Easy Chicken Broccoli Rice Casserole

overhead view of chicken broccoli rice casserole

5 from 1 vote

Easy Chicken Broccoli Rice Casserole

This creamy chicken broccoli rice casserole is a cheesy, one-pan dinner the whole family will love—no pre-cooking required!

Prep Time15

Cook Time50

Total Time1 5

Course: Main Course

Cuisine: American

Difficulty: Easy

Servings: servings

Calories: 628kcal

Author: Nora from Savory Nothings

Ingredients

Chicken

1 lb boneless, skinless chicken breasts or thighs, cut into ½-¾” cubes
½ teaspoon garlic powder
½ teaspoon dried thyme
½ teaspoon black pepper
½ teaspoon chicken bouillon granules OR seasoning salt
1 tablespoon olive oil

Rice & sauce

2½ cups low-sodium chicken broth
2 cups half and half
¼ cup all-purpose flour
½ teaspoon onion powder
2 cloves garlic minced
1 teaspoon chicken bouillon granules OR seasoning salt
1½ cups long-grain white rice rinsed well and drained
3 to 4 cups fresh broccoli florets
2 tablespoons unsalted butter cut into small pieces
2 cups shredded cheddar cheese

Instructions

Prep: Preheat oven to 375°F. Lightly grease a 9x13” baking dish.
Season chicken: In a bowl, toss the chicken pieces with garlic powder, thyme, black pepper, chicken bouillon, and olive oil.
1 lb boneless, skinless chicken breasts, ½ teaspoon garlic powder, ½ teaspoon dried thyme, ½ teaspoon black pepper, ½ teaspoon chicken bouillon granules, 1 tablespoon olive oil
Make sauce: In a saucepan, whisk chicken broth, half and half, flour, onion powder, minced garlic and bouillon granules until smooth. Heat over medium heat, stirring constantly, until warm (do not boil).
2½ cups low-sodium chicken broth, 2 cups half and half, ¼ cup all-purpose flour, ½ teaspoon onion powder, 2 cloves garlic, 1 teaspoon chicken bouillon granules
Assemble dish:
Spread rinsed rice evenly in prepared baking dish.
Pour warm liquid mixture over rice and stir to combine.
Evenly distribute broccoli and seasoned chicken over rice, pushing slightly into rice mixture.
Dot top with pieces of butter.
1½ cups long-grain white rice, 3 to 4 cups fresh broccoli florets, 2 tablespoons unsalted butter
Bake: Tightly cover dish with foil. Bake, covered, for 30 minutes.
Add cheese: Carefully remove foil. Stir in 1 cup shredded cheese & continue baking, uncovered, for 10-20 minutes, or until rice is tender and sauce has thickened.
Melt cheese and serve: Sprinkle remaining 1 cup cheese on top and return to oven for 5 minutes, just until melted. Let sit for a few minutes before serving.

Notes

Recipe tips: Rinse the rice to remove excess starch and prevent gumminess. Cover with foil to trap moisture for proper cooking. Use a deep baking dish for even results. Stir in cheese before the final bake for extra creaminess. If the rice looks wet, let it sit for 5 minutes after baking to thicken. For a golden topping, broil for 1–2 minutes.

Ingredient notes: Chicken breasts or thighs both work—thighs stay juicier, breasts are leaner. Let chicken sit at room temp for 10 minutes before baking for even cooking. Long-grain white rice absorbs flavors best; short-grain gets too sticky. Fresh broccoli holds texture better, but thawed frozen works. Sharp cheddar gives great flavor, but Monterey Jack or Parmesan work. Half-and-half makes the sauce creamy—whole milk works, skim isn’t rich enough.

How to store & reheat leftovers: Rice dishes require careful storage. Refrigerate leftovers immediately in a shallow dish and use within a day. Reheat on the stove with a splash of broth, ensuring it reaches 165°F throughout.

Nutrition