Of course! This Broccoli, Rice, Chicken, and Cheese Casserole is the definition of comfort food. It’s creamy, cheesy, and incredibly easy to make, perfect for a family dinner or potluck.
Creamy Broccoli, Rice, Chicken & Cheese Casserole
This all-in-one dish is a complete meal that’s both satisfying and straightforward to prepare.
Prep Time: 20 minutes
Cook Time: 35-40 minutes
Servings: 6-8
Ingredients
· 2 cups cooked chicken, shredded or diced (rotisserie chicken works perfectly!)
· 1 ½ cups uncooked long-grain white rice (or 4 ½ cups cooked rice)
· 3 cups fresh broccoli florets, chopped into bite-sized pieces
· 1 tablespoon olive oil
For the Creamy Cheese Sauce:
· 4 tablespoons (½ stick) butter
· 1 medium yellow onion, finely diced
· 2 cloves garlic, minced
· ¼ cup all-purpose flour
· 2 cups chicken broth
· 1 ½ cups milk (whole or 2%)
· 2 cups shredded cheddar cheese, divided
· 1 cup shredded mozzarella cheese
· ½ cup sour cream or plain Greek yogurt
· 1 teaspoon garlic powder
· 1 teaspoon onion powder
· ½ teaspoon paprika
· Salt and black pepper to taste
For the Topping:
· ½ cup panko breadcrumbs
· 2 tablespoons grated Parmesan cheese
· 1 tablespoon melted butter
Instructions
- Cook the Rice and Broccoli: If starting with uncooked rice, cook it according to package directions. In the last 5 minutes of the rice cooking, add the fresh broccoli florets right on top of the rice to steam them. Once done, fluff the rice and broccoli together. (If using pre-cooked rice, simply steam the broccoli separately until tender-crisp).
- Preheat Oven: Preheat your oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish.
- Make the Cheese Sauce: 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.
- Create the Roux: Sprinkle the flour over the onions and garlic and whisk constantly for about 1 minute to cook off the raw flour taste.
- Whisk in Liquids: Gradually pour in the chicken broth and milk while whisking constantly to avoid lumps. Bring the mixture to a simmer, stirring frequently, until it thickens enough to coat the back of a spoon.
- Add Cheese and Seasoning: Reduce the heat to low. Stir in 1 ½ cups of the cheddar cheese and all of the mozzarella cheese until melted and smooth. Remove from heat and stir in the sour cream, garlic powder, onion powder, paprika, salt, and pepper.
- Combine Everything: In a large bowl, combine the cooked rice and broccoli, cooked chicken, and the creamy cheese sauce. Stir until everything is evenly coated.
- Assemble the Casserole: Pour the mixture into the prepared baking dish and spread it out evenly. Sprinkle the remaining ½ cup of cheddar cheese over the top.
- Add Topping: In a small bowl, mix the panko breadcrumbs, Parmesan cheese, and melted butter. Sprinkle this mixture evenly over the cheese layer.
- Bake: Bake, uncovered, for 25-30 minutes, or until the casserole is bubbly around the edges and the topping is golden brown.
- Rest and Serve: Let the casserole stand for 5-10 minutes before serving. This allows it to set slightly for easier scooping.
Success Tips & Variations
· Shortcut Version: Use 4 ½ cups of pre-cooked rice (like from takeout) and a rotisserie chicken to save time.
· Vegetable Variations: Feel free to add other vegetables like sautéed mushrooms, diced bell peppers, or cauliflower.
· Creamier Casserole: Use one can (10.5 oz) of cream of chicken or cream of mushroom soup in place of the flour and 1 cup of the milk for an even quicker, creamier sauce.
· Make it Spicy: Add a dash of hot sauce, a pinch of cayenne pepper, or a can of diced green chiles to the cheese sauce.
· Freezing Instructions: Assemble the casserole without the breadcrumb topping. Cover tightly and freeze for up to 3 months. Thaw in the refrigerator overnight before adding the topping and baking as directed. You may need to add a few extra minutes to the baking time.
Enjoy this hearty, classic casserole that is sure to please the whole family