There’s nothing quite as comforting and crave-worthy as Cheesy Broccoli Chicken and Rice Casserole. It’s loaded with juicy chicken, tender broccoli, fluffy rice, and the ooey gooey goodness of bubbling cheddar cheese. This family-favorite is the weeknight hero you can count on for both flavor and simplicity—truly dinner magic in one pan!
Why You’ll Love This Recipe
- All-in-One Dinner: Protein, veggies, and grains come together in one easy bake, so there’s no juggling a million pans.
- Melty Cheesy Goodness: With a golden crust of bubbling cheddar, every bite is pure indulgence—even picky eaters can’t resist.
- Crowd-Pleasing & Customizable: Whether you’re cooking for kids or grown-ups, you can easily tweak the flavors or add extra veggies to suit your family.
- Great Leftovers: It reheats beautifully for lunchboxes or a second round the next day (if you’re lucky enough to have any left!).
Ingredients You’ll Need
Simple ingredients make this Cheesy Broccoli Chicken and Rice Casserole both effortless and incredibly delicious. Each item has a starring role—bringing juicy texture, savory flavor, or creamy richness to every comforting forkful.
- Chicken breasts: Tender, lean, and perfect for soaking up all the savory flavors—cut into bite-sized cubes for even cooking.
- Onion: A finely chopped onion brings sweetness and depth, building the savory foundation for the casserole.
- Garlic: Just a couple cloves, minced, for the irresistible aroma that ties everything together.
- White long grain rice: Use your favorite variety (like Basmati) for fluffy, separate grains that soak up all the chicken-y flavor.
- Chicken stock: Adds a rich, savory base; be sure to choose low-sodium if you want to fine-tune the seasoning yourself.
- Water: Helps the rice cook up perfectly without getting too heavy.
- Broccoli florets: The pop of green and tender crunch is essential—fresh is best, but frozen works in a pinch.
- Milk: Optional but lovely, adding extra creaminess and ensuring the casserole isn’t dry.
- Sharp cheddar cheese: A must for that classic comfort food flavor—use freshly shredded for the absolute dreamiest melt.
- Olive oil, salt & pepper: Essentials for browning and seasoning every layer to flavor perfection.
Variations
The beauty of Cheesy Broccoli Chicken and Rice Casserole is its friendly flexibility—you can make it your own with easy swaps and add-ins. Don’t be afraid to experiment with what’s in your fridge or to tailor it to your family’s needs!
- Swap the protein: Use rotisserie or leftover turkey for an even speedier dinner, or try cubed ham for a fun twist.
- More veggies: Toss in mushrooms, bell peppers, peas, or carrots along with the broccoli for bonus color and flavor.
- Lighter cheese: Go half-and-half with mozzarella or reduced-fat cheddar if you want a slightly lighter casserole.
- Gluten-free option: As long as your broth is gluten-free and you double check cheese processing, this recipe fits the bill!
How to Make Cheesy Broccoli Chicken and Rice Casserole
Step 1: Brown the Chicken
Start by cubing the chicken breast into uniform 1-inch pieces, seasoning generously with salt and pepper. Heat a large, heavy-bottomed pan (that’s oven-safe!) over medium-high, drizzle in olive oil, then brown the chicken all over. Work in batches if needed, so every piece gets a gorgeous golden crust—don’t fuss or flip too soon for the best color. Once browned, set the chicken aside.
Step 2: Sauté the Aromatics
Add the chopped onion to the same pan and let it cook down for about 5 minutes until soft and translucent, scraping up any tasty browned bits. Stir in the garlic just briefly—about 30 seconds—until fragrant and mouthwatering. This step lays the foundation of flavor for your Cheesy Broccoli Chicken and Rice Casserole.
Step 3: Simmer the Rice and Chicken
Return the browned chicken and all its juices to the pot, then pour in the rinsed rice, chicken stock, and water. Give everything a good stir and bring it to a gentle boil. Lower the heat, cover, and let it simmer for 10 minutes so the rice starts soaking up all those savory flavors.
Step 4: Add Broccoli & Finish Simmering
Lift the lid, stir in the chopped broccoli florets, and recover. Continue to simmer, stirring occasionally, until the rice is fully cooked and the broccoli is tender but still vibrant. This is where all the ingredients come together, transforming into that signature, scoopable casserole texture.
Step 5: Add Creaminess & Cheese
Stir in the milk for extra silkiness, then fold in half of the shredded cheese until it’s melty and luscious throughout. This simple step makes the casserole delightfully creamy without any heavy sauces.
Step 6: Top & Bake
Scatter the remaining cheddar on top. Slide the pan into a 425°F oven for 10–15 minutes, until the cheese is irresistibly melted, golden, and bubbly at the edges. Let it sit a few minutes before serving to set and become ultra scoopable.
Pro Tips for Making Cheesy Broccoli Chicken and Rice Casserole
- The Two-Batch Browning Secret: For unbeatable flavor, brown chicken in batches so it gets that caramelized crust—don’t crowd the pan!
- No-Peek Rice: Resist the urge to uncover the pot too often while the rice cooks; the steam is key for fluffy texture.
