Go Back
–+ servings
Overhead view of a white rectangular casserole dish angled from the top right corner of the image. Dish contains a baked chicken broccoli rice casserole.

Cheesy Chicken Broccoli Rice Casserole

Easy, cheesy, and bursting with comfort, this chicken broccoli rice casserole is sure to be a family favorite.
Prep: 15 minutes
Cook: 45 minutes
Total: 1 hour
Yield:8 servings

Equipment

  • Oven
  • Stove
  • medium saucepan
  • Large wooden spoon or silicone spatula
  • whisk
  • 9x13 casserole dish ungreased
  • Fork

Ingredients

  • 6 tablespoons butter
  • 1 medium yellow onion roughly chopped
  • 5 cloves garlic minced
  • 6 tablespoons all-purpose flour
  • 3 ½ cups chicken stock
  • ½ teaspoon dried thyme
  • salt to taste
  • freshly cracked black pepper to taste
  • 3-4 cups shredded cheese of choice divided, see Notes
  • 2 pounds cooked chicken breasts shredded or cut into bite-sized pieces
  • 3 cups cooked or frozen rice long-grain white rice or brown rice
  • 2 large heads broccoli raw, cut into florets; approximately 7-8 cups broccoli florets

Instructions

  • Preheat oven to 400° Fahrenheit. Heat medium saucepan over medium heat.
  • When saucepan is warm, add butter and let melt completely, then add chopped onion. Sauté onion until translucent and very soft, approximately 5 to 10 minutes.
  • Add garlic to saucepan. Sauté garlic, stirring occasionally, until fragrant, approximately 1 minute.
  • Sprinkle 6 tablespoons flour into saucepan with sautéed onions and garlic. Whisk well until all ingredients are combined, then cook mixture 5 minutes, stirring constantly, until mixture is strong yellow color.
  • Pour in chicken stock and whisk until ingredients are thoroughly combined. Increase heat to medium-high and bring mixture to low boil. Once mixture begins to boil, reduce heat back to medium and let mixture simmer 5 to 10 minutes, or until mixture has thickened enough to coat back of spoon.
  • When mixture has thickened, add dried thyme, salt, and pepper. Whisk well to incorporate spices.
  • Reduce heat under saucepan to low. Add 2 cups shredded cheese and whisk until cheese is melted and well incorporated. Remove saucepan from heat and set aside.
    Overhead view of chicken broth, garlic, onions, flour, and shredded cheddar cheese in a medium silver saucepan with a silver handle.
  • Add chicken, rice, and broccoli to 9x13 casserole dish, then pour in cheese sauce mixture. Stir to combine ingredients and spread mixture out into one even layer.
    Overhead view of chicken, rice, and broccoli in a large white rectangular casserole dish.
  • Sprinkle remaining 1 to 2 cups shredded cheese evenly over top of chicken and rice mixture.
    Overhead view of cheesy chicken, broccoli, rice casserole in a large white rectangular casserole dish.
  • Place casserole dish in preheated oven. Bake, uncovered, 20 minutes, or until broccoli can be easily pierced with tines of fork.
  • When broccoli is fork-tender, remove casserole dish from oven and let stand 5 minutes. After 5 minutes, portion casserole onto serving plates or bowls and serve warm.

Notes

  • Make it Gluten Free: Use gluten-free all-purpose flour, and make sure your chicken stock is totally gluten free.

Nutrition

Serving Size: 1serving | Calories: 550cal | Protein: 49g | Fat: 27g | Saturated Fat: 15g | Trans Fat: 0.3g | Cholesterol: 161mg | Sodium: 653mg | Potassium: 451mg | Total Carbs: 24g | Fiber: 1g | Net Carbs: 23g | Vitamin A: 715IU | Vitamin C: 2mg | Calcium: 338mg | Iron: 2mg
Recipe By:Cheryl Malik