Cheesy Chicken Broccoli Rice Casserole is a heartwarming, one-dish meal that’s perfect for feeding a crowd or satisfying your family with minimal effort. This comforting casserole combines tender chicken, healthy broccoli, and hearty rice, all smothered in a rich, cheesy sauce. It’s baked to golden perfection and makes for a delicious dinner any night of the week. With layers of flavor from the savory chicken, creamy cheese, and crunchy top, this casserole is a satisfying meal that’s both easy to prepare and a crowd-pleaser. You can make it ahead of time, freeze it for later, or serve it fresh from the oven. Whether you’re feeding kids, hosting a family gathering, or looking for a weeknight dinner solution, this casserole delivers comfort and convenience.
The History of Cheesy Chicken Broccoli Rice Casserole
Cheesy Chicken Broccoli Rice Casserole, like many casserole dishes, has roots in the mid-20th century, a time when the convenience of canned soups and easy-to-make meals became popular. This dish is thought to have emerged as part of the broader trend of casserole cooking, which aimed to create filling, comforting meals that could be prepared quickly and easily. Many versions of this casserole have been passed down through families, often featuring a combination of chicken, broccoli, rice, and a creamy sauce, sometimes with cheese. The popularity of casseroles surged in the 1950s and 1960s, thanks to their versatility and ability to stretch ingredients. As it evolved, the addition of cheese made the dish even more indulgent, elevating it to a beloved comfort food.
Ingredients Breakdown
- Chicken: Boneless, skinless chicken breasts or thighs work best for this casserole. The chicken is cooked and diced to create a hearty base for the dish.
- Broccoli: Fresh or frozen broccoli florets add a nutritious vegetable element, providing vitamins and fiber while balancing out the richness of the cheese.
- Rice: Long-grain white rice or brown rice is the foundation of the casserole, giving it substance and helping to absorb the creamy sauce.
- Cheese: A combination of shredded cheddar and mozzarella creates a creamy, cheesy sauce that binds the casserole together.
- Creamy Sauce: Typically made with a base of cream of chicken soup (or a homemade version), sour cream, and chicken broth, the sauce provides the creamy consistency that coats the rice and chicken.
- Seasonings: Salt, pepper, garlic powder, onion powder, and optional herbs like parsley or thyme enhance the flavors.
- Topping: Some versions include a crunchy topping made from crushed crackers or breadcrumbs mixed with melted butter for a golden, crispy finish.
Step-by-Step Recipe
- Cook the Chicken: Start by cooking the chicken breasts in a skillet over medium heat. Season with salt, pepper, and garlic powder, and cook for 6-8 minutes on each side until the chicken is fully cooked and no longer pink in the center. Once cooked, shred or chop the chicken into bite-sized pieces and set it aside.
- Prepare the Rice: Cook the rice according to package instructions. If you’re using brown rice, it will take longer to cook, so plan accordingly. Set the rice aside once it’s done.
- Prepare the Broccoli: If you’re using fresh broccoli, steam or blanch the florets until they’re tender but still bright green. If using frozen broccoli, simply thaw it and drain any excess water.
- Make the Sauce: In a large mixing bowl, combine cream of chicken soup, sour cream, chicken broth, garlic powder, onion powder, salt, and pepper. Stir until the mixture is smooth and creamy.
- Assemble the Casserole: Preheat the oven to 375°F (190°C). In a large casserole dish, layer the cooked rice, followed by the shredded chicken and steamed broccoli. Pour the sauce mixture evenly over the top. Stir gently to combine everything.
- Add the Cheese: Sprinkle a generous amount of shredded cheddar and mozzarella cheese on top of the casserole.
- Bake: Cover the casserole with foil and bake for 20-25 minutes. Then, remove the foil and bake for an additional 10 minutes, or until the cheese is bubbly and golden brown.
- Serve: Let the casserole sit for a few minutes before serving to allow it to set. Garnish with fresh parsley or additional cheese, if desired.
Tips for the Perfect Cheesy Chicken Broccoli Rice Casserole
- For extra flavor, consider sautéing the chicken with onions and garlic before adding it to the casserole.
- You can use brown rice for a healthier, fiber-rich option, though it may require a longer cooking time.
- If you prefer a creamier texture, increase the amount of cream of chicken soup or add a bit of heavy cream.
- For a crispy topping, mix breadcrumbs with melted butter and sprinkle it over the casserole before baking.
- Feel free to add other vegetables like carrots, mushrooms, or bell peppers to the casserole for more variety.
