This Chicken Broccoli Rice Casserole is true comfort food at its finest! The best part of this casserole is that it reheats beautifully, can be made in advance, and freezes great in individual portions.
Serve it with a simple side dish: caesar salad, or chopped cucumber tomato salad.
Chicken Broccoli Casserole Video
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Why It's Yummy
- This casserole has it all - made in one dish, healthy veggies, tender chicken, and healthy grains.
- Make-ahead-easy. Cook the chicken and rice a day or two before and prepare the rest of the ingredients as well. On the day just throw everything in a casserole dish, make the sauce, and bake.
Ingredients
- Cooked chicken - we are going to use fresh chicken and sear it lightly in a skillet. Or use rotisserie chicken.
- Rice - I cook the rice upfront and never in a casserole.
- Fresh broccoli florets - fresh or frozen cut into small florets. No need to cook the broccoli before adding to the casserole.
- Cheese - any melty cheese will do, cheddar, Colby Gouda, Gruyere, Mozzarella, Monterey Jack and even Pepper Jack.
- Topping - optional!
- Flour - regular all-purpose flour or quick homemade GF flour blend.
📋 You can find the full ingredient list in the Recipe Card below the article.
How To Make Chicken Broccoli Casserole
STEP 1: Preheat oven to 400°F.
Prepare an 8x11 casserole dish by greasing lightly with olive oil or butter.
STEP 2: In a large skillet, over medium-high heat add 1 tablespoon of cooking oil and sear the chicken for about 5-6 minutes. Set aside.
STEP 3: In the skillet, add the remaining oil and sauté the onion until it browns.
Add in the flour and whisk quickly for about a minute or so.
STEP 4: In batches, stir in milk, continuously whisking.
When all the milk is added, add in the spices and season with salt and black pepper.
Simmer the mixture on low heat until thickened, stirring occasionally. Remove from heat; add 1-½ cups of cheddar cheese.
STEP 5: In a large bowl or right in the prepared casserole dish, mix rice, broccoli, chicken, and sauce.
Sprinkle the remaining ½ cups cheese on top.
STEP 6: Bake for 20-25 minutes.
- OPTIONAL TOPPING: You can also add a crunchy topping with crackers or cornflakes just like I did with my ham and potato casserole or million dollar chicken casserole.
- Related: Million Dollar Chicken Casserole
Tips
- This recipe uses no canned soup, but for convenience's sake you can use it but I highly recommend trying my Cream of Mushroom Soup or Gluten Free Cream Of Chicken Soup instead. Make this soup 1-2 days ahead and you don’t have to worry about the sauce on the day of baking.
- Rice - I like to use long-grain rice, it holds up its shape well. Brown or white rice.
- Add additional topping: Panko breadcrumbs, ritz crackers, or cornflakes similar to breakfast casserole. Fried crispy onions are one of our favorites too (add these right before serving).
Freezing And Storing Instructions
- To Store. Allow to cool and store for 2-3 days in the fridge.
- To Freeze Leftovers. Freeze for up to 2-3 months and thaw overnight in the fridge. Reheat in oven until warmed through. Individual portions can be reheated in the microwave.
- To make ahead and freeze. Follow the recipe until baking instructions, cover with foil or plastic wrap, and freeze for 2-3 months. Thaw overnight in the fridge. Bake as directed.
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Recipe Card
Chicken Broccoli Rice Casserole Recipe
Want to Save This Recipe?
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INGREDIENTS
Casserole
- 1 pound chicken breasts, cut into bite-sized smaller pieces
- 2 cups brown rice cooked, or white rice
- 4 ½ cups fresh broccoli, cut into small florets
Sauce
- 2 tablespoons olive oil divided
- 1 small yellow onion diced
- 2 tablespoons all-purpose or gluten free flour, see notes
- 2 cups milk
- ¼ teaspoon garlic powder
- ¼ teaspoon onion powder
- 1 teaspoon smoked paprika
- ½ teaspoon kosher salt, or to taste
- ¼ teaspoon ground pepper
- 2 cups cheddar cheese, shredded and divided
- 2 tablespoon curly parsley, freshly chopped for garnish
INSTRUCTIONS
- Preheat oven to 400°F. Prepare an 8x11 casserole dish by greasing lightly with olive oil or butter.
