Chicken broccoli rice casserole with melted cheddar and cream sauce

When I was a kid, my mom used to hum while she stirred a giant pan of comfort—chicken, rice, and broccoli swimming in a cheesy cream sauce—and the whole house smelled like Sunday. I still chase that smell. This casserole takes me right back to sticky fingers and long conversations at the kitchen table. It’s the kind of dish that hugs you from the inside: creamy, cheesy, and speckled with bright green broccoli. I call it my “everything-in-one-dish” fix—easy enough for a busy weeknight, cozy enough for company. Grab a wooden spoon and a casserole dish; this is the sort of recipe that makes the kitchen feel like home.

Quick Facts

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

Why This Recipe is Awesome

This casserole gives you creamy, tangy cheddar, tender shredded chicken, and bright bites of broccoli all in one bubbling dish. It hits texture notes: silky sauce, fluffy rice, and crispy browned edges that crackle when you dig in. It’s forgiving, adaptable, and warming—plus, it’s so easy even your oven can’t mess it up. Who doesn’t love a meal that tastes like a hug and cleans up with one pan?

Ingredients

For the Main Dish:

• 3 cups cooked white rice (leftover rice or freshly cooked and cooled)
• 3 cups shredded cooked chicken (about one rotisserie chicken)
• 3 cups broccoli florets (fresh or frozen, steamed and drained)
• 2 cups shredded sharp cheddar, divided
• 1 medium yellow onion, finely chopped (about 1 cup)
• 2 cloves garlic, minced
• 2 tbsp butter
• 2 tbsp all-purpose flour (or cornstarch for GF)
• 1 1/2 cups milk (whole or 2%)
• 1 cup chicken broth
• 1/2 cup heavy cream (optional — makes it extra silky)
• 1 tsp Dijon mustard
• 1/2 tsp salt and 1/2 tsp black pepper, plus more to taste
• 1/2 cup breadcrumbs (optional for topping)
• 2 tbsp chopped fresh parsley (optional garnish)

For the Sauce / Garnish (if applicable):

• Extra 1/2 cup cheddar to sprinkle on top before baking
• 1 tbsp melted butter mixed with 1/2 cup breadcrumbs for a crunchy top (optional)

How I Make It

Step 1:

Preheat the oven to 350°F and butter a 9×13-inch baking dish. Heat a large skillet over medium heat and melt 2 tbsp butter. Add the chopped onion and cook until soft and translucent, about 4–5 minutes. Toss in the minced garlic and let it smell nutty—about 30 seconds.

Step 2:

Sprinkle the 2 tbsp flour over the onions and stir to make a paste. Cook the flour for 1 minute to lose the raw edge, then slowly whisk in the 1 1/2 cups milk and 1 cup chicken broth. Bring the sauce to a gentle simmer and let it thicken until it coats the back of a spoon — about 3–4 minutes. Stir in the 1/2 cup heavy cream (if using), 1 tsp Dijon, and half the cheddar so it melts silky into the sauce.

Step 3:

In a big bowl, combine the 3 cups cooked rice, 3 cups shredded chicken, steamed broccoli, and the creamy sauce. Fold gently with a spatula—don’t overwork it, or the rice gets gluey. Taste and adjust salt and pepper. The mixture will smell rich and cheesy, and the broccoli should still look bright green.

Step 4:

Pour the mixture into your prepared dish and smooth the top. Sprinkle the remaining 1/2 cup cheddar evenly, then toss the breadcrumbs with 1 tbsp melted butter and scatter over the cheese for crunch. Bake at 350°F for 25–30 minutes, until the top turns golden and the sauce bubbles at the edges. You’ll hear a satisfying soft hiss as it bakes and smell that irresistible cheddar aroma.

Step 5:

Let the casserole rest for 5–10 minutes so the sauce sets up. Sprinkle with chopped parsley and serve. Cut into squares and watch the strings of melted cheddar stretch like a cheesy little triumph.

Pro Tips

• If you want speed, use a rotisserie chicken. It adds flavor fast and saves shredding time.
• Use day-old rice or spread freshly cooked rice on a tray to cool; it keeps the casserole from getting mushy.
• For a gluten-free version, swap the flour with 2 tbsp cornstarch (whisk into cold liquid before heating) and use gluten-free breadcrumbs.
• Don’t skip the rest time—those 5–10 minutes make it easier to serve neat slices instead of a soupy scoop.

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 shredded rotisserie turkey or roasted tofu (for vegetarian). Tofu will make it milder and a bit firmer.
• Replace heavy cream with plain Greek yogurt (stir in off-heat to prevent curdling) for tang and fewer calories.
• Use coconut milk and dairy-free cheese for a dairy-free option; expect a slightly sweeter, richer flavor.
• For a low-carb version, replace rice with riced cauliflower—texture becomes lighter and less starchy.

Variations & Tips

• Spicy kick: Stir 1/2 tsp red pepper flakes or a diced jalapeño into the sauce.
• Kid-friendly: Mix in corn kernels or peas and swap sharp cheddar for mild cheddar.
• All-vegetable: Replace chicken with roasted chickpeas or extra mushrooms for protein.
• Bacon & onion: Crisp 4 slices of bacon, crumble on top after baking for smoky crunch.
• Herby lemon twist: Add 1 tsp lemon zest and a handful of chopped dill to brighten flavors.
• Creamy mushroom: Sauté 8 oz sliced mushrooms with the onions for an earthy, deep flavor.

FAQ (Frequently Asked Questions)

Can I make this ahead of time?

Yes! Assemble the casserole, cover tightly, and refrigerate up to 24 hours. Bake straight from the fridge—add an extra 10–15 minutes to the baking time until bubbly. You can also freeze before baking for up to 2 months; thaw overnight before baking.

Can I double the recipe?

Sure thing. Use a 9×13 and a second dish or one very large pan. If you double, check doneness at 30 minutes and add time in 10-minute increments until bubbly and golden.

Can I substitute butter with oil?

Technically yes, but you’ll miss that buttery magic. Use ¾ the amount of oil (so 1 1/2 tbsp oil for 2 tbsp butter) and expect slightly less richness.

How do I know it’s done?

Look for golden-brown edges, a bubbly sauce around the sides, and a melted, slightly crisp top. The center should stay set when you jiggle the dish. If you used raw chicken, ensure it reaches 165°F internal temperature.

What if I don’t have ingredient X?

No stress—use pantry swaps. No breadcrumbs? Crush crackers or omit and add extra cheese. No heavy cream? Use extra milk plus a tablespoon of butter for richness.

How I Like to Serve It

I serve this casserole with a crisp green salad and a bright vinaigrette to cut the richness, and sometimes roasted carrots for sweetness. It pairs nicely with a chilled glass of white wine or a cold beer on casual nights. I love bringing it to potlucks—people always crowd the serving dish—and it’s perfect for a cozy winter evening when you want something homey and warm.

Notes

• Store leftovers in an airtight container in the fridge for up to 4 days. Reheat in a 350°F oven for 15–20 minutes or in the microwave until hot.
• Safe cooking temp for chicken: 165°F internal temperature.

Final Thoughts

Closing: Give this recipe a try—you’ll get gooey cheese, tender chicken, and the kind of comfort that hangs around the kitchen table. Now go impress someone—or just yourself—with your homemade masterpiece!