Chicken Broccoli Rice Casserole | Creamy & Easy (From-Scratch Sauce, Family-Size Comfort)

Setting the Scene: Oven-Warm, Weeknight Calm

The best kind of dinner is the one that settles the whole house. The oven hums, the kitchen smells like butter and garlic, and from behind the door you can hear a gentle bubble as cheese turns molten and edges go golden. This Chicken Broccoli Rice Casserole is exactly that kind of meal—familiar and creamy with tender bites of chicken, sweet pops of broccoli, and fluffy rice that soaks up a silky, homemade sauce. There’s nothing fussy here, just smart shortcuts and a few small techniques that turn pantry basics into a pan that feels like a hug. Scoop big spoonfuls into warm bowls, add a flutter of parsley, and watch the table go quiet in the best way.

What You’ll Need

Ingredients (Serves 6–8)

Base & aromatics

• 2 tbsp unsalted butter
• 1 tbsp olive oil
• 1 small yellow onion, finely diced
• 2 cloves garlic, minced
• 1 cup long-grain white rice, rinsed and drained
• 2½ cups low-sodium chicken broth (divided use)
• ½ tsp kosher salt, plus more to taste
• ¼ tsp black pepper

Chicken & broccoli

• 1½ lb (680 g) boneless, skinless chicken breasts or thighs, cut into ¾–1-inch pieces
• 3 cups broccoli florets (fresh or frozen; thaw frozen and pat dry)
• ½ tsp paprika (optional, warmth & color)

From-scratch creamy sauce

• 3 tbsp unsalted butter
• 3 tbsp all-purpose flour
• 1 cup milk (whole or 2%)
• ½ cup evaporated milk or half-and-half (extra silk)
• 1 tsp Dijon mustard (quiet tang)
• ½ tsp garlic powder
• ¼ tsp onion powder
• ¾ tsp kosher salt, or to taste
• ¼ tsp black pepper
• 1 cup shredded sharp cheddar, packed
• ½ cup shredded mozzarella or Monterey Jack (stretchy melt)

Topping

• ½ cup shredded cheddar (for the top)
• ½ cup panko breadcrumbs tossed with 1 tbsp melted butter (optional, for crunch)
• 2 tbsp chopped parsley or chives, to finish

Shortcut route: Replace the from-scratch sauce with 1 (10.5 oz) can cream of chicken or mushroom soup + ¾ cup milk. It’s not as nuanced but very weeknight-friendly.

Tools

• 9×13-inch baking dish (or similar 3-quart casserole)
• Large skillet or saucepan
• Medium saucepan (for sauce)
• Whisk, wooden spoon, measuring cups/spoons, foil

How to Make It

Steam-Set the Rice (Fluffy, Never Mushy)

In a skillet, melt 2 tbsp butter with 1 tbsp olive oil over medium heat. Add onion and cook 3–4 minutes until translucent and sweet, then stir in garlic for 30 seconds. Add the rinsed rice; cook 1 minute to lightly toast the grains. Pour in 2 cups broth, ½ tsp salt, and ¼ tsp pepper. Bring to a simmer, cover, and cook 12 minutes on low until the rice is just shy of tender and most liquid is absorbed. (Don’t worry if it’s still a touch al dente; it finishes in the oven.) Fluff and scrape into a greased 9×13 baking dish.

Why toast the rice? A brief sauté coats the grains with fat so they cook up separate and fluffy in the casserole instead of compacting.

Quick Sauté the Chicken & Broccoli (Color = Flavor)

Return the skillet to medium-high. Season chicken with paprika, a pinch of salt, and pepper. Add a drizzle of oil if the pan looks dry and sear the chicken in a single layer 3–4 minutes, just until lightly browned but not cooked through—it will finish in the oven. Toss broccoli florets in the hot skillet for 1–2 minutes (no need to fully cook; you want bright, crisp-tender after baking). Add both to the baking dish with the rice.

Tiny technique: Browning adds savory depth without drying the meat. A quick kiss of heat on the broccoli keeps its color jewel-bright.

Whisk the Creamy Sauce (Silky, Not Heavy)

In a medium saucepan, melt 3 tbsp butter over medium heat. Whisk in flour and cook 60–90 seconds until foamy and nutty, not browned. Gradually whisk in 1 cup milk plus ½ cup evaporated milk and the remaining ½ cup broth, stirring until smooth. Add Dijon, garlic powder, onion powder, salt, and pepper. Simmer 2–3 minutes, whisking, until gently thickened and spoon-coating. Off heat, stir in 1 cup cheddar and ½ cup mozzarella/Jack until melted and glossy. Taste and adjust seasoning—it should be slightly bold since rice and broccoli will soften it.

