Cheesy Chicken Broccoli Rice Casserole

spoonful of chicken broccoli rice casserole with cheese

5 from 2 votes

Cheesy Chicken Broccoli Rice Casserole

This Chicken Broccoli Rice Casserole is the definition of comfort, featuring seasoned chicken, tender broccoli, and a creamy sauce made entirely from scratch, no canned soups required

Prep Time30

Cook Time30

Total Time1

Course: Main Course

Cuisine: American

Servings: people

Calories: 474kcal

Author: Tania

Equipment

9x13 baking pan
box grater for the cheese

Ingredients

For the chicken:

2 large chicken breasts diced
Olive oil
2 teaspoons garlic powder
2 teaspoons Italian seasoning
1 ½ teaspoon Kosher salt
½ teaspoon ground black pepper

Creamy sauce:

4 tablespoons unsalted butter
1 medium onion small-diced
5 cloves minced garlic
2 teaspoons Better Than Bouillon
¼ cup all-purpose flour
2 cups chicken broth plus more as needed
12 ounces canned evaporated milk equiv to 1 ½ cups
½ teaspoon garlic powder
½ teaspoon onion powder
½ teaspoon Italian seasoning
Salt and pepper to taste

For the rest of the casserole:

4 cups fresh broccoli florets
3 cups cooked long grain rice see notes
2 cups freshly shredded colby jack cheese divided

Instructions

Rice: If you haven't yet, cook the rice according to package directions. Note: To make 3 cups of cooked long grain rice, you need about 1 cup of uncooked rice.
Oven: Preheat the oven to 375 degrees F.
Cook chicken: In a large pan, heat olive oil over medium-high heat. Cook chicken until golden brown until fully cooked through, seasoning with garlic powder, Italian seasoning, salt and pepper as it cooks. Remove from the pan and set aside.
Start the creamy sauce: In the same pan (do not wipe clean), melt 4 tablespoons butter and sauté diced onions for 6 minutes until softened. Then, stir in minced garlic and Better than Bouillon for another 1-2 minutes until fragrant.
Finish the creamy sauce: Add flour, stirring to coat. Then, gradually add chicken broth, stirring to dissolve the flour. Next, add in the evaporated milk, and season with garlic powder, onion powder, Italian seasoning, salt and pepper to taste. Simmer over low heat until thickened, stirring occasionally.
Par-cook broccoli: Meanwhile, steam broccoli florets for just 5 minutes until just crisp tender (can also use the microwave, see notes below). The broccoli will finish cooking in the oven, but we need to give it a head start.
Combine: Into a bowl, combine the cooked chicken, the par-cooked broccoli, the cooked 3 cups of cooked rice, and 1 cup of the shredded cheese. Next, add the prepared creamy sauce into the bowl and stir until evenly combined.
Assemble and bake: Transfer to a 9x13 inch baking dish. Top with the remaining 1 cup of cheese. Cover with foil and bake for 25 minutes. Uncover and finish baking for another 5-8 minutes until the cheese is melted on top. Let cool slightly and enjoy!

Notes

Chicken options: Boneless chicken breasts or thighs both work.
Rice: 1 cup uncooked rice makes about 3 cups cooked rice total, which is what you need. Leftover rice works perfectly and helps speed things up.
How to cook rice: To cook long grain rice, the ratio of water to rice is 1.5 cups for 1 cup. Bring to a low boil and cook, covered, for 20 minutes until fluffy.
Broccoli should be partially cooked first:
- Steam: Steam florets for 4–5 minutes until bright green and crisp-tender.
- Microwave: Microwave florets with 2 Tbsp water, covered, for 2–3 minutes.
- Blanch: Boil for 3 minutes, then immediately transfer to cold water to stop cooking.
Sauce consistency: The sauce should be thick and creamy before mixing. If needed, simmer 1–2 minutes longer.
Cheese: Freshly shredded cheese melts smoother than pre-shredded and gives the best texture.
Make ahead: Cook rice, chicken, and broccoli up to 2 days ahead and store separately in the fridge. Assemble the casserole up to 24 hours ahead, cover, and refrigerate. Let sit at room temperature 30 minutes before baking and add 10–15 minutes to bake time.
Freezing: Freeze fully baked and cooled casserole for up to 2 months. Thaw overnight in the fridge before reheating.
Reheating: Reheat individual portions in the microwave until warmed through. Reheat larger portions covered in a 350°F oven until hot. Add a splash of broth or milk if needed to loosen the sauce.

Disclaimer: Nutritional values (per serving) are approximates only.

Nutrition