Cheesy Chicken and Rice Casserole with Broccoli

This chicken and rice casserole uses a homemade cheddar sauce instead of condensed soup. Cooked rice and cooked chicken make the final bake dependable, while briefly blanched broccoli adds color and texture. It is a useful way to turn plain cooked chicken into a family dinner. The recipe intentionally does not combine raw chicken, raw rice and dairy in one dish, which would need different liquid and timing.

What makes this recipe work

Use long-grain white rice for the listed water ratio; brown rice requires its own longer cooking instructions before assembly. Drain broccoli well so it does not dilute the sauce. Whisk milk into the flour base a little at a time initially, then add the rest once smooth. Turn off the heat before melting cheddar to reduce graininess. If using salty rotisserie chicken, leave out the listed salt until you have tasted the filling. The casserole should look moist before baking because rice absorbs more liquid as it rests.

Planning your cooking

Yield: 6 servings. Allow approximately 25 minutes of preparation, 35 minutes of cooking, and 10 minutes of marinating, rising or resting. Several preparation steps can overlap with cooking; read the complete method before heating the pan. Follow the texture and temperature cues rather than the timer alone.

Vagner Carvalho

Cheesy Chicken and Rice Casserole with Broccoli

This chicken and rice casserole uses a homemade cheddar sauce instead of condensed soup. Cooked rice and cooked chicken make the final bake dependable, while briefly blanched broccoli adds color and texture.

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Prep Time 25 minutes mins

Cook Time 35 minutes mins

Marinating, Rising or Resting 10 minutes mins

Total Time 1 hour hr 10 minutes mins

Servings: 6 servings

Course: Dinner

Cuisine: American

Calories: 540

Ingredients Method Notes

Ingredients

  

• 225 g dry long-grain white rice (1 1/8 cups)
• 540 ml water (2 1/4 cups) for the rice
• 450 g cooked chicken breast (1 pound), shredded
• 300 g broccoli florets (about 4 cups), cut small
• 3 tablespoons unsalted butter (42 g)
• 1 medium onion (150 g), diced
• 2 garlic cloves, minced
• 3 tablespoons all-purpose flour (24 g)
• 480 ml whole milk (2 cups)
• 240 ml low-sodium chicken broth (1 cup)
• 1/2 teaspoon fine salt, plus more to taste
• 1/2 teaspoon black pepper
• 1 teaspoon Dijon mustard
• 170 g sharp cheddar (6 ounces), freshly shredded and divided

Method

 

1. Heat oven to 375°F (190°C) and butter a 9-by-13-inch baking dish. Combine dry rice and measured water in a saucepan. Bring to a boil, cover and simmer gently about 15 minutes, following the package if it differs. Rest covered 5 minutes, then fluff. The recipe uses cooked chicken; cook raw chicken separately to 165°F (74°C) before weighing it.
2. Blanch broccoli in boiling water 2 minutes, then drain thoroughly. Alternatively steam until bright green and just starting to soften. Keep the florets small so they distribute evenly and finish cooking in the casserole.
3. Melt butter in a large saucepan over medium heat. Soften onion for 5 minutes, add garlic for 30 seconds, then stir in flour and cook 1 minute. Gradually whisk in milk and broth until smooth. Simmer 3–5 minutes, stirring, until it coats a spoon.
4. Remove sauce from the heat. Stir in salt, pepper, Dijon and two-thirds of the cheddar until melted. Fold in cooked rice, chicken and drained broccoli. Spread in the prepared dish without packing it down and scatter remaining cheddar over the top.
5. Bake uncovered 25–30 minutes, until bubbling and 165°F (74°C) in the center. If the top browns too quickly, cover loosely with foil. Rest 10 minutes before dividing into six portions. Rice cooking overlaps with sauce preparation; total cooking time includes this overlap rather than adding every pan’s minutes together.

Notes

Nutrition is a rough estimate per serving of the stated batch, excluding suggested sides and optional toppings. Brands, discarded coating, retained oil and portions affect values. Times are planning estimates; use the doneness cues. Images are illustrative.

Questions and useful substitutions

Can I make it ahead? Assemble, cover and refrigerate up to 24 hours; bake longer as needed until the center reaches 165°F. Can I use frozen broccoli? Thaw, drain and pat dry first. What if I have leftover rice? Use about 4 cups cooked, safely refrigerated rice, rather than the dry rice and its cooking water.

Storage and reheating

Refrigerate portions within 2 hours for 3–4 days. Reheat covered with a splash of milk or broth until 165°F (74°C) in the center. Freeze cooled portions up to 2 months for best quality; the sauce may be slightly less smooth after thawing.

Estimated nutrition per serving

Rough estimates for one of 6 equal portions. Suggested sides, optional toppings and additional seasoning are excluded. Actual values depend on brands, edible yield and portions; these are not laboratory measurements.

What to cook next

For a complementary side or another dinner idea, explore one-pot chicken and rice and broccoli cheddar soup. Browse the dinner collection for more ideas.