If you love cozy, comforting dinners that feel like a warm hug on a plate, then this Cheesy Broccoli Chicken and Rice Casserole Recipe is going to be your new best friend. It’s the kind of dish I reach for when I want something hearty, wholesome, and oh-so cheesy all at the same time. The blend of tender chicken, fluffy rice, broccoli, and sharp cheddar cheese creates a flavor and texture combo that’s totally irresistible.
What makes this casserole stand out is how easy it is to pull together without skimping on taste. Whether it’s a busy weeknight or a weekend family gathering, you’ll find that this recipe works beautifully every time. I absolutely love how the cheese melts around the broccoli and chicken, tying everything together in one glorious, bubbly bake.
Why You’ll Love This Recipe
- Simple yet flavorful: Browning the chicken and cooking the rice right in the pan layers in tons of flavor, making the casserole anything but basic.
- Comfort food with nutrition: You get protein, veggies, and carbs all in one dish—perfect for satisfying hunger and nourishing your family.
- Great for busy cooks: With just one pot and a baking step, cleanup is easy and the effort feels really rewarding.
- Kid-approved: My family goes crazy for this cheesy broccoli chicken and rice casserole recipe — and I bet yours will too!
Ingredients You’ll Need
Each ingredient in this Cheesy Broccoli Chicken and Rice Casserole Recipe plays a crucial role in balancing flavor and texture. Choosing sharp cheddar gives you that wonderful cheesy pull, while fresh broccoli adds a pop of color and nutrition. I always recommend rinsing your rice well to keep it nice and fluffy.
- Chicken breasts: Cubed for easy cooking and even bites; opt for fresh or thawed for best results.
- Onion: Finely chopped to melt into the dish and add sweetness.
- Garlic cloves: Minced — the little punch it adds makes a big difference.
- White long grain rice: I prefer Basmati or similar; rinsing helps prevent stickiness.
- Chicken stock: Brings depth and richness to the rice as it cooks.
- Water: Helps cook the rice just right without overpowering flavors.
- Broccoli florets: Roughly chopped so they blend perfectly but keep a bit of texture.
- Milk: Adds creaminess to the cheese sauce portion.
- Sharp cheddar cheese: Shredded and divided for melting and topping your casserole with cheesy goodness.
Variations
I love making this casserole my own depending on what I have in the fridge or what my family’s craving. Don’t hesitate to tweak it to suit your taste or dietary needs — that’s the beauty of casseroles!
- Swap the chicken for turkey or tofu: I once tried this with diced turkey breast and it was just as delicious, especially with a pinch of smoked paprika.
- Use different veggies: Sometimes I mix in cauliflower or green beans when broccoli is out of season.
- Go for mild or extra sharp cheddar: Depending on how cheesy or mellow you want the casserole’s flavor.
- Make it gluten-free: Make sure your chicken stock is gluten-free and you’re good to go.
How to Make Cheesy Broccoli Chicken and Rice Casserole Recipe
Step 1: Cube and Season the Chicken
Start by cutting your chicken breasts into bite-sized cubes, about 1×1 inch. Season generously with salt and pepper, because this is your foundation for a flavorful dish. Don’t skimp here — properly seasoned chicken makes a big difference.
Step 2: Brown the Chicken for Extra Flavor
Preheat a heavy-bottomed skillet over medium-high heat and add a bit of oil. Brown your chicken cubes on all sides — this takes about 5 to 7 minutes. Don’t cook it all the way through; you’re just aiming for that beautiful golden crust which adds a ton of flavor. Resist the urge to stir too much; let the chicken sit and develop that color before flipping.
Step 3: Sauté Onion and Garlic
Once the chicken is browned, remove it gently and set aside. In the same pan, lower the heat to medium and cook your chopped onion until translucent, about 3-4 minutes. Add the minced garlic and cook just until fragrant — less than a minute. This step really builds the aromatic base for the casserole.
Step 4: Add Rice, Liquids, and Chicken
Return the browned chicken to the pan along with the rinsed rice. Pour in the chicken stock and water — these will cook the rice right in the pan. Give everything a quick stir, then let it simmer, uncovered, until the rice is almost tender, usually around 15 to 18 minutes. Keep an eye on it, so it doesn’t stick or dry out.
Step 5: Mix in Broccoli, Milk, and Cheese
Now, fold in your chopped broccoli, milk, and half of the shredded cheddar cheese. The broccoli adds a fresh, slightly crunchy bite, which brightens up the creamy richness of the dish. Stir gently to combine, then transfer everything into a baking dish.
Step 6: Bake with More Cheese on Top
Top the casserole with the remaining shredded cheddar cheese and bake it in a preheated oven at 425°F for 10-15 minutes. You want the cheese to melt into a bubbly, golden crust that’s just irresistible. Keep an eye on it towards the end so the top doesn’t burn.
Pro Tips for Making Cheesy Broccoli Chicken and Rice Casserole Recipe
- Use a heavy-bottomed pan: This helps prevent the rice from sticking and burning while cooking on the stove, giving a nicely cooked base for the casserole.
- Brown chicken in batches: Crowding the pan steams the meat instead of browning it, so work in smaller batches for the best flavor.
- Don’t rush the rice: Cooking the rice until just tender before baking ensures a perfect texture without dryness or mushiness.
