaw them completely and pat them dry with a paper towel before adding to the casserole to avoid excess water.

Exact quantities are in the recipe card below.

How to Make Chicken Broccoli Rice Casserole

Step 1: Prepare the Rice and Chicken

First, get your oven preheating to 375°F. Start the rice on the stovetop with chicken stock, letting it simmer for just 10 minutes to partially cook. While the rice is going, season the chicken pieces and give them a quick sauté in a skillet until they are lightly browned.

Step 2: Make the Creamy Cheese Sauce

Using the same skillet you cooked the chicken in will add extra flavor to the sauce. Melt butter, whisk in flour, and then gradually add milk and more chicken stock. Once the sauce thickens, stir in most of the cheddar cheese until you have a smooth, creamy sauce.

Step 3: Assemble and Bake the Casserole

In your baking dish, combine the browned chicken, raw broccoli, and par-cooked rice. Pour the cheese sauce over the top and give it a good stir. Sprinkle the remaining cheddar and Parmesan over the top and bake for 25 minutes until hot and bubbly.

What to Serve with Chicken Broccoli Rice Casserole

This casserole is a full meal on its own. If you’d like a side, a simple green salad with a light vinaigrette would be a fresh contrast.

Helpful Tricks for Chicken Broccoli Rice Casserole

For food safety, always cook chicken to a minimum internal temperature of 165°F (74°C).

For the creamiest sauce, it’s best to buy a block of cheddar and shred it yourself. Pre-shredded cheeses often contain anti-caking agents that can make the sauce grainy.

The rice is only partially cooked on the stovetop so it can finish cooking in the oven and absorb the flavors of the sauce. Do not cook it fully in the initial step.

How to Store and Freeze Chicken Broccoli Rice Casserole

Store leftovers in an airtight container in the refrigerator for up to 4 days. This casserole also freezes well for up to 3 months. To reheat, thaw overnight in the refrigerator if frozen, then bake covered at 350°F (175°C) until warmed through, or microwave individual portions.

Chicken Broccoli Rice Casserole Recipe FAQs

Can I use leftover cooked chicken or a rotisserie chicken?

Yes, using about 3-4 cups of shredded or diced cooked chicken is a great shortcut. Skip the step of sautéing the chicken and just add it to the casserole dish with the broccoli.

Can I assemble this casserole ahead of time?

You can assemble the entire casserole, cover it, and refrigerate it for up to 24 hours before baking. You may need to add 10-15 minutes to the baking time since it will be starting cold.

My cheese sauce was lumpy. What went wrong?

Lumpiness usually happens if the liquid is added too quickly to the flour and butter paste (roux). Be sure to add the milk and stock slowly while whisking constantly to create a smooth sauce. Also, using freshly grated cheese helps it melt more smoothly.

Chicken Broccoli Rice Casserole

A comforting meal with tender chicken, broccoli, and rice baked in a creamy, homemade cheddar cheese sauce.

Print Recipe Pin Recipe

Prep Time 25 minutes mins

Cook Time 25 minutes mins

Total Time 50 minutes mins

Course Main Course

Cuisine American

Servings 8

Ingredients

  

• 1 1/2 pounds boneless skinless chicken breasts, cut into 1-inch pieces, 680g
• 1 teaspoon salt divided
• 1/2 teaspoon garlic powder
• 1/2 teaspoon paprika
• 2 teaspoons olive oil
• 1 1/2 cups long-grain white rice 275g
• 4 cups chicken stock or broth divided, 960ml
• 3 cups small broccoli florets about 10 oz or 285g
• 2 tablespoons unsalted butter 28g
• 2 tablespoons all-purpose flour 16g
• 1 cup whole milk 240ml
• 2 1/2 cups shredded sharp cheddar cheese divided, 280g
• 1/2 cup grated Parmesan cheese 50g

Instructions

 

• Preheat your oven to 375°F (190°C). Lightly grease a 9x13-inch baking dish.
• In a medium saucepan, combine the rice, 3 cups (720ml) of the chicken stock, and 1/2 teaspoon of salt. Bring to a boil, then reduce heat to low, cover, and simmer for 10 minutes. The rice will be partially cooked. Remove from heat and set aside, covered.
• While the rice cooks, toss the chicken pieces in a bowl with the remaining 1/2 teaspoon salt, garlic powder, and paprika. Heat the olive oil in a large skillet over medium-high heat. Add the chicken and cook for 4-5 minutes, stirring occasionally, until lightly browned. The chicken does not need to be fully cooked through. Transfer the chicken to the prepared baking dish along with the raw broccoli florets.
• Reduce the heat to medium and add the butter to the same skillet. Once melted, whisk in the flour to form a thick paste and cook for 1 minute, stirring constantly.
• Slowly whisk in the milk until smooth, then whisk in the remaining 1 cup (240ml) of chicken stock. Bring the sauce to a simmer, whisking often, until it thickens, about 2-3 minutes.
• Remove the skillet from the heat. Stir in 1 3/4 cups (200g) of the shredded cheddar cheese until it melts completely into the sauce.
• Add the partially cooked rice to the baking dish with the chicken and broccoli. Pour the cheese sauce over everything and stir gently until well combined.
• Sprinkle the top evenly with the remaining 3/4 cup (80g) cheddar cheese and all of the Parmesan cheese.
• Bake for 25 minutes, or until the sauce is bubbly and the top is golden brown. A thermometer inserted into the thickest part of a chicken piece should read 165°F (74°C). Let the casserole rest for 10 minutes before serving.

Notes

For food safety, always cook chicken to a minimum internal temperature of 165°F (74°C).

For the creamiest sauce, it's best to buy a block of cheddar and shred it yourself. Pre-shredded cheeses often contain anti-caking agents that can make the sauce grainy.

The rice is only partially cooked on the stovetop so it can finish cooking in the oven and absorb the flavors of the sauce. Do not cook it fully in the initial step.

Keyword broccoli, Casserole, Chicken, chicken broccoli rice casserole, weeknight dinner