Broccoli Chicken & Rice Casserole
Posted Sep 14, 2022, Updated Feb 16, 2024
This post may contain affiliate links. Please read our disclosure policy.
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.
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 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!
Chicken and Rice Casserole: Ingredients & 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.
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.
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.
Once the mixture is boiling, add the milk mixture and cook over medium-high heat until thickened (1-2 minutes).
Assemble & Bake
Once the sauce is finished, it’s time to assemble the chicken and rice casserole. Combine the sauce, rice and chicken breasts in a 9×13” baking dish.
Then, cover the baking dish tightly with foil and bake for 30 minutes.
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
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.
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.
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.
Broccoli Chicken & Rice Casserole Recipe FAQs
Yes, just be sure to bake the recipe long enough to ensure the chicken is cooked all the way.
In this recipe, the rice is added before it’s cooked.
This chicken rice casserole is baked covered for 30 minutes, and uncovered the remaining 20 minutes.
It takes 50-60 minutes for rice to cook in a casserole.
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 see your creations!
Broccoli Chicken and Rice Casserole
Ingredients
- 1 cup long grain white rice
- 2 pounds chicken breasts boneless, skinless, cubed
- 10 ounces broccoli florets cut into small pieces
Sauce
- 2 Tablespoons salted butter
- 1 onion finely diced
- 1 Tablespoon minced garlic
- 1 ½ cups whole milk
- ¾ cup all-purpose flour
- ½ teaspoon onion powder
- ½ teaspoon sea salt
- ¼ teaspoon black pepper
- ½ teaspoon garlic powder
- ½ teaspoon paprika
- 4 cups chicken broth
- 1 Tablespoon 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 & Bake
- Add the sauce, rice and chicken breasts to a 9×13” 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
Cool & 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
- 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.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
love the flavors, but i made adjustments to make the rice, broccoli, and chicken cook more evenly. i beat my chicken breast and did a short marinade (1 hour) with a little lemon juice and the same spices in the casserole to let the acid tenderize the chicken. i pan seared the chicken getting it a little brown on the outside leaving the inside very raw then i diced it up. made the sauce with the browned chicken bits from the pan as well.
cook the rice in the sauce for 20 minutes then add the chicken for 20 minutes then add broccoli uncovered 10 minutes.
i really love that you made this recipe without a soup added. thanks for this
Good flavor! Followed directions and rice was not cooked all the way. Probably need to just cook it longer! We live in high altitude so that usually effects cooking times.