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    Home » Broccoli Chicken & Rice Casserole

    Broccoli Chicken & Rice Casserole

    Published: Sep 14, 2022 · Modified: Nov 15, 2022 by Laura · This post may contain affiliate links.

    Jump to Recipe

    In this broccoli chicken and rice casserole, broccoli, rice and chicken are baked in a homemade sauce (NO canned soups) for a delicious, hearty & nutritious dinner recipe that’s easy to prepare.

    Broccoli Chicken and Rice Casserole on a plate garnished with parsley

    I recently realized I needed more casserole recipes in our repertoire. So I created this broccoli chicken and rice casserole.

    I think I shied away from casseroles because so many of them call for canned soups and other processed ingredients. So I took things into my own hands and created the most delicious chicken and rice casserole with a from-scratch sauce.

    This broccoli chicken and rice casserole is a hearty and healthy main dish that your entire family will love!

    Broccoli Chicken and Rice Casserole in a baking dish with a wooden spoon

    Chicken and Rice Casserole: Ingredients & Substitutions

    overhead photo of the ingredients in this Broccoli Chicken and Rice Casserole recipe
    • White rice. brown rice or wild rice work as well, you will just need to increase the cooking time because those varieties take longer to cook than white rice.
    • Broccoli. I prefer using fresh broccoli florets, but I have also used frozen with great results. Be sure to cut the broccoli into small pieces so it cooks well.
    • Salted butter. unsalted butter works well too.
    • Onion. use yellow, white or red onion in this recipe.
    • Minced garlic. freshly minced or jarred both work well.
    • Whole milk. 2% milk or half and half are good substitutes. I do not recommend using fat-free milk. 
    • All-purpose flour. Use gluten-free all-purpose flour if desired. Also bread flour works well in a pinch. 
    • Chicken broth. use store-bought or homemade.
    • Better Than Bouillon Chicken base. This is my favorite chicken base by far and imparts the best flavor. You can use another brand or bouillon cubes or chicken broth/stock if necessary.
    Broccoli Chicken and Rice Casserole in a baking dish

    How to Make Chicken and Rice Casserole

    It takes about 5 minutes to make the sauce for this recipe, and then all you need ot do is assemble and bake. Follow the step-by-step instructions below, and don't forget to watch the video.

    Make the sauce

    Begin by making the by whisking together milk, flour, onion powder, salt, pepper, paprika, and garlic powder in a medium bowl.

    two photos showing how to make Broccoli Chicken and Rice Casserole sauce

    Then, in a 5-quart saucepan, cook butter, garlic and onion together until onion is soft.

    Next, add the chicken broth and chicken base to the saucepan, whisk to combine and bring to a boil.

    two photos showing how to make Broccoli Chicken and Rice Casserole sauce

    Once the mixture is boiling, add the milk mixture and cook over medium-high heat until thickened (1-2 minutes).

    two photos showing how to make Broccoli Chicken and Rice Casserole sauce

    Assemble

    Once the sauce is finished, it's time to assemble the chicken and rice casserole. Combine the sauce, rice and chicken breasts in a 9x13” baking dish.

    two photos showing how to assemble a Broccoli Chicken and Rice Casserole

    Then, cover the baking dish tightly with foil and bake for 30 minutes.

    a baking dish covered in aluminum foil

    After 30 minutes, remove the dish from the oven and stir in the broccoli, cover and cook 25 to 30 more minutes until rice is tender.

    Remove the foil in the last 10 minutes of baking to brown the top and thicken the sauce

    two photos showing how to make Broccoli Chicken and Rice Casserole - adding broccoli

    Serve

    Let cool for 15-20 minutes before serving warm. The rice soaks in more liquid as it cools and the casserole thickens up.

    Serve warm with garnished with chopped fresh parsley, if desired.

    Broccoli Chicken and Rice Casserole in a baking dish after baking

    I usually serve this chicken rice casserole warm as a complete meal (no side dishes). You can absolutely add some sides if you wish!

    • Salad. for extra veggies serve it with a salad: burrata salad, kale salad, etc.
    • Or try this winter fruit salad!
    • Dinner rolls. These homemade dinner rolls are the perfect compliment to this chicken pot pie!
    • Bread. Dutch oven bread, homemade french bread and  Pretzel bread are great choices. 
    • Vegetables. A side of roasted green beans, roasted carrots, or balsamic roasted vegetables.
    a wooden spoon scooping Broccoli Chicken and Rice Casserole out of a baking dish

    Store

    Store leftover chicken broccoli rice casserole in an airtight container in the refrigerator for up to 5 days. Reheat in the microwave, oven or on the stovetop.

    Freeze

    I suggest freezing this casserole after baking so you just need to reheat it and serve. You can freeze the entire casserole or individual servings.

    a fork taking a bite of Broccoli Chicken and Rice Casserole

    Recipe FAQs

    Can you cook raw chicken with rice?

    Yes, just be sure to bake the recipe long enough to ensure the chicken is cooked all the way.

    Should rice be cooked before adding to casserole?

    In this recipe, the rice is added before it's cooked.

    Do you bake chicken casserole covered or uncovered?

    This chicken rice casserole is baked covered for 30 minutes, and uncovered the remaining 20 minutes.

    How long does it take for rice to cook in a casserole?

    It takes 50-60 minutes for rice to cook in a casserole.

