Chicken rice broccoli casserole with cheddar and cream sauce

There’s something about a bubbling casserole that takes me straight back to rainy Sunday afternoons at my parents’ house — warm kitchen, the soft clink of spoons, and that smell of melted cheese and butter that feels like a hug. I still picture my mom pulling a golden-topped pan from the oven and cutting into it while steam clouds the windows. This Chicken Rice Broccoli Casserole with Cheddar and Cream Sauce doesn’t pretend to be fancy. It just delivers the same cozy comfort: creamy, cheesy, a little crunchy on top, and ridiculously forgiving when life gives you leftover rice or a tired head of broccoli.

Quick Facts

• Yield: Serves 6
• Prep Time: 20 minutes
• Cook Time: 35–40 minutes
• Total Time: 55–60 minutes

Why This Recipe is Awesome

This casserole hits every comfort-food note: creamy sauce, tender chicken, fluffy rice, bright green broccoli, and ooey-gooey cheddar. It smells like Sunday and crunches on top like a tiny party. It’s also ridiculously flexible — throw in leftovers, swap cheeses, and nobody will judge. It’s so easy even your oven can’t mess it up.

Ingredients

For the Main Dish:

• 3 cups cooked chicken, shredded or cubed (rotisserie works great)
• 2 cups cooked white rice (day-old rice or quick-cook both work)
• 3 cups broccoli florets, fresh or frozen (thawed)
• 1 small yellow onion, finely chopped
• 2 cloves garlic, minced
• 3 tbsp unsalted butter
• 3 tbsp all-purpose flour
• 1 1/2 cups whole milk
• 1/2 cup heavy cream or half-and-half
• 1 cup low-sodium chicken broth
• 1 tsp Dijon mustard
• 1/2 tsp Worcestershire sauce (optional)
• 1/2 tsp salt, plus more to taste
• 1/4 tsp black pepper
• 1/8 tsp nutmeg (optional, adds warmth)
• 2 cups shredded sharp cheddar cheese, divided
• 1/2 cup grated Parmesan (optional)
• 2 tbsp fresh parsley, chopped (for garnish)

For the Topping / Garnish:

• 1 cup panko breadcrumbs
• 2 tbsp melted butter
• 1/2 tsp smoked paprika (optional)
• Lemon zest or extra parsley for finishing

How I Make It

Step 1:

I preheat the oven to 375°F and grease a 9×13 baking dish. While the oven warms, I bring a small pot of water to a boil, drop in the broccoli for 2 minutes, then plunge it into ice water to keep that bright green snap. If I’m short on time, I nuke frozen florets for 2 minutes in the microwave — they still taste great.

Step 2:

I melt 3 tbsp butter in a medium skillet over medium heat, then sauté the onion until it turns translucent and sweet, about 4–5 minutes. I add the garlic for the last 30 seconds so it smells fragrant but doesn’t burn. Next I sprinkle in the flour and stir for about a minute to cook the raw flour flavor away — you’ll hear a gentle sizzle and smell a toasty note.

Step 3:

Slowly, I whisk in the chicken broth, milk, and cream until smooth. I turn the heat up just a bit and let the sauce thicken until it coats the back of a spoon, about 3–4 minutes. Then I stir in the Dijon, Worcestershire, salt, pepper, and nutmeg. Off the heat, I fold in 1 1/2 cups cheddar and the Parmesan so the sauce becomes glossy and cheesy.

Step 4:

I toss the sauce with the shredded chicken, cooked rice, and blanched broccoli in a large bowl. I taste for seasoning — add a pinch more salt or pepper if it needs it — and then spread the mixture into the prepared dish. I top it with the remaining cheddar.

Step 5:

For crunch, I stir the panko with 2 tbsp melted butter and smoked paprika, then sprinkle it over the casserole. I bake at 375°F for about 25–30 minutes, until the edges bubble and the top turns golden. If I want extra crisp, I broil for 1–2 minutes while watching closely to avoid burning. I let it rest 5–10 minutes so the sauce sets before serving. Garnish with parsley and a little lemon zest for brightness.

Pro Tips

• Use rotisserie chicken to save time and add flavor — you get juicy meat and less chopping.
• Day-old rice keeps the casserole from getting mushy; if you use fresh rice, spread it on a sheet to cool quickly.
• If you want a lighter sauce, swap heavy cream for an extra 1/2 cup milk and a tablespoon of cornstarch to thicken.
• To freeze: assemble unbaked, cover tightly, and freeze up to 3 months. Bake from frozen at 375°F for ~45–55 minutes, until bubbly.

Common Mistakes to Avoid

• Skipping preheating: Classic rookie move. It changes texture and bake time.
• Overmixing: Leads to dense or chewy results. Mix until just combined.
• Guessing cook time: Always use visual cues or a timer, not just vibes.
• Overcrowding pans: Give your food some breathing room to crisp properly.

Alternatives & Substitutions

• Swap chicken for firm tofu or a can of drained chickpeas for a vegetarian version (textures differ: tofu stays soft, chickpeas give a bite).
• Use Greek yogurt (1/2 cup) thinned with milk instead of heavy cream for a tangier, lighter sauce.
• Gluten-free option: use gluten-free flour and gluten-free panko or crushed rice cereal for the topping.
• Dairy-free: use an unsweetened oat or almond milk + a dairy-free cheese and a tablespoon of vegan butter to mimic richness.

Variations & Tips

• Make it spicy: stir in 1–2 chopped jalapeños and 1 tsp chili powder.
• Kid-friendly: swap broccoli for peas and carrots, and use mild cheddar.
• Italian twist: use mozzarella and provolone instead of cheddar, add Italian seasoning and sun-dried tomatoes.
• Mexican-style: add corn, black beans, taco seasoning, and top with crushed tortilla chips.
• Low-carb: replace rice with cauliflower rice — reduce bake time slightly to avoid drying out.
• Creative twist: top with crushed potato chips or fried onions for a nostalgic crunch.

FAQ (Frequently Asked Questions)

Can I make this ahead of time?

Yes! Assemble the casserole, cover, and refrigerate up to 24 hours. Bake as directed, adding a few extra minutes if straight from the fridge. For make-ahead freezing, see the Pro Tips.

Can I double the recipe?

Sure thing. Use a larger roasting pan or two 9×13 pans. Baking time may increase by 10–15 minutes if the casserole becomes much deeper — watch for bubbling and a golden top.

Can I substitute butter with oil?

Technically yes, but you’ll miss that buttery magic. Use ¾ the amount of oil and consider adding a little extra salt for flavor.

How do I know it’s done?

Watch for bubbling around the edges, a golden-top, and a sauce that looks thick and glossy rather than watery. If you like specifics, the internal temperature should reach 165°F for safely reheated chicken dishes.

What if I don’t have ingredient X?

Swap cheeses (Colby, Monterey Jack, or even Swiss will work). No panko? Use crushed crackers or cornflakes for the topping. No Dijon? A small squeeze of yellow mustard can do in a pinch.

How I Like to Serve It

I serve this casserole with a crisp green salad and a tart vinaigrette to cut through the richness. When it’s chilly, I pour a glass of chilled white wine; for weeknights, a fizzy soda or sparkling water does the trick. It also shines at potlucks — it holds well and feeds a crowd without fuss.

Notes

• Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat in the oven at 350°F until warmed through.
• Safe cooking temp for chicken: 165°F. If you’re reheating, ensure the center reaches that temp.

Final Thoughts

Closing: Now go impress someone — or just yourself — with your homemade masterpiece! Trust me, the first crack of that golden top and the smell that follows will make it worth every spoonful.