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

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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 6 servings
Ingredients Method

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)

Method
 

  1. Preheat the oven. Set it to 375°F (190°C). Lightly grease a 9x13-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.