Of course! This Broccoli, Rice, Cheese, and Chicken Casserole is the definition of comfort food. It’s creamy, cheesy, hearty, and incredibly easy to make. It’s a complete meal in one dish that the whole family will love.
Here is a classic, foolproof recipe that avoids canned soup for a superior flavor and texture, with a “cheater” option for a super-quick version.
Ultimate Broccoli, Rice, Cheese, and Chicken Casserole
This recipe makes its own creamy sauce from scratch, which tastes so much better and allows you to control the ingredients.
Yields: 6-8 servings
Prep time: 20 minutes
Cook time: 30 minutes
Ingredients
· 2 cups cooked chicken, shredded or diced (rotisserie chicken is perfect!)
· 3 cups broccoli florets, cut into bite-sized pieces
· 1 ½ cups uncooked long-grain white rice (like Jasmine or Basmati)
· 3 cups chicken broth, for cooking rice
For the Cheese Sauce:
· 4 tablespoons butter
· 1 medium yellow onion, finely diced
· 2 cloves garlic, minced
· ¼ cup all-purpose flour
· 2 cups milk (whole or 2%)
· 1 cup chicken broth
· 2 ½ cups shredded sharp cheddar cheese, divided
· ½ cup grated Parmesan cheese
· ½ teaspoon garlic powder
· ½ teaspoon paprika
· Salt and black pepper to taste
For the Topping (Optional):
· ½ cup panko breadcrumbs
· 2 tablespoons melted butter
· 1 tablespoon fresh parsley, chopped
Instructions
- Cook the Rice and Broccoli:
· Cook the 1 ½ cups of rice according to package directions, but use the 3 cups of chicken broth instead of water for extra flavor. Once cooked, fluff with a fork.
· While the rice is cooking, blanch the broccoli: place the florets in a microwave-safe bowl with a tablespoon of water. Cover and microwave for 2-3 minutes, until bright green and tender-crisp. Alternatively, you can steam them for 3-4 minutes. Drain well. - Make the Cheese Sauce:
· Preheat your oven to 375°F (190°C). Grease a 9×13 inch baking dish.
· In a large saucepan or Dutch oven, melt the 4 tablespoons of butter over medium heat. Add the diced onion and cook until softened, about 5-7 minutes. Add the minced garlic and cook for one more minute.
· Sprinkle the flour over the onions and butter. Whisk constantly and cook for 1-2 minutes to remove the raw flour taste.
· Gradually pour in the milk and 1 cup of chicken broth while whisking continuously to prevent lumps. Bring the mixture to a simmer, stirring frequently, until it thickens enough to coat the back of a spoon, about 3-5 minutes.
· Remove from heat. Stir in 2 cups of the cheddar cheese and all of the Parmesan cheese until melted and smooth. Season with garlic powder, paprika, salt, and pepper. - Combine Everything:
· To the cheese sauce in the pot, add the cooked rice, cooked chicken, and blanched broccoli. Stir gently until everything is evenly coated. - Assemble and Bake:
· Pour the mixture into the prepared baking dish and spread it out evenly.
· Sprinkle the remaining ½ cup of cheddar cheese over the top.
· If using the topping, mix the panko breadcrumbs with the 2 tablespoons of melted butter and parsley. Sprinkle it over the cheese.
· Bake for 20-25 minutes, or until the casserole is bubbly around the edges and the top is golden brown. - Serve: Let the casserole rest for 5-10 minutes before serving. This allows it to set slightly for easier scooping.
Recipe Notes & Customizations
· The “Cheater” Shortcut Version: For a super-fast version, combine: 3 cups cooked rice, 2-3 cups cooked chicken, 3 cups broccoli florets (thawed, frozen works), 1 (10.5 oz) can cream of chicken soup, 1 cup sour cream, 1 ½ cups shredded cheddar cheese, ½ cup milk, and 1 tsp garlic powder. Mix, top with more cheese, and bake at 375°F for 25-30 minutes.
· Avoid Soggy Casserole: The key is to not overcook the broccoli. It should be tender-crisp before going into the casserole, as it will continue to cook in the oven.
· Rice Note: Using broth to cook the rice adds a tremendous amount of flavor. You can use leftover rice, just make sure you have about 4 ½ cups cooked.
· Make it Lighter:
· Use low-fat milk and reduced-fat cheese.
· Substitute cauliflower rice for half of the white rice.
· Add-Ins:
· Mushrooms: Sauté 8 oz of sliced mushrooms with the onions.
· Bacon: Add ½ cup of cooked, crumbled bacon to the mixture.
· Spice: Add a dash of hot sauce or a pinch of cayenne to the cheese sauce.
This casserole is a guaranteed crowd-pleaser and makes for fantastic leftovers. Enjoy