Chicken broccoli rice casserole with cheddar and cream sauce

When I close my eyes I can smell my mom’s casserole bubbling in the oven — that warm, cheesy steam that makes the whole kitchen feel like a hug. I grew up on this kind of one-dish comfort: simple ingredients, a scorch of golden cheese on top, and everyone scraping the sides for the crispy bits. This chicken broccoli rice casserole hits all those familiar notes but with a few little upgrades I picked up along the way — sharper cheddar, a velvety cream sauce, and just enough seasoning to make people ask for the recipe. It’s the kind of meal that warms hands, tames hangry kids, and makes leftovers taste like Sunday morning all week long.

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 tastes like nostalgia with a modern twist — creamy, cheesy, and just a little crunchy on top. The texture balances fluffy rice, tender chicken, and bright-green broccoli, while the rich cream sauce ties everything together. It’s unfussy enough for a weeknight and cozy enough for a potluck. And honestly? It’s so forgiving even your oven can’t mess it up.

Ingredients

For the Main Dish:

• 1.5 lb cooked chicken, shredded (about 3 cups) — rotisserie works great
• 2 cups cooked rice (long-grain or jasmine; day-old rice holds up best)
• 3 cups broccoli florets (frozen, thawed, or fresh and lightly steamed)
• 1/2 cup diced onion
• 2 cloves garlic, minced
• 3 tbsp butter or oil (see FAQ)
• 1 tbsp olive oil (if avoiding extra butter)
• 1 cup chicken broth
• 1 cup heavy cream or half-and-half for a lighter version
• 3 tbsp all-purpose flour
• 2 cups shredded sharp cheddar (about 8 oz), plus extra for topping
• 1/2 cup frozen peas (optional, for sweetness and color)
• 1 tsp kosher salt and 1/2 tsp black pepper
• 1/2 tsp smoked paprika (optional, for warmth)

For the Sauce / Garnish (optional):

• 1/2 cup panko breadcrumbs mixed with 2 tbsp melted butter for a crunchy top
• 2 tbsp chopped parsley for brightness

How I Make It

Step 1:

Preheat your oven to 375°F. In a medium skillet, melt 3 tbsp butter with 1 tbsp olive oil over medium heat. Toss in the diced onion and sauté until soft and translucent (about 4 minutes) — you’ll smell the sweet onion aroma blooming. Add the minced garlic for 30 seconds until fragrant; don’t let it brown or it turns bitter.

Step 2:

Sprinkle in the 3 tbsp flour and stir to coat the onions, cooking for 1–2 minutes to lose that raw taste. Slowly whisk in 1 cup chicken broth and 1 cup heavy cream until smooth. Bring the mixture to a gentle simmer and watch it thicken into a glossy sauce — this is the moment it starts to sing.

Step 3:

Lower the heat and stir in 2 cups shredded cheddar until melted and silky. Season with 1 tsp salt, 1/2 tsp pepper, and 1/2 tsp smoked paprika. In a big bowl, combine the shredded chicken, cooked rice, broccoli, and peas (if using). Pour the cheese sauce over everything and fold gently — you want even coating, not a mashed mess.

Step 4:

Transfer the mixture to a greased 9×13 baking dish. Sprinkle an extra cup of cheddar and the panko/butter mix over the top for that irresistible golden crust. Bake at 375°F for 25–30 minutes, until the center bubbles and the top turns golden brown. If you crave extra crunch, broil for the final 1–2 minutes while watching like a hawk.

Step 5:

Let the casserole rest for 10 minutes so it sets — steaming up the kitchen and smelling like heaven. Garnish with chopped parsley. Scoop out generous portions so everyone gets a little crispy edge and a creamy center.

Pro Tips

• Use a rotisserie chicken to save time and add flavor; shred it while it’s still warm for easier mixing.
• Don’t overcook the broccoli before baking — keep it slightly underdone so it stays bright and tender after the bake.
• If you want a thicker sauce, simmer it a little longer before adding the cheese; if it gets too thick, stir in a splash of broth.
• For a crispier top, toss the panko with grated Parmesan for extra savory crunch.

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 cubed tofu or a can of chickpeas for a vegetarian version — texture will firm up differently, so expect a less “meaty” bite.
• Use Greek yogurt thinned with a splash of milk instead of heavy cream for a tangy, lighter sauce (adds protein, cuts fat).
• For gluten-free, replace flour with 2 tbsp cornstarch (whisk into cold broth first) or use a GF flour blend.
• Dairy-free option: use full-fat coconut milk and dairy-free cheddar; it changes flavor but keeps creaminess.

Variations & Tips

• Spicy kick: stir in a diced jalapeño and use pepper jack cheese.
• Kid-friendly: omit smoked paprika and peas; add corn for color.
• Mediterranean twist: swap cheddar for feta, add sun-dried tomatoes and spinach.
• Bacon lovers: fold in 4 slices cooked and crumbled bacon before baking for smoky depth.
• Wild rice swap: use wild rice blend for nuttier texture (increase sauce by 1/4 cup if rice soaks more liquid).
• Creative twist: top with crushed tortilla chips and salsa for a Tex-Mex vibe.

FAQ (Frequently Asked Questions)

Can I make this ahead of time?

Yes! Assemble the casserole, cover, and refrigerate up to 24 hours. Bake straight from the fridge, but add about 10–15 minutes to the bake time and watch for bubbly edges. For fully cooked reheats, warm at 350°F until heated through.

Can I double the recipe?

Sure thing. Use a larger baking dish (like two 9x13s or a deep 9×13 and a loaf pan). Increase baking time by about 10–15 minutes if the pan gets notably deeper; rely on bubbling and golden top as cues.

Can I substitute butter with oil?

Technically yes, but you’ll miss that buttery magic. Use ¾ the amount of oil (so about 2¼ tbsp) and consider a splash of butter flavor with a pinch of salt if needed.

How do I know it’s done?

Look for bubbling around the edges, a golden-brown topping, and a hot center. The internal temperature should reach 165°F for safety if you want to check with a thermometer.

What if I don’t have ingredient X?

Don’t panic: no cheddar? Use Monterey Jack or Colby. No rice? Quinoa or cauliflower rice works (adjust moisture). No chicken broth? Use vegetable broth or a combo of water and a bouillon cube.

How I Like to Serve It

I serve this casserole with a crisp green salad and pickled veggies to cut the richness — the vinegar brightness keeps things lively. For chilled days, pair it with a warm loaf of crusty bread; for potlucks, it travels well and feeds a crowd. It shines on weeknights, but honestly, I’ve made it for lazy Sunday lunches and midweek celebrations alike.

Notes

• Store leftovers in an airtight container for up to 3 days in the fridge, or freeze for up to 3 months. Reheat covered at 350°F until warmed through (165°F internal).
• Safe cooking temperature for chicken: 165°F.

Final Thoughts

Closing: This casserole feels like home in a pan — comforting, easy, and endlessly adaptable. Now go impress someone — or just yourself — with your homemade masterpiece!