Chicken Broccoli Rice Casserole
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.
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
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1
Preheat oven to 350°F (175°C). Grease a 9x13 inch baking dish.
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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).
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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.
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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.
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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.
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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.
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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.
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8
In a large bowl, combine the cooked rice, chicken, broccoli, and sauce. Mix well to ensure everything is evenly coated.
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9
Transfer the mixture to the prepared baking dish. Sprinkle the remaining cheddar cheese on top.
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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.
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11
Bake uncovered for 25-30 minutes, or until the casserole is bubbly and the top is golden brown.
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12
Let stand for 5-10 minutes before serving to allow the casserole to set.