- Melty Cheese Magic: Always use freshly shredded cheddar for the very best melt and flavor—pre-shredded can be drier.
- Broccoli Timing: Add the broccoli partway through so it stays bright green and tender, never mushy.
How to Serve Cheesy Broccoli Chicken and Rice Casserole
Garnishes
Just before serving, sprinkle your casserole with chopped fresh parsley or green onions for a burst of color and herbal freshness. A light dusting of extra cheddar or a tiny sprinkle of smoked paprika adds a crave-worthy finishing touch as well.
Side Dishes
This one-pan wonder is hearty on its own but pairs beautifully with a crisp green salad, simple roasted veggies, or warm, crusty bread to wipe up every cheesy bite. A chilled glass of white wine or sparkling water never hurts either!
Creative Ways to Present
Portion the Cheesy Broccoli Chicken and Rice Casserole into mini ramekins for dinner parties, or serve family-style straight out of the oven in a cast iron skillet for rustic charm and maximum cheese pull effect. For weeknight fun, scoop onto plates and invite everyone to top their serving with their favorite garnishes or hot sauce.
Make Ahead and Storage
Storing Leftovers
Allow the casserole to cool completely, then transfer any leftovers into airtight containers. Store in the refrigerator for up to two days—perfect for an easy, comforting lunch or a no-fuss repeat dinner.
Freezing
This casserole is freezer-friendly! Skip the cheese topping, wrap tightly, and freeze for up to two months. When ready to enjoy, thaw overnight in the fridge, add the cheese topping, and bake until piping hot and bubbly.
Reheating
Reheat single portions in the microwave until hot, stirring halfway through for even warmth. For bigger amounts, cover the casserole with foil and heat in a 350°F oven until the cheese is remelted and the casserole is heated through—add a splash of broth or milk if needed to keep it creamy.
FAQs
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Can I use brown rice instead of white?
You can use brown rice, but it will need a longer cook time (and likely extra liquid) compared to white rice. The casserole may end up less creamy, so keep an eye on texture and taste as it bakes.
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Is it possible to make Cheesy Broccoli Chicken and Rice Casserole ahead of time?
Absolutely! Assemble the casserole completely but leave off the final cheese topping. Cover and refrigerate overnight, then add the cheese and bake when you’re ready to serve for a fresh, melty finish.
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Can I use frozen broccoli instead of fresh?
Yes—just let it thaw for 20–30 minutes first and drain off any extra liquid to avoid watery casserole. Add it when the recipe calls for broccoli and cook just until heated through.
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What’s the best way to get a golden cheese crust on top?
Use freshly shredded sharp cheddar and finish the casserole under the broiler for a minute or two after baking if you like extra browning. Just watch closely—it melts fast!
Final Thoughts
If you’re dreaming of a hearty, delicious dinner that brings everyone to the table (and keeps them coming back for seconds), you simply have to try this Cheesy Broccoli Chicken and Rice Casserole. It’s comfort food at its finest—cozy, satisfying, and always a crowd-pleaser. Can’t wait for you to give it a go!
Print
Cheesy Broccoli Chicken and Rice Casserole Recipe
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Total Time: 50 minutes
- Yield: 6 people 1x
- Category: Baking
- Method: Stovetop
- Cuisine: American
Description
This Cheesy Broccoli Chicken and Rice Casserole is a comforting and flavorful one-dish meal that the whole family will love. Tender chicken, broccoli, and rice are baked in a creamy, cheesy sauce until bubbly and golden on top.
Ingredients
For the Casserole:
- 1 pound chicken breasts, cut into 1×1-inch cubes
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 1/2 cups white long grain rice, rinsed
- 2 cups chicken stock
- 2 cups water
- 3 cups broccoli florets, roughly chopped
- 1/2 cup milk
- 2 cups sharp cheddar cheese, shredded, divided
Instructions
- Cut the chicken breasts into cubes: Season with salt and pepper.
- Brown the chicken: In a preheated pan, brown the chicken on all sides for 5-7 minutes. Do not cook through, just brown for flavor.
- Cook the aromatics: Cook onion until translucent, then add garlic.
- Add remaining ingredients: Return chicken to the pot along with rice, chicken stock, and water. Cook until rice is almost done.
- Add broccoli and cheese: Stir in broccoli, milk, and 1 cup of cheddar cheese.
- Bake: Top with remaining cheese and bake at 425°F for 10-15 minutes until bubbly and golden.
Notes
- Use a heavy-bottomed pan to prevent burning.
- Brown the meat in batches for better color.
- Avoid moving chicken in the pan until ready to flip for optimal browning.
- Defrost frozen broccoli before adding to the dish.
- You can prepare the casserole ahead, refrigerate, and bake with cheese before serving.
- Long grain white rice like Basmati is recommended for best results.
- Store leftovers in an airtight container in the fridge for up to 2 days.
Nutrition
- Serving Size: 1 serving
- Calories: 380
- Sugar: 3g
- Sodium: 620mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 2g
- Protein: 28g
- Cholesterol: 80mg
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