Broccoli Cheese and Rice Casserole
Try our comforting broccoli cheese and rice casserole recipe. It’s easy, delicious, and perfect for weeknight dinners. Get your family’s favorite comfort food on the table in no time!
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Looking for an easy dinner that makes every belly happy?
We know that balancing a full-time job with family life is no small feat, and we’re here to make your evenings a little easier and a lot more delicious. Today, we’re diving back into a dish of comfort food with our yummy Chicken Broccoli Cheese and Rice Casserole. It’s a recipe that’s been a lifesaver for me, and I’m sure it will become your go-to, too!
How to Make Broccoli Cheese and Rice Casserole
Imagine tender chunks of chicken, perfectly steamed broccoli florets, and fluffy rice all enveloped in a creamy, cheesy sauce. It’s the ultimate comfort food trifecta, and it’s incredibly simple to make. This casserole is not just a crowd-pleaser; it’s a family favorite that your kids will adore. Plus, it’s a great way to sneak in some veggies!
Prep Your Ingredients
Preheat oven to 400 degrees F. Lightly spray a 9×13 baking dish with nonstick spray.
You will start by cooking your rice according to the package directions. Meanwhile steam frozen broccoli per package directions in the microwave.
While the rice and broccoli are cooking, pull out a large skillet or oven-safe cast iron pan. Heat olive oil in a large skillet. Season chicken breasts with salt and pepper. Add to skillet and cook until cooked through. Flip once, 5-6 minutes per side. Set chicken aside and slice into bite-sized pieces.
Mix Your Roux
Don’t run away from this! It’s really easy and what makes this dish feel both homemade and comforting.
Melt your butter in the skillet over medium heat. Whisk in flour until cooked through or lightly browned about 2 minutes. Gradually whisk in your milk, and cook, whisking constantly, until slightly thickened about 3 minutes. Do not stop whisking here!
Stir in cooked rice, broccoli, chicken, 1.5 cups of cheese, and sour cream.
Bake & Enjoy Your Chicken Broccoli Rice Casserole!
Season with salt and pepper to taste. Spread the broccoli mixture into your baking dish. Sprinkle with remaining 1/2 cup of shredded cheddar cheese, and 1/2 cup of Panko bread crumbs. Bake in the oven for 15 minutes. Serve immediately.
Frequently Asked Questions:
Before we dive into the recipe, let’s address a few common questions you might have:
Can I use frozen broccoli?
Absolutely! Frozen broccoli works perfectly in this recipe. Just thaw and drain it before adding it to the rice saucepan.
Can I prepare this casserole in advance?
Yes, you can assemble it ahead of time and refrigerate it until you’re ready to bake. Just allow a little extra baking time, at least an additional 20 minutes, if it’s chilled. Internal temperature needs to be at least 165 degrees when cooked through.
Can I make it vegetarian?
Of course! Skip the chicken and/or add-in cauliflower, red peppers, or sliced mushrooms for a delicious vegetarian version.
How do I store leftovers?
Simply refrigerate any leftovers in an airtight container. Reheat in the microwave or oven for a quick and easy meal.
Recipe Pro-Tips
Save time by using either frozen broccoli florets or a pre-washed bag of broccoli florets.
- Fresh Broccoli Florets (Pre-Cut): Add the broccoli into the rice pot in the last 5 minutes of cooking.
- Frozen Broccoli Bag (Not Steamable): Add the broccoli into the rice pot in the last 5 minutes of cooking.
Save time prepping chicken:
- Shred a rotisserie chicken from Kroger or Costco
- Using already shredded chicken? Measure out 3 cups of shredded meat, or approximately 1.5 pounds.
Don’t have Panko breadcrumbs?
You could use crushed Ritz crackers or Plain Bread Crumbs. Use the same 1/2 cup topping. Bake until golden.
Great Side Dishes for Broccoli Cheese Casserole:
- Bagged Salad
- Fresh Corn on the Cob
- Bread Rolls
- Sliced Cantelope or Watermelon
Other Yummy Dinners You’ll Love:
- Easy Chicken & Vegetable Quinoa Casserole
- Easy Breakfast Casserole Recipes
- Ham and Cheesy Potato Casserole
So, let’s make dinnertime a breeze with this Chicken Broccoli Cheese and Rice Casserole. It’s a comforting, kid-friendly dish that will make your hectic evenings a whole lot tastier!
Broccoli Cheese and Rice Casserole
Easy, delicious, and perfect for weeknight dinners. Get your family's favorite comfort food on the table in no time!
Ingredients
- 1 Cup White Rice
- 11 Oz Frozen Broccoli Florets, Steam Bag
- 2 Tablespoons Olive Oil
- 1.5 Pounds Boneless, Skinless Chicken Breasts
- 2 Tablespoons Butter, unsalted
- 2 Tablespoons All-Purpose Flour
- 2 Cups, Milk (2% or Whole Milk)
- 2 Cups Shredded Cheddar Cheese, divided
- 1/3 Cup Sour Cream
- 1/2 Cup Panko Bread Crumbs
- Salt & Pepper to Taste
Instructions
- Preheat oven to 400 degrees F. Lightly spray a 9x13 baking dish with nonstick spray.
- In a large saucepan of 2 cups of water, cook rice per package directions.
- Meanwhile steam frozen broccoli per package directions in the microwave.
- Heat olive oil in a large skillet. Season chicken breasts with salt and pepper. Add to skillet and cook until cooked through. Flip once, 5-6 minutes per side. Set chicken aside and slice into bite-sized pieces.
- Melt your butter in the skillet over medium heat. Whisk in flour until cooked through or lightly browned about 2 minutes. Gradually whisk in your milk, and cook, whisking constantly, until slightly thickened, about 3 minutes. Stir in cooked rice, broccoli, chicken, 1.5 cups of cheese, and sour cream. Season with salt and pepper to taste.
- Spread the broccoli mixture into your baking dish. Sprinkle with remaining 1/2 cup of shredded cheddar cheese, and 1/2 cup of Panko bread crumbs. Bake in the oven for 15 minutes or until bubbly.
- Serve immediately.
Notes
If using fresh broccoli, you will need 1 head of broccoli, cut into florets and finely chopped.
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Nutrition Information:
Yield: 8 Serving Size: 1Amount Per Serving: Calories: 432Total Fat: 22gSaturated Fat: 10gTrans Fat: 0gUnsaturated Fat: 10gCholesterol: 118mgSodium: 382mgCarbohydrates: 19gFiber: 2gSugar: 5gProtein: 38g
I made a version of this 2 weeks ago & found I didn’t have any rice. So I used soup noodles app 1/3 of the bag. I didn’t pre cook them but threw them in with the chicken broth. They cooked up & my husband enjoyed the casserole. I used Ritz crackers for the topping as I think Panko can be very dry.
Thank you for sharing, Jan! Your ideas sound really yummy, too! -Brittany