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Scattering buttery crushed Ritz crackers and extra shredded cheddar cheese evenly over the casserole

Chicken Broccoli Rice Casserole

A comforting, creamy, and wholesome family-favorite casserole featuring tender chicken pieces, fresh broccoli florets, fluffy rice, and a rich, cheesy sauce baked to bubbly perfection.
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Prep Time 20 minutes
30 minutes
Total Time 50 minutes
Servings: 6
Course: Casserole, Dinner, Main Course
Cuisine: American
Calories: 445
Ingredients Equipment Method Notes

Ingredients
  

  • Group: The Base & Protein
  • 2 cups Cooked white or brown rice
  • 3 cups Cooked chicken breast diced or shredded
  • 4 cups Fresh broccoli florets cut into bite-sized pieces
  • Group: The Creamy Cheese Sauce
  • 1/4 cup Unsalted butter
  • 1/4 cup All-purpose flour
  • 2 cups Milk whole or 2%
  • 1 cup Chicken broth
  • 2 cups Cheddar cheese shredded, divided
  • 1/2 tsp Garlic powder
  • 1/2 tsp Onion powder
  • 1/2 tsp Salt or to taste
  • 1/4 tsp Black pepper
  • Group: Crunchy Topping Optional
  • 1/2 cup Panko breadcrumbs or crushed butter crackers
  • 1 tbsp Melted butter

Equipment

  • 9×13-inch baking dish
  • Large skillet or pan
  • Medium saucepan
  • Mixing bowl
  • Measuring cups and spoons
  • Wooden spoon or spatula

Method
 

  1. Group: 1. Prep & Pre-cook
  2. Preheat your oven to 350°F (175°C). Lightly grease a 9x13-inch baking dish with butter or cooking spray.
  3. Steam or blanch the broccoli florets for 3 to 4 minutes until bright green and tender-crisp, then drain well.
  4. Group: 2. Make the Creamy Sauce
  5. Melt the unsalted butter in a medium saucepan over medium heat. Whisk in the all-purpose flour and cook for 1 minute, stirring constantly.
  6. Slowly pour in the milk and chicken broth while whisking vigorously to prevent lumps. Cook, stirring frequently, until the mixture thickens and bubbles (about 5 minutes).
  7. Remove the saucepan from the heat. Stir in 1 ½ cups of the shredded cheddar cheese (reserve the rest for topping), garlic powder, onion powder, salt, and black pepper until the cheese is completely melted and the sauce is smooth.
  8. Group: 3. Combine Ingredients
  9. In a large mixing bowl or directly in your prepared 9x13-inch baking dish, combine the cooked rice, diced or shredded chicken, and tender broccoli florets.
  10. Pour the creamy cheese sauce evenly over the chicken, rice, and broccoli mixture. Toss gently until everything is well-coated.
  11. Group: 4. Assemble & Bake
  12. Spread the mixture into an even layer in your greased baking dish. Sprinkle the remaining ½ cup of shredded cheddar cheese over the top.
  13. If using the crunchy topping, mix the Panko breadcrumbs (or crushed crackers) with 1 tablespoon of melted butter and scatter them evenly over the cheese.
  14. Bake uncovered for 25 to 30 minutes, or until the casserole is bubbly around the edges and the cheese on top is melted and lightly golden.
  15. Group: 5. Rest & Serve
  16. Remove from the oven and let it rest for 5 to 10 minutes before slicing and serving so the layers set properly. Enjoy warm!

Notes

Storage: Store leftover casserole covered in an airtight container in the refrigerator for up to 3 to 4 days. Reheat individual portions in the microwave or cover the dish with foil and warm in the oven at 350°F until heated through.
Make-Ahead Friendly: You can assemble the entire casserole a few hours in advance, cover it, and keep it in the refrigerator until ready to bake (just add 5 to 10 extra minutes to the baking time if baking straight from cold).