There are some nights when only the coziest, cheesiest meal will do. You know the ones. After a long day, you want something that feels like a warm hug in a bowl. Something your whole family will actually eat without complaints. That’s where this amazing Broccoli Cheese Rice Casserole comes in.
This isn’t your grandma’s casserole made with canned soup. We are making a rich, creamy cheese sauce completely from scratch. It is so much easier than you think! Everything comes together in one skillet, making cleanup a breeze. It’s the perfect weeknight dinner hero.
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Why You’ll Love This Recipe
First off, it’s a true one pot wonder. Fewer dishes are always a win in my book. This entire meal, from sautéing the chicken to simmering the rice, happens in a single skillet. It keeps the cooking process simple and contained.
The flavor is just incredible. We build layers of taste, starting with savory chicken and onions. Then we create a velvety, homemade cheese sauce that coats every grain of rice and piece of broccoli. It’s a classic comfort food combination that never fails.
Plus, this recipe is wonderfully versatile. It’s a complete meal on its own, packed with protein, carbs, and veggies. This Broccoli Rice Casserole With Chicken is hearty enough to satisfy big appetites. It is wholesome goodness the whole family can enjoy.
Honestly, it’s a Broccoli Cheese Casserole Easy enough for a beginner cook to feel confident making. The steps are straightforward and the results are consistently delicious. You are going to love having this recipe in your rotation.
Ingredients
Let’s talk about what you’ll need. The ingredients for this Cheesy Chicken Broccoli Rice Casserole are simple and easy to find at any grocery store. No fancy items required!
- 2 tablespoons olive oil
- ½ cup yellow or white onion, diced small
- 1 pound boneless skinless chicken breasts, diced into bite sized pieces
- ½ teaspoon salt, or to taste
- ½ teaspoon freshly ground black pepper, or to taste
- 3 to 5 cloves garlic, finely minced
- 4 tablespoons unsalted butter
- ⅓ cup all purpose flour
- ⅓ cup whole milk
- 2 ⅓ cups reduced sodium chicken broth, divided
- ¼ to ½ teaspoon onion powder
- 1 cup long grain white rice, uncooked (like jasmine or basmati)
- 2 cups broccoli florets, fresh is best
- 1 ½ cups shredded cheddar cheese, divided
- Fresh parsley, optional for garnishing
A quick note on the rice. It’s really important to use a long grain white rice. Things like jasmine or basmati work beautifully. Please avoid brown rice or minute rice, as their cooking times and liquid needs are very different and will not work in this recipe.
Step By Step Instructions
Ready to make the best Broccoli Cheese Rice Casserole ever? Let’s walk through it together. Just follow these simple steps.
Step 1: Cook The Chicken And Aromatics
Start by grabbing a large, high sided skillet. Add your olive oil and place it over medium high heat. Once it’s shimmering, add the diced onion and chicken pieces. Sprinkle them evenly with salt and pepper.
Cook for about 5 minutes, stirring often. You want to make sure the chicken cooks evenly on all sides. When the chicken is mostly cooked through, add the minced garlic. Cook for just one more minute, stirring constantly so the garlic doesn’t burn. That would be sad.
Now, carefully remove the chicken and onion mixture from the skillet. You can set it aside on a plate or in a bowl for later. We’re going to use all those tasty browned bits left in the pan.
Step 2: Create The Roux
This is the key to our creamy, dreamy sauce! In the same skillet, add the butter and let it melt over the heat. Keep stirring it to help it melt without browning too much.
Evenly sprinkle the flour over the melted butter. Whisk it constantly for about 30 seconds. This step is super important. It cooks out the raw flour taste. You can’t skip it!
While still whisking, slowly pour in the milk and 1/3 cup of the chicken broth. Keep whisking for another 30 seconds. You’ll see it thicken up into a paste. This is your roux, and it’s going to make your casserole so rich and thick.
Step 3: Combine And Simmer
Time to bring it all together. Add the cooked chicken and onion mixture back into the skillet with the roux. Add the dry, uncooked rice and the onion powder. Give it a quick stir.
Slowly pour in the remaining 2 cups of chicken broth. Stir everything to combine and bring the mixture to a boil. Once it’s boiling, immediately reduce the heat to low so it maintains a gentle simmer.
