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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.

55 minEasyServes 6420 cal/serving

AmericanDinnerOvenStandardHigh ProteinLow-SodiumAlcohol-FreeCorn-Free

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. 1

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

  2. 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. 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. 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. 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. 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. 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. 8

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

  9. 9

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

  10. 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. 11

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

  12. 12

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

Questions

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.

Can I make Chicken Broccoli Rice Casserole gluten-free?

Yes. The gluten in this entry is 1/4 cup all-purpose flour, 1/2 cup panko breadcrumbs. Swap the flour for a 1-to-1 gluten-free baking blend (where it only thickens a sauce, half as much cornstarch also works); the bread or crumbs for a gluten-free loaf or gluten-free panko. Everything else proceeds as written.

Can I make Chicken Broccoli Rice Casserole ahead?

Yes, it takes well to being made ahead. Refrigerate leftovers within two hours and eat them within three days. Reheat covered in a 300 F oven until warmed through.

Can I halve or double Chicken Broccoli Rice Casserole?

Yes. As written it serves 6. Every ingredient in this entry carries precomputed half and double quantities, and the app's batch dial rewrites them inside each step. Doubled, split it across two pans and rotate them halfway; one crowded pan bakes unevenly.

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