Cheesy Broccoli Chicken and Rice Casserole – Cozy, Family-Friendly Comfort Food

Sharing is caring!

This casserole hits all the right notes: creamy, cheesy, and packed with tender chicken, fluffy rice, and bright broccoli. It’s the kind of meal that makes the kitchen smell like home. You’ll love how simple it is to put together and how well it reheats for lunches or busy weeknights.

No fancy steps, just real ingredients and a baking dish. If you’re craving comfort without a lot of fuss, this is it.

Print

Cheesy Broccoli Chicken and Rice Casserole – Cozy, Family-Friendly Comfort Food

Prep Time 15 minutes minutes

Cook Time 35 minutes minutes

Total Time 50 minutes minutes

Servings 6 servings

Ingredients

• 2 cups cooked chicken, shredded or diced (rotisserie chicken works great)
• 3 cups broccoli florets, lightly steamed or blanched
• 2 cups cooked rice (white or brown; day-old rice is ideal)
• 1 small yellow onion, finely chopped
• 2 cloves garlic, minced
• 2 tablespoons butter or olive oil
• 2 tablespoons all-purpose flour
• 1 1/2 cups low-sodium chicken broth
• 1 cup milk (whole or 2%; unsweetened canned evaporated milk also works)
• 1 cup sour cream or plain Greek yogurt
• 2 1/2 cups shredded sharp cheddar cheese, divided
• 1/2 teaspoon paprika
• 1/2 teaspoon dry mustard (optional but boosts cheesy flavor)
• 1/2 teaspoon garlic powder (optional)
• Salt and black pepper to taste
• 1/2 cup panko breadcrumbs (optional, for topping)
• 2 tablespoons grated Parmesan (optional, for topping)
• 2 tablespoons fresh parsley, chopped (optional, for garnish)

Instructions

• Preheat the oven. Set it to 375°F (190°C). Lightly grease a 9x13-inch baking dish.
• Prep the broccoli. Steam or blanch the florets just until crisp-tender, about 3–4 minutes. Drain well so the casserole doesn’t get watery.
• Sauté aromatics. In a large skillet, melt the butter over medium heat. Add onion and a pinch of salt. Cook 4–5 minutes until soft. Stir in garlic and cook 30 seconds until fragrant.
• Make the creamy base. Sprinkle flour over the onion mixture and stir for 1 minute. Slowly whisk in chicken broth, then milk. Simmer 3–5 minutes, stirring, until slightly thickened.
• Add creaminess and seasoning. Turn off the heat. Whisk in sour cream, 1 1/2 cups cheddar, paprika, dry mustard, and garlic powder. Taste and season with salt and pepper. The sauce should be well-seasoned now.
• Combine the filling. In a large bowl, mix cooked rice, chicken, and broccoli. Pour the sauce over and fold gently until everything is coated.
• Assemble. Transfer the mixture to the prepared baking dish. Top with the remaining 1 cup cheddar.
• Optional crunchy topping. In a small bowl, combine panko and Parmesan with a drizzle of olive oil. Sprinkle evenly over the cheese.
• Bake. Bake uncovered for 20–25 minutes, until bubbly around the edges and the top is golden.
• Rest and serve. Let it sit 5–10 minutes to set. Sprinkle with parsley. Serve warm.

What Makes This Recipe So Good

• All-in-one meal: Protein, veggies, and carbs in every scoop. No extra sides needed unless you want them.
• Crowd-pleasing flavor: Cheddar adds rich, melty goodness, while broccoli brings freshness and color.
• Weeknight-friendly: Uses cooked chicken and pantry staples to cut down prep time.
• Flexible: Swap in different cheeses, veggies, or grains based on what you have.
• Great for leftovers: Holds up well in the fridge and freezer, so you can cook once and eat twice.

Ingredients

• 2 cups cooked chicken, shredded or diced (rotisserie chicken works great)
• 3 cups broccoli florets, lightly steamed or blanched
• 2 cups cooked rice (white or brown; day-old rice is ideal)
• 1 small yellow onion, finely chopped
• 2 cloves garlic, minced
• 2 tablespoons butter or olive oil
• 2 tablespoons all-purpose flour
• 1 1/2 cups low-sodium chicken broth
• 1 cup milk (whole or 2%; unsweetened canned evaporated milk also works)
• 1 cup sour cream or plain Greek yogurt
• 2 1/2 cups shredded sharp cheddar cheese, divided
• 1/2 teaspoon paprika
• 1/2 teaspoon dry mustard (optional but boosts cheesy flavor)
• 1/2 teaspoon garlic powder (optional)
• Salt and black pepper to taste
• 1/2 cup panko breadcrumbs (optional, for topping)
• 2 tablespoons grated Parmesan (optional, for topping)
• 2 tablespoons fresh parsley, chopped (optional, for garnish)

Step-by-Step Instructions

1. Preheat the oven. Set it to 375°F (190°C).

   Lightly grease a 9×13-inch baking dish.

2. Prep the broccoli. Steam or blanch the florets just until crisp-tender, about 3–4 minutes. Drain well so the casserole doesn’t get watery.
3. Sauté aromatics. In a large skillet, melt the butter over medium heat. Add onion and a pinch of salt.

   Cook 4–5 minutes until soft. Stir in garlic and cook 30 seconds until fragrant.

4. Make the creamy base. Sprinkle flour over the onion mixture and stir for 1 minute. Slowly whisk in chicken broth, then milk.

