There’s a special kind of magic that happens when creamy cheese sauce, tender chicken, fluffy rice, and crisp broccoli come together in one hot, bubbling dish. It’s the smell that fills your kitchen on a busy weeknight, promising a meal that’s both nourishing and deeply satisfying. As a chef, I’ve always believed the best recipes are those that deliver maximum flavor with minimal fuss, and this casserole is a perfect example.
It’s the ultimate answer to the “what’s for dinner?” question, transforming simple ingredients into a comforting, complete meal that will have everyone asking for seconds. Let’s make a casserole that’s creamy, not soupy, packed with flavor, and has that perfect golden-brown cheesy top.
- Complete One-Dish Meal: Protein, veg, and starch bake together perfectly, meaning fewer pots to wash.
- Creamy, Not Soupy: The technique of cooking the rice in the sauce ensures a rich, cohesive texture, not a separated, watery mess.
- Big Flavor, Simple Ingredients: We build layers of flavor with pantry spices and a from-scratch cheese sauce that beats any canned soup.
- Meal Prep Friendly: Assemble it ahead or enjoy the leftovers, which taste even better the next day.
- Kid-Approved Comfort Food: The cheesy, familiar flavors are a guaranteed hit, making it a great way to sneak in veggies.
- Highly Customizable: Easily adapt it with different vegetables, cheeses, or proteins to suit your taste.
Ingredients You’ll Need
Let’s gather our ingredients—this is where simple pantry staples come together to create something truly special. Using quality components here makes a noticeable difference. Sharp cheddar is my non-negotiable for its bold flavor that stands up to baking, while a touch of cream cheese adds incredible silkiness to the sauce.
For the broccoli, fresh florets are ideal as they hold their shape and bright green color better than frozen when baked. Trust me, taking two minutes to shred your own cheese from a block is worth it—pre-shredded cheese contains anti-caking agents that can make your sauce grainy.
- Boneless, skinless chicken breasts: Cubed for quick, even cooking.
- Olive oil: For sautéing the chicken and building flavor.
- Garlic powder, onion powder, paprika, salt & pepper: This simple spice blend adds depth without complexity.
- Yellow onion & fresh garlic: The aromatic foundation for our sauce.
- Long-grain white rice: Uncooked rice absorbs the flavorful cooking liquid perfectly.
- Low-sodium chicken broth: Using low-sodium lets you control the salt level.
- Whole milk: Provides richness for the sauce; 2% works in a pinch.
- All-purpose flour: The key to thickening our sauce into a luscious consistency.
- Sharp cheddar cheese: Divided, for maximum cheesy flavor inside and on top.
- Cream cheese: The secret ingredient for an ultra-creamy, velvety texture.
- Dijon mustard: A chef’s trick—just a teaspoon brightens the entire dish.
- Broccoli florets: Fresh and cut into uniform pieces for even cooking.
- Grated Parmesan cheese: For a savory, golden-brown crust.
- Fresh parsley: A pop of color and freshness for garnish.
Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.
Kitchen Equipment Needed
You don’t need any fancy tools for this recipe. A large, deep oven-safe skillet or Dutch oven is the MVP here, allowing you to cook everything from the chicken to the sauce in one vessel before it goes straight into the oven. If you don’t have an oven-safe skillet, a standard 9×13 inch baking dish works perfectly—you’ll just need to transfer the mixture before baking.
A good whisk is essential for creating a lump-free roux and sauce, and a box grater for your cheese will give you the best melt. That’s really all you need for a stress-free cooking experience.
How to Make Broccoli Cheese Casserole with Rice and Chicken Recipe
Step 1: Season and Sear the Chicken
Start by patting your chicken cubes dry—this is crucial for getting a nice sear instead of steaming. Toss them with oil and the spice blend. In your hot skillet, you’re not trying to cook the chicken all the way through here.
Believe me, we just want to develop flavorful browned bits on the outside and fond on the bottom of the pan. Those browned bits are liquid gold for flavor. Once the chicken has some color, transfer it to a plate; it will finish cooking gently in the oven, staying incredibly juicy.
Step 2: Build the Flavor Base
Using the same pan with all those delicious chicken juices and browned bits is where the magic deepens. Cook the diced onion until it’s soft and translucent, then add the garlic just until fragrant—about 30 seconds is all it needs to avoid bitterness. Now, sprinkle in the flour.
Tip from me: cook this roux, stirring constantly, for a full minute. This step cooks out the raw flour taste and is the foundation for a sauce that will thicken beautifully in the oven without becoming pasty.
Step 3: Create the Creamy Sauce
Here comes the satisfying part. Slowly stream in the chicken broth and milk while whisking vigorously. This constant motion is your insurance against lumps.
Bring it to a gentle simmer—you’ll see it start to thicken almost immediately. Then, stir in the uncooked rice, mustard, and remaining seasonings. Let it simmer for just two minutes.
This par-cooks the rice slightly and allows it to start absorbing the seasoned liquid, which is the key to perfectly tender, flavorful rice in the final bake.
