Creamy Cheesy Broccoli Chicken and Rice Casserole

This casserole combines 400 g (2 cups) cooked long-grain rice, 500 g (about 3 cups) chopped broccoli, and 450 g (1 lb) cubed chicken breast under a sharp cheddar sauce. The rice absorbs the cream while the top browns, so every spoonful holds together.

Par-cooking the rice and searing the chicken separately keeps textures distinct before baking. The sauce is built on a roux, which thickens reliably and coats each grain.

Assemble everything in one 23 x 33 cm (9 x 13 inch) dish and bake at 190 C (375 F) until the edges bubble. Weigh, watch, repeat.

About the Ingredients

400 g (2 cups) cooked long-grain white rice, cooled

Cooled rice holds its shape and avoids a mushy bake. Substitute 300 g (1 1/2 cups) dry rice cooked to package directions and spread on a tray to cool.

450 g (1 lb) boneless skinless chicken breast, cut into 2 cm (3/4 inch) cubes

Thighs work and stay juicier, but add 5 minutes to the sear. Buy breasts of even thickness so they cook uniformly.

350 g (about 3 cups) broccoli florets, cut into 2 cm pieces

Frozen florets work if thawed and patted dry. Choose tight, dark-green heads with no yellowing for the best texture.

40 g (3 tbsp) unsalted butter

Salted butter works; reduce the added salt to 1/4 tsp. Use a fresh block rather than spread for a clean roux.

35 g (1/4 cup) all-purpose flour

For gluten-free, use 25 g (3 tbsp) cornstarch and whisk it into cold milk first. Spoon flour into the cup and level it.

480 ml (2 cups) whole milk, warmed

2% milk works but thickens slightly less. Warm milk blends into the roux without lumps.

200 g (2 cups) shredded sharp cheddar, divided

Shred from a block; pre-shredded cheese contains starch and melts grainy. Gruyere or Colby Jack substitute well.

60 g (1/4 cup) sour cream

Greek yogurt substitutes directly. Full-fat sour cream resists curdling at oven heat.

1 tsp fine salt

Kosher salt measures differently; use 1 1/4 tsp. Add gradually and taste the sauce before baking.

1/2 tsp black pepper, freshly ground

White pepper gives a milder heat. Grind fresh for aroma.

1/2 tsp garlic powder

Onion powder or 2 minced garlic cloves substitute. Add cloves to the butter before the flour.

30 g (1/3 cup) panko breadcrumbs

Crushed crackers or crushed cornflakes substitute. Panko browns faster and stays crisp.

Tips & Tricks

Cook the rice a day ahead

Warm rice steams in the oven and turns gluey, so chill it fully before mixing.

Sear the chicken briefly, not through

It finishes in the oven, so pull it at 65 C (150 F) internal to stay tender.

Dry the broccoli well

Surface water dilutes the sauce and prevents browning, so pat florets with paper towels.

Rest before serving

Ten minutes lets the sauce set so portions hold their shape on the plate.

Step-by-Step Instructions

1. Heat the oven

Heat the oven to 190 C (375 F) and butter a 23 x 33 cm (9 x 13 inch) baking dish. [A preheated oven sets the egg-free sauce evenly from the start.] The rack sits in the lower third.

2. Sear the chicken

Heat 15 g (1 tbsp) butter in a 30 cm (12 inch) skillet over medium-high heat. Sear the chicken 3 minutes per side until lightly golden but not cooked through. [Caramelized edges add flavor; the oven finishes the interior.] Pull at 65 C (150 F) internal and set aside.

3. Build the roux

Melt the remaining 25 g (2 tbsp) butter over medium heat, whisk in the flour, and cook 60 seconds until it smells nutty. [Cooking the flour removes the raw starch taste.] The mixture should look like wet sand.

4. Add the milk

Pour the warm milk in three additions, whisking smooth after each. Simmer 4 to 5 minutes until the sauce coats a spoon. [A thick sauce will not separate around the rice.] It is done when a finger drawn across the spoon leaves a clean line.

5. Melt the cheese

Off heat, stir in 150 g (1 1/2 cups) cheddar, sour cream, salt, pepper, and garlic powder until smooth. [Residual heat melts cheese without graining it.] The sauce should be glossy and pourable.

6. Combine the filling

Fold the rice, broccoli, and chicken into the sauce in a large bowl. [Mixing off heat keeps the rice grains intact.] Spread the mixture evenly in the prepared dish.

