This is the ultimate Chicken Broccoli Rice Casserole recipe, made completely from scratch and bursting with flavor. Forget the canned soup! We’re making a rich, creamy cheese sauce that takes this comfort food classic to a whole new level. It’s the perfect one-pan meal for a busy weeknight that your entire family will love.
Imagine tender chicken, vibrant broccoli, and fluffy rice all baked together in a velvety, cheesy sauce. This dish is hearty, satisfying, and surprisingly easy to whip up. It’s a complete meal that delivers on both taste and convenience, making it a guaranteed winner for your dinner rotation.
Combining all the ingredients in our simple, homemade cheese sauce.
Why You’ll Love This From-Scratch Casserole
You might be wondering what makes this Chicken Broccoli Rice Casserole stand out. It’s all in the homemade sauce and fresh ingredients, which create a taste that’s miles ahead of traditional recipes.
No Canned Soup: We build a simple, creamy cheese sauce from scratch in minutes. It’s healthier, tastier, and gives you complete control over the ingredients.
Perfect for Meal Prep: This casserole can be assembled ahead of time, making it a fantastic option for busy weeknights. Just pop it in the oven when you’re ready to eat!
Family-Friendly Favorite: The cheesy, savory flavors are a hit with both kids and adults. It’s a wholesome meal you can feel good about serving.
Customizable: This recipe is a great base for adding your own touches. Feel free to swap cheeses, add extra veggies, or use different seasonings.
Ingredients You’ll Need
The beauty of this cheesy chicken and broccoli rice bake is its simplicity. Here’s what you’ll need to gather.
Chicken: Cooked and shredded or cubed. Rotisserie chicken is a fantastic time-saver here.
Broccoli: Fresh florets work best for a crisp-tender texture, but frozen can be used in a pinch.
Rice: Long-grain white rice, cooked until fluffy.
Butter & Flour: These form the roux, the essential base for our creamy sauce.
Milk: Whole milk will create the richest, creamiest sauce.
Chicken Broth: Adds a savory depth of flavor to the sauce.
Seasonings: Garlic powder, onion powder, salt, and black pepper are all you need.
Cheddar Cheese: Freshly shredded sharp cheddar cheese melts beautifully and provides the best flavor. Avoid pre-shredded cheese, as it contains anti-caking agents that can make the sauce gritty.
How to Make Chicken Broccoli Rice Casserole
Making this creamy casserole from scratch is easier than you think. Follow these simple steps for a perfect bake every time.
Step 1: Prepare the Components
First, ensure your main ingredients are ready to go. Preheat your oven to 375°F (190°C) and lightly grease a 9×13-inch baking dish. You should have your chicken cooked and shredded, your rice cooked, and your broccoli florets cut into bite-sized pieces.
Step 2: Make the Creamy Cheese Sauce
In a large saucepan or Dutch oven, melt the butter over medium heat. Whisk in the flour and cook for about one minute, stirring constantly, to create a roux. This step cooks out the raw flour taste.
Slowly pour in the milk and chicken broth while whisking continuously to prevent lumps. Continue to cook, stirring frequently, until the sauce thickens enough to coat the back of a spoon (about 5-7 minutes). Remove from the heat and stir in the garlic powder, onion powder, salt, and pepper. Add 1 ½ cups of the shredded cheddar cheese and stir until completely melted and smooth.
Step 3: Combine and Bake
Add the cooked chicken, rice, and broccoli florets to the cheese sauce. Stir gently until everything is evenly coated. Pour the mixture into your prepared baking dish and spread it into an even layer. If you’re looking for another great side dish to go with this, try these 30-minute dinner rolls.
Sprinkle the remaining ½ cup of cheddar cheese over the top. Bake for 20-25 minutes, or until the casserole is hot and bubbly and the cheese on top is melted and slightly golden. Let it rest for a few minutes before serving.
Look at that creamy, cheesy goodness in every bite.
Tips for the Best Casserole
Want to ensure your Chicken Broccoli Rice Casserole is absolutely perfect? Here are a few expert tips.
Shred Your Own Cheese: This is my number one tip! Pre-shredded cheese has additives that prevent it from melting smoothly. Shredding a block of cheese yourself guarantees a silky, creamy sauce.
Don’t Overcook the Rice: Since the rice will cook further in the oven, it’s best if it’s just cooked through or even slightly al dente beforehand.
