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The Ultimate Creamy, Cheesy Chicken Broccoli Rice Casserole

A spoonful of creamy chicken broccoli rice casserole topped with melted cheddar cheese being lifted from a white plate.
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A simple, comforting casserole featuring tender chicken, broccoli florets, and rice baked in a rich, homemade cheese sauce. This is a quick, family-friendly weeknight dinner.

Ingredients

Scale
  • 2 cups cooked, shredded chicken
  • 3 cups cooked white rice
  • 2 cups fresh or frozen broccoli florets, lightly steamed
  • 1/2 cup unsalted butter
  • 1/2 cup all-purpose flour
  • 3 cups whole milk
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon onion powder
  • 2 cups shredded sharp cheddar cheese, divided
  • 1/2 cup grated Parmesan cheese
  • 1/2 cup breadcrumbs (optional, for topping)

Instructions

  1. Preheat your oven to 375°F (190°C). Lightly grease a 9×13 inch baking dish.
  2. Prepare the cheese sauce: In a large saucepan over medium heat, melt the butter. Whisk in the flour and cook for one minute, stirring constantly to form a roux.
  3. Gradually whisk in the milk until the mixture is smooth. Continue cooking, stirring often, until the sauce thickens enough to coat the back of a spoon, about 5 to 7 minutes.
  4. Remove the saucepan from the heat. Stir in the salt, pepper, garlic powder, and onion powder.
  5. Add 1 1/2 cups of the cheddar cheese and all of the Parmesan cheese to the sauce. Stir until the cheese is completely melted and the sauce is smooth.
  6. In a large bowl, combine the cooked chicken, cooked rice, and steamed broccoli florets.
  7. Pour the cheese sauce over the chicken, rice, and broccoli mixture. Stir gently until everything is evenly coated.
  8. Transfer the mixture to the prepared baking dish.
  9. Sprinkle the remaining 1/2 cup of cheddar cheese over the top. If using, mix breadcrumbs with 1 tablespoon of melted butter and sprinkle over the cheese.
  10. Bake for 20 to 25 minutes, or until the casserole is bubbly and the topping is golden brown.
  11. Let the casserole rest for 5 minutes before serving.

Notes

  • For make-ahead preparation, assemble the casserole completely, cover it tightly, and refrigerate for up to 24 hours. Add 10 to 15 minutes to the baking time if baking directly from the refrigerator.
  • You can use frozen broccoli directly without pre-steaming if you prefer a softer texture, but steam it lightly first for better results.
  • To make this recipe healthier, use low-fat milk and reduce the butter by one quarter cup.

Nutrition

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