Step 4: Combine and Assemble
Remove the pan from the heat. Stir in the cream cheese and most of the cheddar until you have a smooth, cheesy sauce. The residual heat will melt everything beautifully.
Now, gently fold in the seared chicken and the raw broccoli florets. Trust me, adding the broccoli raw is a pro move. It cooks perfectly in the oven, retaining a pleasant bite and vibrant color, unlike pre-cooked broccoli which can become mushy and dull.
Step 5: Bake, Rest, and Serve
Top your casserole with the reserved cheddar and the Parmesan for that irresistible golden crust. Bake it until the top is bubbly and browned, and the rice is tender. Now, the most important step: let it rest for a full 10 minutes after pulling it from the oven.
I know it’s hard to wait, but this allows the sauce to thicken up perfectly and set, so you get clean slices instead of a runny mess. Step back and admire your beautiful, bubbling creation before serving.
- The Rest is Non-Negotiable: Letting the casserole sit for 10 minutes after baking is critical. It allows the starches in the rice to fully absorb the liquid and the sauce to set, transforming it from soupy to perfectly creamy.
- Rice Selection Matters: Long-grain white rice like jasmine or basmati works best here. Avoid instant or minute rice, as it will turn to mush, and avoid brown rice unless you significantly increase the liquid and baking time.
- Don’t Overcrowd the Pan: When browning the chicken, do it in a single layer if possible. Crowding the pan steams the chicken instead of searing it, and you’ll miss out on developing those flavorful browned bits.
- Test for Doneness: The casserole is done when the rice is tender (no hard center), the sauce is bubbling at the edges, and the top is an even golden brown. If the top is browning too quickly, loosely tent it with foil.
- Fresh vs. Frozen Broccoli: I strongly recommend fresh. If you must use frozen, thaw it completely and pat it very dry with towels to prevent excess water from diluting your sauce.
Recipe Variations
- Vegetarian Delight: Omit the chicken. Use vegetable broth and add 1 (15 oz) can of drained white beans or 2 cups of sautéed mushrooms for protein.
- Spicy Southwest Twist: Add 1 can of diced green chiles and 1 tsp of cumin to the sauce. Use a Monterey Jack and cheddar cheese blend, and top with crushed tortilla chips before baking.
- “Everything” Style: Stir ½ cup of sour cream into the sauce for extra tang and richness. Use an “Everything Bagel” seasoning blend on the chicken before searing.
- Gluten-Free Adaptation: Replace the all-purpose flour with an equal amount of a 1:1 gluten-free flour blend. Double-check that your broth and other ingredients are certified gluten-free.
- Different Veggie Swap: Replace broccoli with an equal amount of cauliflower florets, or use a mix of broccoli and chopped red bell pepper for added color and sweetness.
- Lighter Version: Use reduced-fat cream cheese and cheddar, and swap the whole milk for 2% milk. The sauce will be slightly less rich but still delicious.
What to Serve With This Recipe
This casserole is a hearty main course that stands beautifully on its own, but a few simple sides can round out the meal perfectly. For a fresh contrast, a simple green salad with a bright vinaigrette cuts through the richness beautifully. If you want to keep things cozy, crusty garlic bread or soft dinner rolls are ideal for scooping up every last bit of cheesy sauce.
For beverage pairings, a crisp white wine like Sauvignon Blanc or a light-bodied Pinot Noir works well, or for a non-alcoholic option, sparkling water with lemon. It’s the perfect centerpiece for a casual family dinner, potluck, or when you need to deliver a comforting meal to a friend.
Storage & Make-Ahead Instructions
- Refrigerator Storage: Cool the casserole completely, then cover tightly or transfer to an airtight container. It will keep well in the refrigerator for 3-4 days.
- Freezer Instructions: This casserole freezes excellently. Portion it into freezer-safe containers or wrap the entire baked dish tightly in a double layer of plastic wrap and foil. Label and freeze for up to 3 months. Thaw overnight in the refrigerator before reheating.
- Best Reheating Method: Reheat individual portions in the microwave until hot throughout. For larger amounts, cover with foil and reheat in a 350°F oven for 20-25 minutes, or until heated through. You may need to add a splash of broth or milk when reheating to refresh the creaminess.
- Make-Ahead Strategy: You can assemble the entire casserole (through Step 4) up to 24 hours in advance. Cover and refrigerate. When ready to bake, let it sit at room temperature for 30 minutes, add the cheese topping, and bake as directed, adding 5-10 minutes to the baking time since it’s starting cold.
Frequently Asked Questions
Q: Can I use frozen broccoli instead of fresh?
A: You can, but I recommend fresh for best results. If using frozen, thaw it completely and pat it very dry with paper towels to remove excess moisture, which can make your casserole watery.
Q: My casserole came out watery. What happened?
A: This usually means the rice wasn’t cooked long enough, it didn’t rest after baking, or there was too much liquid from ingredients like wet broccoli. Ensure you simmer the rice in the sauce for 2 minutes before baking, and always let it rest for 10 minutes after it comes out of the oven.
