Chicken Broccoli Rice Casserole
A creamy, cheesy baked casserole with tender chicken, rice and broccoli in a homemade sauce, no canned soup required.
Ingredients
- 2 cups cooked white rice
- 3 cups cooked chicken breast shredded or diced
- 3 cups broccoli florets fresh, cut small
- 3 tbsp unsalted butter
- 3 tbsp all-purpose flour
- 1.5 cups chicken broth
- 1 cup whole milk
- 2 cups shredded cheddar cheese divided
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 1 tsp kosher salt to taste
- 1/4 tsp black pepper
Instructions
- Preheat and prep. Preheat the oven to 350°F and lightly grease a 9x13-inch baking dish. Steam or blanch 3 cups broccoli florets for 2 minutes, just until bright green, then drain.
- Make the sauce. Melt 3 tbsp butter in a saucepan over medium heat. Whisk in 3 tbsp flour and cook 1 minute. Slowly whisk in 1.5 cups chicken broth and 1 cup milk, then simmer 4 to 5 minutes, whisking often, until thickened.
- Add the cheese. Off the heat, stir in 1 cup of the shredded cheddar, 1/2 tsp garlic powder, 1/2 tsp onion powder, 1 tsp salt and 1/4 tsp pepper until melted and smooth.
- Combine. In the baking dish, mix 2 cups cooked rice, 3 cups cooked chicken and the blanched broccoli. Pour the cheese sauce over the top and stir to coat everything evenly.
- Top and bake. Sprinkle the remaining 1 cup cheddar over the top. Bake uncovered for 30 to 35 minutes, until bubbling at the edges and golden on top.
- Rest and serve. Let the chicken broccoli rice casserole rest 5 minutes before serving so the sauce sets slightly.
Notes
Store covered in the fridge for up to 4 days. Reheat individual portions in the microwave with a splash of milk to loosen the sauce. Freezes well for up to 3 months before or after baking.