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Cheesy Chicken Broccoli Rice Casserole - Cozy, Comforting, and Easy

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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • Cooked chicken (about 3 cups), shredded or diced; rotisserie chicken works great
  • Broccoli florets (4 cups), fresh or frozen
  • Cooked rice (3 cups), white or brown; day-old rice is perfect
  • Shredded cheese (2 to 2 1/2 cups), such as sharp cheddar, or a cheddar/jack mix
  • Butter (4 tablespoons)
  • All-purpose flour (1/4 cup)
  • Chicken broth (2 cups), low-sodium
  • Milk or half-and-half (1 cup)
  • Onion (1 small), finely diced
  • Garlic (2–3 cloves), minced
  • Salt and pepper, to taste
  • Ground paprika (1/2 teaspoon), optional
  • Dijon mustard (1 teaspoon), optional but recommended
  • Olive oil (1 tablespoon), for sautéing
  • Parmesan (1/4 cup), optional, for extra savory flavor
  • Breadcrumbs or crushed crackers (1/2 cup), optional topping

Method
 

  1. Preheat and prep the pan. Heat the oven to 375°F (190°C). Grease a 9x13-inch baking dish with a little butter or oil.
  2. Blanch or steam the broccoli. If using fresh, steam or blanch florets for 2–3 minutes until bright green and slightly tender. If using frozen, thaw and pat dry. Don’t overcook—they’ll soften more in the oven.
  3. Sauté the aromatics. In a large skillet, warm olive oil over medium heat. Add onion and cook 3–4 minutes until soft. Stir in garlic for 30 seconds until fragrant.
  4. Make the cheese sauce base. Add butter to the pan to melt. Sprinkle in flour and whisk for 1–2 minutes to form a smooth roux. Slowly whisk in chicken broth, then milk, until creamy and lump-free.
  5. Season well. Add salt, pepper, paprika, and Dijon. Simmer 2–3 minutes until slightly thickened. Stir in 1 1/2 to 2 cups shredded cheese (reserve some for topping) and the Parmesan if using. Taste and adjust seasoning.
  6. Combine the casserole. In a large bowl, mix cooked rice, chicken, and broccoli. Pour the cheese sauce over and stir gently until everything is coated.
  7. Fill the baking dish. Spread the mixture evenly in the prepared pan. Top with remaining shredded cheese. If you like a crunchy finish, sprinkle breadcrumbs or crushed crackers on top.
  8. Bake. Bake for 20–25 minutes until bubbling around the edges and the top is melted and lightly golden. If you want more color, broil for 1–2 minutes at the end. Let it rest 5–10 minutes so it sets and scoops cleanly.
  9. Serve. Garnish with chopped parsley or chives, if you have them. Serve warm with a simple green salad or roasted veggies.