Description

This Creamy Chicken Broccoli Rice Casserole is the ultimate comfort food that brings together tender chicken, fluffy rice, crisp-tender broccoli, and a lusciously creamy cheese sauce all baked to golden perfection. It’s a complete one-dish meal that’s perfect for busy weeknights, potlucks, or anytime you need something satisfying and delicious. With simple ingredients and minimal prep, this family-friendly casserole delivers maximum flavor with minimal effort.

Ingredients

Scale

2 pounds boneless, skinless chicken breasts, cut into bite-sized pieces
1½ cups long-grain white rice, uncooked
3 cups fresh broccoli florets (about 1 large head)
3 cups chicken broth, low-sodium
1 cup heavy cream
1 can (10.5 oz) cream of chicken soup (or 1½ cups homemade cream sauce)
2 cups sharp cheddar cheese, freshly grated (divided)
4 tablespoons unsalted butter
1 medium yellow onion, finely diced
4 cloves garlic, minced
1 teaspoon salt (adjust to taste)
½ teaspoon black pepper
½ teaspoon paprika
1 teaspoon Italian seasoning
½ teaspoon onion powder
½ teaspoon garlic powder
Fresh parsley for garnish (optional)

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Instructions

Preheat and Prepare: Preheat your oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish with butter or non-stick cooking spray. Set aside.
Season the Chicken: Pat the chicken pieces dry with paper towels. Season generously with salt, pepper, paprika, garlic powder, and onion powder. Set aside.
Sauté Aromatics: In a large skillet over medium heat, melt 2 tablespoons of butter. Add the diced onion and cook for 3-4 minutes until softened and translucent. Add minced garlic and cook for another 30 seconds until fragrant. Remove from heat.
Combine Base Ingredients: In your prepared baking dish, spread the uncooked rice evenly across the bottom. Layer the seasoned chicken pieces over the rice. Distribute the broccoli florets evenly throughout, nestling them between the chicken pieces. Add the sautéed onion and garlic mixture.
Create the Creamy Sauce: In a large mixing bowl, whisk together the chicken broth, heavy cream, cream of chicken soup, Italian seasoning, and 1 cup of the shredded cheddar cheese. Whisk until smooth and well combined. Taste and adjust seasoning if needed.
Pour and Distribute: Pour the creamy sauce mixture evenly over the chicken, rice, and broccoli in the baking dish. Use a spoon to gently press down any rice that’s sticking up to ensure it’s submerged in liquid. Dot the top with the remaining 2 tablespoons of butter cut into small pieces.
Cover and Bake: Cover the baking dish tightly with aluminum foil. Bake in the preheated oven for 35 minutes.
Add Cheese Topping: After 35 minutes, carefully remove the foil (watch for steam!). Sprinkle the remaining 1 cup of cheddar cheese evenly over the top. Return to the oven uncovered and bake for an additional 10-15 minutes, or until the cheese is melted, bubbly, and lightly golden, and the rice is tender.
Rest and Serve: Remove from the oven and let the casserole rest for 5-10 minutes before serving. This allows the sauce to thicken slightly and makes serving easier. Garnish with fresh parsley if desired and serve hot.

Notes

Make It Ahead: Assemble the entire casserole up to 24 hours in advance, cover tightly, and refrigerate. Add 10-15 minutes to the covered baking time if starting from cold.
Rice Texture: If you prefer softer rice, add an extra ½ cup of chicken broth. For firmer rice, reduce liquid by ¼ cup.
Protein Variations: Rotisserie chicken, leftover turkey, or even firm tofu work beautifully in this recipe.
Vegetable Options: Swap broccoli for cauliflower, green beans, peas, or a frozen mixed vegetable blend.
Cheese Choices: Experiment with Gruyere, Swiss, Monterey Jack, or a combination for different flavor profiles.
Homemade Cream Sauce: To make from scratch, melt 3 tablespoons butter, whisk in 3 tablespoons flour, cook 1 minute, then gradually whisk in 1½ cups milk until thickened.

1/8 of casserole (approximately 1.5 cups)

Prep Time: 15 minutes
Cook Time: 45 minutes
Category: Dinner, Main Course, Casserole
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1/8 of casserole (approximately 1.5 cups)
Calories: 485
Sugar: 3g
Sodium: 720mg
Fat: 24g
Saturated Fat: 13g
Unsaturated Fat: 9g
Trans Fat: 0g
Carbohydrates: 32g
Fiber: 2g
Protein: 35g
Cholesterol: 125mg