Chicken Broccoli Rice Casserole: Easy Recipe & Tips

Chicken Broccoli Rice Casserole: the ultimate comfort food is calling your name! Imagine a creamy, cheesy, and utterly satisfying dish that’s both easy to make and guaranteed to please even the pickiest eaters. This isn’t just a casserole; it’s a warm hug on a plate, perfect for busy weeknights or potlucks with friends and family.

Casseroles, in general, have a long and storied history in American cuisine, evolving from simple, thrifty meals to beloved staples. They represent resourcefulness and the joy of bringing people together around a shared dish. The Chicken Broccoli Rice Casserole, in particular, builds on this tradition, offering a complete and balanced meal in a single baking dish.

What makes this casserole so irresistible? It’s the perfect combination of textures and flavors. Tender chicken, crisp-tender broccoli, and fluffy rice are enveloped in a rich, creamy sauce, all topped with a golden, bubbly layer of cheese. The savory chicken and broccoli are beautifully complemented by the creamy sauce and the comforting rice. It’s a symphony of flavors that will have everyone coming back for seconds. Plus, it’s incredibly convenient! You can easily prep it ahead of time and bake it when you’re ready, making it a lifesaver on those hectic days. So, get ready to experience the magic of this classic dish – you won’t be disappointed!

Ingredients:

• For the Chicken:
• 2 lbs boneless, skinless chicken breasts
• 1 tbsp olive oil
• 1 tsp salt
• 1/2 tsp black pepper
• 1/2 tsp garlic powder
• 1/4 tsp paprika
• For the Rice:
• 1 cup long-grain white rice
• 2 cups chicken broth
• 1/2 tsp salt
• For the Broccoli:
• 1 large head of broccoli, cut into florets (about 4 cups)
• 1 tbsp olive oil
• 1/4 tsp salt
• 1/4 tsp black pepper
• For the Cheese Sauce:
• 1/2 cup (1 stick) unsalted butter
• 1/2 cup all-purpose flour
• 4 cups milk
• 1 tsp salt
• 1/2 tsp black pepper
• 1/4 tsp nutmeg (optional, but adds a nice warmth)
• 4 cups (16 oz) shredded cheddar cheese
• 1 cup shredded Monterey Jack cheese
• For the Topping (Optional):
• 1 cup crushed Ritz crackers
• 4 tbsp melted butter

Preparing the Chicken

1. First, let’s get the chicken ready. Preheat your oven to 375°F (190°C). While the oven is heating, prepare the chicken breasts. You can either leave them whole or cut them into bite-sized pieces – I prefer bite-sized because it makes the casserole easier to eat.
2. In a large bowl, toss the chicken with 1 tablespoon of olive oil, 1 teaspoon of salt, 1/2 teaspoon of black pepper, 1/2 teaspoon of garlic powder, and 1/4 teaspoon of paprika. Make sure the chicken is evenly coated with the spices.
3. Spread the seasoned chicken in a single layer on a baking sheet. Bake for 20-25 minutes, or until the chicken is cooked through and no longer pink inside. The internal temperature should reach 165°F (74°C). Once cooked, set aside to cool slightly. If you used whole chicken breasts, you can shred or dice them after they’ve cooled enough to handle.

Cooking the Rice

1. While the chicken is baking, let’s start the rice. In a medium saucepan, combine 1 cup of long-grain white rice, 2 cups of chicken broth, and 1/2 teaspoon of salt.
2. Bring the mixture to a boil over medium-high heat. Once boiling, reduce the heat to low, cover the saucepan, and simmer for 18-20 minutes, or until all the liquid is absorbed and the rice is tender.
3. Remove the saucepan from the heat and let the rice sit, covered, for 5 minutes. This allows the rice to steam and become even fluffier. After 5 minutes, fluff the rice with a fork and set aside.

Preparing the Broccoli

1. Now, let’s get the broccoli ready. You can either steam the broccoli, roast it, or sauté it. I prefer to sauté it because it’s quick and easy.
2. If you choose to steam, steam the broccoli florets for about 5-7 minutes, or until they are tender-crisp. If you choose to roast, preheat your oven to 400°F (200°C). Toss the broccoli florets with 1 tablespoon of olive oil, 1/4 teaspoon of salt, and 1/4 teaspoon of black pepper. Spread the broccoli on a baking sheet and roast for 15-20 minutes, or until tender and slightly browned.
3. For sautéing, heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the broccoli florets, 1/4 teaspoon of salt, and 1/4 teaspoon of black pepper. Sauté for 8-10 minutes, or until the broccoli is tender-crisp. Make sure to stir occasionally to prevent burning.
4. Once the broccoli is cooked, set it aside.