Cover the skillet with a lid and let it simmer for about 15 minutes. The goal here is for the rice to become tender and absorb the liquid. If the rice is still hard after 15 minutes, just keep it simmering until it’s soft. If the liquid is gone but the rice is still crunchy, add another splash of broth and continue to simmer.
On the flip side, if the rice is cooked but the mixture seems too soupy, simply remove the lid. Turn up the heat a bit and let some of that extra liquid evaporate. Easy fix!
Step 4: Add The Broccoli And Cheese
Now for the best part of any Cheesy Chicken Broccoli Rice Casserole. Stir in the broccoli florets and 1 cup of the shredded cheddar cheese. Keep the heat on low and cook for about 3 minutes.
This should get the broccoli to a nice crisp tender texture. If you like your broccoli softer, feel free to let it cook for a few more minutes. It’s your dinner, after all! The cheese will melt into the sauce, making it extra gooey and delicious.
Step 5: Melt The Topping And Serve
Almost there! Turn off the heat. Sprinkle the remaining 1/2 cup of shredded cheese evenly over the top of the casserole. You can always add a little extra if you’re a cheese lover. Who isn’t?
Place the lid back on the skillet for just a minute or two. The residual heat will melt the cheese into a perfect blanket of goodness. If you want a crispy topping, check out the tips section below!
Finally, garnish with some fresh parsley if you’d like. It adds a nice pop of color and freshness. Serve your beautiful Broccoli Cheese Rice Casserole immediately while it’s hot and bubbly.
How To Store Leftovers
If you happen to have any leftovers, they store really well. Let the casserole cool down to room temperature first. Then, transfer it to an airtight container.
It will keep in the refrigerator for up to 5 days. I like to store it in individual portions. This makes it super easy to grab for a quick lunch during the week. Just reheat it gently in the microwave until it’s warmed through.
You can also freeze this Broccoli Rice Casserole With Chicken. It will last in the freezer for up to 4 months. Thaw it in the fridge overnight before reheating.
Tips
Want to make this dish even better? Here are a few simple tips to help you get the best results with your Broccoli Cheese Rice Casserole.
For an amazing crispy topping, toss 1/2 cup of panko breadcrumbs with 3 tablespoons of melted butter. Sprinkle this mixture over the top with the final layer of cheese. Instead of covering with the lid, pop the oven safe skillet into a 400F oven for 5 to 10 minutes. The cheese will melt and the panko will get golden and crunchy.
You can also achieve this under the broiler. Just be sure to watch it very closely! It will only take a couple of minutes to get crispy, and it can burn fast.
Feel free to switch up the veggies. Cauliflower florets work really well as a substitute for broccoli. Or you could even do a mix of both! It’s a great way to use up whatever you have in the fridge.
Don’t be shy with the cheese. While cheddar is classic, a blend of Colby Jack or Monterey Jack would also be delicious. Using freshly shredded cheese is also a great idea, as it melts much more smoothly than the pre shredded kind.
Conclusion
And there you have it! A completely homemade, incredibly satisfying Broccoli Cheese Rice Casserole that comes together in just one skillet. It’s a comforting, reliable recipe that is perfect for any night of the week.
This Cheesy Chicken Broccoli Rice Casserole proves that you don’t need processed ingredients to make a quick and flavorful meal. I really hope your family loves this dish as much as mine does. It’s truly a keeper. Happy cooking!
FAQ
Can I Use A Different Kind Of Rice?
It’s best to stick with a long grain white rice like jasmine or basmati. Other types of rice, such as brown rice, wild rice, or Arborio rice, have very different cooking times and liquid requirements. Using them would require changing the recipe significantly to get the right consistency.
Can I Make This Casserole Vegetarian?
Absolutely! To make a vegetarian version, simply omit the chicken. You can add extra broccoli or other vegetables like mushrooms or bell peppers. Also, be sure to substitute the chicken broth with a good quality vegetable broth. It will be just as comforting and delicious.
Why Is My Casserole Watery?
If your Broccoli Cheese Rice Casserole seems a bit thin, it usually means there is just a little excess liquid. This can happen if your simmer was too low. The fix is very simple. Just remove the lid, turn the heat up slightly, and let it simmer for a few more minutes to allow the extra moisture to evaporate.
