A Comforting Cheesy Chicken Broccoli Rice Casserole
Cheesy chicken broccoli rice casserole with a homemade cheddar sauce, no canned soup. A cozy, make-ahead family dinner everyone loves.
By Dora Ortiz
This is cozy comfort food at its best: tender chicken, bright broccoli and fluffy rice folded into a velvety homemade cheddar sauce, then baked until golden and bubbling. No canned soup needed, and it still comes together quickly enough for a weeknight.
Why You’ll Love It
- Made from scratch with a simple 10-minute cheese sauce.
- A full meal in one dish: protein, grain and vegetable.
- Perfect for leftovers: rice, chicken and broccoli you already have.
Tips
Undercook the broccoli. A quick 2-minute blanch keeps it bright and tender-crisp after baking.
Shred your own cheese. Pre-shredded cheese has anti-caking powder that can make the sauce grainy.
Season the sauce well. Taste it before adding the rice. Rice soaks up a lot of salt.
Serving Ideas
It’s a complete meal on its own, but a green salad or roasted carrots make nice sides.
Storing and Reheating
Refrigerate up to 4 days. Reheat individual portions in the microwave with a splash of milk, or cover the dish with foil and warm at 350°F (175°C) for 20 minutes.
Recipe
A Comforting Cheesy Chicken Broccoli Rice Casserole
- Prep
- 20 min
- Cook
- 25 min
- Total
- 45 min
- Servings
- 6
- Calories
- 530
Ingredients
Casserole
Cheese sauce
Instructions
- Heat the oven. Preheat the oven to 375°F (190°C) and grease a 9x13-inch baking dish.
- Blanch the broccoli. Cook the broccoli in boiling salted water for 2 minutes, just until bright green. Drain well. (Or microwave with a splash of water, covered, for 2 to 3 minutes.)
- Start the sauce. Melt the butter in a large saucepan over medium heat. Cook the onion 4 minutes until soft, then add the garlic for 30 seconds. Sprinkle in the flour and stir for 1 minute.
- Thicken. Slowly whisk in the milk and broth until smooth. Simmer, stirring, for 3 to 4 minutes until thick enough to coat a spoon. Remove from the heat and stir in the mustard, salt, pepper and 1 1/2 cups of the cheddar until melted.
- Combine. Add the rice, chicken and broccoli to the sauce and stir until well coated. Spread in the baking dish.
- Top and bake. Sprinkle with the remaining 1/2 cup cheddar and the cracker crumbs if using. Bake for 20 to 25 minutes until bubbly and golden. Rest 5 minutes before serving.
Notes
- Use leftover rice. Day-old rice soaks up the sauce without turning mushy.
- Frozen broccoli works. Thaw and pat it dry first, and skip the blanching.
- Make ahead: assemble, cover and refrigerate up to 1 day. Bake 30 to 35 minutes from cold.
Nutrition is an estimate per serving: about 530 calories.
Frequently Asked Questions
Can I use cream of chicken soup instead of homemade sauce?
Yes. Mix 1 can cream of chicken soup with 3/4 cup milk and 1 1/2 cups cheddar instead of making the sauce.
Can I use uncooked rice?
This recipe needs cooked rice. Raw rice won't cook properly in the cheese sauce.
Can I freeze it?
Yes, for up to 3 months. Freeze without the topping, thaw overnight, then top and bake until hot in the center.
