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Creamy Chicken Broccoli Rice Casserole

Creamy chicken broccoli rice casserole with a buttery cheese sauce and bright green broccoli, baked until bubbling and then lightly broiled for a crisp top. Tender chicken pieces and fluffy cooked white rice are folded gently so the broccoli stays intact and the sauce coats everything.
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Prep Time 25 minutes
Cook Time 55 minutes
Total Time 1 hour 20 minutes
Course: Dinner
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

Chicken
  • 1.5 lb boneless, skinless chicken breasts
  • 1 tbsp olive oil
  • 0.75 tsp kosher salt
  • 0.5 tsp black pepper
  • 0.5 tsp garlic powder
  • 0.5 tsp onion powder
  • 0.5 tsp smoked paprika
Rice and broccoli
  • 3 cup cooked long-grain white rice
  • 3 cup fresh broccoli florets
Creamy sauce
  • 3 tbsp unsalted butter
  • 3 garlic cloves finely minced
  • 3 tbsp all-purpose flour
  • 1.5 cup low-sodium chicken broth
  • 1 cup whole milk
  • 0.5 cup heavy cream
  • 1 tsp Dijon mustard
  • 0.5 tsp onion powder
  • 0.5 tsp dried thyme
  • 0.5 tsp kosher salt
  • 0.25 tsp black pepper
  • 1.5 cup shredded sharp cheddar cheese divided
  • 0.5 cup freshly grated Parmesan divided
Crispy topping
  • 0.5 cup panko breadcrumbs
  • 1 tbsp melted butter
  • 0.25 cup shredded cheddar cheese
For finishing
  • 1 tbsp chopped fresh parsley
  • 1 freshly ground black pepper optional

Equipment

  • 1 sheet pan
  • 1 cast iron skillet

Method
 

Preheat and prep the dish
  1. Preheat the oven to 375°F (190°C), then lightly grease a 9 × 13-inch baking dish.
Blanch the broccoli
  1. Bring a small pot of water to a boil, then add the broccoli and blanch for 2 minutes.
  2. Immediately drain well so the broccoli stays bright green and slightly firm as it will continue cooking in the casserole.
Season and brown the chicken
  1. Pat the chicken dry and season with kosher salt, black pepper, garlic powder, onion powder, and smoked paprika.
  2. Heat olive oil in a large skillet over medium-high heat, add chicken in a single layer, and cook for 4–5 minutes, turning occasionally until it has some golden color but isn’t fully cooked.
  3. Transfer the chicken to a plate after browning.
Make the cheese sauce
  1. Reduce the heat to medium and melt the butter in the same skillet.
  2. Add the minced garlic and cook for 30 seconds.
  3. Sprinkle in the flour and cook for 1 minute, stirring constantly.
  4. Gradually whisk in the chicken broth.
  5. Add the milk and heavy cream, then stir in Dijon mustard, onion powder, dried thyme, kosher salt, and black pepper.
  6. Simmer gently for 3–4 minutes, until slightly thickened.
  7. Reduce heat to low and stir in 1 cup cheddar and 1/4 cup Parmesan until melted and smooth, keeping the sauce creamy but still loose enough to coat the rice.
Assemble the casserole
  1. In the baking dish, combine cooked rice, browned chicken, and blanched broccoli.
  2. Pour the cheese sauce over everything and gently fold until evenly distributed, avoiding aggressive mixing so chicken pieces stay visible and broccoli florets stay intact.
  3. Sprinkle the remaining 1/2 cup cheddar and 1/4 cup Parmesan evenly over the top.
Add crispy topping
  1. Combine panko breadcrumbs with melted butter, then scatter over the cheese topping.
  2. Sprinkle the additional 1/4 cup cheddar over the panko layer for a more textured surface.
Bake and finish
  1. Bake uncovered for 20–25 minutes until bubbling around the edges and the chicken reaches 165°F (74°C).
  2. Broil for 1–2 minutes if necessary to create a deeply golden, lightly crisp topping.
  3. Let the casserole rest for 5–10 minutes, then finish with chopped fresh parsley and optional freshly ground black pepper.

Notes

Pro tip: blanch broccoli only for 2 minutes and drain well so it stays bright green and slightly firm after baking. Storage: refrigerate covered up to 3–4 days; reheat in a 350°F (175°C) oven or microwave until hot. Freezing: yes, freeze baked portions up to 2 months (texture may soften). Dietary swap: use gluten-free all-purpose flour in the sauce if needed.