    Broccoli Chicken and Rice Casserole on a plate with a fork

    If you make and love our recipes, it would mean so much to me if you would leave a comment and rating! And don't forget to follow along with us on Instagram, Pinterest, Facebook, and Youtube - be sure to tag @joyfoodsunshine and use the hashtag #joyfoodsunshine so we can your creations!

    Broccoli Chicken and Rice Casserole

    Laura
    This broccoli chicken and rice casserole is a simple, hearty main dish. In this chicken rice casserole, broccoli, rice and chicken are baked in a homemade sauce (NO canned soups) for a delicious and nutritious dinner recipe that’s easy to prepare.
    5 from 2 votes
    Print Recipe Pin Recipe Save Recipe Saved!
    Prep Time 20 mins
    Cook Time 1 hr
    Total Time 1 hr 20 mins
    Course Main Course
    Cuisine American
    Servings 12 servings
    Calories 240 kcal

    Equipment

    • 5 Quart Sauce Pan
    • measuring spoons
    • measuring cups
    • whisk
    • 9x13" baking dish
    • aluminum foil

    Ingredients
      

    • 1 cup long grain white rice
    • 2 lbs boneless skinless chicken breasts, cubed
    • 10 oz broccoli florets cut into small pieces (283 g)

    Sauce

    • 2 TBS salted butter
    • 1 onion finely diced
    • 1 TBS minced garlic
    • 1 ½ cups whole milk
    • ¾ cup all-purpose flour
    • ½ tsp onion powder
    • ½ tsp sea salt
    • ¼ tsp black pepper
    • ½ tsp garlic powder
    • ½ tsp paprika
    • 4 cups chicken broth
    • 1 TBS better than bouillon chicken base

    Instructions
     

    • Preheat oven to 350 degrees F.
    • Make the sauce
    • In a medium bowl, whisk together milk, flour, onion powder, salt, pepper, paprika, garlic powder.
    • In a 5-quart saucepan, cook butter, garlic and onion together until onion is soft.
    • Add chicken broth and chicken base to the saucepan, whisk to combine and bring to a boil.
    • One the mixture is boiling, add the milk mixture and cook over medium-high heat until thickened (1-2 minutes).
    • Assemble
    • Add the sauce, rice and chicken breasts to a 9x13” baking dish.
    • Cover tightly with foil and bake for 30 minutes.
    • After 30 minutes, remove the dish from the oven and stir in broccoli, cover and cook 25 to 30 more minutes until rice is tender. Remove the foil in the last 10 minutes of baking to brown the top and thicken the sauce
    • Serve
    • Let cool for 15-20 minutes before serving warm. The rice soaks in more liquid as it cools and the casserole thickens up.
    • Serve warm with garnished with chopped fresh parsley, if desired.

    Video

    Notes

    Ingredient notes/substitutions
    • White rice. brown rice or wild rice work as well, you will just need to increase the cooking time because those varieties take longer to cook than white rice.
    • Broccoli. I prefer using fresh broccoli florets, but I have also used frozen with great results. Be sure to cut the broccoli into small pieces so it cooks well.
    • Salted butter. unsalted butter works well too.
    • Onion. use yellow, white or red onion in this recipe.
    • Minced garlic. freshly minced or jarred both work well.
    • Whole milk. 2% milk or half and half are good substitutes. I do not recommend using fat-free milk. 
    • All-purpose flour. Use gluten-free all-purpose flour if desired. Also bread flour works well in a pinch. 
    • Chicken broth. use store-bought or homemade.
    • Better Than Bouillon Chicken base. This is my favorite chicken base by far and imparts the best flavor. You can use another brand or bouillon cubes or chicken broth/stock if necessary.
    Store
    Store leftover chicken broccoli rice casserole in an airtight container in the refrigerator for up to 5 days. Reheat in the microwave, oven or on the stovetop.
    Freeze
    I suggest freezing this casserole after baking so you just need to reheat it and serve. You can freeze the entire casserole or individual servings.

    Nutrition

    Serving: 1cupCalories: 240kcalCarbohydrates: 23gProtein: 21gFat: 6gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 0.1gCholesterol: 58mgSodium: 560mgPotassium: 468mgFiber: 1gSugar: 3gVitamin A: 298IUVitamin C: 22mgCalcium: 68mgIron: 1mg
    Tried this recipe?Let us know how it was!

    This post contains affiliate links, which means that if you purchase a product through a link you clicked on here, I receive a portion of the sale. Thank you for supporting JoyFoodSunshine! 

    The photos in this post were taken by Nyssa from Nyssa's Kitchen.

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    Reader Interactions

    Comments

    1. Tracey

      January 12, 2023 at 4:06 pm

      5 stars
      This was really yummy. I used chicken thighs (just cooked a little longer at 160 celsius)
      and a bit extra salt and pepper. For the last 5 minutes of cooking time I added some mozzarella cheese. I liked the fact I did not have to pre cook the rice, chicken or broccoli as I never have time for that.
      Thanks so much for this recipe 👌

      Reply
      • Laura

        January 13, 2023 at 7:17 am

        Thank you so much Tracey! I'm so glad you love this recipe!

        Reply

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    About Laura

    I’m Laura, a former chemistry teacher turned homeschooling mom of six beautiful babies! I create simple and delicious recipes that are tested and perfected to make cooking and baking joyful and fun!

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