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Broccoli Rice Chicken & Cheese Casserole

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  • Name: Broccoli Rice Chicken & Cheese Casserole

  • Prep Time: 20 minutes

  • Cook Time: 40 minutes

  • Total Time: 1 hour

  • Course: Main Course

  • Cuisine: American

  • Difficulty: Easy

  • Servings: 6

In the world of comfort food, few dishes can claim the throne quite like a classic casserole. It’s the culinary equivalent of a warm hug: hearty, satisfying, and undeniably reassuring. This Broccoli Rice Chicken & Cheese Casserole is that classic, perfected. We’re taking simple, wholesome ingredients and transforming them into a creamy, cheesy, and deeply flavorful one-dish wonder that will have the whole family asking for seconds.

This recipe is the answer to your busy weeknight prayers. It’s incredibly straightforward, uses mostly pantry staples, and comes together in one bowl before baking to golden-brown perfection. But don’t let its simplicity fool you. By incorporating a from-scratch creamy sauce and a blend of quality cheeses, we elevate it far above any canned-soup version you may remember. It’s a complete meal in one dish—lean protein, wholesome grains, and vibrant green broccoli—making it a reliable, nutritious, and utterly delicious choice for any night of the week.

Broccoli Rice Chicken & Cheese Casserole

Ingredients

For the Casserole Base:

  • 2 cups cooked chicken, shredded or diced (from a rotisserie chicken or 2 cooked breasts)

  • 1 cup long-grain white rice, uncooked

  • 4 cups fresh broccoli florets, cut into bite-sized pieces

  • 1 small yellow onion, finely diced

  • 2 cloves garlic, minced

  • 1 tablespoon olive oil or butter

For the Creamy Cheese Sauce:

  • 3 tablespoons butter

  • 3 tablespoons all-purpose flour

  • 2 cups whole or 2% milk

  • 1 cup chicken broth

  • 2 cups shredded sharp cheddar cheese, divided

  • ½ cup grated Parmesan cheese

  • ½ cup plain Greek yogurt or sour cream

  • 1 teaspoon Dijon mustard

  • 1 teaspoon garlic powder

  • ½ teaspoon onion powder

  • ½ teaspoon smoked paprika (plus more for garnish)

  • Salt and black pepper to taste

For the Topping:

  • ½ cup panko breadcrumbs

  • 2 tablespoons melted butter

  • 1 tablespoon freshly chopped parsley (optional)

Equipment

  • 9×13 inch baking dish

  • Large skillet

  • Medium saucepan

  • Whisk

  • Large mixing bowl

  • Measuring cups and spoons

Instructions

Step 1: Prepare the Components

Preheat your oven to 375°F (190°C). Lightly grease your 9×13 inch baking dish.
If your chicken isn’t already cooked, this is the time to poach or bake two chicken breasts until done, then shred them. This is also a perfect use for a store-bought rotisserie chicken to save time.
Steam the broccoli florets for 3-4 minutes until they are bright green and just tender-crisp. This par-cooking ensures they don’t end up raw in the final casserole. Rinse under cold water to stop the cooking process and set aside.

Step 2: Sauté the Aromatics

In a large skillet, heat the tablespoon of olive oil or butter over medium heat. Add the diced onion and cook for 4-5 minutes until softened and translucent. Add the minced garlic and cook for one more minute until fragrant. Remove from heat and set aside.

Step 3: Create the From-Scratch Cheese Sauce

This is the heart of the casserole and what sets it apart.

  1. In a medium saucepan, melt the 3 tablespoons of butter over medium heat.

  2. Whisk in the flour and cook for 1-2 minutes, until the mixture (called a roux) is bubbly and lightly golden. This step cooks the raw flour taste out.

  3. Gradually pour in the milk and chicken broth while whisking constantly to prevent lumps.

  4. Continue to cook, whisking frequently, until the sauce thickens and can coat the back of a spoon, about 5-7 minutes.

  5. Remove the sauce from the heat. Stir in 1 ½ cups of the shredded cheddar cheese, the Parmesan cheese, Greek yogurt (or sour cream), Dijon mustard, garlic powder, onion powder, and smoked paprika. Whisk until the cheese is completely melted and the sauce is smooth.

  6. Season generously with salt and pepper to taste.

Step 4: Combine and Assemble

In the large skillet with the sautéed onions and garlic (or in a very large mixing bowl), combine the uncooked rice, cooked chicken, and par-cooked broccoli florets. Pour the luxurious cheese sauce over everything and stir until every component is evenly coated.
Transfer the entire mixture to your prepared 9×13 inch baking dish and spread it into an even layer.

Step 5: Add the Topping and Bake

In a small bowl, mix the panko breadcrumbs with the 2 tablespoons of melted butter. Sprinkle this mixture evenly over the top of the casserole, followed by the remaining ½ cup of shredded cheddar cheese. For a final touch of color and flavor, dust lightly with a little more smoked paprika.
Cover the dish tightly with aluminum foil and bake for 20 minutes. Then, remove the foil and bake for another 15-20 minutes, or until the casserole is bubbly around the edges, the rice is tender, and the top is golden brown.

Step 6: Rest and Serve

Remove the casserole from the oven and let it rest for 5-10 minutes before serving. This crucial step allows the sauce to thicken slightly and makes serving much easier. Garnish with fresh chopped parsley if desired.

Chef’s Notes & Tips for Success

  • The Rice Question: Using uncooked rice is traditional and allows it to cook in the flavorful sauce, absorbing all that cheesy goodness. However, if you’re concerned about liquid absorption, you can use 3 cups of cooked rice. If you do this, reduce the chicken broth in the sauce to ½ cup.

  • Avoid Mushy Broccoli: Do not skip par-cooking the broccoli. Adding it raw will release too much water into the casserole, making it soupy and potentially resulting in overcooked, mushy broccoli.

  • Cheese Matters: For the best melting and flavor, shred your own cheese from a block. Pre-shredded cheese is coated in anti-caking agents that can make your sauce grainy.

  • Customize It: Feel free to add other vegetables like sautéed mushrooms, diced bell peppers, or a can of drained, diced tomatoes (pat them dry). For a different flavor profile, try using a blend of Monterey Jack and cheddar cheeses.

  • Make-Ahead Magic: This is an excellent make-ahead meal. Assemble the casserole completely (through step 4), cover, and refrigerate for up to 24 hours. When ready to bake, you may need to add 5-10 minutes to the baking time since it will be going into the oven cold.

Nutrition Information

(Please note: The following is an estimate and can vary based on specific ingredients and brands used.)

Serving Size: 1/6 of the casserole | Calories: 485 | Total Fat: 25g | Saturated Fat: 14g | Cholesterol: 95mg | Sodium: 650mg | Total Carbohydrates: 35g | Dietary Fiber: 2g | Sugars: 6g | Protein: 30g

A Note on Nutrition: This casserole is a well-balanced and substantial meal. It provides a high amount of protein from the chicken and cheese, which is essential for muscle repair and satiety. The carbohydrates from the rice offer sustained energy, while the broccoli contributes fiber, Vitamin C, and Vitamin K. The fat content, primarily from the cheese and butter, adds richness and flavor. To lighten it up, you can use low-fat milk, reduced-fat cheese, and increase the proportion of broccoli. As with any hearty dish, portion control is key to enjoying it as part of a balanced diet.

This Broccoli Rice Chicken & Cheese Casserole is more than just dinner; it’s a solution. It’s the answer to “what’s for dinner?”, the bringer of comfort on a cold night, and the guaranteed clean-plate club winner. It’s a timeless recipe that deserves a permanent spot in your family’s rotation.

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