Can I make Chicken Broccoli Rice Casserole ahead of time?

Yes! You can assemble the casserole the day before, cover it, and store it in the fridge. When you’re ready to bake, simply pop it in the oven and follow the instructions.

Can I substitute the rice for quinoa or another grain?

Absolutely! If you prefer a gluten-free or different texture, quinoa, brown rice, or even couscous can be great substitutes for the rice in this casserole.

How do I prevent my casserole from being too runny?

To avoid a runny casserole, ensure the cheese sauce is thickened properly before mixing with the other ingredients. Also, be sure to drain the broccoli well and cook it just until crisp-tender to minimize excess moisture.

Amazing Chicken Broccoli Rice Casserole: Comfort Food at Its Best

Description

This Chicken Broccoli Rice Casserole is the ultimate comfort food, with tender chicken, creamy cheese, and broccoli all baked together for a delicious, hearty meal.

Ingredients

6 Tbsp salted butter, plus more for greasing the baking dish
8 cups small broccoli florets
2 Tbsp olive oil
4 boneless, skinless chicken breasts (6 oz each)
1 medium yellow onion, finely diced
1 clove garlic, grated on a microplane
1/4 cup all-purpose flour
1/2 tsp dry mustard
1/4 tsp cayenne pepper
4 cups whole milk
4 oz cream cheese, cubed and at room temperature
1/2 cup finely grated Parmesan cheese
1/2 tsp kosher salt
1 tsp black pepper
1/2 tsp paprika
8 oz processed cheese (such as Velveeta), cubed
1 (8-oz.) block sharp cheddar cheese, freshly grated (about 2 cups)
3 cups cooked long-grain rice
1 cup crushed butter crackers (such as Ritz)

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Instructions

Preheat the oven to 350°F (175°C) and grease a 13×9-inch baking dish.
Boil the broccoli for 2 minutes, then drain and rinse with cold water.
Cook the chicken in a skillet with butter and olive oil until golden and cooked through, about 5–7 minutes per side. Shred the chicken.
In the same skillet, melt butter and sauté the onion and garlic until soft. Add flour, mustard, and cayenne, cooking for 1 minute. Slowly whisk in milk and cook until thickened, about 4 minutes. Add cream cheese, Parmesan, salt, pepper, and paprika. Stir in processed cheese and half of the cheddar until smooth.
Fold in the broccoli and shredded chicken, then layer half the rice in the baking dish. Top with half the chicken-broccoli mixture, followed by the remaining rice and sauce.
Sprinkle with the remaining cheddar and crushed crackers. Bake for 30 minutes until bubbly.
Let cool for 10–15 minutes before serving.

Notes

This casserole is great for meal prep and can be stored in the fridge for up to 4 days or frozen for up to 3 months.
Add extra veggies like carrots or bell peppers for more flavor and nutrition.

Prep Time: 15 minutes
Cook Time: 35 minutes
Category: Main Course
Method: Baking
Cuisine: American