Creamy Chicken Broccoli Rice Cheese Casserole Recipe

Let’s talk about the kind of dinner that solves everything: it’s comforting, requires just one dish, pleases absolutely everyone at the table, and makes fantastic leftovers. That’s the magic of this creamy chicken broccoli rice cheese casserole recipe. Imagine tender bites of chicken and crisp-tender broccoli florets, all wrapped in a luxuriously creamy, cheesy sauce, and baked with rice until the top is golden and bubbly.

This isn’t just a casserole; it’s a hug in a baking dish. It’s the dinner you turn to on busy weeknights, the dish you bring to a potluck to be the hero, and the guaranteed crowd-pleaser that will have everyone asking for this easy chicken broccoli rice casserole recipe. Let’s make the easiest, most satisfying dinner ever.

WHY THIS CREAMY CHICKEN BROCCOLI RICE CASSEROLE RECIPE WORKS

This classic creamy chicken broccoli rice casserole recipe is a masterpiece of simplicity and flavor.

• First, it uses a clever one-pan method for the sauce, minimizing cleanup.
• Second, it’s endlessly adaptable use leftover or rotisserie chicken, swap the broccoli for another veggie, or change up the cheese.
• Third, the texture is perfect: the rice cooks directly in the creamy sauce, soaking up all that flavor and becoming perfectly tender.
• Finally, that golden, cheesy topping provides the ultimate satisfying crunch.

It’s a complete, balanced meal that feels indulgent but is made with simple, wholesome ingredients.

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WHAT YOU’LL NEED FOR THE ULTIMATE COMFORT CASSEROLE

Gather these simple ingredients for a simple creamy chicken broccoli rice casserole that’s far greater than the sum of its parts.

For the Casserole Base:

• 2 cups cooked chicken, shredded or diced (from a rotisserie chicken, leftovers, or 2 boiled/poached breasts).
• 1 ½ cups long-grain white rice, uncooked (not instant). This cooks in the sauce!
• 4 cups fresh broccoli florets, cut into bite-sized pieces.

For the Creamy Cheese Sauce:

• 3 tbsp butter.
• 1 medium yellow onion, finely diced.
• 3 cloves garlic, minced.
• ⅓ cup all-purpose flour (for a gluten-free option, use a 1:1 GF flour blend).
• 2 ½ cups low-sodium chicken broth.
• 1 ½ cups whole milk.
• 1 cup sour cream or full-fat Greek yogurt.
• 2 tsp Dijon mustard.
• 1 tsp paprika.
• Salt and black pepper to taste.

For the Cheesy Topping:

• 2 cups shredded cheese, divided. Use a blend like sharp cheddar and Monterey Jack for the best flavor.
• ½ cup grated Parmesan cheese.
• Optional Topping: ½ cup panko breadcrumbs mixed with 1 tbsp melted butter.

THE TOOLS YOU’LL NEED

You’ll need a large skillet or Dutch oven, a 9×13 inch baking dish, a whisk, a wooden spoon, and measuring cups and spoons. That’s it!

STEP-BY-STEP: HOW TO BUILD YOUR CHICKEN BROCCOLI RICE CASSEROLE

Follow these simple steps for a foolproof, creamy result every time.

PREPARE THE BROCCOLI AND CHICKEN

Preheat your oven to 375°F (190°C). Lightly grease your 9×13-inch baking dish. If your broccoli is very thick, you can blanch it quickly: steam or boil for 2-3 minutes until bright green, then plunge it into ice water to stop cooking. This ensures it stays perfectly tender-crisp after baking. Drain well. This step is optional but recommended for the best creamy chicken broccoli rice casserole.

MAKE THE CREAMY CHEESE SAUCE

In your large skillet, melt the butter over medium heat. Add the diced onion and cook for 5-6 minutes until softened. Add the garlic and cook for 30 seconds until fragrant. Sprinkle the flour over the onions and stir constantly for 1-2 minutes to cook off the raw flour taste. This creates a roux.

Gradually whisk in the chicken broth and milk, ensuring no lumps form. Bring the mixture to a gentle simmer, stirring frequently, until it thickens enough to coat the back of a spoon, about 5-7 minutes. Remove from heat. Whisk in the sour cream, Dijon mustard, paprika, 1 ½ cups of the shredded cheese, and all of the Parmesan. Season generously with salt and pepper.

COMBINE AND ASSEMBLE

To the creamy sauce in the skillet, add the uncooked rice, cooked chicken, and prepared broccoli florets. Stir until everything is evenly coated. Pour the entire mixture into your prepared baking dish and spread it out evenly. Cover the dish tightly with aluminum foil.