- In a large skillet, over medium-high heat add 1 tablespoon of cooking oil and sear the chicken for about 5-6 minutes. Set aside.2 tablespoons olive oil divided, 1 pound chicken breasts
- In the same skillet, add the remaining cooking oil. And once hot, saute the onion until it starts to get brown.2 tablespoons olive oil divided, 1 small yellow onion diced
- Add in the flour and whisk quickly for about a minute or so.2 tablespoons all-purpose or gluten free flour
- In batches, stir in milk, continuously whisking. When all the milk is added, add in the spices and season with salt and black pepper.2 cups milk, ¼ teaspoon garlic powder, ¼ teaspoon onion powder, ½ teaspoon kosher salt, ¼ teaspoon ground pepper, 1 teaspoon smoked paprika
- Simmer the mixture on low heat until it thickens. Stir every once in a while. Remove from the heat and add 1-½ cup of cheddar cheese. Stir until cheese is melted and incorporated into the mixture.2 cups cheddar cheese
- In a large bowl or right in the prepared casserole dish, mix rice, broccoli, chicken, and sauce.2 cups brown rice cooked, 4 ½ cups fresh broccoli
- Sprinkle the remaining ½ cups cheese on top. Bake for 20-25 minutes.2 cups cheddar cheese
- Serve while the casserole is still warm and the cheese melty.2 tablespoon curly parsley
VIDEO
NOTES
- Flour - For GF, I like to use Bob's red Mill or Schar Mix C.
- To Store. Allow to cool and store for 2-3 days in the fridge.
- To Freeze Leftovers. Freeze for up to 2-3 months and thaw overnight in the fridge. Reheat in oven until warmed through. Individual portions can be reheated in the microwave.
- To make ahead and freeze. Follow the recipe until baking instructions, cover with foil or plastic wrap, and freeze for 2-3 months. Thaw overnight in the fridge. Bake as directed.
ADD YOUR OWN PRIVATE NOTES
NUTRITION
Note: Nutrition information is estimated and varies based on the products used.
Full Nutrition Disclaimer can be found here.
FAQs
Yes, we need to cook the rice before adding it the broccoli casserole. Cook the rice on the stovetop, in the rice cooker, or ninja foodi or use leftover rice from previously made dinner, Instant rice or minute rice is also fine.
No, I wouldn’t recommend cooking broccoli before baking. It is simply not needed and will ruin the broccoli texture, and flavor and will lose all its nutrients.
It’s very easy! Just follow the instructions on how to mix the ritz crackers and butter topping from my Million Dollar Chicken Bake.
More Satisfying Casseroles
This cheesy casserole is Inspired from here.
Kathleen
This is just a fantastic & delicious casserole! I happened to have all I ingredients but not enough broccoli so I substituted red bell pepper and a large jalapeño, diced. So good with the brown rice & cheese. The sauce was so easy to make and the key to making this the fabulous dish it is! Thanks for sharing. Def a go to dish.
Julia
Thank you Kathleen, I'm so glad that it worked for you with these substitutions! Thank you for commenting.
Julia C
This delicious casserole was a real comfort meal on a chilly night! I loved the easy creamy sauce and how it all came together so nicely...Thank you!
Julia | The Yummy Bowl
thank you so much Julia!
Lubna
Amazingly comforting and filling recipe. Perfect for the weather in India.
Julia | The Yummy Bowl
oh yes! thank you!
Katherine
So easy, and a real family-pleasing dinner!
Julia | The Yummy Bowl
can't agree more! thank you!
Kate
Loved the sauce! So cheesy and full of flavor. It baked up perfectly!
Julia | The Yummy Bowl
Glad you liked it Kate
Mahy
Love how easy this casserole looks. I bet it is. And the taste must be magnificent!
Julia | The Yummy Bowl
Thank you Mahy, hope you make this soon!
Dannii
I love an easy family friendly meal like this. It was delicious.
Julia | The Yummy Bowl
Thank you Dannii
Julia | The Yummy Bowl
Delicious cheesy broccoli and chicken casserole.