Broccoli Cheese Casserole with Rice and Chicken
A creamy, cheesy, and satisfying one-dish meal featuring tender chicken, fluffy rice, and crisp broccoli in a rich cheese sauce, topped with a buttery cracker crust.
Equipment
- Large, deep skillet or Dutch oven (at least 12-inch)
- 9x13 inch baking dish
- Cutting board and chef's knife
- Measuring cups and spoons
- Mixing bowls
Ingredients
- 1.5 lbs boneless, skinless chicken breasts or thighs cut into 1-inch cubes
- 1 tbsp olive oil
- 1 medium yellow onion finely diced
- 3 cloves garlic minced
- 1.5 cups long-grain white rice uncooked (not instant)
- 3 cups low-sodium chicken broth
- 1 cup whole milk or half-and-half
- 1 tsp dry mustard powder
- 1 tsp paprika
- 1/2 tsp black pepper
- 4 cups fresh broccoli florets cut into bite-sized pieces (about 1 large head)
- 8 oz sharp cheddar cheese shredded, divided
- 4 oz cream cheese softened, cut into cubes
- 1.5 cups buttery crackers such as Ritz, crushed
- 3 tbsp unsalted butter melted
Instructions
- Preheat your oven to 375°F (190°C). In a large, deep skillet or Dutch oven, heat the olive oil over medium-high heat. Pat the chicken cubes dry with a paper towel—this is key for a good sear. Add the chicken to the hot skillet and cook for 5-6 minutes, stirring occasionally, until it's just cooked through and lightly browned. Remove the chicken to a plate and set aside.
- In the same skillet, add the diced onion. Cook for 3-4 minutes until softened. Add the minced garlic and cook for 30 seconds until fragrant. Stir in the uncooked rice and cook for 1 minute, toasting it slightly in the pan's residual fat. This step builds a deeper flavor base for your casserole.
- Pour in the chicken broth, milk, dry mustard, paprika, and black pepper. Stir well, scraping up any browned bits from the bottom of the pan. Bring the mixture to a simmer. Carefully stir in the broccoli florets and the cooked chicken. Remove the skillet from the heat.
- Stir in the cubed cream cheese and 1 1/2 cups of the shredded cheddar cheese until the cheeses begin to melt into the hot liquid. The sauce will look loose; that's perfect, as the rice will absorb it while baking. Taste and add salt only if needed (the cheese and broth add plenty).
- Transfer the entire mixture to a greased 9x13 inch baking dish. In a small bowl, combine the crushed crackers with the melted butter. Sprinkle the remaining 1/2 cup of cheddar cheese over the casserole, then top evenly with the buttery cracker crumbs.
- Bake, uncovered, for 30-35 minutes, or until the rice is tender, the sauce is bubbly around the edges, and the topping is a deep golden brown. Let the casserole stand for 10 minutes before serving. This rest time is non-negotiable—it allows the sauce to thicken perfectly for clean slices.
Notes
Chef's Tips:
• Letting the casserole rest for 10 minutes after baking is the secret to a perfect, sliceable texture instead of a soupy one.
• Avoid using pre-shredded cheese if possible. The anti-caking agents can make your sauce slightly grainy. A block of cheese you shred yourself melts much more smoothly.
• Serve with a simple green salad dressed with a bright vinaigrette to cut through the richness.
Food Safety:
• Ensure chicken reaches an internal temperature of 165°F (74°C) during the initial sear.
• Refrigerate leftovers within 2 hours of cooking.