Creamy Chicken Broccoli Rice Casserole

Chicken Broccoli Rice Casserole with Cream Sauce

Imagine cozying up to a hot, nourishing dish that fills your kitchen with a tantalizing aroma of creamy goodness. Chicken Broccoli Rice Casserole with Cream Sauce brings together tender chunks of chicken, crisp broccoli, and fluffy rice all enveloped in a rich, velvety cream sauce. This comforting meal is not just a feast for the senses but also a straightforward, one-dish wonder that your family will adore. Packed with flavor and texture, this casserole is the perfect solution for busy weeknight dinners or make-ahead meals.

Prep Time, Cook Time, and Servings

This delightful Chicken Broccoli Rice Casserole takes approximately 15 minutes to prepare and about 40 minutes to cook, making the total time around 55 minutes. This recipe yields 6 servings, perfect for a family or leftovers to enjoy throughout the week.

Ingredients

• For the Casserole:

  • 2 cups cooked rice (white or brown)
  • 2 cups cooked, shredded chicken (about 2 breasts)
  • 2 cups broccoli florets (fresh or frozen)
  • 1 cup shredded cheddar cheese
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1/2 teaspoon black pepper
  • Salt to taste

• For the Cream Sauce:

  • 1/4 cup butter
  • 1/4 cup all-purpose flour
  • 2 cups chicken broth
  • 1 cup milk (whole or low fat)
  • 1 teaspoon Dijon mustard (optional)
  • 1 teaspoon Worcestershire sauce
  • 1 cup additional shredded cheese (for topping)

Step-by-Step Instructions

1. Preheat Your Oven: Begin by preheating your oven to 350°F (175°C). This allows the casserole to bake evenly once it’s ready.

2. Prepare the Broccoli: If using fresh broccoli, wash and chop it into bite-sized florets. If using frozen broccoli, simply thaw and drain any excess water.

3. Cook the Rice: If not already cooked, prepare the rice according to package instructions. Set aside.

4. Shred the Chicken: If you haven’t done so yet, cook your chicken (poaching or grilling works well) and shred it into bite-sized pieces.

5. Make the Cream Sauce:

   • In a medium saucepan, melt the butter over medium heat.
   • Once melted, whisk in the flour to create a roux. Cook this mixture for about 1-2 minutes until slightly golden.
   • Gradually add the chicken broth, continuously whisking to avoid lumps.
   • Once the sauce starts to thicken, stir in the milk, Dijon mustard, and Worcestershire sauce. Cook for another 3-5 minutes until you achieve a creamy consistency.
   • Add garlic powder, onion powder, black pepper, and salt to taste. Stir well.

6. Assemble the Casserole:

   • In a large mixing bowl, combine the cooked rice, shredded chicken, broccoli, and 1 cup of cheddar cheese.
   • Pour the cream sauce over the mixture and gently stir until evenly coated.

7. Transfer to Baking Dish: Spread the mixture into a greased 9×13 inch baking dish.

8. Add Topping: Sprinkle the remaining cheese evenly over the top of the casserole.

9. Bake: Place the baking dish in the preheated oven and bake for 25-30 minutes, or until the cheese is bubbly and golden brown.

10. Cool and Serve: Let the casserole cool for about 5 minutes before serving. This allows the flavors to meld beautifully and makes for easier portions.

Pro Tips for Perfect Results

1. Use Rotisserie Chicken: For even quicker preparation, grab a store-bought rotisserie chicken. Just shred and mix directly into the casserole.

2. Don’t Overcook the Broccoli: If using fresh broccoli, parboil it for just 2-3 minutes before adding it to the casserole to preserve its bright color and crunch.

3. Customize Your Cheese: Feel free to mix different types of cheese like mozzarella or Monterey Jack for varied flavors.

4. Add Crunch: For an extra texture boost, top the casserole with crushed crackers or breadcrumbs mixed with a bit of melted butter before baking.

5. Leftover Upgrade: This casserole reheats beautifully, making it a perfect candidate for meal prep. Double the recipe and enjoy it throughout the week.