Can I Prepare This Ahead Of Time?
Yes, you can do some prep in advance to make this a quicker weeknight meal. You can chop the onion, dice the chicken, and measure out your other ingredients ahead of time. I would not recommend fully assembling it ahead of time, as the rice would absorb the liquid and become mushy before cooking.
Broccoli Cheese Rice Casserole
This comforting Broccoli Cheese Rice Casserole features a rich, creamy cheese sauce made from scratch. Everything comes together in one skillet, making cleanup simple. It’s a wonderful weeknight dinner.
Requirements
Ingredients
Instructions
- Start by grabbing a large, high sided skillet. Add your olive oil and place it over medium high heat. Once it’s shimmering, add the diced onion and chicken pieces. Sprinkle them evenly with salt and pepper.
- Cook for about 5 minutes, stirring often. You want to make sure the chicken cooks evenly on all sides. When the chicken is mostly cooked through, add the minced garlic. Cook for just one more minute, stirring constantly so the garlic doesn’t burn. That would be sad.
- Now, carefully remove the chicken and onion mixture from the skillet. You can set it aside on a plate or in a bowl for later. We’re going to use all those tasty browned bits left in the pan.
- In the same skillet, add the butter and let it melt over the heat. Keep stirring it to help it melt without browning too much.
- Evenly sprinkle the flour over the melted butter. Whisk it constantly for about 30 seconds. This step is super important. It cooks out the raw flour taste. You can’t skip it!
- While still whisking, slowly pour in the milk and 1/3 cup of the chicken broth. Keep whisking for another 30 seconds. You’ll see it thicken up into a paste. This is your roux, and it’s going to make your casserole so rich and thick.
- Add the cooked chicken and onion mixture back into the skillet with the roux. Add the dry, uncooked rice and the onion powder. Give it a quick stir.
- Slowly pour in the remaining 2 cups of chicken broth. Stir everything to combine and bring the mixture to a boil. Once it’s boiling, immediately reduce the heat to low so it maintains a gentle simmer.
- Cover the skillet with a lid and let it simmer for about 15 minutes. The goal here is for the rice to become tender and absorb the liquid. If the rice is still hard after 15 minutes, just keep it simmering until it’s soft. If the liquid is gone but the rice is still crunchy, add another splash of broth and continue to simmer.
- On the flip side, if the rice is cooked but the mixture seems too soupy, simply remove the lid. Turn up the heat a bit and let some of that extra liquid evaporate. Easy fix!
- Stir in the broccoli florets and 1 cup of the shredded cheddar cheese. Keep the heat on low and cook for about 3 minutes.
- This should get the broccoli to a nice crisp tender texture. If you like your broccoli softer, feel free to let it cook for a few more minutes. It’s your dinner, after all! The cheese will melt into the sauce, making it extra gooey and delicious.
- Almost there! Turn off the heat. Sprinkle the remaining 1/2 cup of shredded cheese evenly over the top of the casserole. You can always add a little extra if you’re a cheese lover. Who isn’t?
- Place the lid back on the skillet for just a minute or two. The residual heat will melt the cheese into a perfect blanket of goodness. If you want a crispy topping, check out the tips section below!
- Finally, garnish with some fresh parsley if you’d like. It adds a nice pop of color and freshness. Serve your beautiful Broccoli Cheese Rice Casserole immediately while it’s hot and bubbly.
Notes
If you happen to have any leftovers, they store really well. Let the casserole cool down to room temperature first. Then, transfer it to an airtight container. It will keep in the refrigerator for up to 5 days. You can also freeze this casserole for up to 4 months. Thaw it in the fridge overnight before reheating.
For a crispy topping, toss 1/2 cup of panko breadcrumbs with 3 tablespoons of melted butter. Sprinkle this mixture over the top with the final layer of cheese. Instead of covering with the lid, pop the oven safe skillet into a 400F oven for 5 to 10 minutes. This can also be achieved under the broiler, watching closely.
Feel free to switch up the veggies. Cauliflower florets work well as a substitute for broccoli. Don’t be shy with the cheese – a blend of Colby Jack or Monterey Jack would also be delicious. Using freshly shredded cheese is a good idea, as it melts more smoothly.
Nutrition
Calories
Sugar
Fat
Carbs