Q: Can I use cooked rice instead of uncooked?
A: I don’t recommend it. The uncooked rice absorbs the flavorful cooking liquid and starch, which is essential for the sauce’s texture. Using pre-cooked rice will result in a mushy, overly thick casserole.
Q: How do I know when the casserole is done baking?
A: The top should be golden brown and bubbly around the edges. The rice should be tender when pierced with a fork (no hard center). If the top is browning too fast but the rice isn’t done, loosely tent the dish with aluminum foil.
Q: Can I make this with a different protein?
A: Absolutely! Diced ham, cooked ground turkey or sausage, or even shredded rotisserie chicken are excellent swaps. If using pre-cooked protein, add it in Step 4 so it doesn’t overcook.
Q: Is it necessary to use both cheddar and cream cheese?
A: The cream cheese is my secret for an ultra-creamy, luxurious sauce that doesn’t separate. You can omit it and use more cheddar, but the texture will be less smooth and rich.
Q: Can I prepare this casserole ahead of time?
A: Yes! Assemble the casserole (through adding the broccoli and chicken) up to a day ahead. Cover and refrigerate.
Let it sit at room temp for 30 minutes, add the topping, and bake, adding 5-10 extra minutes.
Final Thoughts
This Broccoli Cheese Casserole with Rice and Chicken is more than just a recipe; it’s a reliable template for a delicious, comforting, and complete dinner. It embodies what I love most about cooking: transforming humble ingredients into something greater than the sum of its parts with a few smart techniques. The creamy sauce, the tender chicken, the perfectly cooked rice and broccoli, and that golden cheese crust—it’s a symphony of textures and flavors that feels like a hug in a dish.
I’ve tested it multiple times to ensure it works perfectly in your kitchen, just as it does in mine. Give it a try this week, and I’m confident it will become a new favorite in your dinner rotation. Don’t forget to let me know how it turned out—I love hearing your stories and seeing your creations!
Broccoli Cheese Casserole with Rice and Chicken
Equipment
- Large, deep oven-safe skillet or Dutch oven (at least 12-inch)
- 9×13 inch baking dish (if your skillet isn’t oven-safe)
- Cutting board and chef’s knife
- Measuring cups and spoons
- Box grater (for fresh cheese)
- Whisk
Ingredients
- 1.5 lbs boneless, skinless chicken breasts cut into 1-inch cubes
- 1 tbsp olive oil
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp paprika smoked or sweet
- 1 tsp kosher salt divided, plus more to taste
- 0.5 tsp black pepper divided
- 1 medium yellow onion diced
- 2 cloves garlic minced
- 1.5 cups long-grain white rice uncooked (like jasmine or basmati)
- 3 cups low-sodium chicken broth
- 1 cup whole milk or 2% milk
- 2 tbsp all-purpose flour
- 8 oz sharp cheddar cheese shredded, divided
- 4 oz cream cheese softened, cut into cubes
- 1 tsp Dijon mustard
- 4 cups broccoli florets fresh, cut into bite-sized pieces
- 0.25 cup grated Parmesan cheese for topping
- 2 tbsp chopped fresh parsley optional, for garnish
Instructions
- Preheat your oven to 375°F (190°C). Pat the cubed chicken dry with paper towels. In a medium bowl, toss the chicken with olive oil, garlic powder, onion powder, paprika, ½ teaspoon of the salt, and ¼ teaspoon of the pepper. Set aside to marinate briefly while you prep the other ingredients.
- In a large, deep oven-safe skillet or Dutch oven over medium-high heat, cook the seasoned chicken for 5-7 minutes, stirring occasionally, until it’s just cooked through and lightly browned. Don’t worry about cooking it completely—it will finish in the oven. Using a slotted spoon, transfer the chicken to a clean plate, leaving any juices in the pan.
- Reduce the heat to medium. Add the diced onion to the same pan and cook for 3-4 minutes until softened. Add the minced garlic and cook for 30 seconds until fragrant. Sprinkle the flour over the onions and garlic and cook, stirring constantly, for 1 minute to form a roux and cook out the raw flour taste.
- Slowly pour in the chicken broth and milk while whisking constantly to prevent lumps. Bring the mixture to a gentle simmer. Stir in the uncooked rice, the remaining ½ teaspoon salt, ¼ teaspoon pepper, and Dijon mustard. Let it simmer for 2 minutes, then remove from heat.
- Stir in the cubed cream cheese and 1 ½ cups of the shredded cheddar until mostly melted and combined. Gently fold in the browned chicken and the raw broccoli florets, ensuring everything is evenly coated in the sauce. If your skillet isn’t oven-safe, transfer the mixture to a greased 9×13 inch baking dish.
- Top the casserole evenly with the remaining ½ cup of cheddar cheese and the grated Parmesan. Bake, uncovered, for 35-40 minutes, or until the rice is tender, the sauce is bubbly around the edges, and the top is golden brown. Let it rest for 10 minutes before serving—this is crucial for the sauce to thicken. Garnish with fresh parsley if desired.