Variations and Substitutions

• Vegetarian Option: Use cooked quinoa or mushrooms in place of chicken for a hearty vegetarian version.
• Cauliflower Rice: For a low-carb alternative, replace the rice with cauliflower rice.
• Different Veggies: Feel free to swap broccoli with other vegetables like spinach, peas, or bell peppers.

Storage and Reheating Tips

Store any leftovers in an airtight container in the refrigerator for up to 4 days. To reheat, simply place in the microwave for 2-3 minutes or until heated through. For an oven option, cover with foil and reheat at 350°F for about 20 minutes.

FAQ

1. Can I make this casserole ahead of time?
Yes, you can assemble the casserole up to a day in advance. Cover it tightly and store it in the fridge before baking.

2. Can I freeze Chicken Broccoli Rice Casserole?
Absolutely! This dish freezes well. Cover it tightly with foil or plastic wrap, and it can be frozen for up to 3 months. Thaw in the fridge overnight before baking.

3. What can I serve with this casserole?
A light salad or steamed vegetables pairs wonderfully with this rich casserole.

4. Can I use a different protein?
Yes! Feel free to substitute chicken with turkey, diced ham, or even tofu for a different twist.

Nutrition Estimate

Each serving of this Chicken Broccoli Rice Casserole contains approximately 450 calories, 30 grams of protein, 40 grams of carbohydrates, and 20 grams of fat. The protein comes largely from the chicken and cheese, while the broccoli adds a healthy dose of vitamins and fiber. Enjoy this satisfying meal as a wholesome addition to your dinner rotation!

Chicken Broccoli Rice Casserole with Cream Sauce

A comforting and flavorful casserole featuring chicken, broccoli, and rice, enveloped in a rich cream sauce, perfect for busy weeknight dinners.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 40 minutes mins

Total Time 55 minutes mins

Course Dinner, Main Course

Cuisine American

Servings 6 servings

Calories 450 kcal

Ingredients

  

For the Casserole

• 2 cups cooked rice (white or brown)
• 2 cups cooked, shredded chicken (about 2 breasts)
• 2 cups broccoli florets (fresh or frozen)
• 1 cup shredded cheddar cheese
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1/2 teaspoon black pepper
• Salt to taste

For the Cream Sauce

• 1/4 cup butter
• 1/4 cup all-purpose flour
• 2 cups chicken broth
• 1 cup milk (whole or low fat)
• 1 teaspoon Dijon mustard (optional)
• 1 teaspoon Worcestershire sauce
• 1 cup additional shredded cheese (for topping)

Instructions

 

Preparation

• Preheat your oven to 350°F (175°C).
• If using fresh broccoli, wash and chop it into bite-sized florets. If using frozen broccoli, thaw and drain any excess water.
• Prepare the rice according to package instructions if not already cooked and set aside.
• Cook and shred the chicken into bite-sized pieces.

Make the Cream Sauce

• Melt the butter in a medium saucepan over medium heat.
• Whisk in the flour to create a roux and cook for about 1-2 minutes until slightly golden.
• Gradually add the chicken broth, whisking continuously to avoid lumps.
• Once thickened, stir in the milk, Dijon mustard, and Worcestershire sauce, cooking for another 3-5 minutes until creamy.
• Add garlic powder, onion powder, black pepper, and salt to taste, stirring well.

Assemble the Casserole

• In a large mixing bowl, combine cooked rice, shredded chicken, broccoli, and 1 cup of cheddar cheese.
• Pour the cream sauce over the mixture, gently stirring until evenly coated.

Baking

• Spread the mixture into a greased 9x13 inch baking dish.
• Sprinkle the remaining cheese evenly over the top.
• Bake for 25-30 minutes, or until the cheese is bubbly and golden brown.

Serving

• Let the casserole cool for about 5 minutes before serving to allow flavors to meld and for easier portions.

Notes

Use rotisserie chicken for quick preparation. Do not overcook broccoli to maintain its color and crunch. Customize your cheese with varieties like mozzarella or Monterey Jack. Top with crushed crackers or breadcrumbs for added texture. Casserole reheats beautifully and is great for meal prep.

Keyword Broccoli, Casserole, Chicken, Cream Sauce, Rice