Description
This Chicken Broccoli Rice Casserole is a comforting and hearty dish featuring tender roasted chicken, blanched broccoli, and perfectly cooked rice tossed in a creamy cheddar and cream cheese sauce, topped with a crunchy buttery cracker crust. It’s baked to bubbly perfection and perfect for a family dinner or meal prep.
Ingredients
Scale
For the Chicken
- 1½ pounds chicken breasts
- 1 tablespoon olive oil
- 1 tablespoon Italian seasoning
- ½ teaspoon salt
- ½ teaspoon freshly ground black pepper
For the Rice
- 1½ cups white rice
- water (enough to cover rice by 1-2 inches)
- pinch of salt
For the Broccoli
- 5 cups fresh broccoli, cut into small florets
For the Sauce and Topping
- 4 tablespoons butter, divided
- 1 large onion, finely chopped
- 5 cloves garlic, minced
- 1 teaspoon salt, plus more to taste
- ½ teaspoon freshly ground black pepper
- 4 tablespoons all-purpose flour
- 2 cups milk (2% or whole), at room temperature
- 2 tablespoons Dijon mustard
- 4 tablespoons cream cheese, softened
- 2 cups cheddar cheese, shredded
- 1 cup butter crackers (such as Ritz), crushed
Instructions
- Cook the chicken: Preheat the oven to 425°F and line a large baking sheet with parchment paper. Drizzle chicken breasts with olive oil in a bowl, season with Italian seasoning, salt, and pepper. Roast on the baking sheet for 22 minutes or until internal temperature reaches 155-165°F. Remove and rest 5-10 minutes, then chop or shred.
- Boil water: Bring a large pot of water to a rolling boil over high heat for blanching broccoli in a later step.
- Cook the rice: Rinse rice thoroughly. In a saucepan, add rice, 1-2 teaspoons salt, and cover with water by 1-2 inches. Bring to boil, cover immediately, reduce heat to low, and simmer checking every 2-3 minutes until rice is al dente. Drain excess water and rinse with cool water to stop cooking, then drain again and set aside.
- Blanch the broccoli: Add broccoli florets to boiling water and cook for 3 minutes. Drain and immediately transfer to an ice water bath to stop cooking. Pat dry with paper towels and set aside.
- Preheat oven and prep dish: Lower oven temperature to 350°F. Spray a large baking dish with non-stick cooking spray and set aside.
- Sauté onion and garlic: Melt 2 tablespoons butter in a large pan over medium heat. Cook onions until translucent, about 6-7 minutes. Stir in garlic, salt, and pepper, cooking for an additional 30-60 seconds.
- Make the sauce: Add remaining 2 tablespoons butter to pan and sprinkle flour to form a roux. Whisk continuously, then slowly add milk while whisking until sauce thickens and simmers gently without boiling. Remove from heat and stir in Dijon mustard, softened cream cheese, and 1 cup shredded cheddar until smooth.
- Assemble casserole: Combine chicken, broccoli, and rice in the pan with sauce. Season with additional salt and pepper. Transfer mixture to prepared baking dish.
- Add topping: Sprinkle with remaining shredded cheddar and crushed buttery crackers evenly over the top.
- Bake: Bake in 350°F oven for 35 minutes until bubbly and cheese is lightly browned. If topping begins to burn, tent with foil loosely.
- Rest and serve: Remove casserole from oven and let rest for 5-10 minutes before serving.
Notes
- Use pre-cooked shredded chicken like rotisserie or leftover chicken to save time; about 3 cups needed.
- Use leftover or thawed frozen rice for convenience. Avoid overcooking rice initially to prevent mushiness.
- Blanching broccoli preserves its bright green color and crisp texture.
- Customize seasoning by adding Cajun, Ranch, Italian seasoning, or extra vegetables like mushrooms during the onion sauté.
- Use room temperature cream cheese to avoid curdling in the sauce.
- Shred cheese from a block for best melting and smooth sauce texture instead of pre-shredded cheese.
- Store leftovers in refrigerator for up to 4 days or freeze unbaked for up to 2 months. Reheat thoroughly before serving.
Nutrition
- Serving Size: 1 cup
- Calories: 410 kcal
- Sugar: 4 g
- Sodium: 580 mg
- Fat: 18 g
- Saturated Fat: 9 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 36 g
- Fiber: 3 g
- Protein: 28 g
- Cholesterol: 75 mg