Use Fresh Broccoli: For the best texture, use fresh broccoli florets. If you must use frozen, thaw it first and pat it very dry to avoid releasing excess water into the casserole. Looking for other vegetable-packed meals? This ground turkey and sweet potato skillet is a reader favorite.
Variations and Substitutions
This recipe is incredibly versatile. Here are a few ideas to make it your own:
Different Cheeses: Try a mix of Monterey Jack, Colby, or Gruyère for a different flavor profile.
Add More Veggies: Sautéed mushrooms, onions, or carrots would be delicious additions.
Use Brown Rice: For a healthier option, you can use cooked brown rice. Note that the texture will be slightly different.
Crunchy Topping: For extra texture, top the casserole with crushed Ritz crackers or Panko breadcrumbs tossed with a little melted butter before baking. If you love savory comfort food, you might also enjoy these cheesy ranch potatoes with sausage.
Storage and Reheating Instructions
This casserole makes for fantastic leftovers!
To Store: Let the casserole cool completely, then cover it tightly or transfer it to an airtight container. Store in the refrigerator for up to 4 days.
To Reheat: You can reheat individual portions in the microwave. For best results, reheat the casserole in a 350°F (175°C) oven until warmed through. You may want to add a splash of milk to restore creaminess.
To Freeze: Assemble the casserole but do not bake. Cover tightly with both plastic wrap and foil and freeze for up to 3 months. Thaw overnight in the refrigerator before baking as directed, adding 10-15 minutes to the bake time.
Absolutely! You can assemble the entire casserole without baking, cover it tightly, and refrigerate for up to 2 days. When you’re ready to eat, bake as directed, adding about 10-15 minutes to the baking time since it will be cold.
Yes, you can use frozen broccoli florets. For best results, thaw the broccoli completely and pat it very dry with paper towels before adding it to the sauce. This prevents excess water from making the casserole runny.
This recipe is very flexible! You can substitute cheddar with other good melting cheeses like Monterey Jack, Colby, Gruyère, or a blend of Italian cheeses. A mix of cheeses often yields a wonderful flavor.
Store leftovers in an airtight container in the refrigerator for up to 4 days. You can reheat individual portions in the microwave or reheat the entire casserole in a 350°F (175°C) oven until warmed through.
Yes, you can use cooked brown rice instead of white rice for a healthier, whole-grain option. The texture will be a bit firmer and nuttier, but it works well in the recipe. Ensure it is fully cooked before adding it to the casserole.
This from-scratch Chicken Broccoli Rice Casserole is pure comfort in a dish. It’s a simple, wholesome, and incredibly delicious meal that will have everyone asking for seconds. I hope you love it as much as my family does!
If you make this recipe, I’d love to see it! Please leave a comment below or share a picture on Pinterest. Your feedback helps so much!
Chicken Broccoli Rice Casserole Recipe
FL Recipes
Chicken Broccoli Rice Casserole (From Scratch!)
This easy, creamy Chicken Broccoli Rice Casserole is made completely from scratch with a homemade cheese sauce—no canned soup! It's the perfect cheesy, comforting, and family-friendly weeknight dinner.
Preheat oven to 375°F (190°C). Lightly grease a 9x13-inch baking dish.
In a large saucepan over medium heat, melt the butter. Whisk in the flour and cook for 1 minute, stirring constantly.
Gradually whisk in the milk and chicken broth until smooth. Cook, stirring often, for 5-7 minutes until the sauce has thickened. Remove from heat.
Stir in the garlic powder, onion powder, salt, and pepper. Add 1 ½ cups of the shredded cheddar cheese and stir until smooth and melted.
Add the cooked chicken, cooked rice, and broccoli florets to the cheese sauce. Stir until everything is well combined.
Pour the mixture into the prepared baking dish and spread evenly. Top with the remaining ½ cup of cheddar cheese.
Bake for 20-25 minutes, until the casserole is hot and bubbly. Let it rest for 5 minutes before serving.
Nutrition
Calories: 450kcalProtein: 28gFat: 25gFiber: 2g
Notes
Tip 1: For the creamiest sauce, shred your own cheese from a block. Pre-shredded cheeses contain anti-caking agents that can result in a grainy texture. Tip 2: Rotisserie chicken is a great time-saver for this recipe. Tip 3: Ensure you pat frozen broccoli dry if using, to prevent a watery casserole.
Keyword casserole from scratch,cheesy chicken casserole,chicken broccoli rice casserole
Hi, I’m Emily Carter, and welcome to FL Recipes! I share simple, healthy recipes that make cooking easy, fun, and delicious for everyone. more about me »
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