Creamy Chicken Broccoli Rice Cheese Casserole
This Creamy Chicken Broccoli Rice Cheese Casserole is a comforting, family-friendly dish with creamy cheese sauce, tender chicken, and crisp-tender broccoli atop fluffy rice. It's a reliable weeknight saver and a crowd-pleasing centerpiece for casual gatherings. The result is lush without being heavy, balanced by the brightness of the broccoli and a touch of savory cheese.
Ingredients
For the Chicken
- 1 pound boneless, skinless chicken breast or thighs cut into bite-sized pieces
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 teaspoon garlic powder
For the Cheese Sauce
- 2 tbsp butter
- 2 tbsp all-purpose flour
- 1 1/2 cups milk
- 1 cup shredded cheddar cheese
- 1/2 cup shreeded mozzarella cheese
- 2 tbsp sour cream
- Pinch of paprika
For Assembly
- 3 cups cooked white or brown rice
- 2 cups broccoli florest, blanched and well drained
Instructions
Step 1: Season the Chicken
- Toss the chicken pieces with salt, pepper, and garlic powder until evenly coated. Set aside to rest for a few minutes while you prepare the sauce — even a brief rest helps the seasoning penetrate.
Step 2: Make the Cheese Sauce
- Melt the butter in a medium saucepan or deep skillet over medium heat. Whisk in the flour and cook for about 1 minute, stirring constantly, until the roux turns lightly golden and smells nutty. Gradually pour in the milk, whisking continuously to prevent lumps, and cook until the sauce thickens enough to coat the back of a spoon, about 3–4 minutes. Remove from the heat and stir in the cheddar and mozzarella until fully melted and silky. Fold in the sour cream or cream cheese if using, and season with the pinch of paprika. Set aside.
Step 3: Cook the Chicken
- Heat a drizzle of oil in a skillet over medium-high heat. Add the seasoned chicken in a single layer and cook for 5–6 minutes, turning once, until golden on the outside and just cooked through. Avoid overcrowding the pan — cook in batches if needed. Remove and set aside. If your broccoli isn't already blanched, quickly blanch the florets in the same pan with a splash of water, cover for 2 minutes, then drain thoroughly.
Step 4: Assemble the Casserole
- Preheat your oven to 375°F (190°C) and grease a 9×13-inch baking dish. Spread the cooked rice in an even layer across the bottom. Scatter the broccoli florets over the rice, then layer the cooked chicken on top. Pour the cheese sauce evenly over everything, making sure it seeps down through the layers. Scatter the extra shredded cheese across the top and dust lightly with paprika for color.
Step 5: Bake
- Bake uncovered for 20–25 minutes, until the sauce is bubbling around the edges and the cheese on top is melted and lightly golden. For a deeper golden crust, switch the oven to broil for the final 2–3 minutes — watch it closely so it doesn't overbrown. Let the casserole rest for 5 minutes before serving so it firms up slightly and slices more cleanly.