Description
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.
Nutrition
- Serving Size: 1/6 of casserole
- Calories: 450
- Sugar: 4g
- Sodium: 520mg
- Fat: 25g
- Saturated Fat: 13g
- Unsaturated Fat: 10g
- Trans Fat: 0.5g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 26g
- Cholesterol: 95mg