   Simmer 3–5 minutes, stirring, until slightly thickened.

5. Add creaminess and seasoning. Turn off the heat. Whisk in sour cream, 1 1/2 cups cheddar, paprika, dry mustard, and garlic powder. Taste and season with salt and pepper.

   The sauce should be well-seasoned now.

6. Combine the filling. In a large bowl, mix cooked rice, chicken, and broccoli. Pour the sauce over and fold gently until everything is coated.
7. Assemble. Transfer the mixture to the prepared baking dish. Top with the remaining 1 cup cheddar.
8. Optional crunchy topping. In a small bowl, combine panko and Parmesan with a drizzle of olive oil.

   Sprinkle evenly over the cheese.

9. Bake. Bake uncovered for 20–25 minutes, until bubbly around the edges and the top is golden.
10. Rest and serve. Let it sit 5–10 minutes to set. Sprinkle with parsley. Serve warm.

How to Store

• Refrigerate: Cool completely, then cover tightly.

  Keep up to 4 days.

• Freeze: Portion into freezer-safe containers and freeze up to 2 months. For best texture, skip the panko topping until reheating.
• Reheat: Oven at 350°F (175°C) for 15–20 minutes, covered with foil. For single servings, use the microwave in 60–90 second bursts, stirring once.

  Add a splash of broth or milk if it seems dry.

Why This is Good for You

• Balanced plate: You get protein from chicken, complex carbs from rice (especially brown rice), and fiber-rich veggies from broccoli.
• Calcium and protein: The cheese and milk add calcium and extra protein, which help with fullness and muscle repair.
• Vitamin boost: Broccoli brings vitamins C and K, plus antioxidants that support overall health.
• Make it lighter: Use Greek yogurt instead of sour cream, and part-skim cheese. Swap half the rice for cauliflower rice to cut carbs without losing volume.

Pitfalls to Watch Out For

• Watery casserole: Overcooked or wet broccoli can release moisture. Drain well and keep it crisp-tender.
• Gummy rice: Use cooked rice that’s cooled and fluffed.

  Day-old rice works best.

• Bland sauce: Season the sauce before mixing. Cheese adds salt, but you still need enough salt, pepper, and spices.
• Greasy top: Too much cheese piled on thick can pool oil. Stick to the suggested amounts or combine with panko for balance.
• Dry leftovers: Add a splash of milk or broth before reheating to restore creaminess.

Alternatives

• Protein swaps: Use turkey, ground chicken, diced ham, or cooked tofu.

  For tofu, press it first and season well.

• Grain options: Try quinoa, farro, or cauliflower rice. Adjust liquid if using grains that hold less moisture.
• Cheese variations: Mix in Monterey Jack, mozzarella for extra melt, or a bit of Gruyère for nutty depth. A small amount of cream cheese makes it extra silky.
• Vegetable add-ins: Peas, sautéed mushrooms, spinach, or diced roasted peppers all work.

  Keep total veggie volume similar to maintain texture.

• Dairy-free: Use plant-based butter, unsweetened non-dairy milk, vegan cheese, and a thick, neutral dairy-free yogurt. Taste and adjust seasonings.
• Gluten-free: Swap flour for a gluten-free blend or cornstarch slurry. Use certified GF panko or skip the topping.
• No-cook shortcut: Use a can of condensed cream of chicken or mushroom soup plus 1/2 cup milk instead of the homemade sauce.

  It’s not as fresh, but it’s fast.

FAQ

Can I use raw chicken instead of cooked?

Yes, but cook it first. Sauté bite-size pieces in a little oil until cooked through and lightly browned, then proceed with the recipe. Starting with raw chicken inside the casserole can leave you with uneven cooking and a watery dish.

Do I have to pre-cook the broccoli?

It’s best to blanch or steam it briefly.

Raw broccoli can stay too firm and release moisture while baking. Pre-cooking just a bit keeps the texture tender-crisp.

What kind of rice works best?

Long-grain white rice or jasmine rice is classic, but brown rice adds a nutty flavor and more fiber. Avoid very sticky rice varieties, which can make the casserole dense.

Can I assemble this ahead?

Yes.

Assemble up to the cheese topping, cover, and refrigerate up to 24 hours. When baking from cold, add 5–10 more minutes. If using a glass dish, let it sit at room temperature for 15 minutes to avoid thermal shock.

How can I make it spicier?

Stir in red pepper flakes, a dash of hot sauce, or diced jalapeños.

Pepper jack cheese also adds gentle heat without changing the texture.

Why is my sauce grainy?

Cheese can seize if the sauce is boiling hot when you add it. Remove the pan from heat before stirring in cheese and dairy, and whisk until smooth.

Can I skip the sour cream or yogurt?

You can, but the casserole will be less creamy. If you prefer, replace it with an extra 1/2 cup milk plus 2–3 ounces of softened cream cheese for body.

What’s the best way to reheat without drying out?

Cover the dish with foil and warm it in a 350°F oven.

Add a splash of milk or broth before heating, and stir halfway if reheating individual portions in the microwave.

Final Thoughts

Cheesy Broccoli Chicken and Rice Casserole is simple, cozy, and reliable—the kind of recipe you keep on repeat. It’s easy to tweak based on what’s in your fridge, and it tastes even better the next day. Keep the steps uncomplicated, season the sauce well, and don’t overcook the veggies.

With that, you’ll have a warm, satisfying dinner that everyone looks forward to.