This Easy Broccoli Cheddar Chicken Rice Casserole is a comforting one‑dish meal that combines tender chicken, creamy cheddar sauce, broccoli florets, and fluffy rice. It’s hearty, flavorful, and comes together with minimal fuss—perfect for busy weeknights.
Why You’ll Love This Recipe
I love how this casserole gives me protein, vegetables, and grains all in one dish. The creamy cheddar sauce binds everything together while adding richness. The broccoli gives freshness and color, and the chicken makes it satiating. It also reheats well, which means leftovers make great lunches. The ease and crowd‑pleasing flavor is why I always fall back on this recipe.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
2 cups cooked white rice (about 1 cup uncooked)
2 cups cooked chicken, shredded or diced
2 cups broccoli florets, steamed or blanched
2 tablespoons unsalted butter
2 tablespoons all‑purpose flour
1½ cups milk
1 cup heavy cream
2 cups sharp cheddar cheese, shredded
½ teaspoon garlic powder
½ teaspoon onion powder
¼ teaspoon salt (adjust to taste)
¼ teaspoon black pepper
¼ cup grated Parmesan cheese
½ cup breadcrumbs (plain or panko)
Cooking spray (for greasing the baking dish)
Directions
Preheat the oven to 375 °F (190 °C). Grease a 9×13‑inch baking dish with cooking spray or butter.
Steam or blanch the broccoli florets until tender‑crisp (about 3 minutes), then drain and set aside.
In a medium saucepan over medium heat, melt the butter. Whisk in the flour and cook 1 minute until bubbly, stirring constantly.
Slowly whisk in the milk and heavy cream, continuing to stir until the mixture thickens (about 4–5 minutes).
Reduce heat to low and stir in 1½ cups of the cheddar cheese until melted and smooth. Season with garlic powder, onion powder, salt, and black pepper.
In a large bowl, combine the cooked rice, cooked chicken, broccoli, and the cheddar sauce. Stir until well coated.
Transfer the mixture into the prepared baking dish and spread it evenly.
Sprinkle the remaining ½ cup cheddar cheese and the Parmesan cheese on top. Then evenly distribute the breadcrumbs over the surface.
Bake in the preheated oven for 20‑25 minutes, or until the top is golden and the casserole is bubbling around the edges.
Let it rest 5 minutes before serving.
Servings and timing
This recipe makes about 6 servings.
Prep time: 15 minutes
Cooking time (oven): 20–25 minutes
Total time: ~40 minutes (including steaming and sauce making)
Variations
Swap the rice: Use brown rice, jasmine, or wild rice—adjust cooking time and moisture as needed.
Use different cheese: Try monterey jack, mozzarella, or a blend of cheeses along with cheddar.
Add extra vegetables: Mix in diced bell pepper, mushrooms, or peas for more variety.
Spicy twist: Stir in a dash of cayenne pepper, hot sauce, or diced jalapeños.
Storage/Reheating
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. To reheat, place portions in a microwave-safe dish and heat in 1‑ to 2‑minute increments until warmed through. Alternatively, reheat in the oven at 350 °F (175 °C) covered with foil for 15 minutes, then remove foil for 5 minutes to crisp the top.
FAQs
What kind of rice works best in this casserole?
I usually use white long‑grain rice because it cooks fairly quickly and absorbs the sauce nicely, but brown rice or jasmine also work. Just be careful about moisture—brown rice may need a little extra liquid or slightly longer bake time.
Can I use frozen broccoli instead of fresh?
Yes, I often use frozen broccoli. Just thaw and drain well so excess water doesn’t make the casserole too soupy.
Can I make this ahead of time and bake later?
Absolutely. You can assemble the casserole in the baking dish, cover it, and refrigerate for up to 24 hours. When ready, bake from chilled—add a few extra minutes to the baking time to ensure it’s heated through.
Is it possible to make a lighter version?
Yes. I sometimes substitute half-and-half for heavy cream or use low‑fat milk. I can also reduce the butter or use whole wheat breadcrumbs to lighten it further.
Can I freeze this casserole?
I don’t recommend freezing the fully baked version because the sauce can separate upon thawing. But you can freeze it unbaked: assemble in a freezer‑safe dish, cover tightly, and freeze for up to 2 months. Thaw overnight in the fridge before baking and then bake as directed (you may need extra 10 minutes).
Conclusion
I find this Easy Broccoli Cheddar Chicken Rice Casserole to be one of my go-to meals because it’s comforting, balanced, and simple to prepare. Whether I’m feeding family or planning leftovers for work lunches, it delivers. I hope you enjoy making it as much as I do.
This Easy Broccoli Cheddar Chicken Rice Casserole is a comforting, hearty one-dish meal made with chicken, broccoli, rice, and a creamy cheddar sauce. Perfect for busy weeknights or make-ahead meals.
Ingredients
2 cups cooked white rice (about 1 cup uncooked)
2 cups cooked chicken, shredded or diced
2 cups broccoli florets, steamed or blanched
2 tablespoons unsalted butter
2 tablespoons all-purpose flour
1½ cups milk
1 cup heavy cream
2 cups sharp cheddar cheese, shredded
½ teaspoon garlic powder
½ teaspoon onion powder
¼ teaspoon salt (adjust to taste)
¼ teaspoon black pepper
¼ cup grated Parmesan cheese
½ cup breadcrumbs (plain or panko)
Cooking spray (for greasing the baking dish)
Instructions
Preheat the oven to 375°F (190°C). Grease a 9×13-inch baking dish with cooking spray or butter.
Steam or blanch the broccoli florets until tender-crisp (about 3 minutes), then drain and set aside.
In a medium saucepan over medium heat, melt the butter. Whisk in the flour and cook 1 minute until bubbly, stirring constantly.
Slowly whisk in the milk and heavy cream, continuing to stir until the mixture thickens (about 4–5 minutes).
Reduce heat to low and stir in 1½ cups of the cheddar cheese until melted and smooth. Season with garlic powder, onion powder, salt, and black pepper.
In a large bowl, combine the cooked rice, cooked chicken, broccoli, and the cheddar sauce. Stir until well coated.
Transfer the mixture into the prepared baking dish and spread it evenly.
Sprinkle the remaining ½ cup cheddar cheese and the Parmesan cheese on top. Then evenly distribute the breadcrumbs over the surface.
Bake in the preheated oven for 20–25 minutes, or until the top is golden and the casserole is bubbling around the edges.
Let it rest 5 minutes before serving.
Notes
Use pre-cooked chicken or rotisserie chicken to save time.
Can be assembled up to a day ahead and baked later.
Store leftovers in an airtight container for 3–4 days in the refrigerator.
Frozen broccoli can be used if thawed and drained well.
Freeze unbaked for up to 2 months; thaw before baking.