- Avoid moving chicken too soon: Let it sear in place before turning to get those beautiful brown spots that add flavor depth.
How to Serve Cheesy Broccoli Chicken and Rice Casserole Recipe
Garnishes
I like adding a sprinkle of fresh chopped parsley or chives over the top before serving—it adds a lovely pop of color and a mild, fresh taste that cuts through the richness. Sometimes I also add crushed red pepper flakes if we want a little heat.
Side Dishes
This casserole is a hearty meal on its own, but I often pair it with a crisp green salad or a simple side of roasted carrots to keep things light and fresh. A slice of crusty bread or garlic knots can also round out the meal perfectly.
Creative Ways to Present
For a gathering, I’ve served this in individual ramekins sprinkled with extra cheese and fresh herbs—everyone loves having their own cheesy personal casserole. Another fun idea is layering some cooked bacon bits on top before baking for an indulgent twist.
Make Ahead and Storage
Storing Leftovers
I store any leftovers in an airtight container in the fridge and usually enjoy them within 2 days. The casserole keeps its creamy texture really well overnight, and reheating is a breeze.
Freezing
I’ve frozen this casserole several times with good results. Just make sure to freeze it before baking, and thaw overnight in the fridge when ready to use. Then bake as usual, maybe adding a few extra minutes if needed.
Reheating
To reheat, I prefer the oven—it helps maintain that baked-on cheesy crust and keeps the casserole from drying out. Cover it loosely with foil and warm at 350°F for about 15 minutes or until heated through. You can also reheat individual portions in the microwave if short on time.
FAQs
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Can I use frozen broccoli in the Cheesy Broccoli Chicken and Rice Casserole Recipe?
Yes, you can! Just be sure to thaw and drain the broccoli before adding it to the casserole to prevent extra moisture that could make the dish soggy. I usually give it a quick steam or microwave to soften it slightly before incorporating.
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What type of rice works best in this casserole?
Long grain white rice like Basmati is my go-to because it stays fluffy and cooks evenly without getting mushy. Avoid short grain or sticky rice varieties as they might clump together during baking.
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Can I make this casserole vegetarian?
Absolutely! Simply skip the chicken and use veggie broth instead of chicken stock. You might also want to add beans or extra mushrooms for protein and texture.
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How do I prevent the casserole from drying out during baking?
Keep an eye on the liquid levels before putting it in the oven and make sure the rice is properly cooked but not overdone on the stovetop. Also, covering the casserole loosely with foil for the first few minutes in the oven can help retain moisture if you’re worried.
Final Thoughts
I can honestly say this Cheesy Broccoli Chicken and Rice Casserole Recipe has become a staple in my kitchen because it ticks all the boxes — comforting, tasty, easy, and family-friendly. When I first tried this, I was surprised at how the simple steps created something so satisfying and crowd-pleasing. I hope you give it a try soon and that it becomes just as beloved in your home as it is in mine!
Print
Cheesy Broccoli Chicken and Rice Casserole Recipe
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Total Time: 50 minutes
- Yield: 6 people
- Category: Main Course
- Method: Baking
- Cuisine: American
Description
A comforting and hearty Cheesy Broccoli Chicken and Rice Casserole featuring tender browned chicken, fluffy long grain rice, fresh broccoli florets, and sharp cheddar cheese baked to bubbly, golden perfection. This easy one-pot casserole combines sautéing and baking for a flavorful meal perfect for weeknight dinners.
Ingredients
For the Casserole:
- 1 pound chicken breasts, cut into 1×1-inch cubes
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 1/2 cups white long grain rice, rinsed
- 2 cups chicken stock
- 2 cups water
- 3 cups broccoli florets, roughly chopped
- 1/2 cup milk
- 2 cups sharp cheddar cheese, shredded, divided
Instructions
- Cut the chicken breasts into cubes: Season the chicken cubes with salt and pepper evenly to enhance flavor.
- Brown the chicken: Heat a heavy-bottomed pan over medium-high heat. Brown the chicken cubes on all sides for 5-7 minutes, avoiding cooking through, to develop rich flavor and color. Work in batches if necessary for better browning.
- Cook the aromatics: In the same pan, cook the finely chopped onion until translucent. Then add the minced garlic and sauté until fragrant, about 1 minute.
- Add remaining ingredients: Return the browned chicken to the pan. Add the rinsed rice, chicken stock, and water. Bring to a simmer and cook until the rice is almost tender but still slightly firm, about 15-20 minutes.
- Add broccoli and cheese: Stir in the chopped broccoli florets, milk, and 1 cup of the shredded cheddar cheese to combine thoroughly.
- Bake: Preheat the oven to 425°F (220°C). Transfer the mixture to a casserole dish if not already in an oven-safe pan. Top with the remaining 1 cup cheddar cheese. Bake uncovered for 10-15 minutes, or until bubbly and golden on top.
Notes
- Use a heavy-bottomed pan to prevent burning and ensure even cooking.
- Brown the chicken in batches for better color and flavor development.
- Avoid moving the chicken in the pan until it is ready to flip to achieve optimal browning.
- Defrost frozen broccoli before adding to the dish to maintain texture.
- You can prepare the casserole ahead of time, refrigerate, and bake with cheese before serving for convenience.
- Long grain white rice such as Basmati is recommended for best results and texture.
- Store leftovers in an airtight container in the refrigerator for up to 2 days.
