Broccoli, Rice, Cheese, and Chicken Casserole

Yield: 6 servings
Prep Time: 20 minutes
Cook Time: 40 minutes
Total Time: 1 hour

Culinary Intensity: Easy. This recipe is perfect for beginner cooks and seasoned chefs alike. It involves basic techniques like boiling, sautéing, and baking.

Ingredients

For the best flavor and texture, we recommend using full-fat ingredients.

For the Casserole Base:

• 2 cups cooked chicken, shredded or diced (a rotisserie chicken works perfectly!)

• 1 cup long-grain white rice, uncooked

• 1 large head of broccoli, cut into small florets (about 3-4 cups)

• 1 medium yellow onion, finely diced

• 2 cloves garlic, minced

• 2 tablespoons unsalted butter

• 1 tablespoon olive oil

For the Cheese Sauce:

• 3 tablespoons unsalted butter

• 3 tablespoons all-purpose flour

• 2 cups whole milk, warmed slightly

• 1 cup chicken broth

• 2 ½ cups sharp cheddar cheese, shredded, divided (set aside ½ cup for topping)

• ½ cup sour cream or Greek yogurt

• 1 teaspoon Dijon mustard

• ½ teaspoon paprika

• ¼ teaspoon garlic powder

• Salt and freshly ground black pepper to taste

For the Topping:

• ½ cup reserved shredded cheddar cheese

• ½ cup Panko breadcrumbs

• 1 tablespoon melted butter

Equipment You’ll Need

• 9×13 inch baking dish

• Large pot for boiling

• Large skillet or Dutch oven

• Whisk

• Mixing bowls

• Measuring cups and spoons

Step-by-Step Instructions

Part 1: Preparing the Components (Prep Time: 20 minutes)

This recipe comes together quickly by preparing a few elements simultaneously.

1. Cook the Rice: In a medium pot, cook the 1 cup of uncooked rice according to package directions. This usually involves combining the rice with 2 cups of water or broth, bringing to a boil, then simmering covered for 15-18 minutes. Once done, fluff with a fork and set aside.

2. Blanch the Broccoli: While the rice is cooking, bring a separate large pot of salted water to a rolling boil. Add the broccoli florets and cook for just 2-3 minutes—you want them bright green and slightly tender but still crisp (al dente). Immediately drain and plunge the broccoli into a bowl of ice water to stop the cooking process. This step, called blanching, preserves the vibrant color and perfect texture. Drain again and set aside.

3. Sauté the Aromatics: In your large skillet or Dutch oven, heat the 1 tablespoon of olive oil and 2 tablespoons of butter over medium heat. Add the diced onion and cook for 4-5 minutes until softened and translucent. Add the minced garlic and cook for another minute until fragrant.

Part 2: Creating the Luxurious Cheese Sauce (Intensity: Low to Medium)

This is the heart of the casserole. Don’t be intimidated by making a sauce from scratch—it’s a fundamental skill that’s easier than you think!

4. Make the Roux: To the skillet with the cooked onions and garlic, add the additional 3 tablespoons of butter. Once melted, sprinkle in the 3 tablespoons of flour. Whisk constantly and cook for about 1-2 minutes. This cooks the raw flour taste out and creates a “roux,” the thickening agent for your sauce.

5. Whisk in the Liquids: Slowly pour in the warm milk and chicken broth while whisking continuously. This prevents lumps from forming. Keep whisking until the mixture is smooth.

6. Thicken the Sauce: Continue to cook over medium heat, whisking often, until the sauce thickens enough to coat the back of a spoon. This should take about 5-7 minutes. Do not let it boil vigorously.

7. Cheese, Please!: Reduce the heat to low. Stir in 2 cups of the shredded cheddar cheese until it’s completely melted and the sauce is smooth. Then, stir in the sour cream, Dijon mustard, paprika, and garlic powder. Season generously with salt and pepper. Taste and adjust seasoning as needed.

Part 3: Assembling and Baking the Casserole (Cook Time: 40 minutes)

8. Combine Everything: To the cheesy sauce in the skillet, add the cooked rice, cooked chicken, and blanched broccoli. Gently fold everything together until all components are evenly coated in the sauce. If your skillet isn’t big enough, transfer the sauce to a large bowl first, then add the other ingredients.

9. Transfer to Dish: Pour the entire mixture into your greased 9×13 inch baking dish and spread it out into an even layer.

10. Add the Topping: In a small bowl, mix the reserved ½ cup of cheddar cheese, Panko breadcrumbs, and 1 tablespoon of melted butter. Sprinkle this topping evenly over the casserole. This will create a deliciously crispy, golden-brown crust.

11. Bake to Perfection: Bake in the preheated 375°F (190°C) oven for 25-30 minutes, or until the casserole is bubbly around the edges and the topping is golden brown.

12. Rest and Serve: Remove the casserole from the oven and let it rest for 5-10 minutes before serving. This allows the sauce to set slightly, making it easier to slice and serve.

The Last of the Recipe: Storage and Reheating

• Storing Leftovers: Allow the casserole to cool completely. Cover tightly with plastic wrap or aluminum foil, or transfer portions to airtight containers. It will keep in the refrigerator for up to 3-4 days.

• Freezing: This casserole freezes beautifully. Assemble it completely, but do not bake. Wrap the unbaked dish tightly in both plastic wrap and foil to prevent freezer burn. Label with the date and freeze for up to 3 months. When ready to eat, thaw overnight in the refrigerator and then bake as directed, adding 10-15 minutes to the baking time if the center is still cold.

• Reheating: Reheat individual portions in the microwave until hot. For larger portions, reheat in a 350°F (175°C) oven in a covered dish for 15-20 minutes, or until warmed through. For a crispy topping, remove the cover for the last few minutes.

Nutrition Information

(Please note: The following nutrition information is an estimate based on the ingredients used and standard calculations. Actual values may vary.)

Serving Size: 1/6 of the casserole
Calories: ~580
Total Fat: 32g

• Saturated Fat: 17g
  Cholesterol: 115mg
  Sodium: 580mg (will vary based on broth and cheese used)
  Total Carbohydrates: 38g

• Dietary Fiber: 3g

• Sugars: 7g
  Protein: 33g

Dietary Adaptations:

• Gluten-Free: Use a 1:1 gluten-free flour blend in the sauce and ensure your chicken broth is certified gluten-free. Substitute the Panko breadcrumbs with gluten-free breadcrumbs.

• Lighter Version: Use reduced-fat cheese, low-fat milk, and light sour cream. You can also increase the broccoli and decrease the rice slightly.

• Vegetarian: Omit the chicken and use vegetable broth. You can add a can of drained white beans or more broccoli for extra substance.

We hope this Broccoli, Rice, Cheese, and Chicken Casserole becomes a cherished staple in your home kitchen. It’s a testament to the fact that the most satisfying meals are often the simplest. Enjoy