Creamy Cheesy Broccoli Chicken and Rice Casserole

It bakes at 375°F (190°C) for 35 minutes — no stirring, no last-minute swaps, no guesswork.

The cheese melts into the sauce while the rice soaks up every bit, and the broccoli stays bright green but tender, not mushy.

You’ll need one 9×13-inch baking dish, a pot for rice, and a bowl to mix everything — that’s it.

About the Ingredients

2 cups (360g) cooked long-grain white rice (cooled)

Use day-old rice if you have it — it holds shape better. Freshly cooked rice works fine if you spread it on a tray for 5 minutes to cool and dry slightly.

2 cups (240g) small broccoli florets, cut into 1-inch pieces

Fresh broccoli gives better texture and color than frozen. If using frozen, thaw and squeeze out all water — or it will thin the sauce.

2 cups (280g) cooked chicken breast, shredded or diced

Rotisserie chicken saves time. Skip the skin and dark meat — they can turn greasy when baked. Leftover grilled or poached chicken works too.

1 ½ cups (150g) shredded sharp cheddar cheese

Pre-shredded cheese has anti-caking starch — it doesn’t melt as smoothly. Grate your own from a block for creamier results.

½ cup (50g) grated Parmesan cheese

Adds salt and umami depth. Sub with Romano if you like sharper flavor — or skip it entirely if you’re watching sodium.

1 ¼ cups (300ml) whole milk

Whole milk gives the richest texture. You can use 2% in a pinch, but avoid skim — it makes the sauce thin and separates more easily.

¼ cup (30g) all-purpose flour

Thickens the sauce without lumps. Wondra works faster, but regular flour is fine if you whisk well before adding milk.

¼ cup (60g) unsalted butter

Melted butter adds richness and helps the flour bloom. Salted butter works — just skip added salt later.

1 tsp garlic powder

Fresh garlic burns in the oven. Garlic powder gives steady, mellow flavor. Onion powder (½ tsp) adds nice balance if you have it.

½ tsp black pepper

Freshly ground tastes brighter. Pre-ground is fine — just don’t skip it. This dish needs pepper to cut the cheese richness.

Step-by-Step Instructions

1. Make the sauce

Melt butter in a saucepan over medium heat. Whisk in flour and cook 1 minute until bubbly and nutty-smelling. Slowly whisk in milk until smooth. Cook 3–4 minutes, stirring, until thick enough to coat the back of a spoon.

2. Add seasonings

Stir in garlic powder, black pepper, and 1 cup of the cheddar. Let cool 2 minutes — hot sauce can make cheese clump instead of melt.

3. Mix everything

In a large bowl, combine cooled rice, broccoli, chicken, and sauce. Fold gently until evenly coated. Don’t smash the broccoli.

4. Transfer to dish

Pour mixture into a greased 9×13-inch baking dish. Spread evenly with a spatula. Top with remaining ½ cup cheddar and all the Parmesan.

5. Bake until golden

Bake at 375°F (190°C) for 35 minutes. Check at 30 minutes — edges should bubble and top should be golden brown with light spots of deep amber.

6. Rest before serving

Let stand 5 minutes. The sauce will thicken slightly, and the broccoli will finish steaming. Cut with a sharp knife — it holds clean slices.

Delicious Variations

Make it low-carb

replace rice with 2 cups riced cauliflower (thawed, squeezed dry) — reduce bake time to 25 minutes.

• Add ½ cup diced red bell pepper with the broccoli for crunch and sweetness.
• Swap cheddar for Gruyère and add 1 tsp Dijon mustard to the sauce for a deeper, nuttier version.

How to Store CHEESY BROCCOLI CHICKEN AND RICE CASSEROLE THE FERVENT MAMA

Frequently Asked Questions

This casserole fills your kitchen with warm, cheesy smells and your plate with something hearty but never heavy. Serve it with a simple green salad or crusty bread to soak up the extra sauce.

Creamy Cheesy Broccoli Chicken and Rice Casserole

This Cheesy Broccoli Chicken and Rice Casserole is rich, tender, and baked until golden — with real cheese, no canned soup, and just 10 minutes of prep.

15 minPrep time35 minCook time6Servings285 kcalCalories

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🧂 Ingredients

• 2 cups (360g) cooked long-grain white rice (cooled)
• 2 cups (240g) small broccoli florets, cut into 1-inch pieces
• 2 cups (280g) cooked chicken breast, shredded or diced
• 1 ½ cups (150g) shredded sharp cheddar cheese
• ½ cup (50g) grated Parmesan cheese
• 1 ¼ cups (300ml) whole milk
• ¼ cup (30g) all-purpose flour
• ¼ cup (60g) unsalted butter
• 1 tsp garlic powder
• ½ tsp black pepper

📋 Instructions

1. 1Make the sauce — Melt butter in a saucepan over medium heat. Whisk in flour and cook 1 minute until bubbly and nutty-smelling. Slowly whisk in milk until smooth. Cook 3–4 minutes, stirring, until thick enough to coat the back of a spoon.
2. 2Add seasonings — Stir in garlic powder, black pepper, and 1 cup of the cheddar. Let cool 2 minutes — hot sauce can make cheese clump instead of melt.
3. 3Mix everything — In a large bowl, combine cooled rice, broccoli, chicken, and sauce. Fold gently until evenly coated. Don’t smash the broccoli.
4. 4Transfer to dish — Pour mixture into a greased 9×13-inch baking dish. Spread evenly with a spatula. Top with remaining ½ cup cheddar and all the Parmesan.
5. 5Bake until golden — Bake at 375°F (190°C) for 35 minutes. Check at 30 minutes — edges should bubble and top should be golden brown with light spots of deep amber.
6. 6Rest before serving — Let stand 5 minutes. The sauce will thicken slightly, and the broccoli will finish steaming. Cut with a sharp knife — it holds clean slices.

👨🍳 Chef's Note: The top browns best when the dish is centered on the middle oven rack. If your oven runs hot, check at 28 minutes — some models bubble fast.

Servings: 6

Cuisine: American

Course: Main Dish

Easy Recipes for Everyday Cooking15 minutes35 minutes55 minutes

Nutrition (per serving): 285 kcal · 12g protein · 22g carbs · 9g fat