7. Top and bake

Scatter the panko and remaining 50 g (1/2 cup) cheddar over the top. Bake 30 to 35 minutes until the edges bubble and the top is golden brown. [The bubbling edge signals the center reached temperature.] An instant-read thermometer in the middle reads 74 C (165 F).

8. Rest and serve

Rest the casserole 10 minutes on a wire rack before serving. [Resting lets the sauce thicken so portions hold.] The surface should look set, not loose.

Delicious Variations

Mushroom Swiss Version

Swap the cheddar for 200 g (2 cups) Swiss and add 200 g (2 cups) sliced sauteed mushrooms.

Tex-Mex Twist

Use Monterey Jack, add 1 tsp cumin and 100 g (1/2 cup) drained black beans.

Rice-Free Cauliflower Bake

Replace the rice with 500 g (5 cups) riced cauliflower, sauteed dry first.

How to Store Cheesy Broccoli Chicken and Rice Casserole

Frequently Asked Questions

Weigh the rice and chicken, watch the sauce thicken, and repeat this bake until it becomes your weeknight standard. Weigh, watch, repeat.

Cheesy Broccoli Chicken and Rice Casserole

This creamy cheesy broccoli chicken and rice casserole bakes into one golden, bubbling dish with tender chicken and rice in 50 minutes flat.

★★★★½ 4.7 (238 ratings)

20 minPrep time35 minCook time6Servings412 kcalCalories

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🧂 Ingredients

• 400 g (2 cups) cooked long-grain white rice, cooled
• 450 g (1 lb) boneless skinless chicken breast, cut into 2 cm (3/4 inch) cubes
• 350 g (about 3 cups) broccoli florets, cut into 2 cm pieces
• 40 g (3 tbsp) unsalted butter
• 35 g (1/4 cup) all-purpose flour
• 480 ml (2 cups) whole milk, warmed
• 200 g (2 cups) shredded sharp cheddar, divided
• 60 g (1/4 cup) sour cream
• 1 tsp fine salt
• 1/2 tsp black pepper, freshly ground
• 1/2 tsp garlic powder
• 30 g (1/3 cup) panko breadcrumbs

📋 Instructions

1. 1Heat the oven — Heat the oven to 190 C (375 F) and butter a 23 x 33 cm (9 x 13 inch) baking dish. [A preheated oven sets the egg-free sauce evenly from the start.] The rack sits in the lower third.
2. 2Sear the chicken — Heat 15 g (1 tbsp) butter in a 30 cm (12 inch) skillet over medium-high heat. Sear the chicken 3 minutes per side until lightly golden but not cooked through. [Caramelized edges add flavor; the oven finishes the interior.] Pull at 65 C (150 F) internal and set aside.
3. 3Build the roux — Melt the remaining 25 g (2 tbsp) butter over medium heat, whisk in the flour, and cook 60 seconds until it smells nutty. [Cooking the flour removes the raw starch taste.] The mixture should look like wet sand.
4. 4Add the milk — Pour the warm milk in three additions, whisking smooth after each. Simmer 4 to 5 minutes until the sauce coats a spoon. [A thick sauce will not separate around the rice.] It is done when a finger drawn across the spoon leaves a clean line.
5. 5Melt the cheese — Off heat, stir in 150 g (1 1/2 cups) cheddar, sour cream, salt, pepper, and garlic powder until smooth. [Residual heat melts cheese without graining it.] The sauce should be glossy and pourable.
6. 6Combine the filling — Fold the rice, broccoli, and chicken into the sauce in a large bowl. [Mixing off heat keeps the rice grains intact.] Spread the mixture evenly in the prepared dish.
7. 7Top and bake — Scatter the panko and remaining 50 g (1/2 cup) cheddar over the top. Bake 30 to 35 minutes until the edges bubble and the top is golden brown. [The bubbling edge signals the center reached temperature.] An instant-read thermometer in the middle reads 74 C (165 F).
8. 8Rest and serve — Rest the casserole 10 minutes on a wire rack before serving. [Resting lets the sauce thicken so portions hold.] The surface should look set, not loose.

👨‍🍳 Chef's Note: Sharp cheddar carries this dish; a mild cheese disappears under the milk and rice. Taste the sauce before baking and adjust salt then.

Servings: 6

Cuisine: American

Course: Casserole

Nutrition (per serving): 412 kcal · 29g protein · 33g carbs · 18g fat

Written by Tomasz Wiśniewski

Tomasz writes precise, method-first recipes for breads, ferments, and slow braises, drawing on Polish and Central European home cooking. He cares about weights, temperatures, and timing, and explains the reason behind each step so cooks can repeat results. His angle is turning fussy techniques into clear, checkable instructions.