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Golden cheese-topped casserole in a white baking dish, similar to this chicken broccoli rice casserole
Chef Emma

Chicken Broccoli Rice Casserole

A from-scratch baked casserole of chicken, broccoli and rice in a homemade cheddar sauce, topped with cheese and baked until bubbly. No canned soup.
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Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Servings: 8 servings
Course: Main Course
Cuisine: American
Calories: 505
Ingredients Equipment Method Notes

Ingredients
  

Filling
  • 1 1/2 lb boneless, skinless chicken breasts or thighs 680 g, cut into 3/4-inch pieces (or 3 1/2 cups cooked chicken)
  • 1 tbsp olive oil 15 ml
  • 4 cups cooked long-grain white rice about 630 g, from about 1 1/3 cups / 250 g dry
  • 4 cups broccoli florets 12 oz / 340 g, cut into 1-inch pieces
Cheddar sauce
  • 4 tbsp unsalted butter 56 g
  • 1 small yellow onion about 1 cup / 110 g, finely diced
  • 2 cloves garlic minced
  • 1/3 cup all-purpose flour 40 g
  • 2 cups whole milk 480 ml
  • 1 1/2 cups low-sodium chicken broth 360 ml
  • 1 tsp Dijon mustard
  • 1/2 tsp paprika smoked or sweet
  • 1 tsp Diamond Crystal kosher salt or 1/2 tsp table salt
  • 1/2 tsp black pepper
  • 2 1/2 cups sharp cheddar, shredded 10 oz / 283 g, divided
  • 1/4 cup Parmesan, grated 25 g
Optional topping
  • 1/2 cup panko breadcrumbs 30 g
  • 1 tbsp unsalted butter, melted 14 g

Equipment

  • 9x13-inch (3-quart) baking dish
  • Large skillet
  • Medium saucepan
  • Whisk
  • Aluminum foil
  • Instant-read thermometer

Method
 

  1. Heat the oven to 375°F (190°C) and grease a 9x13-inch baking dish.
  2. Season the chicken with a pinch of salt and pepper. Cook in the olive oil in a large skillet over medium-high heat for 6 to 8 minutes, turning once, until browned and 165°F (74°C) inside.
  3. Melt the butter in a saucepan over medium heat. Cook the onion 4 to 5 minutes, add the garlic for 30 seconds, then stir in the flour and cook 1 minute.
  4. Slowly whisk in the milk and broth and simmer 3 to 4 minutes, until the sauce coats a spoon. Off the heat, stir in the mustard, paprika, salt, pepper, Parmesan and 1 1/2 cups cheddar.
  5. Combine the rice, chicken and broccoli in a large bowl, pour over the sauce and fold to coat. Spread in the dish and top with the remaining 1 cup cheddar (and the buttered panko, if using).
  6. Cover with foil and bake 15 minutes. Uncover and bake 10 to 15 minutes more, until bubbly, golden in spots and 165°F (74°C) in the center.
  7. Rest 5 to 10 minutes before serving.

Notes

Raw-rice option: spread 1 cup rinsed dry long-grain rice in the dish, make the sauce with 3 tbsp flour, 1 1/2 cups milk, 2 1/2 cups broth and only 1/2 cup cheddar, add raw chicken pieces and pour the hot sauce over. Bake tightly covered 45 minutes, stir in the broccoli, bake covered 15 minutes, then top with the remaining cheddar and bake uncovered 5 to 10 minutes, until the rice is tender and the chicken is 165°F (74°C). Refrigerate leftovers within 2 hours and eat within 3 to 4 days; reheat to 165°F (74°C). Calories are an estimate per serving from USDA FoodData Central values, without the optional topping.