Pour the hot sauce evenly over the rice, chicken, and broccoli. Fold everything together in the dish so sauce hugs every nook.

Top, Bake & Finish (Golden Edges, Creamy Center)

Heat oven to 375°F (190°C). Smooth the top of the casserole, then scatter the remaining ½ cup cheddar and the buttered panko if using. Cover loosely with foil and bake 15 minutes. Remove foil and bake another 10–12 minutes, until bubbling at the edges and lightly golden on top. Rest 5–10 minutes so the sauce settles. Sprinkle with parsley or chives and serve warm.

Doneness cue: A spoon slipped into the center should meet creamy rice, tender broccoli, and juicy chicken—no soupy puddles, just cohesive, scoopable comfort.

How to Make It

The Rice Rule: Hydrate, Then Coast

Par-cooking the rice in seasoned broth gives it a head start and ensures every grain is flavorful. Finishing in the oven lets it drink in the sauce without turning gluey. If you prefer brown rice, cook it almost to tender on the stovetop first (it takes longer), then assemble and bake as directed.

Sauce Secrets: Light Roux, Dairy Timing

The best casserole sauce is satiny, not stodgy. Cook the roux just long enough to lose raw flour taste, then add liquids slowly so it stays lump-free. Pull off heat before adding cheese so it melts smoothly. If you want ultra-lush texture with fewer curdling worries, evaporated milk is the quiet hero.

Texture Balance: Chicken, Broccoli, Cheese

Searing chicken briefly preserves juiciness; broccoli gets only a quick sauté so it emerges bright and tender. Cheddar brings sharpness; mozzarella/Jack add stretch. If you like an ultra-cheesy top, add an extra ¼ cup cheddar in the last 5 minutes.

Creative Twists (Riffs You’ll Make Again)

• Rotisserie Shortcut: Swap raw chicken for 3–4 cups shredded rotisserie chicken; skip the skillet sear and fold it in when you mix the casserole. Dinner, accelerated.
• Mushroom-Thyme: Sauté 8 oz sliced cremini with the onion; add ½ tsp fresh thyme leaves to the sauce for savory depth.
• Ranch & Bacon: Stir 1 tbsp ranch seasoning into the sauce and top with 4 strips crisp bacon crumbled before serving.
• Broccoli Cheddar Deluxe: Increase cheddar to 2 cups total and finish bowls with a few extra shreds for that deli-soup vibe.
• Lemon-Herb Light: Add zest of ½ lemon to the sauce and finish the casserole with a squeeze of lemon and lots of parsley—bright, not heavy.
• Veggie-Forward: Fold in 1 cup peas or diced carrots with the broccoli; swap half the chicken for cauliflower florets.
• Gluten-Free: Use GF 1:1 flour for the roux (or 1 tbsp cornstarch whisked into cold milk, added to simmering broth). Verify GF panko.
• Dairy-Free: Make the sauce with olive oil and unsweetened oat milk + ½ cup cashew cream; use DF cheddar-style shreds.
• Crunch Top Swap: Crushed Ritz or buttery crackers instead of panko for retro charm.

Nutritional Spotlight (Per serving, ~1/8 of casserole; from-scratch sauce with 1½ cups total cheese)

Par-cooking the rice and using an evaporated-milk–based sauce delivers creamy comfort with balanced richness—satisfying without feeling heavy.

Final Inspiration: A Pan That Makes the Evening Easy

This is the casserole you rely on when you want dinner to take care of you a little. It’s simple, adaptable, and generous—leftovers reheat like a dream (add a splash of broth to loosen), and the flavor feels cozy without being predictable. Memorize the rhythm—toast rice, sear chicken, whisk sauce, fold and bake—and you’ll have a weeknight ritual that welcomes company, feeds a crowd, or turns a chilly evening into warmth and calm.

Serve big scoops with a green salad or roasted carrots. Pack tomorrow’s lunch with an extra sprinkle of cheese. And keep the components on hand—broth in the pantry, chicken in the freezer, broccoli in the crisper—so Chicken Broccoli Rice Casserole can be your easy, creamy answer whenever the question is “what’s for dinner?”