Homestyle Cheesy Chicken Broccoli Rice Casserole
This is the ultimate weeknight comfort food, featuring tender chicken and fresh broccoli in a creamy, homemade cheese sauce. Baked with rice until golden and bubbly, this all-in-one dish is a satisfying family meal that skips the canned soup for a richer, homestyle flavor.
Equipment
- 9x13 inch baking dish
- Large saucepan or Dutch oven
- Whisk
- Cheese grater
- Measuring cups and spoons
- Knife
- Cutting board
- Spatula
Ingredients
- 4 tablespoons unsalted butter
- ¼ cup all-purpose flour
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 2 cups low-sodium chicken broth
- 1 cup heavy cream or whole milk
- 2 cups shredded sharp cheddar cheese, divided
- 1 cup shredded Monterey Jack cheese, divided
- ½ teaspoon salt, or to taste
- ¼ teaspoon black pepper, or to taste
- 3 cups shredded cooked chicken from a rotisserie chicken is ideal
- 4 cups fresh broccoli florets, cut into bite-sized pieces
- 1.5 cups uncooked instant or minute rice
Instructions
- Preheat your oven to 375°F (190°C). Lightly grease a 9x13 inch baking dish. Ensure your chicken is shredded, broccoli is cut, and cheese is grated.
- In a large saucepan over medium heat, melt the butter. Whisk in the flour, garlic powder, and onion powder. Cook for 1 minute, whisking constantly, to form a roux.
- Slowly pour in the chicken broth while whisking vigorously to prevent lumps. Once smooth, whisk in the heavy cream or milk. Bring to a gentle simmer and cook for 3-5 minutes, until the sauce thickens enough to coat the back of a spoon.
- Remove the saucepan from the heat. Stir in 2 cups of the total mixed cheese (reserving 1 cup for the topping) until completely melted and smooth. Season with salt and pepper to taste.
- To the saucepan with the cheese sauce, add the shredded chicken, fresh broccoli florets, and uncooked instant rice. Stir gently until everything is well combined and coated in the sauce.
- Pour the mixture into the prepared baking dish and spread it into an even layer. Sprinkle the remaining 1 cup of shredded cheese evenly over the top.
- Bake, uncovered, for 20-25 minutes, or until the casserole is hot, bubbly around the edges, and the cheese on top is melted and golden brown.
- Let the casserole rest for 5-10 minutes before serving. This allows it to set up, making it easier to serve.
Notes
For a truly smooth sauce, grate your own cheese from a block; pre-shredded cheese contains anti-caking agents that can make the sauce grainy. Do not pre-cook the broccoli, as it will steam to a perfect tender-crisp texture in the oven. This recipe is specifically designed for instant/minute rice; if using regular rice, you must cook it completely before adding it to the mixture. For a crunchy topping, toss 1 cup of Panko breadcrumbs with 2 tablespoons of melted butter and 1/4 cup of grated Parmesan, then sprinkle over the casserole before baking. Feel free to substitute chicken with leftover turkey, or broccoli with cauliflower florets.