Chicken Broccoli Rice Cheese Casserole with Creamy Sauce

I still taste Sunday dinners when I think of this casserole — the warm, cheesy steam that fogged my glasses and the way my mom slid the bubbling dish onto the table like a little triumph. She didn’t measure much; she trusted her hands and a stubborn pot of rice. I learned to cook by peeking over her shoulder, stealing a crispy corner before the rest of the family could. This Chicken Broccoli Rice Cheese Casserole with Creamy Sauce comes straight from that comfort-food school of thought: simple ingredients, homey smells (buttery, garlicky, cheddar-forward), and a cozy, golden top that crunches just right. It feeds a family, comforts a crowd, and makes the kitchen smell like childhood.

Quick Facts

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

Why This Recipe is Awesome

This casserole hits all the comfort notes: creamy, cheesy sauce, tender chunks of chicken, bright green broccoli, and fluffy rice that soaks up flavor. It’s forgiving, easy to stir together, and satisfies picky eaters and grown-ups craving nostalgia alike. Bonus: the edges get golden and slightly crispy — who doesn’t love that? It’s so straightforward even a sleepy weeknight cook can pull it off.

Ingredients

For the Main Dish:

• 1 1/2 lbs boneless, skinless chicken breasts (or use a rotisserie chicken, shredded, about 3 cups)
• 2 cups cooked long-grain white rice (about 1 cup uncooked)
• 3 cups broccoli florets (fresh or frozen, chopped)
• 2 cups shredded sharp cheddar cheese (about 8 oz), plus extra for topping
• 1 small yellow onion, finely chopped
• 2 cloves garlic, minced
• 2 tbsp butter
• 1 tbsp olive oil
• 1/2 tsp salt (adjust to taste)
• 1/4 tsp black pepper
• 1/2 tsp paprika (optional)
• 1/4 cup chopped fresh parsley (optional, for color)

For the Sauce / Garnish (if applicable):

• 3 tbsp butter
• 3 tbsp all-purpose flour
• 1 1/2 cups milk (whole or 2%)
• 1/2 cup low-sodium chicken broth
• 4 oz cream cheese, room temperature (or 1/2 cup sour cream)
• 1 tsp Dijon mustard
• 1/4 tsp nutmeg (optional, tiny pinch)
• 1/2 cup panko breadcrumbs mixed with 2 tbsp melted butter for a crunchy top (optional)

How I Make It

Step 1:

Preheat the oven to 375°F. Cut the chicken into bite-sized pieces and season with salt and pepper. In a large skillet, heat 1 tbsp olive oil over medium-high heat until it shimmers. Add the chicken and brown for 4–6 minutes until golden and just cooked through — you’ll hear that satisfying sizzle and see the juices run clear. Transfer the chicken to a plate; no need to make it perfect (we’re going for cozy, not restaurant-plated).

Step 2:

In the same skillet, reduce heat to medium and add 2 tbsp butter. Toss in the chopped onion and cook until soft and translucent, about 4 minutes. Add garlic and cook 30 seconds until fragrant — your kitchen should smell buttery and warm. Sprinkle 3 tbsp flour over the onions and whisk for a minute to cook out the raw flour taste.

Step 3:

Pour in 1 1/2 cups milk and 1/2 cup chicken broth in a steady stream while whisking. Bring the mixture to a gentle simmer; the sauce will thicken and turn glossy. Stir in 4 oz cream cheese and 1 tsp Dijon mustard until smooth. Fold in 2 cups shredded cheddar off the heat so it melts into the sauce without getting grainy. Taste and adjust seasoning — add a pinch of nutmeg if you’re feeling fancy.

Step 4:

In a big mixing bowl, combine the cooked rice, browned chicken, steamed or blanched broccoli, and the creamy sauce. Stir gently until everything looks evenly coated; avoid overmixing so the rice stays fluffy. Pour into a greased 9×13-inch baking dish. Sprinkle the remaining cheddar over the top and scatter the buttered panko if using. Slide it into the oven and bake for 20–25 minutes until bubbly and the top turns golden brown — you’ll hear a gentle bubbling and smell that irresistible cheddar aroma.

Step 5:

Let the casserole rest for 5–10 minutes before serving so it sets and slices nicely. Finish with chopped parsley for color and maybe an extra crack of black pepper. Serve warm and watch everyone dive in for that first crunchy, cheesy edge.

Pro Tips

• Cook the rice a little underdone (shy about 10%) if you bake it with the casserole; it avoids mushy texture.
• If using frozen broccoli, thaw and pat dry to prevent a watery bake.
• Substitute rotisserie chicken to save time — it adds great flavor with no fuss.
• Want a richer sauce? Swap half the milk for half-and-half or add an extra ounce of cream cheese.

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

• Chicken ↔ tofu (use firm tofu, press and pan-sear; toss gently so it doesn’t crumble).
• Heavy cream ↔ Greek yogurt (use Greek yogurt stirred in off-heat to avoid curdling; tangier, lighter texture).
• Cheddar ↔ Monterey Jack or Colby (milder melt, kid-friendly).
• Dairy-free option: use a dairy-free milk (unsweetened) with a tablespoon of dairy-free cream cheese and a dairy-free shredded cheese for melt; thicken sauce with a cornstarch slurry instead of butter+flour for a gluten-free version.

Variations & Tips

• Spicy: Add 1 diced jalapeño to the skillet or 1/2 tsp cayenne to the sauce.
• Kid-friendly: Omit mustard and nutmeg; use mild cheddar and add corn kernels for sweetness.
• Vegetarian: Replace chicken with sautéed mushrooms and chickpeas for protein.
• One-pot twist: Cook rice in chicken broth with a bay leaf, then assemble — fewer dishes, same comfort.
• Herb-forward: Stir in fresh thyme or tarragon for a bright lift before baking.
• Creative twist: Mix in sun-dried tomatoes and a little balsamic for a tangy-sweet note.

FAQ (Frequently Asked Questions)

Can I make this ahead of time?

Yes! Assemble the casserole, cover tightly, and refrigerate up to 24 hours. Add 5–10 minutes to bake time if you bake it cold from the fridge. For longer storage, freeze before baking for up to 3 months; thaw overnight in the fridge before baking.

Can I double the recipe?

Sure thing. Use a 9×13-inch pan for single or a 11×15-inch pan for a double batch. Increase baking time by about 10–15 minutes and check for bubbling in the center.

Can I substitute butter with oil?

Technically yes, but you’ll miss that buttery magic. Use ¾ the amount of oil.

How do I know it’s done?

Look for bubbling sauce around the edges, a golden-brown top, and firm (not runny) center. The internal temperature of chicken should reach 165°F if you want to check with a thermometer.

What if I don’t have ingredient X?

Swap grated cheddar with any melty cheese (Monterey Jack, Colby). If you lack cream cheese, use 1/2 cup sour cream or Greek yogurt stirred in off-heat. No panko? Use crushed crackers or skip the crunchy topping.

How I Like to Serve It

I love this casserole straight from the oven with a crisp green salad and a tart vinaigrette to cut the richness. For cozy nights, pour a glass of chilled white wine or a light beer. It fits potlucks, weeknights, and even lunches packed into containers — leftovers reheat beautifully and taste even more melded the next day.

Notes

• Store leftovers covered in the fridge up to 4 days; reheat in the oven at 350°F until warmed through or microwave single servings.
• Safe cooking temp for chicken: 165°F.

Final Thoughts

Closing: Go preheat your oven and make something that hugs you back — then pass the crunchy corner to someone you love.