BAKE TO PERFECTION

Bake, covered, for 40 minutes. Then, remove the foil, sprinkle the remaining ½ cup of shredded cheese (and the optional buttery panko) over the top. Return to the oven, uncovered, for 15-20 minutes, or until the rice is tender, the casserole is bubbly, and the top is golden brown. Let it rest for 10 minutes before serving. This allows the sauce to set slightly for perfect scooping.

PRO TIPS FOR THE BEST CREAMY CHICKEN BROCCOLI RICE CASSEROLE RECIPE

• Rice Choice Matters: Use long-grain white rice like Jasmine or Basmati for the best texture in this cheesy chicken broccoli rice casserole. Do not use instant or minute rice.
• Broccoli Prep: Blanching the broccoli prevents it from releasing too much water into the casserole and ensures it doesn’t overcook.
• Don’t Skip the Rest: Letting the baked casserole rest for 10 minutes is crucial for the perfect, scoopable texture.
• Shred Your Own Cheese: Pre-shredded cheese contains anti-caking agents that can make the sauce less smooth. Block cheese you shred yourself melts far better in this homemade chicken broccoli rice casserole.

DELICIOUS VARIATIONS TO TRY

• “Everything” Style: Stir ½ cup of everything bagel seasoning into the sauce and use Everything Bagel chips crushed on top of your creamy chicken broccoli rice cheese casserole.
• Mushroom & Swiss: Sauté 8 oz of sliced mushrooms with the onions and use Gruyère or Swiss cheese.
• Buffalo Chicken: Replace the Dijon with ¼ cup of buffalo sauce and use a blue cheese and cheddar blend.

MAKE-AHEAD, STORAGE & FREEZING GUIDE

This creamy chicken broccoli rice cheese casserole recipe is a meal-prep dream. You can assemble it completely up to 24 hours in advance. Cover and refrigerate, then bake as directed, adding 5-10 minutes to the covered bake time since it’s cold. Store leftovers covered in the fridge for up to 4 days.

Reheat individual portions in the microwave or the whole dish, covered with foil, in a 350°F oven until warm. To freeze, bake the casserole completely, let it cool, then wrap it tightly. Freeze for up to 3 months. Thaw in the fridge overnight and reheat, covered, in the oven.

TROUBLESHOOTING YOUR CHICKEN BROCCOLI RICE CASSEROLE

• “My rice is still hard.” The liquid may have evaporated too quickly. Ensure the dish is tightly covered with foil for the first bake. Different rice brands can vary; add ¼ cup of extra broth if needed before the final bake.
• “The casserole is too dry.” This can happen if the rice absorbs more liquid. Next time, ensure your skillet is simmering gently when you thicken the sauce; a rapid boil can reduce it too much. You can stir in a splash of broth or milk when reheating your creamy chicken broccoli casserole.
• “The broccoli is mushy.” You likely skipped the blanching step and baked raw broccoli, which releases water. Blanching first ensures perfect texture.

HOW TO SERVE YOUR HOMEMADE CASSEROLE

Scoop this hearty cheesy chicken broccoli rice bake right from the dish! It’s a complete meal on its own. For a fresh contrast, serve it with a simple green salad dressed with a light vinaigrette or some garlic bread on the side.

A QUICK NUTRITION NOTE

This is a rich, satisfying comfort dish. For a lighter version of this creamy chicken broccoli rice cheese casserole recipe, you can use reduced-fat cheese and milk, though the texture will be less creamy. Adding more broccoli increases the veggie content beautifully.

MY STORY: WHY THIS CASSEROLE IS A FAMILY LEGEND

This creamy chicken broccoli rice cheese casserole recipe is what I call a “back-pocket dinner.” It’s the one I’ve made for countless new parents, busy friends, and my own family on nights when we just need reliable, delicious comfort. The pan always comes back scraped clean. It’s more than a recipe; it’s my favorite tool for bringing people together over a really good, simple meal.

FINAL CHECKLIST BEFORE YOU BAKE

• Broccoli is blanched and drained.
• Chicken is cooked and shredded.
• Cheese is freshly shredded.
• Sauce is thickened and seasoned.
• Oven is preheated to 375°F (190°C).
• 9×13 inch dish is greased.

CHICKEN BROCCOLI RICE CASSEROLE FAQS

Can I use frozen broccoli in this creamy chicken broccoli rice casserole recipe?

Yes, but thaw it completely and pat it very dry with paper towels to remove excess moisture. No need to blanch.

Can I use brown rice?

Yes, but it will require more liquid and a longer bake time. Use 3 cups of broth and increase the initial covered bake time to 60-70 minutes. Check for doneness.

What’s the best way to cook chicken for this casserole?

A store-bought rotisserie chicken is the ultimate shortcut for this easy creamy chicken broccoli rice casserole! You can also poach 2 large chicken breasts in simmering broth for 15-20 minutes, then shred.