Chicken Broccoli Rice Casserole
- Recipe review status
- Editorially checked
- Kitchen testing status
- Not documented
Recipe instructions were editorially reviewed for ingredient and method consistency. Hands-on kitchen testing is not documented for this version.
Featured image: custom digital food illustration.
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A good casserole should solve dinner, not create a pile of prep. This one starts with cooked rice and chicken, which makes it ideal for leftovers or a rotisserie chicken. A quick stovetop sauce replaces canned soup but still gives the familiar creamy texture.
Blanching the broccoli for just two minutes keeps it green and tender after baking. Raw broccoli stays too firm; fully cooked broccoli turns soft. That small middle step gives the finished casserole the right bite.
The method behind the meal
Why this recipe works
- •Cool cooked rice before assembling so the casserole does not become gummy.
- •Assemble up to one day ahead and add 5–10 minutes to the bake time.
- •Freeze baked portions, not the whole dish, for faster reheating.
Recipe
Chicken Broccoli Rice Casserole
A creamy chicken, broccoli, and rice bake made without canned soup, with a golden cheddar top and make-ahead notes.
Ingredients
Instructions
- 1Heat oven to 375°F and butter a 9x13-inch baking dish. Blanch broccoli in boiling water for 2 minutes; drain well.
- 2Melt butter in a saucepan, whisk in flour for 1 minute, then gradually whisk in milk and broth.
- 3Simmer until lightly thickened. Season and stir in 1 cup cheddar.
- 4Combine rice, chicken, broccoli, and sauce in the dish. Top with remaining cheddar.
- 5Bake 25–30 minutes until bubbling and hot through. Rest 10 minutes before serving.
Nutrition (per serving, estimated)
