Chicken Broccoli Rice Casserole

Name: Chicken Broccoli Rice Casserole
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Yield: 6 servings
Cuisine: American
Ingredients: 2 lbs boneless, skinless chicken breasts, cooked and diced or shredded; 4 cups broccoli florets, cut into bite-sized pieces; 3 cups white rice, cooked; 4 tbsp unsalted butter; 1 onion, diced; 2 garlic cloves, minced; 1/4 cup all-purpose flour; 1 1/2 cups chicken broth; 1 1/2 cups milk; 1 can cream of chicken soup (10.5 oz cans), condensed; 2 cups cheddar cheese, shredded, divided; 1 tsp salt; 1/2 tsp black pepper; 1/2 tsp garlic powder; 1/2 tsp onion powder; 1/2 tsp dried thyme; 1/2 cup panko breadcrumbs; 1/4 cup Parmesan cheese, grated

A comforting casserole featuring tender chicken, fresh broccoli, and fluffy rice in a creamy, cheesy sauce. This family-friendly dish is easy to prepare and perfect for weeknight dinners.

55 minEasyServes 6420 cal/serving

AmericanDinnerOvenStandardHigh ProteinLow-SodiumAlcohol-FreeCorn-Free

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Ingredients

2 lbs boneless, skinless chicken breasts, cooked and diced or shredded
4 cups broccoli florets, cut into bite-sized pieces
3 cups white rice, cooked
4 tbsp unsalted butter
1 onion, diced
2 garlic cloves, minced
1/4 cup all-purpose flour
1 1/2 cups chicken broth
1 1/2 cups milk
1 can cream of chicken soup (10.5 oz cans), condensed
2 cups cheddar cheese, shredded, divided
1 tsp salt
1/2 tsp black pepper
1/2 tsp garlic powder
1/2 tsp onion powder
1/2 tsp dried thyme
1/2 cup panko breadcrumbs
1/4 cup Parmesan cheese, grated

Instructions

1

Preheat oven to 350°F (175°C). Grease a 9x13 inch baking dish.
2

If needed, cook the 2 lbs cooked and diced or shredded boneless, skinless chicken breasts and 3 cups cooked white rice according to their package instructions. The chicken should reach an internal temperature of 165°F (74°C).
3

Steam or blanch the 4 cups cut into bite-sized pieces broccoli florets until crisp-tender, about 3-4 minutes. Drain well and set aside.
4

In a large saucepan, melt the 4 tbsp unsalted butter over medium heat. Add the 1 diced onion and cook until softened, about 3-4 minutes. Add the 2 minced garlic cloves and cook for another 30 seconds until fragrant.
5

Sprinkle the 1/4 cup all-purpose flour over the onion mixture and stir to combine. Cook for 1-2 minutes to remove the raw flour taste.
6

Gradually whisk in the 1 1/2 cups chicken broth and 1 1/2 cups milk, stirring constantly to prevent lumps. Bring to a simmer and cook until thickened, about 3-5 minutes.
7

Stir in the 1 can condensed cream of chicken soup (10.5 oz cans), 1 1/2 cups of 2 cups shredded, divided cheddar cheese, 1 tsp salt, 1/2 tsp black pepper, 1/2 tsp garlic powder, 1/2 tsp onion powder, and 1/2 tsp dried thyme until the cheese is melted and the sauce is smooth.
8

In a large bowl, combine the cooked rice, chicken, broccoli, and sauce. Mix well to ensure everything is evenly coated.
9

Transfer the mixture to the prepared baking dish. Sprinkle the remaining cheddar cheese on top.
10

In a small bowl, mix the 1/2 cup panko breadcrumbs with the 1/4 cup grated Parmesan cheese. Sprinkle this mixture over the casserole.
11

Bake uncovered for 25-30 minutes, or until the casserole is bubbly and the top is golden brown.
12

Let stand for 5-10 minutes before serving to allow the casserole to set.

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Questions

How much time should I plan for Chicken Broccoli Rice Casserole?

As written, 55 minutes: 20 of prep and 35 of cooking. The longest single stretch is step 11 (30 minutes): "Bake uncovered for 25-30 minutes, or until the casserole is bubbly and the top is golden brown."

What temperature do I cook Chicken Broccoli Rice Casserole at?

For Chicken Broccoli Rice Casserole, the oven is set to 350 F (about 175 C) in step 1. The longest stretch at that heat is 30 minutes, in step 11. The target internal temperature is 165 F (about 75 C), given in step 2. A probe thermometer removes the guesswork.

Why blanch first in Chicken Broccoli Rice Casserole?

Step 3 reads: "Steam or blanch the 4 cups cut into bite-sized pieces broccoli florets until crisp-tender, about 3-4 minutes." The quick boil in step 3 sets the color and takes off the raw edge. If the step follows it with cold water, that is to stop the cooking at once so the vegetables stay bright and crisp.

Is there a substitute for panko in Chicken Broccoli Rice Casserole?

The entry for Chicken Broccoli Rice Casserole calls for 1/2 cup panko breadcrumbs. In its place: Coarse dry breadcrumbs, crushed cornflakes or crushed crackers all work. Fine breadcrumbs coat more densely, so use a little less.

Can I use chicken thighs instead of chicken breasts in Chicken Broccoli Rice Casserole?

Yes. Boneless thighs at the same weight are more forgiving and stay juicier. Give them two to four minutes longer; they are at their best around 175 F rather than 165 F. As written, the entry for Chicken Broccoli Rice Casserole uses 2 lbs boneless, skinless chicken breasts, cooked and diced or shredded.

Can I make Chicken Broccoli Rice Casserole dairy-free?

Not cleanly. Here the dairy (4 tbsp unsalted butter, 1 1/2 cups milk, 1 can cream of chicken soup (10.5 oz cans), condensed, 2 cups cheddar cheese, shredded, divided, 1/4 cup Parmesan cheese, grated) is the backbone of the dish, and plant-based substitutes change both its texture and its flavor. If you need strictly dairy-free, start from the dairy-free dinner collection instead.

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