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Chicken Broccoli Rice Casserole

Chicken Broccoli Rice Casserole - recipe card
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A creamy, comforting one-dish meal featuring tender chicken, vibrant broccoli, and fluffy rice baked in a rich, cheesy sauce. The golden, bubbly top gives way to a satisfyingly hearty interior, perfect for busy weeknights.

Ingredients

Scale
  • 1 tablespoon olive oil
  • 1 medium onion, finely diced
  • 2 cloves garlic, minced
  • 10 oz (about 2 cups) fresh broccoli florets, cut into 1-inch pieces
  • 1 1/2 cups cooked, shredded chicken breast (about 12 oz cooked)
  • 2 cups cooked long-grain white rice (from about 3/4 cup uncooked)
  • 1/2 cup unsalted butter (4 oz)
  • 1/4 cup all-purpose flour (1 oz)
  • 2 cups whole milk, warmed
  • 1/2 cup low-sodium chicken broth
  • 1 1/2 teaspoons kosher salt, divided
  • 1/2 teaspoon black pepper
  • 1/4 teaspoon garlic powder
  • 4 oz sharp cheddar cheese, shredded (about 1 cup)
  • 1/2 cup panko breadcrumbs
  • 2 tablespoons unsalted butter, melted, for topping

Instructions

  1. Preheat oven to 375°F / 190°C. Lightly grease a 9×13-inch baking dish with nonstick spray or butter. This ensures the casserole doesn’t stick and makes serving easier.
  2. In a medium skillet over medium-high heat, add olive oil. When the oil shimmers, add the diced onion and cook for 3-4 minutes, stirring occasionally, until softened and translucent. Add the minced garlic and cook for 30 seconds until fragrant, then remove from heat. This builds an aromatic base for the casserole.
  3. Bring a medium pot of salted water to a rolling boil. Add broccoli florets and blanch for 2 minutes until bright green and slightly tender. Drain immediately and plunge into a bowl of ice water to stop cooking. After 1 minute, drain well. Blanching preserves color and texture, preventing mushy broccoli.
  4. In a large bowl, combine the shredded chicken, cooked rice, and blanched broccoli. Toss gently to distribute evenly. Set aside.
  5. In a medium saucepan over medium heat, melt 1/2 cup butter. Once the butter has fully melted and begins to foam (about 1 minute), whisk in the flour. Continue whisking for 1-2 minutes until the mixture is smooth and golden — this is a roux that thickens the sauce.
  6. Gradually pour in the warm milk and chicken broth while whisking constantly to prevent lumps. Add 1 teaspoon kosher salt, black pepper, and garlic powder. Cook over medium heat, stirring frequently, until the sauce thickens enough to coat the back of a spoon, about 4-5 minutes. Do not let it boil rapidly or it may scorch.
  7. Remove the saucepan from heat. Add the shredded cheddar cheese and stir until completely melted and smooth. Taste and adjust seasoning with remaining 1/2 teaspoon kosher salt if needed. The sauce should be creamy and well-seasoned to carry the whole dish.
  8. Pour the cheese sauce over the chicken-rice-broccoli mixture in the large bowl. Stir gently until everything is evenly coated. The sauce will seem loose but will thicken as it bakes, creating a luscious binder.
  9. Transfer the mixture to the prepared baking dish and spread into an even layer with a spatula. Ensure the edges are filled to avoid burning.
  10. In a small bowl, combine panko breadcrumbs with 2 tablespoons melted butter. Stir until crumbs are evenly moistened. Sprinkle the breadcrumb mixture evenly over the casserole. This creates a crunchy golden crust that contrasts with the creamy interior.
  11. Place the dish on the middle rack of the preheated oven. Bake for 25-30 minutes, or until the casserole is bubbling around the edges and the breadcrumb topping is golden brown. If the top browns too quickly, tent loosely with foil for the last 10 minutes.
  12. Remove from oven and let rest for 5 minutes before serving. This allows the casserole to set slightly for cleaner slices. Internal temperature of the casserole should be at least 165°F / 74°C for food safety.
  13. Serve hot, spooning portions onto plates. Garnish with fresh parsley if desired.
  14. For a stovetop alternative, you can prepare the entire filling in a large oven-safe skillet, top with panko, and bake as directed. Or simply cook through on the stovetop over medium-low heat, covered, for 15 minutes — but the oven method gives a superior crispy topping.

Notes

Storage: Refrigerate leftovers in an airtight container for up to 4 days. Freezing: Assemble casserole without breadcrumb topping, wrap tightly in plastic wrap and foil, and freeze for up to 3 months. Thaw overnight in the fridge, then top with breadcrumbs and bake as directed, adding 10 minutes. Reheating: For individual portions, microwave on high for 2-3 minutes, covering loosely. For a whole casserole, reheat covered in a 350°F / 177°C oven for 15-20 minutes, then uncover for the last 5 minutes to re-crisp the top. Do not microwave the breadcrumb topping — it will become soggy.

Nutrition

Keywords: chicken broccoli rice casserole, creamy chicken casserole, baked chicken and rice, weeknight dinner, comfort food, cheesy broccoli chicken, easy casserole, broccoli rice bake, chicken casserole recipe, one dish meal

Find it online: https://copycatkitchenco.com/chicken-broccoli-rice-casserole/