Cheesy Chicken Broccoli Rice Casserole (Family Comfort, One Pan, Extra Creamy)

Setting the Scene: Weeknight Warmth with Golden Bubbly Edges

There’s a particular hush that falls over the kitchen when a casserole comes out of the oven—the faint tick of a cooling rack, the perfume of garlic and butter, and that irresistible sizzle as cheese relaxes into a glossy blanket. This Cheesy Chicken Broccoli Rice Casserole is exactly that kind of weeknight magic: tender chicken, emerald florets, and fluffy rice tucked into a velvety sauce, all crowned with a bronzed, melty lid. It’s the dish that draws everyone to the table without a single text—comforting, generous, and wonderfully make-ahead friendly.

We’ll build flavor at every step: a quick butter sauté for onion and garlic, a simple stovetop cream sauce that leans on chicken broth and a whisper of Dijon for backbone, then a blend of sharp cheddar and melty mozzarella for that classic stretch. No canned soup here—just pantry ingredients, fresh broccoli bite, and cozy aromas that make the house feel like home.

What You’ll Need: Ingredients & Tools

Ingredients (Serves 6–8)

For the casserole

• 2 tablespoons unsalted butter
• 1 tablespoon olive oil
• 1 medium yellow onion, finely diced
• 3 garlic cloves, minced
• 1½ cups long-grain rice, rinsed and drained (or 3 cups cooked rice; see note)
• 3 cups small broccoli florets (fresh or thawed from frozen, patted dry)
• 2½ cups cooked chicken, diced or shredded (rotisserie works perfectly)
• 1 teaspoon kosher salt, divided, plus more to taste
• ½ teaspoon black pepper
• ½ teaspoon paprika or smoked paprika
• ½ teaspoon dried thyme or Italian seasoning
• 1 tablespoon Dijon mustard
• 2 cups low-sodium chicken broth
• 1½ cups whole milk (or 1 cup milk + ½ cup cream for extra richness)
• 3 tablespoons all-purpose flour
• 2 cups shredded sharp cheddar cheese, divided
• 1 cup shredded mozzarella (or Monterey Jack), divided
• ¼ cup grated parmesan, for finishing
• Optional: 2 tablespoons chopped fresh parsley or chives, for garnish

Topping options (choose one)

• 1 cup crushed butter crackers mixed with 2 tablespoons melted butter, or
• ¾ cup panko breadcrumbs tossed with 1 tablespoon olive oil and a pinch of salt

Time-saver note: If using cooked rice, you’ll need only 1 cup broth and 1 cup milk; reduce bake time slightly (see steps).

Tools

• 12-inch oven-safe skillet or 9×13-inch baking dish
• Medium saucepan (for sauce, if not using a skillet)
• Whisk and wooden spoon
• Large bowl (if mixing separately)
• Foil, measuring cups/spoons

How to Make It: Creamy, Cheesy, Crowd-Pleasing

Build the Base: Aromatics, Toasted Rice & Broccoli Brightness

Heat butter and olive oil in a large oven-safe skillet over medium heat. Add onion and ½ teaspoon salt; cook 4–5 minutes until translucent and sweet. Stir in garlic for 30 seconds—just until fragrant. If using uncooked rice, add it now and toast 1–2 minutes, stirring, until the grains look glossy; this step helps them stay distinct and fluffy in the casserole.

Tip for bright broccoli: if using fresh, steam or microwave florets 2 minutes until crisp-tender, then pat dry. If using frozen, thaw and squeeze out excess moisture. Dry florets prevent watery casserole and keep color vibrant.

Whisk the Sauce: Silky, Flavor-Forward, No Canned Soup

Sprinkle flour over the onion mixture and cook 1 minute, stirring, to form a pale roux. Whisk in chicken broth a little at a time until smooth, then add milk. Stir in Dijon, paprika, thyme, pepper, and a small pinch of salt. Simmer 3–4 minutes, whisking, until the sauce gently thickens to cream-soup consistency. Off the heat, fold in 1 cup cheddar + ½ cup mozzarella until melted and glossy. Taste and adjust seasoning—the sauce should be savory and slightly sharp from the mustard and cheddar.

Assemble & Bake: Bubbly Cheese, Tender Chicken, Perfect Rice

If you started in a skillet, keep everything in the pan. If not, transfer sauce to a large bowl. Add chicken, broccoli, and (if you toasted it) the uncooked rice. Stir to coat every grain and floret. Spread evenly. Pour any remaining sauce over top to moisten the surface.

If using uncooked rice: cover tightly with foil and bake at 375°F (190°C) for 25 minutes. Remove foil, stir gently, then top with the remaining 1 cup cheddar + ½ cup mozzarella. Add your chosen crumb topping if using. Return to the oven uncovered for 15–18 minutes, until rice is tender, edges bubble, and the top is golden.

If using cooked rice: fold the rice in gently, top with cheeses and crumbs, and bake uncovered at 375°F for 18–22 minutes, until heated through and browned.

Finish with a shower of parmesan and a quick broil (1–2 minutes) for extra color—keep a close eye to avoid burning. Rest 5–10 minutes so the sauce settles into that coveted scoopable creaminess.

Creative Twists: Make It Your Signature

• Healthier, Lighter Creaminess: Swap ½ the cheddar for part-skim mozzarella and use 1% milk; add ½ cup plain Greek yogurt after baking (off heat) for tangy richness.
• Brown Rice Upgrade: Use 1½ cups parboiled brown rice; increase broth to 2¾ cups and bake covered 35 minutes before uncovering and finishing with cheese.
• Herby Ranch Vibes: Stir 1 teaspoon dried dill and ½ teaspoon each garlic/onion powder into the sauce; swap cheddar for Colby Jack.
• Mushroom & Leek: Sauté 8 ounces sliced cremini and 1 thinly sliced leek with the onion; the mushrooms add steakhouse depth.
• Buffalo-Style: Add 2–3 tablespoons buffalo sauce to the cream sauce; finish with blue cheese crumbles and scallions.
• Kids’ Mac-and-Cheese Energy: Use small pasta (like elbows) in place of rice; boil to al dente and fold into the sauce with chicken and broccoli. Bake uncovered 15 minutes.
• Gluten-Free: Use a 1:1 GF flour blend for the roux and GF panko; everything else is naturally gluten-free.
• Meal-Prep Minis: Divide among 6–8 greased ramekins; bake 15–18 minutes. Cute, portioned, and freezer-friendly.

Nutritional Spotlight (Approx. per serving, 1/8 of casserole)

Values vary with cheese choice and rice type; using cooked rice and part-skim cheese trims calories while keeping that cozy factor high.

Final Inspiration: A Pan That Brings Everyone Back for Seconds

This is the casserole that disappears spoonful by spoonful, leaving the telltale swirls of cheese on the sides of the dish. It’s simple enough for Tuesday, hearty enough for Sunday, and flexible enough to meet whatever’s already in your fridge—rotisserie chicken, leftover rice, a bag of frozen broccoli. Pair it with a leafy salad or roasted carrots, slide the pan into the center of the table, and serve it family-style while the top is still crackly and the steam smells like butter and thyme.

Whether you’re stocking the freezer for busy weeks or feeding a hungry crowd after soccer practice, Cheesy Chicken Broccoli Rice Casserole brings that rare combination of ease and nostalgia. The first scoop is creamy and comforting; the second is practically guaranteed.