Scratch Chicken Rice and Broccoli Casserole
Satisfy your craving for hearty, homemade comfort food with this Scratch Chicken Rice and Broccoli Casserole. Made entirely from scratch, this casserole combines tender shredded chicken, fluffy long-grain rice, and vibrant broccoli florets, all smothered in a rich, creamy cheddar cheese sauce. The recipe skips canned soups in favor of a velvety homemade roux seasoned with garlic and onion powder for maximum flavor. Topped with melted cheddar and a hint of optional paprika for color, this oven-baked dish is as visually appealing as it is delicious. Perfect for a cozy family dinner, this casserole comes together in just over an hour and serves six, making it an excellent option for meal prep or weeknight comfort.
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Recipe Information
Ingredients
- 2 cups cooked chicken breast, shredded or diced
- 1 cup uncooked long-grain white rice
- 2 cups chicken broth
- 3 cups fresh broccoli florets
- 3 tablespoons unsalted butter
- 3 tablespoons all-purpose flour
- 2 cups milk
- 2 cups shredded cheddar cheese
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon salt
- 0.5 teaspoon ground black pepper
- 0.5 teaspoon paprika (optional, for garnish)
- 1 as needed cooking spray or butter (for greasing the baking dish)
Instructions
Preheat your oven to 375°F (190°C). Lightly grease a 9x13-inch baking dish with cooking spray or butter and set aside.
Rinse the uncooked rice under cold water until the water runs clear to remove excess starch, and drain well.
In a medium saucepan, bring 2 cups of chicken broth to a boil. Add the rinsed rice, reduce the heat to low, cover, and simmer for 15-18 minutes, or until the rice is tender and the liquid is absorbed. Remove from heat and fluff with a fork.
While the rice is cooking, steam the broccoli florets until they are tender-crisp, about 5 minutes. Drain and set aside.
In a medium saucepan, melt 3 tablespoons of unsalted butter over medium heat. Once melted, whisk in the flour and cook, stirring constantly, for 1-2 minutes to form a roux.
Gradually whisk in the milk and continue cooking, whisking constantly, until the mixture thickens and begins to bubble, about 5 minutes.
Remove the saucepan from the heat and stir in 1 1/2 cups of shredded cheddar cheese, garlic powder, onion powder, salt, and black pepper. Mix until the cheese is fully melted and the sauce is smooth.
In a large mixing bowl, combine the cooked rice, shredded chicken, steamed broccoli, and cheese sauce. Stir until everything is evenly coated.
Transfer the mixture to the prepared baking dish, spreading it out evenly. Sprinkle the remaining 1/2 cup of shredded cheddar cheese over the top.
If desired, sprinkle a pinch of paprika over the cheese for added color and flavor.
Bake in the preheated oven for 20-25 minutes, or until the casserole is bubbly and the cheese on top is melted and lightly golden.
Remove from the oven and let the casserole cool for 5 minutes before serving. Enjoy your homemade Chicken Rice and Broccoli Casserole!
Nutrition Facts
Calories |
547 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 23.9 g | 31% | |
| Saturated Fat | 14.2 g | 71% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 132 mg | 44% | |
| Sodium | 865 mg | 38% | |
| Total Carbohydrate | 40.4 g | 15% | |
| Dietary Fiber | 2.3 g | 8% | |
| Total Sugars | 5.4 g | ||
| Protein | 41.9 g | 84% | |
| Vitamin D | 1.1 mcg | 6% | |
| Calcium | 423 mg | 33% | |
| Iron | 2.3 mg | 13% | |
| Potassium | 631 mg | 13% | |
*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.
