Broccoli Cheddar Chicken and Rice Casserole

Ingredients for Broccoli Cheddar Chicken and Rice Casserole

Essential ingredients and pantry swaps

Here’s a simple, scalable base (serves 6–8):

Ingredient	Amount	Substitutions
Cooked chicken, shredded or cubed	3 cups	Rotisserie chicken; leftover turkey
Long-grain white rice, uncooked	1 ½ cups	Jasmine rice (same); brown rice (+15–20 min bake)
Fresh broccoli florets	4 cups	Frozen broccoli (thawed, drained)
Low-sodium chicken broth	3 cups	Veg broth; part water with bouillon
Whole milk	2 cups	2% milk; half-and-half (richer); unsweetened oat milk (DF)
Sharp cheddar, shredded (divided)	3 cups	Cheddar-jack; Gruyère; smoked cheddar (½ blend)
Unsalted butter	4 tbsp	Olive oil
All-purpose flour	4 tbsp	GF 1:1 flour (for gluten-free)
Onion, finely diced	1 cup	Shallots; leeks
Garlic, minced	3–4 cloves	1 tsp garlic powder
Dijon mustard	2 tsp	Ground mustard (½ tsp)
Paprika	1 tsp	Smoked paprika (½ tsp)
Dried thyme	1 tsp	Italian seasoning
Salt & pepper	to taste	—
Topping: crushed buttery crackers or panko	1–1 ½ cups	GF crumbs; toasted breadcrumbs

Best cheeses, broths, and binders for a creamy bake

Use sharp cheddar for bold flavor. A splash of Dijon tightens the cheese notes. Low-sodium broth lets you season precisely. A classic roux (flour + butter) thickens reliably. If you prefer a lighter sauce, swap some milk for broth. For extra creaminess, stir in 2–3 oz cream cheese.

Choosing and Prepping the Right Rice for This Casserole

Long-grain vs. jasmine vs. brown rice

Long-grain white rice stays fluffy and separated. Jasmine offers a fragrant aroma and similar cook time. Brown rice adds nuttiness and fiber, yet it needs more liquid and time. For effortless weeknights, white or jasmine is the fastest fit for Broccoli Cheddar Chicken and Rice Casserole.

Liquid ratios, seasoning, and pre-cook methods

For casseroles, aim for about 2 cups liquid per 1 cup uncooked long-grain white rice when baking in sauce. Because the cheese sauce adds moisture, we’ll use roughly 3 cups broth + 2 cups milk across the dish. Lightly toast the uncooked rice in a bit of butter and onion in the pan for extra flavor, or rinse it until water runs clear to avoid gumminess.

Chicken Prep: Poached, Rotisserie, or Pan-Seared?

The simplest ways to cook chicken for casserole

• Poach: Simmer chicken breasts in salted broth 10–14 minutes until 165°F inside; cool and shred.
• Rotisserie: Shred store-bought rotisserie for the fastest prep.
• Pan-sear: Season with salt, pepper, paprika; sear in a little oil 5–6 minutes per side; rest, then dice.

Safe temps, shredding tips, and juicy results

Always target 165°F internal temperature. Let chicken rest 5–10 minutes before slicing or shredding to retain juices. For super-shreddable meat, mix 1–2 tablespoons of cooking liquid into the shredded chicken.

Broccoli & Veg: Fresh vs. Frozen, Cuts, and Pre-Blanching

How to prep broccoli for perfect tenderness

Cut broccoli into small bite-sized florets for even heat penetration. Blanch fresh florets in boiling salted water for 1 minute, then drain well. This step locks in color and helps avoid undercooked broccoli. Frozen florets should be thawed and patted dry.

Optional add-ins: onion, carrots, mushrooms, peas

Diced onion builds a savory base. Thin carrot rounds add sweetness and color. Mushrooms deliver umami—sauté to reduce moisture. A cup of peas folded in at the end brings sweetness and brightness.

The Creamy Cheddar Sauce: Roux, Seasoning, and Texture Control

Step-by-step cheddar sauce for casseroles

1. Melt 4 tbsp butter in a large saucepan. Add onion; cook 3–4 minutes to soften.
2. Stir in garlic for 30 seconds. Sprinkle in 4 tbsp flour; whisk 1–2 minutes until sandy and fragrant.
3. Slowly stream in 2 cups milk, whisking to smooth. Add 3 cups broth.
4. Simmer gently 3–5 minutes to thicken; it should coat a spoon.
5. Off heat, whisk in 2 cups shredded sharp cheddar until smooth. Reserve 1 cup cheddar for topping.
6. Season with 2 tsp Dijon, 1 tsp paprika, 1 tsp dried thyme, salt, and pepper.

Flavor boosters: mustard, garlic, paprika, herbs

Dijon sharpens cheesy depth. Paprika warms. Thyme adds herby backbone. Taste and adjust salt. If you like subtle heat, add a pinch of cayenne.

Step-by-Step: How to Make Broccoli Cheddar Chicken and Rice Casserole

One-pan assembly and oven baking timeline

You’ll need: 9×13-inch baking dish, foil, large pot or deep skillet.
Oven: 375°F (190°C).

1. Prep rice base: Add uncooked long-grain rice to greased baking dish.
2. Layer chicken & broccoli: Scatter shredded chicken and blanched broccoli over rice.
3. Pour sauce: Ladle the hot cheddar sauce evenly over everything. Tap the dish to settle.
4. Cover & bake: Tightly cover with foil. Bake 25 minutes.
5. Uncover & stir: Carefully uncover; stir from the edges to the center. If rice looks dry, add ¼–½ cup hot broth.
6. Top & finish: Mix 1–1 ½ cups crushed buttery crackers or panko with 1–2 tbsp melted butter and a pinch of salt. Sprinkle over the casserole with the remaining 1 cup cheddar. Bake uncovered 12–18 minutes, until rice is tender and the top is golden.
7. Rest: Let stand 8–10 minutes before serving. This helps the Broccoli Cheddar Chicken and Rice Casserole set for clean scoops.

Crisp topping ideas: cracker crumbs, panko, or cheese crust

• Buttery crackers: Classic diner vibe and fast browning.
• Panko: Extra-light crunch. Toast briefly in a skillet with a little butter for deeper flavor.
• Cheese-only crust: For gluten-free, go heavy on the cheese topping. Broil 1–2 minutes at the end if needed.

Troubleshooting Quick-Guide

Issue	Likely Cause	Fix
Rice still firm	Insufficient liquid/time	Stir in ¼–½ cup hot broth, bake 8–10 more minutes
Sauce feels thin	Under-reduced	Bake uncovered a bit longer; rest 10 minutes
Top too pale	Not enough time/heat	Broil 60–90 seconds, watch closely
Soggy top	Overcrowded topping	Use less topping or toast crumbs first