Chicken Broccoli Rice Casserole

This chicken broccoli rice casserole is a creamy, comforting one-dish meal made with tender chicken, fresh broccoli, fluffy rice, and a rich cheesy sauce baked to golden perfection.

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Course: Main Course

Cuisine: American

Prep Time: 20

Cook Time: 35

Total Time: 55

Servings: servings

Calories: 460kcal

Author: Lucy

Cost: $7

Equipment

9x13-inch baking dish
Large Skillet
mixing bowl
Whisk
Spatula

Ingredients

2 cups cooked chicken, diced or shredded
3 cups broccoli florets
2 cups cooked rice
1 medium onion, diced
2 cloves garlic, minced
2 tbsp butter
2 tbsp all-purpose flour
1 1/2 cups chicken broth
1 cup milk
1 1/2 cups shredded cheddar cheese, divided
1/2 cup grated Parmesan cheese
1 tsp dried thyme
1/2 tsp garlic powder
1/4 tsp cayenne pepper (optional)
salt and black pepper to taste
1/3 cup panko breadcrumbs
2 tbsp butter, melted (for topping)
2 tbsp fresh parsley, chopped

Instructions

Preheat oven to 350°F (175°C) and grease a 9x13-inch baking dish.
Cook rice if not already prepared and set aside.
Steam broccoli until tender-crisp, about 3–4 minutes, then drain.
In a skillet, melt butter and sauté onion until translucent, then add garlic and cook briefly.
Stir in flour and cook for 1–2 minutes to form a roux.
Gradually whisk in chicken broth and milk. Add thyme, garlic powder, salt, pepper, and cayenne.
Cook until sauce thickens, then stir in 1 cup cheddar cheese and Parmesan until melted.
In a large bowl, combine chicken, rice, and broccoli. Pour sauce over and mix well.
Transfer mixture to prepared baking dish and spread evenly.
Top with remaining cheese and breadcrumbs, then drizzle melted butter over the top.
Bake uncovered for 25–30 minutes until golden and bubbly.
Let rest 5–10 minutes and garnish with parsley before serving.

Notes

Slightly undercook broccoli and rice to avoid mushiness after baking. Let casserole rest 5–10 minutes before serving. Store leftovers in the refrigerator for up to 4 days or freeze up to 3 months.

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