Chicken Broccoli Rice Cheese Casserole

This creamy, cheesy Chicken Broccoli Rice Cheese Casserole is made with tender chicken breast, fresh broccoli florets, and sharp cheddar, ready in about 40 minutes. The rich cheese sauce bubbles up around the fluffy rice and golden topping for the ultimate comfort meal. I love making this on busy weeknights because it uses simple pantry staples and leftovers efficiently.

Why This Classic Works

I used to think casseroles required condensed soup to get that nostalgic texture, but I learned that a quick homemade cheese sauce makes a huge difference. The texture is much smoother, and you can control the saltiness level much better than with canned options.

My biggest early mistake was using overcooked rice, which turned the entire dish into a mushy paste in the oven. Now, I make sure the rice is just barely tender or use day-old rice, which holds its shape perfectly against the creamy sauce.

Chicken Broccoli Rice Cheese Casserole Ingredients

• 2 cups cooked chicken, shredded or diced (rotisserie works great)
• 2 cups fresh broccoli florets, cut into bite-sized pieces
• 2 cups cooked white long-grain rice
• 2 tablespoons unsalted butter
• 2 tablespoons all-purpose flour
• 1 ½ cups whole milk
• 2 cups sharp cheddar cheese, shredded and divided
• ½ cup sour cream
• ½ teaspoon garlic powder
• ½ teaspoon onion powder
• ½ teaspoon salt
• ¼ teaspoon black pepper

How To Make Chicken Broccoli Rice Cheese Casserole

1. Preheat and Prep: Preheat your oven to 375°F (190°C) and lightly grease a 9×13 inch baking dish with butter or cooking spray.
2. Make the Roux: Melt the butter in a medium saucepan over medium heat, then whisk in the flour and cook for 1 minute to remove the raw flour taste.
3. Create Cheese Sauce: Slowly whisk in the milk until smooth and simmer until slightly thickened, then remove from heat and stir in 1 ½ cups of cheddar cheese, sour cream, garlic powder, onion powder, salt, and pepper until melted.
4. Combine Ingredients: In a large mixing bowl, toss the cooked chicken, broccoli florets, and cooked rice together, then pour the cheese sauce over the top and mix until everything is evenly coated.
5. Bake the Casserole: Transfer the mixture to the prepared baking dish, top with the remaining ½ cup of cheddar cheese, and bake for 20-25 minutes until the cheese is bubbly and slightly golden.

Recipe Tips

• Rice Texture: Day-old cold rice works best for this recipe because it is drier and absorbs the sauce without becoming mushy.
• Broccoli Size: Cut the broccoli florets quite small so they cook through fully in the short baking time without needing to be pre-steamed.
• Cheese Choice: Grate your own block of sharp cheddar instead of buying pre-shredded bags, as the anti-caking agents in bagged cheese can make the sauce grainy.
• Add Crunch: For extra texture, you can sprinkle crushed Ritz crackers or panko breadcrumbs mixed with a little butter on top before baking.

What To Serve With

Serve this rich dish with a crisp green salad tossed in a lemon vinaigrette to cut through the creaminess of the cheese sauce. Garlic bread or soft dinner rolls also work wonderfully to scoop up any extra sauce remaining on the plate.

How To Store

Store any leftovers in an airtight container in the refrigerator for up to 3 days. This dish freezes well for up to 2 months; simply thaw it in the fridge overnight before reheating in the oven or microwave.

FAQs

Can I use uncooked rice?
No, you must use cooked rice for this recipe as there isn’t enough liquid or time in the oven to cook raw grains effectively.

Can I use frozen broccoli?
Yes, you can use frozen broccoli, but be sure to thaw and drain it thoroughly first so it doesn’t release excess water and make the casserole soupy.

Can I make this ahead of time?
Absolutely, you can assemble the entire casserole, cover it tightly, and refrigerate it for up to 24 hours before baking.

Nutrition

• Calories: 450 kcal
• Total Fat: 22g
• Saturated Fat: 12g
• Cholesterol: 85mg
• Sodium: 680mg
• Total Carbohydrate: 28g
• Protein: 32g

Chicken Broccoli Rice Cheese Casserole

Recipe by Emily Mitchell

Servings

6

servings

Prep time

15

minutes

Cooking time

25

minutes

Total time

40

minutes

Chicken Broccoli Rice Cheese Casserole features creamy cheddar sauce, tender chicken, and fluffy rice for a comforting meal ready in 40 minutes. This easy weeknight dinner uses simple ingredients like fresh broccoli and rotisserie chicken.

Ingredients

• 2 cups cooked chicken, shredded or diced (rotisserie works great)

• 2 cups fresh broccoli florets, cut into bite-sized pieces

• 2 cups cooked white long-grain rice

• 2 tablespoons unsalted butter

• 2 tablespoons all-purpose flour

• 1 ½ cups whole milk

• 2 cups sharp cheddar cheese, shredded and divided

• ½ cup sour cream

• ½ teaspoon garlic powder

• ½ teaspoon onion powder

• ½ teaspoon salt

• ¼ teaspoon black pepper

Directions

• 1. Preheat and Prep: Preheat your oven to 375°F (190°C) and lightly grease a 9×13 inch baking dish with butter or cooking spray.
• 2. Make the Roux: Melt the butter in a medium saucepan over medium heat, then whisk in the flour and cook for 1 minute to remove the raw flour taste.
• 3. Create Cheese Sauce: Slowly whisk in the milk until smooth and simmer until slightly thickened, then remove from heat and stir in 1 ½ cups of cheddar cheese, sour cream, garlic powder, onion powder, salt, and pepper until melted.
• 4. Combine Ingredients: In a large mixing bowl, toss the cooked chicken, broccoli florets, and cooked rice together, then pour the cheese sauce over the top and mix until everything is evenly coated.
• 5. Bake the Casserole: Transfer the mixture to the prepared baking dish, top with the remaining ½ cup of cheddar cheese, and bake for 20-25 minutes until the cheese is bubbly and slightly golden.