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High-angle shot of a Chicken Broccoli Rice Casserole with visible moist chicken chunks and dense cream sauce.

Chicken Broccoli Rice Casserole with Toasted Cheddar Crust

This Chicken Broccoli Rice Casserole features fluffy long-grain rice, a dense opaque cream sauce, and tender chicken, all topped with a heavy layer of golden-orange melted cheddar and toasted cheese bubbles for the ultimate comfort meal.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6 people
Course: Dinner, Main Course
Cuisine: American
Calories: 485
Ingredients Equipment Method Notes

Ingredients
  

Casserole Ingredients
  • 2 cups Long-grain white rice 370g, uncooked
  • 4 cups Chicken broth 960ml, for cooking rice
  • 1.5 lbs Chicken breast 680g, cubed into 1-inch pieces
  • 3 cups Broccoli florets 225g, fresh and steamed
  • 3 cups Sharp cheddar cheese 340g, shredded
  • 1 tsp Dried parsley flakes For garnish
  • 4 tbsp Butter 56g
  • 1/4 cup All-purpose flour 30g
  • 2 cups Whole milk 480ml
  • 1 tsp Kosher salt Plus more for seasoning chicken
  • 1/2 tsp Black pepper
  • 1/2 tsp Garlic powder

Equipment

  • 1 White Ceramic Rectangular Baking Dish 9x13 inch
  • 1 Large Skillet For searing chicken
  • 1 Saucepan For making the cream sauce

Method
 

Preparation
  1. Cook the long-grain white rice in chicken broth until fluffy. Set aside and fluff with a fork.
  2. Steam fresh broccoli florets for 2-3 minutes until bright green and fork-tender.
  3. In a skillet, sear cubed chicken breast in oil until the exterior is white and moist. Do not fully cook through.
Assembly
  1. Melt butter in a saucepan, whisk in flour for 1 minute, then gradually add milk until the sauce is thick and opaque. Season with salt, pepper, and garlic powder.
  2. In a 9x13 white ceramic dish, fold together the rice, chicken, broccoli, and cream sauce until thoroughly combined.
  3. Spread shredded cheddar over the top. Bake at 375°F (190°C) for 20 minutes.
  4. Turn on the broiler for 2-3 minutes until the cheese features bubbling brown toasted spots. Garnish with dried parsley flakes.

Notes

Use fresh broccoli rather than frozen for the best 'snap' and color.
Do not over-cook the chicken in the skillet; let it finish in the oven to stay moist.