Cheesy Chicken Broccoli Rice Casserole No Canned Soups
Discover the ultimate comfort food with this Cheesy Chicken Broccoli Rice Casserole—made entirely without canned soups! Featuring tender, juicy chicken, perfectly steamed fresh broccoli, and fluffy rice, all smothered in a velvety homemade cheddar cheese sauce, this wholesome casserole is a family-friendly dinner that’s as delicious as it is easy to make. The golden, crispy breadcrumb topping adds the perfect finishing touch, but it's totally optional if you prefer a classic creamy texture. With simple pantry staples, no preservatives, and a quick 20-minute prep time, this casserole is a hearty, flavorful meal perfect for weeknights or cozy gatherings. Plus, it's a great way to sneak in some veggies without sacrificing any of the cheesy goodness!
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Recipe Information
Ingredients
- 2 pieces Chicken breasts (boneless, skinless)
- 1 cup Uncooked rice (white or brown)
- 2 cups Chicken broth
- 3 cups Broccoli florets (fresh)
- 2 tablespoons Unsalted butter
- 2 tablespoons All-purpose flour
- 2 cups Milk (whole or 2%)
- 2 cups Shredded cheddar cheese
- 1 teaspoon Garlic powder
- 1 teaspoon Onion powder
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 1 tablespoon Olive oil
- 0.5 cup Panko breadcrumbs (optional for topping)
- 0.25 cup Grated Parmesan cheese (optional for topping)
Instructions
Preheat your oven to 375°F (190°C) and lightly grease a 9x13-inch casserole dish.
In a medium pot, combine the uncooked rice and chicken broth. Bring to a boil, then reduce the heat to low, cover, and simmer for 12-15 minutes or until the rice is tender and the liquid is absorbed.
While the rice cooks, heat a large skillet over medium heat. Add olive oil, and then cook the chicken breasts for 4-5 minutes per side, or until fully cooked (internal temperature of 165°F/74°C). Remove the chicken to a cutting board and let rest for 5 minutes before dicing into bite-sized pieces.
In the same skillet, add the broccoli florets and 2 tablespoons of water. Cover and steam for 3-4 minutes until the broccoli is bright green and slightly tender. Remove from skillet and set aside.
In a medium saucepan, melt the butter over medium heat. Whisk in the flour and cook for 1-2 minutes to form a roux. Gradually whisk in the milk, stirring constantly to avoid lumps. Cook until the sauce thickens, about 3-4 minutes.
Reduce the heat to low and stir in the shredded cheddar cheese, garlic powder, onion powder, salt, and black pepper. Mix until the cheese is fully melted and the sauce is smooth. Remove from heat.
In a large mixing bowl, combine the cooked rice, diced chicken, steamed broccoli, and cheese sauce. Mix everything until evenly coated.
Transfer the mixture to the prepared casserole dish and spread it out evenly.
If desired, mix the panko breadcrumbs and grated Parmesan cheese and sprinkle over the top for a crispy topping.
Bake in the preheated oven for 20-25 minutes, or until the casserole is bubbly and the topping is golden brown.
Let the casserole cool for 5 minutes before serving. Enjoy!
Nutrition Facts
Calories |
547 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 23.8 g | 30% | |
| Saturated Fat | 13.3 g | 67% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 110 mg | 37% | |
| Sodium | 966 mg | 42% | |
| Total Carbohydrate | 45.8 g | 17% | |
| Dietary Fiber | 2.2 g | 8% | |
| Total Sugars | 5.4 g | ||
| Protein | 37.8 g | 76% | |
| Vitamin D | 1.1 mcg | 5% | |
| Calcium | 465 mg | 36% | |
| Iron | 2.2 mg | 12% | |
| Potassium | 552 mg | 12% | |
*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.