- For a lower-fat version, use reduced-fat sour cream and low-fat cheese.
- If you have leftovers, this casserole keeps well in the fridge for up to 3-4 days and can be reheated in the oven or microwave.
Variations and Customizations
- Gluten-Free Version: To make the casserole gluten-free, use a gluten-free cream of chicken soup or make your own from scratch, and substitute the rice for quinoa or cauliflower rice.
- Vegetarian Version: Omit the chicken and replace it with more vegetables like mushrooms, zucchini, or spinach. For added protein, you can also use tofu or tempeh.
- Spicy Version: Add a teaspoon of crushed red pepper flakes or some diced jalapeños to the sauce for a spicy kick.
- Bacon Version: For a smoky flavor, sprinkle cooked, crumbled bacon on top of the casserole before baking.
- Extra Cheese: Add different types of cheese, such as gouda, parmesan, or mozzarella, to enhance the flavor and texture of the casserole.
Health Considerations and Nutritional Value
Cheesy Chicken Broccoli Rice Casserole provides a balanced meal with protein from the chicken, fiber from the broccoli, and carbohydrates from the rice. The cheese offers calcium, though it’s important to keep in mind that this dish can be high in fat and calories due to the creamy sauce and cheese. To make it healthier, you can use lighter ingredients, such as reduced-fat cheese and sour cream, and substitute brown rice for white rice for added fiber. Broccoli adds a wealth of vitamins and minerals, including vitamin C and potassium. While this casserole is rich and indulgent, it can be a well-rounded meal when paired with a side of salad or steamed vegetables.
FAQ
Can I make this casserole ahead of time?
Yes, this casserole can be assembled in advance and stored in the refrigerator for up to 24 hours before baking. You can also freeze it for up to 3 months, then bake it from frozen or after thawing.
Can I use frozen chicken?
Frozen chicken can be used, but it should be fully thawed before cooking for even results. Cooking frozen chicken directly in the casserole might cause uneven cooking times.
Can I make this dairy-free?
To make a dairy-free version, use dairy-free cheese and substitute the sour cream and cream of chicken soup with dairy-free alternatives. Be sure to choose a dairy-free broth or make your own.
Can I use cooked rice instead of uncooked rice?
Yes, you can use cooked rice in place of uncooked rice, but you may need to adjust the cooking time since the rice is already cooked. Add a little more broth or sauce to prevent the casserole from drying out.
Cheesy chicken broccoli rice casserole
Ingredients
- 1 tablespoon olive oil
- 1 small onion chopped
- 2 chicken breasts cut into small cubes
- ¼ teaspoon salt
- ¼ teaspoon black pepper
- 4 cloves garlic minced
- ¾ cup uncooked rice
- 10 ounces cream of chicken soup 1 can
- 2 cups low sodium chicken broth
- 2 cups broccoli florets
- 1 cup cheddar cheese
- 1 tablespoon fresh parsley chopped
Instructions
- Cook the onion and chicken: Heat olive oil in a large oven-safe skillet. Add the chopped onion and cubed chicken. Cook over medium heat for about 5 minutes, or until the chicken starts to brown slightly and is no longer pink. Season with salt and pepper to taste. Stir in the minced garlic and cook for an additional 30 seconds until fragrant.
- Add the rice and liquids: Stir in the uncooked rice, cream of chicken soup, and chicken broth. Begin with 2 cups of chicken broth, adding more as needed until the rice is fully cooked.
- Cook the rice: Bring the mixture to a boil, then reduce the heat to medium. Cover and cook, stirring occasionally, until the rice is fully cooked, about 15 minutes. Taste for seasoning and adjust as needed.
- Finish with broccoli and cheese: Add the broccoli florets and half of the cheese. Continue cooking for an additional 2 minutes until the broccoli softens slightly. Sprinkle the remaining cheese over the top, then place the skillet under the broiler for a couple of minutes until the cheese melts and begins to brown.
- Garnish and serve: Garnish with fresh parsley and serve.
Notes
If using frozen broccoli, be sure to pat it dry first.
Feel free to add other vegetables to the casserole, such as mushrooms, peppers, or cauliflower.
What kind of rice should I use? I used long grain rice (Basmati), and I recommend using a long grain rice over a short grain rice, as short grain rice tends to result in creamier rice. If you’re using brown rice, it will take longer to cook and may need additional liquid. For a quicker option, you can also use quick cooking rice.
How do I store leftovers? Store leftovers in an airtight container in the fridge for up to 3 days.