Chicken Broccoli Rice Casserole
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.
Mia's tips
- •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.
Prep20m
Cook30m
Total50m
Serves6
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)
472 kcal calories34 g protein42 g carbs19 g fat
