Cheesy Chicken Broccoli Rice Bake
A creamy weeknight casserole of chicken, rice and broccoli in a homemade cheddar sauce, made without canned soup.
This casserole is a full dinner in one dish and a great way to use a rotisserie chicken and leftover rice. The sauce is made from scratch in 10 minutes, so there's no canned soup.
Because the chicken and rice are already cooked, it only needs 25 minutes in the oven to heat through and brown the cheese on top.
Cheesy Chicken Broccoli Rice Bake
Ingredients
For the casserole
- 3 cups (about 550 g) cooked long-grain white rice
- 3 cups (about 420 g) cooked chicken, shredded or diced
- 4 cups (about 300 g) small broccoli florets
- 2 cups (225 g) shredded sharp cheddar, divided
For the sauce
- 3 tbsp (42 g) unsalted butter
- 1 small yellow onion, finely chopped
- 2 garlic cloves, minced
- 3 tbsp (24 g) all-purpose flour
- 1½ cups (360 ml) chicken broth
- 1 cup (240 ml) whole milk
- ½ tsp salt
- ½ tsp black pepper
- ½ tsp dried thyme
Instructions
- Heat the oven to 375°F (190°C) and grease a 9 × 13-inch (23 × 33 cm) baking dish.
- Cook the broccoli in boiling salted water for 2 minutes, then drain. It should still be bright green and firm.
- Melt the butter in a large saucepan over medium heat. Cook the onion for 4 to 5 minutes until soft, then add the garlic for 30 seconds.
- Stir in the flour and cook for 1 minute. Slowly whisk in the broth, then the milk, and simmer for 3 to 4 minutes until thickened.
- Take the pan off the heat and stir in the salt, pepper, thyme and 1 cup cheddar until melted.
- Add the rice, chicken and broccoli to the sauce and stir to coat. Spread the mixture in the baking dish.
- Sprinkle with the remaining 1 cup cheddar.
- Bake for 20 to 25 minutes, until bubbling and the cheese is golden. Rest for 5 minutes before serving.
Tips for success
- Day-old rice works best. Freshly cooked rice can turn mushy when stirred into the sauce.
- Cut the broccoli into small florets so there's some in every bite.
- Make sure the casserole is hot all the way through. Leftover chicken should reach 165°F (74°C).
Storing and reheating
Refrigerate for up to 3 days. Reheat portions covered in the microwave or in a 350°F (175°C) oven with a splash of broth.
Equipment you'll need
- 9 × 13-inch baking dish
- Large saucepan
- Whisk
Questions
Can I use frozen broccoli?
Yes. Thaw it and pat it dry, and skip the boiling step.
Can I use brown rice?
Yes, use the same amount of cooked brown rice. The texture will be a little chewier.
Measurements are given in US cups and spoons with approximate metric weights. Oven temperatures can vary, so check doneness using the signs described in each step. Always check labels if you are cooking for someone with a food allergy.
