Cheesy Chicken and Broccoli Rice Casserole
Get ready to indulge in ultimate comfort food with this Cheesy Chicken and Broccoli Rice Casserole! This easy-to-make, crowd-pleasing recipe combines tender chunks of seasoned chicken, vibrant broccoli florets, and fluffy white rice, all smothered in a velvety homemade cheddar cheese sauce. Topped with a golden, crispy layer of Parmesan and panko bread crumbs, this oven-baked casserole delivers unbeatable texture and flavor in every bite. Perfect for busy weeknights or family dinners, it’s a hearty one-dish meal that’s not only delicious but also packed with protein and wholesome ingredients. Ready in just one hour and serving up to six, this ultimate cheesy comfort dish is sure to become a household favorite!
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Recipe Information
Ingredients
- 2 pieces chicken breast
- 2 tablespoons olive oil
- 2 cloves garlic
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 3 cups broccoli florets
- 3 tablespoons butter
- 3 tablespoons all-purpose flour
- 2 cups chicken broth
- 1.5 cups milk
- 2 cups sharp cheddar cheese
- 4 cups cooked white rice
- 0.5 cup panko bread crumbs
- 0.25 cup Parmesan cheese
Instructions
Preheat the oven to 375°F (190°C).
Cut the chicken breasts into bite-sized pieces.
In a large saucepan, heat 2 tablespoons of olive oil over medium heat.
Add the chicken to the saucepan, season with 1/2 teaspoon salt and 1/4 teaspoon black pepper, and cook for about 5-7 minutes until the chicken is cooked through and golden brown.
Mince the 2 garlic cloves and add them to the chicken, cooking for an additional minute until fragrant.
Remove the chicken from the saucepan and set aside.
In the same saucepan, add the broccoli florets. Cook for 3-4 minutes until they are vibrant green and slightly tender, then set aside with the chicken.
In a medium saucepan over medium heat, melt 3 tablespoons of butter.
Add the 3 tablespoons of flour, whisking continuously for about 1-2 minutes until it is lightly golden.
Gradually whisk in the 2 cups of chicken broth and 1.5 cups of milk, and bring to a boil. Lower the heat and simmer until the sauce has thickened, about 5 minutes.
Stir in the 2 cups of sharp cheddar cheese until melted and smooth. Season with the remaining 1/2 teaspoon salt and 1/4 teaspoon black pepper.
In a large mixing bowl, combine the cooked rice, chicken, broccoli, and cheese sauce. Mix well to make sure everything is coated evenly.
Pour the mixture into a lightly greased 9x13-inch baking dish.
In a small bowl, mix 0.5 cup of panko bread crumbs with 0.25 cup of grated Parmesan cheese.
Sprinkle the breadcrumb mixture evenly over the casserole.
Bake in the preheated oven for 20-25 minutes, until the top is golden brown and the casserole is bubbly.
Let the casserole cool for a few minutes before serving. Enjoy!
Nutrition Facts
Calories |
3341 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 163.6 g | 210% | |
| Saturated Fat | 84.1 g | 420% | |
| Polyunsaturated Fat | 5.7 g | ||
| Cholesterol | 602 mg | 201% | |
| Sodium | 8315 mg | 362% | |
| Total Carbohydrate | 282.8 g | 103% | |
| Dietary Fiber | 12.8 g | 46% | |
| Total Sugars | 22.8 g | ||
| Protein | 188.6 g | 377% | |
| Vitamin D | 4.2 mcg | 21% | |
| Calcium | 2698 mg | 208% | |
| Iron | 16.6 mg | 92% | |
| Potassium | 2017 mg | 43% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
