Cheesy Broccoli Chicken and Rice Casserole

Cheesy Broccoli Chicken and Rice Casserole is a dish that warms your home with its rich, melted cheese layers.

This recipe combines tender chicken, fresh broccoli, and fluffy rice into one baked casserole with minimal effort.

It’s ideal for busy weeknights, and the flavors stay together nicely even after being frozen.

About the Ingredients

1 pound (450g) boneless, skinless chicken breasts

These are the best for even cooking and a tender texture. If you don’t have chicken breasts, you can use thighs or ground chicken.

1 cup (240ml) milk

Use whole milk for creaminess. If you want a lighter version, low-fat or almond milk can work, though the texture may change slightly.

1 cup (240ml) shredded cheddar cheese

Cheddar adds a sharp flavor that pairs well with the chicken. If you don’t have cheddar, use mozzarella or a mix of cheeses.

1/2 cup (120g) butter

Butter gives the sauce its richness. For a dairy-free option, substitute with vegan butter or olive oil.

1/2 cup (60g) all-purpose flour

Flour helps thicken the sauce. If you’re gluten-free, use a gluten-free flour blend or cornstarch instead.

1 cup (240ml) chicken broth

Chicken broth adds depth to the sauce. You can use vegetable broth if you prefer a lighter flavor.

1 cup (150g) frozen broccoli florets

Frozen broccoli is convenient and works well in casseroles. Fresh broccoli can be used, but it needs to be steamed first.

1 cup (190g) uncooked long-grain rice

Long-grain rice is best for keeping the casserole fluffy. You can use brown rice, but it will take longer to cook.

1/2 teaspoon garlic powder

Garlic powder enhances the flavor. If you have fresh garlic, mince it and use 1 clove instead.

1/2 teaspoon onion powder

Onion powder is a quick way to add depth. You can skip it or use finely chopped onion if preferred.

1/2 teaspoon salt

Salt balances the flavors. Use less if your cheese or broth is already salty.

1/4 teaspoon black pepper

Black pepper adds a subtle kick. You can skip it or use a pinch of cayenne for a bit of heat.

Step-by-Step Instructions

1. Cook the rice

Place the rice in a pot with 2 cups of water. Bring to a boil, then reduce the heat and simmer, covered, for 15 minutes. Remove from heat and let sit for 5 minutes.

2. Prepare the chicken

Season the chicken breasts with garlic powder, onion powder, salt, and pepper. Cook them in a pan with a bit of oil until golden and fully cooked, about 6-8 minutes per side.

3. Make the cheese sauce

Melt the butter in a saucepan, then whisk in the flour until smooth. Gradually add the milk and chicken broth, stirring constantly until thickened. Add the shredded cheddar and mix until melted.

4. Combine ingredients

In a large bowl, mix the cooked rice, steamed broccoli, and cooked chicken. Pour the cheese sauce over the mixture and stir to combine thoroughly.

5. Bake the casserole

Transfer the mixture to a greased casserole dish. Top with an extra layer of shredded cheese and bake at 375°F (190°C) for 35 minutes, or until the cheese is golden and bubbly.

6. Let it rest

Once done, remove the casserole from the oven and let it rest for 5-10 minutes before serving. This helps the layers settle and makes it easier to slice.

Delicious Variations

• Replace the chicken with ground turkey for a different protein option.
• Add a can of drained and rinsed peas for a colorful and nutritious twist.
• Top with a layer of sour cream or a sprinkle of paprika for extra flavor.

How to Store Cheesy Broccoli Chicken and Rice Casserole

Frequently Asked Questions

This Cheesy Broccoli Chicken and Rice Casserole is a versatile, comforting meal that’s sure to please your family. Just grab a few pantry staples and you’re on your way to a delicious dinner.

Cheesy Broccoli Chicken and Rice Casserole

Cheesy Broccoli Chicken and Rice Casserole – A creamy, hearty comfort food dish that’s easy to make and perfect for weeknight dinners.

15 minPrep time35 minCook time6Servings285 kcalCalories

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🧂 Ingredients

• 1 pound (450g) boneless, skinless chicken breasts
• 1 cup (240ml) milk
• 1 cup (240ml) shredded cheddar cheese
• 1/2 cup (120g) butter
• 1/2 cup (60g) all-purpose flour
• 1 cup (240ml) chicken broth
• 1 cup (150g) frozen broccoli florets
• 1 cup (190g) uncooked long-grain rice
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper

📋 Instructions

1. 1Cook the rice — Place the rice in a pot with 2 cups of water. Bring to a boil, then reduce the heat and simmer, covered, for 15 minutes. Remove from heat and let sit for 5 minutes.
2. 2Prepare the chicken — Season the chicken breasts with garlic powder, onion powder, salt, and pepper. Cook them in a pan with a bit of oil until golden and fully cooked, about 6-8 minutes per side.
3. 3Make the cheese sauce — Melt the butter in a saucepan, then whisk in the flour until smooth. Gradually add the milk and chicken broth, stirring constantly until thickened. Add the shredded cheddar and mix until melted.
4. 4Combine ingredients — In a large bowl, mix the cooked rice, steamed broccoli, and cooked chicken. Pour the cheese sauce over the mixture and stir to combine thoroughly.
5. 5Bake the casserole — Transfer the mixture to a greased casserole dish. Top with an extra layer of shredded cheese and bake at 375°F (190°C) for 35 minutes, or until the cheese is golden and bubbly.
6. 6Let it rest — Once done, remove the casserole from the oven and let it rest for 5-10 minutes before serving. This helps the layers settle and makes it easier to slice.

👨🍳 Chef's Note: Be careful not to overcook the chicken, as it can become dry. Add the broccoli after steaming to keep it from getting too soggy.

Servings: 6

Cuisine: American

Course: Main Course

RecipesCooker60 minutes

Nutrition (per serving): 285 kcal · 12g protein · 22g carbs · 9g fat