Chicken Broccoli Rice Casserole with Golden Toasted Cheddar
By Pauline Ortiz
20 min
Prep
30 min
Cook
50 min
Total
6
Servings
Easy
Level
Chicken broccoli rice casserole is a recipe I use to feed six people with one casserole dish on a weeknight. Long-grain rice stays separate from the casserole topping, and broccoli stays a brighter green, with yellow cheddar cheese on one side, a favorite part for me.
I cut chicken into 1-inch pieces for cooking and steam small broccoli florets for 3-4 minutes, then cool them quickly in ice water. Quick cooling helps maintain broccoli texture when cooked in the oven. Green broccoli florets tucked through the sauce will not turn color in the sauce.
I make a roux for the sauce. Let it cook for 1-2 minutes until it smells nutty, then add milk and cream to the roux on the stove. Simmer for an additional 2 minutes if needed to thicken the sauce. Use a silicone spatula to serve the dish to keep rice intact. Let sit 5-10 minutes to allow the sauce to thicken around scoops of rice. The rice should be well coated and individual grains visible.
I bake in a 9x13-inch white ceramic baking dish. I level the filling before adding the cheese layer. Short-grain rice does not hold up well in the baking dish. Olive-green broccoli before baking is overcooked. I fully coat the edges of the baking dish with cheese and add parsley to the broccoli just before serving the casserole (this is a good cue that the broccoli is done and ready to serve).
What makes this special
- It feeds six from a 9x13 pan. Each serving provides a complete meal.
- The broccoli stays green after a short steam and cold-water bath and stays green after baking.
- Freshly grated cheddar cheese melts and covers the whole dish.
- Long-grain rice is not sticky in casseroles, which you might prefer if you don't like the way rice usually behaves in casseroles.
- The sauce is made in a saucepan. Everything comes together in the baking dish.
- It can be part of meal planning if you want another cooked meal on hand.
Ingredients
- •1 ½ lb boneless skinless chicken breast (680g, cooked and cubed into 1-inch pieces)
- •oil (for searing raw chicken, if needed)
- •3 cups broccoli florets (450g, fresh, cut into bite-sized pieces and steamed)
- •3 cups long-grain white rice (585g, cooked)
- •4 tbsp unsalted butter (56g)
- •¼ cup all-purpose flour (30g)
- •2 cups whole milk (480ml)
- •½ cup heavy cream (120ml)
- •2 cups sharp orange cheddar cheese (225g, shredded from the block)
- •1 tsp garlic powder (5g)
- •1 tsp onion powder (5g)
- •½ tsp dried parsley flakes (1g, for garnish)
- •1 tsp kosher salt (6g)
- •½ tsp cracked black pepper (1g)
Instructions
- 1
Preheat the oven to 375°F (190°C) and grease a 9x13-inch white ceramic baking dish.
- 2
If starting with raw chicken, sear it in a pan with a little oil until it reaches an internal temperature of 165°F (74°C), then cube it into 1-inch pieces.
- 3
Steam the broccoli for exactly 3-4 minutes until green, then immediately shock it in cold water.
- 4
Melt the butter in a large saucepan over medium heat. Whisk in the flour and cook the roux for 1-2 minutes until pale and nutty, without browning.
- 5
Slowly whisk in the milk and heavy cream. Increase the heat slightly and whisk until the sauce coats the back of a spoon, then season with the garlic powder, onion powder, salt, and pepper.
- 6
Combine the cooked rice, cubed chicken, and steamed broccoli in a large mixing bowl. Pour over the sauce and gently fold with a silicone spatula until coated.
- 7
Transfer the mixture to the prepared baking dish and level the surface. Spread the shredded cheddar evenly over the top, reaching all the way to the edges.
- 8
Bake on the center rack for 20 minutes. Move the dish to the top rack and broil on high for 2-3 minutes, until brown spots develop on the cheese.
- 9
Remove the casserole from the oven, sprinkle with dried parsley flakes, and rest for 5-10 minutes before serving.
FAQ
Nutrition (per serving)
Calories
485
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