Making the Cheese Sauce

1. This is where the magic happens! In a large saucepan, melt 1/2 cup (1 stick) of unsalted butter over medium heat.
2. Once the butter is melted, whisk in 1/2 cup of all-purpose flour. Cook, whisking constantly, for 1-2 minutes. This creates a roux, which will thicken the sauce. Be careful not to burn the roux.
3. Slowly pour in 4 cups of milk, whisking constantly to prevent lumps from forming. Continue whisking until the sauce is smooth.
4. Bring the sauce to a simmer, stirring occasionally. Once simmering, reduce the heat to low and continue to simmer for 5-7 minutes, or until the sauce has thickened slightly.
5. Stir in 1 teaspoon of salt, 1/2 teaspoon of black pepper, and 1/4 teaspoon of nutmeg (if using).
6. Remove the saucepan from the heat and stir in 4 cups (16 oz) of shredded cheddar cheese and 1 cup of shredded Monterey Jack cheese. Stir until the cheese is completely melted and the sauce is smooth and creamy.

Assembling the Casserole

1. Preheat your oven to 350°F (175°C).
2. In a large bowl, combine the cooked chicken, cooked rice, cooked broccoli, and cheese sauce. Gently stir everything together until well combined.
3. Pour the mixture into a greased 9×13 inch baking dish.

Adding the Topping (Optional)

1. If you’re using the Ritz cracker topping, in a small bowl, combine 1 cup of crushed Ritz crackers and 4 tablespoons of melted butter. Mix well until the crackers are evenly coated with butter.
2. Sprinkle the cracker mixture evenly over the top of the casserole.

Baking the Casserole

1. Bake the casserole for 20-25 minutes, or until it is heated through and the topping (if using) is golden brown.
2. Remove the casserole from the oven and let it sit for 5-10 minutes before serving. This allows the casserole to set slightly.

Serving Suggestions

Serve the Chicken Broccoli Rice Casserole hot. It’s a complete meal on its own, but you can also serve it with a side salad or some crusty bread. Enjoy!

Conclusion:

And there you have it! This Chicken Broccoli Rice Casserole isn’t just another weeknight dinner; it’s a comforting, flavorful, and surprisingly easy dish that’s guaranteed to become a family favorite. I truly believe this recipe is a must-try because it perfectly balances creamy richness with wholesome ingredients. The tender chicken, vibrant broccoli, and fluffy rice create a symphony of textures and tastes that will leave you completely satisfied. Plus, it’s a fantastic way to sneak in some extra veggies for those picky eaters! But the best part? It’s incredibly versatile! Feel free to experiment with different cheeses. Sharp cheddar adds a tangy kick, while Gruyere lends a sophisticated, nutty flavor. If you’re feeling adventurous, try adding a sprinkle of crumbled bacon on top before baking for a smoky, savory twist. For a spicier version, incorporate a pinch of red pepper flakes or a dash of hot sauce into the cheese sauce. Serving suggestions are endless. This casserole is delicious on its own, but it also pairs beautifully with a simple side salad or some crusty bread for dipping into that luscious cheese sauce. If you have leftovers (though I doubt you will!), they reheat wonderfully, making it perfect for lunch the next day. You can even portion it out into individual containers for easy meal prepping. For a lighter take, consider using brown rice instead of white rice. This will add a nutty flavor and boost the fiber content. You could also substitute the cream of mushroom soup with a homemade béchamel sauce for a more refined flavor profile. If you’re short on time, pre-cooked rotisserie chicken is a great shortcut. Just shred it and add it to the casserole mixture. I’ve made this Chicken Broccoli Rice Casserole countless times, and it always receives rave reviews. It’s the kind of dish that brings people together and creates lasting memories. It’s also a lifesaver on busy weeknights when you need a quick, satisfying, and crowd-pleasing meal. I’m so confident that you’ll love this recipe as much as I do. It’s a classic for a reason, and I’ve put my own little spin on it to make it even more delicious and approachable. Don’t be intimidated by the ingredient list; it’s all very straightforward, and the steps are easy to follow. So, what are you waiting for? Gather your ingredients, preheat your oven, and get ready to experience the ultimate comfort food. I promise you won’t be disappointed. And most importantly, I want to hear about your experience! Did you make any variations? What did your family think? Share your photos and stories in the comments below. I’m always eager to see how you make this recipe your own. Happy cooking, and enjoy every cheesy, chicken-y, broccoli-filled bite of this amazing Chicken Broccoli Rice Casserole! I can’t wait to hear all about your culinary adventures! Let me know if you have any questions, and I’ll do my best to help.

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