Crispy Chicken Broccoli Rice Casserole
Satisfy your comfort food cravings with this irresistibly savory Crispy Chicken Broccoli Rice Casserole! Packed with tender shredded chicken, vibrant broccoli florets, and fluffy white rice, all smothered in a creamy cheddar cheese sauce, this casserole is pure indulgence. The magic happens in the oven, where a golden panko breadcrumb topping—tantalizingly seasoned with garlic powder—turns irresistibly crisp for the ultimate texture contrast. Made from simple, wholesome ingredients like homemade roux, chicken broth, and melted cheddar, this dish elevates weeknight dinners with minimal effort. Perfect for feeding a crowd, it’s a heartwarming, make-ahead-friendly meal that packs a punch of flavor in every bite. Ready in just an hour, this one-dish wonder will quickly become a family favorite!
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Recipe Information
Ingredients
- 2 whole Chicken breast
- 3 cups Broccoli florets
- 3 cups Cooked white rice
- 4 tablespoons Unsalted butter
- 3 tablespoons All-purpose flour
- 2 cups Chicken broth
- 1 cup Milk
- 2 cups Shredded cheddar cheese
- 1 teaspoon Salt
- 0.5 teaspoons Black pepper
- 1 cup Panko breadcrumbs
- 2 tablespoons Olive oil
- 0.5 teaspoons Garlic powder
Instructions
Preheat your oven to 375°F (190°C) and grease a 9x13-inch casserole dish.
Season the chicken breasts with salt and black pepper. Heat a large skillet over medium-high heat, add a tablespoon of olive oil, and cook the chicken for about 5 minutes per side until golden brown and cooked through. Remove and set aside to cool, then shred into bite-sized pieces.
Blanch the broccoli florets in boiling water for 2-3 minutes, then drain and set aside.
In the same skillet, melt the butter over medium heat. Stir in the flour and cook for 1-2 minutes, whisking constantly to create a roux.
Slowly pour in the chicken broth and milk while whisking, and simmer until the sauce thickens, about 3-5 minutes.
Remove the skillet from heat, then stir in 1 1/2 cups of the shredded cheddar cheese until melted. Season the sauce with salt and black pepper.
In a large mixing bowl, combine the cooked rice, shredded chicken, broccoli, and cheese sauce. Mix well and transfer the mixture into the prepared casserole dish.
In a small bowl, mix the panko breadcrumbs with olive oil and garlic powder. Sprinkle this mixture evenly over the casserole.
Top with the remaining 1/2 cup of shredded cheddar cheese.
Bake in the preheated oven for 20-25 minutes or until the top is golden and crispy.
Allow the casserole to cool for 5-10 minutes before serving.
Nutrition Facts
Calories |
587 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 28.2 g | 36% | |
| Saturated Fat | 14.9 g | 74% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 114 mg | 38% | |
| Sodium | 1170 mg | 51% | |
| Total Carbohydrate | 46.5 g | 17% | |
| Dietary Fiber | 2.3 g | 8% | |
| Total Sugars | 4.2 g | ||
| Protein | 36.2 g | 72% | |
| Vitamin D | 0.7 mcg | 4% | |
| Calcium | 378 mg | 29% | |
| Iron | 3.0 mg | 17% | |
| Potassium | 336 mg | 7% | |
*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.
