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Easy chicken and broccoli casserole with rice and melted cheddar

Easy Chicken and Broccoli Casserole with Rice

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This easy chicken and broccoli casserole with rice combines tender chicken, broccoli, fluffy rice, and cheddar cheese in a creamy homemade sauce for a comforting family dinner.

  • Total Time: 55 minutes
  • Yield: 6 servings

Ingredients

  • 3 cups cooked chicken, diced or shredded
  • 3 cups cooked long-grain white rice
  • 3 cups fresh broccoli florets
  • 3 tablespoons butter
  • 3 tablespoons all-purpose flour
  • 1 1/2 cups halal chicken broth
  • 1 cup whole milk
  • 2 cups shredded cheddar cheese, divided
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper

Instructions

  1. Preheat the oven to 375°F. Lightly grease a 9×13-inch baking dish and set aside.
  2. Bring a pot of water to a boil. Add the broccoli florets and cook for 2–3 minutes, just until slightly tender. Drain thoroughly.
  3. Melt the butter in a large skillet or saucepan over medium heat. Whisk in the flour and cook for about 1 minute, stirring constantly.
  4. Gradually whisk in the halal chicken broth and whole milk. Add the garlic powder, onion powder, salt, and black pepper. Cook for 3–5 minutes, stirring frequently, until the sauce thickens.
  5. Remove the sauce from the heat and stir in 1 1/2 cups of the cheddar cheese until melted and smooth.
  6. Add the cooked chicken, cooked rice, and broccoli to the prepared baking dish. Pour the creamy cheese sauce over the mixture and gently stir until everything is evenly combined.
  7. Sprinkle the remaining 1/2 cup cheddar cheese evenly over the top.
  8. Bake uncovered for 25–30 minutes, until the casserole is hot and bubbling and the cheese is melted. Let rest for 5 minutes before serving.

Notes

Chicken: Use fully cooked chicken, either diced or shredded.

Rice: Use already cooked long-grain white rice. Leftover rice works especially well for this casserole.

Broccoli: Briefly blanch the broccoli before assembling the casserole so it becomes tender without turning mushy.

Sauce: Add the broth and milk gradually while whisking to keep the homemade sauce smooth.

Cheese: Sharp cheddar provides plenty of flavor, but mild or medium cheddar can also be used.

Make ahead: Assemble the casserole, cover, and refrigerate until ready to bake. Add a few extra minutes to the baking time when baking directly from the refrigerator.

Storage: Refrigerate leftovers in an airtight container for 3–4 days.

Reheating: Reheat until thoroughly hot. Covering the casserole during part of reheating can help prevent the rice from drying out.

  • Author: Emily Carter
  • Prep Time: 20 minutes
  • Cook Time: 30 minutes
  • Category: Dinner
  • Method: Baking
  • Cuisine: American

Find it online: https://casseroledaily.com/chicken-and-broccoli-casserole-with-rice/