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Side view of a Chicken Broccoli Rice Casserole in a white baking dish, featuring a golden brown, crispy top and a lacy texture with visible pieces of chicken, broccoli, and rice. Clean, minimalist background

Chicken Broccoli Rice Casserole

Emily Carter
Looking for a tasty chicken broccoli rice casserole that's quick and easy? This recipe turns simple ingredients into a delicious meal in just 30 minutes. Perfect for busy weeknights, it's a hit with everyone and balances protein, veggies, and carbs effortlessly.
5 from 1 vote
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Prep Time 4 minutes
Cook Time 22 minutes
Total Time 26 minutes
Course Main Course
Cuisine American
Servings 4
Calories 406 kcal

Equipment

  • - 9x13-inch baking dish (ceramic or glass)
  • - Large mixing bowl
  • - Measuring cups and spoons
  • - Wooden spoon
  • - Sharp chef’s knife

Ingredients
  

  • - 2-3 cups cooked and cubed chicken rotisserie works well
  • - 3 cups fresh broccoli florets
  • - 3 cups cooked white rice or cauliflower rice for low-carb
  • - 2 cups shredded cheddar cheese
  • - 1.5 cups chicken stock
  • - 0.75 cup heavy cream
  • - 1 tsp kosher salt
  • - 1/2 tsp onion powder
  • - 1/2 tsp garlic powder
  • - 1/4 tsp dried thyme
  • - 1/4 tsp black pepper

Instructions
 

  • Prepare Ingredients
  • Preheat your oven to 375°F (190°C).
  • Cut 1.5 lbs of boneless, skinless chicken thighs into bite-sized pieces. Season with kosher salt, onion powder, garlic powder, dried thyme, and black pepper.
  • Steam 2 cups of broccoli florets until slightly tender.
  • Cook and rinse 1.5 cups of basmati rice, ensuring it's fluffy and not overly moist.
  • Make the Sauce
  • In a medium bowl, combine 1.5 cups of chicken stock, 0.75 cup of heavy cream, minced garlic, and diced onions. Whisk until smooth and set aside.
  • Assemble the Casserole
  • In a greased 9x13-inch baking dish, layer the ingredients:
  • Start with cooked rice at the bottom.
  • Add the seasoned, raw chicken pieces evenly over the rice.
  • Spread the steamed broccoli florets on top.
  • Pour the prepared sauce over the entire dish, ensuring all layers are well-coated.
  • Add the Cheese
  • Sprinkle 2 cups of shredded cheddar cheese over the casserole to create a melty, golden topping.
  • Bake
  • Cover the baking dish with aluminum foil and bake for 30 minutes.
  • Remove the foil and bake uncovered for an additional 10-15 minutes, or until the cheese is bubbly and golden, and the chicken reaches an internal temperature of 160°F.
  • Serve
  • Let the casserole rest for 5 minutes before serving to allow the layers to settle.
  • Storage
  • Store leftovers in an airtight container in the refrigerator for up to 4 days or freeze for up to 3 months.