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Chicken Broccoli Rice Casserole

This Chicken Broccoli Rice Casserole has it all – it’s creamy, cheesy, hearty, comforting casserole perfection the whole family will love! It’s made with juicy, tender chicken, tender crisp broccoli and textural rice enveloped in a luscious, creamy, cheese sauce all topped with golden crispy panko. This chicken broccoli and rice casserole is perfect for all those busy nights because you can prep it entirely ahead of time and just pop it in the oven at dinner OR freeze for later! You can make the recipe as written or customize it with all sort of add-ins such as mushrooms, bell peppers, zucchini, etc.
Course Main Dish
Cuisine American
Prep Time 25 minutes
Cook Time 30 minutes
Total Time 55 minutes
Servings 8 -10 servings

Ingredients

  • 1 lb. chicken breasts chopped into large bite size pieces
  • salt and pepper
  • 1/4 teaspoon paprika
  • 4 tablespoon olive oil divided
  • 3 tablespoons unsalted butter divided
  • 1 yellow onion chopped
  • 1 red bell pepper chopped
  • 1 cup chopped carrots
  • 1 1/2 lbs. (about 8 cups) broccoli florets
  • 1/3 cup all-purpose flour
  • 2 1/2 cups low sodium chicken broth divided
  • 2 cups milk
  • 1 tablespoon cornstarch
  • 2 teaspoons chicken bouillon
  • 1 1/2 teaspoons Dijon mustard
  • 1 1/2 teaspoons Worcestershire sauce
  • 1 tsp EACH garlic powder, dried parsley
  • 1/2 teaspoon ground cumin
  • 1 1/2 cups freshly grated sharp cheddar cheese divided
  • 1/2 cup freshly grated Parmesan cheese
  • 1/2 cup sour cream
  • 3 cups cooked basmati rice (measure cooked)

Panko Topping

Instructions

  • Preheat oven to 350 degrees F. Lightly spray a 9x13 pan with nonstick cooking spray.
  • While the chicken is still on the cutting board, dab it with paper towels and season with 1/2 teaspoon salt, 1/4 teaspoon pepper and 1/4 teaspoon paprika; set aside.
  • Melt 1 tablespoon butter in 2 tablespoons olive oil in a large skillet. Add onions, carrots and bell peppers and sauté for 5 minutes. Add chicken and cook just until the outsides are opaque.
  • Layer broccoli on top of chicken/vegetables. Add 1/2 cup chicken broth, cover pan, and lower heat to medium. Steam broccoli until tender but not limp, about 3 minutes (cook longer if you like softer broccoli). Transfer vegetables (and any excess liquid) to a large bowl.
  • To the same skillet (don’t wipe out), melt 2 tablespoons butter with 2 tablespoons olive oil over medium heat. Whisk in flour then cook, while stirring, for 1 minute. Turn heat to low then gradually whisk in remaining 2 cups chicken broth and 1 cup of milk. Whisk cornstarch with remaining 1 cup milk and add to skillet followed by Dijon, Worcestershire sauce, chicken bouillon and all spices/seasonings. Season with an additional 1/2 teaspoon salt and 1/4 teaspoon pepper.
  • Bring the sauce to a boil, whisking constantly then reduce heat to a simmer, whisking often until thickened. Remove from heat and whisk in 1/2 cup cheddar until melted followed by Parmesan cheese until melted. Whisk in sour cream until blended.
  • Add veggies/chicken to the sauce if your pan is large enough, otherwise pour sauce over the veggies/chicken in the bowl and stir to combine. Fold in rice. Transfer to the prepared baking dish and spread into an even layer. Top with remaining 1 cup cheddar cheese.
  • Panko topping: Melt butter in olive oil over medium heat in a medium skillet. Add panko and stir to coat. Continue cooking until crumbs become golden brown. Evenly sprinkle over cheese.
  • Cover casserole with foil and bake at 350 degrees for 30 minutes or until hot and bubbly and cheese is melted.

Notes

Tips and Tricks

  • Rotisserie chicken:  To use rotisserie chicken,  add about 3 cups shredded chicken when you combine the vegetables with the sauce. Rotisserie chicken comes lightly seasoned so skip the chicken seasonings in the recipe.
  • Rice: Use long grain white rice, brown rice or wild rice for the best texture.  If you go the white rice route, I recommend using basmati rice.  The individual grains remain distinct when cooked instead of sticking together which means no more mushy rice!   No matter what rice you use, make sure it is not overcooked before adding to the casserole.
  • Steam broccoli to desired texture: Some people like crisp-tender broccoli in the casserole, some prefer soft, falling apart broccoli.  Your desired texture will affect how long you steam the broccoli. At the end of steaming, your broccoli should be pretty close to the texture you would like it after baking.  It will soften some in the oven, but not dramatically.
  • Adjust to taste:  I have found that this chicken broccoli and rice casserole needs additional salt at the end of cooking.  That being said, I wanted to be cautious about adding additional salt to the actual casserole in case some readers use a salty Ritz cracker topping.  So, if your casserole is missing something, it is probably salt, so salt and/or pepper to taste until it tastes divinely delicious.
  • Make ahead:  Assemble the casserole according to recipe instructions but don’t add the panko topping.  Cover the casserole with foil and refrigerate for up to 2 days.  When ready to bake, let the casserole sit on the counter while the oven preheats. Bake for 40 minutes at 350 degrees F or until heated through and bubbly around the edges.

how to freeze 

  • Make and assemble according to directions up to the point of baking. You can add the panko if you want the casserole 100% assembled OR for crispier panko, toast and add it right before baking (recommended).  Let casserole cool completely (not from baking but from the warm sauce).
  • Double wrap the casserole securely with plastic wrap, then with aluminum foil.
  • Label and freeze for up to 3 months.
  • When ready to eat, thaw the casserole in the refrigerator for 24-48 hours until completely thawed, then let it sit at room temperature while your oven preheats.  If you’ve frozen the casserole in a glass dish, let it sit at room temperature for 30 minutes because glass can shatter with abrupt temperature changes.
  • Add the panko topping and bake, covered, at 350 degrees for 40 minutes, or until hot and bubbly.