Cheesy Broccoli Chicken and Rice Casserole: Comfort Food at Its Best
When it comes to comfort food, it’s hard to beat a warm, cheesy casserole. This Cheesy Broccoli Chicken and Rice Casserole combines tender chicken, crisp broccoli, and fluffy rice, all enveloped in a creamy, cheesy sauce that will leave you feeling cozy and satisfied. Whether you’re cooking for a busy weeknight dinner or preparing a dish to share with friends and family, this casserole is a crowd-pleaser that comes together with minimal effort. It’s hearty, wholesome, and packed with flavor.
The beauty of this casserole is that it’s a complete meal in one dish. You’ve got protein, vegetables, and carbs all baked together in cheesy perfection. Plus, it’s versatile—you can add or substitute ingredients based on what you have on hand, making it a great option for weeknight dinners or meal prep. Let’s dive into the details of how to make this comforting, delicious casserole!
Ingredients
For the Chicken and Rice:
- 1 lb boneless, skinless chicken breasts, diced
- 1 cup uncooked white rice (jasmine or long grain)
- 2 cups broccoli florets (fresh or frozen)
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 tablespoon olive oil
- 3 cups chicken broth
- 1 can (10.5 oz) cream of chicken soup
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon smoked paprika
- Salt and pepper, to taste
For the Cheese Sauce:
- 2 cups shredded sharp cheddar cheese
- ½ cup milk
- 1 tablespoon butter
- 1 tablespoon all-purpose flour
- Salt and pepper, to taste
- ½ teaspoon ground mustard (optional, for extra flavor)
Topping:
- 1 cup shredded cheddar cheese (for topping)
- Fresh chopped parsley (optional, for garnish)
Instructions
1. Preheat the Oven:
- Preheat your oven to 350°F (175°C) and grease a 9×13-inch baking dish with nonstick spray or a little olive oil.
2. Cook the Chicken:
- Sauté: In a large skillet, heat 1 tablespoon of olive oil over medium heat. Add the diced chicken, season with salt, pepper, garlic powder, and smoked paprika. Cook for 5-7 minutes, until the chicken is browned and mostly cooked through. Remove from heat and set aside.
3. Prepare the Rice Mixture:
- In the same skillet (without wiping it out), sauté the onions until softened, about 3-4 minutes. Add garlic and cook for another minute until fragrant.
- Add the uncooked rice to the skillet, stir well to coat in the onion and garlic mixture, and pour in the chicken broth and cream of chicken soup. Bring the mixture to a light simmer.
- Once simmering, stir in the broccoli florets and partially cooked chicken.
4. Assemble the Casserole:
- Layer: Pour the chicken, rice, and broccoli mixture into the prepared baking dish. Spread it out evenly. Cover the dish with aluminum foil and bake in the preheated oven for 30-35 minutes, or until the rice is tender and the liquid has mostly absorbed.
5. Make the Cheese Sauce:
- Sauce: While the casserole is baking, prepare the cheese sauce. In a small saucepan, melt 1 tablespoon of butter over medium heat. Whisk in 1 tablespoon of flour and cook for about 1 minute to form a roux.
- Gradually whisk in the milk, stirring constantly until the sauce thickens (about 2-3 minutes). Remove from heat and stir in the shredded cheddar cheese, salt, pepper, and optional ground mustard until the cheese is melted and the sauce is smooth.
6. Combine and Bake Again:
- Pour the Cheese Sauce: Once the casserole has baked for 30-35 minutes and the rice is tender, remove it from the oven. Pour the cheese sauce over the top and stir gently to combine everything.
- Sprinkle the remaining 1 cup of shredded cheddar cheese over the casserole.
7. Final Bake:
- Return the casserole to the oven, uncovered, and bake for another 10-15 minutes, or until the cheese on top is melted and bubbly.
8. Serve and Enjoy:
- Remove the casserole from the oven and let it cool for about 5 minutes. Garnish with fresh chopped parsley if desired, and serve hot.
Tips for the Best Cheesy Broccoli Chicken and Rice Casserole
- Use Fresh or Frozen Broccoli: Either fresh or frozen broccoli works well in this recipe. If using frozen, there’s no need to thaw it beforehand—just stir it right into the rice mixture before baking.
- Pre-Cook the Chicken: Browning the chicken before baking adds extra flavor and ensures it stays juicy. If you’re in a hurry, you can skip this step and add raw diced chicken directly to the casserole, though it may require additional baking time.
- Rice Options: This recipe works best with long-grain white rice or jasmine rice. Brown rice can be used but may require additional liquid and longer cooking time.
- Make it Creamier: For an even creamier casserole, you can add an extra ½ cup of cream or milk to the cheese sauce. This will make it extra luscious!
- Cheese Variations: Sharp cheddar is the star of this dish, but you can mix in some mozzarella, Monterey Jack, or Gruyere for a unique twist.
Serving Suggestions
- Side Dish Ideas: Serve this casserole with a light salad or roasted vegetables for a balanced meal. A side of garlic bread or dinner rolls also pairs nicely.
- Perfect for Meal Prep: This casserole reheats beautifully, making it a great option for meal prep. Store portions in the fridge for up to 3 days, or freeze for up to 3 months.
Storage & Reheating Tips
- Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Reheating: To reheat, microwave individual portions or reheat in the oven at 350°F (175°C) until warmed through. If the casserole seems dry, you can add a splash of milk before reheating to keep it creamy.
- Freezing: This casserole freezes well. Allow it to cool completely, then wrap tightly in foil and freeze for up to 3 months. Thaw overnight in the fridge before reheating.
Nutritional Information (Per Serving)
- Calories: 450
- Protein: 28g
- Carbohydrates: 32g
- Fat: 24g
- Sugar: 3g
- Sodium: 850mg
(Note: Nutrition values are approximate and will vary depending on the specific ingredients used.)
