This is the casserole that fixes a busy weeknight. Tender chicken, bright broccoli and fluffy rice are folded into a creamy cheese sauce made in a saucepan, no canned soup needed, and baked until bubbling. It reheats well and is a good way to use leftover chicken or rice.
Serves: 6. Prep: 25 minutes. Bake: 25 minutes.
Ingredients
- 3 cups cooked long-grain white rice (from about 1 cup / 185 g uncooked)
- 3 cups shredded or diced cooked chicken (about 1 pound / 450 g)
- 4 cups (about 12 ounces / 340 g) small broccoli florets
- 3 tablespoons butter
- 1 small onion, finely diced
- 2 garlic cloves, minced
- 3 tablespoons all-purpose flour
- 1 cup (240 ml) chicken broth
- 1 cup (240 ml) milk
- ½ cup (120 g) sour cream
- 2 cups (8 ounces / 225 g) shredded sharp cheddar, divided
- 1 teaspoon salt, ½ teaspoon black pepper, ½ teaspoon garlic powder
Instructions
- Heat the oven to 375°F (190°C) and grease a 9×13-inch baking dish.
- Bring a pot of salted water to a boil. Cook the broccoli for 2 minutes, drain, and rinse under cold water. It will finish cooking in the oven, so 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.
- Whisk in the flour and cook for 1 minute. Slowly whisk in the broth and milk. Simmer, stirring, for 3 to 4 minutes until the sauce thickens enough to coat a spoon.
- Take the pan off the heat. Stir in the sour cream, 1½ cups of the cheese, the salt, pepper and garlic powder until smooth.
- Fold in the rice, chicken and broccoli. Taste and add more salt if needed.
- Spread in the baking dish and top with the remaining ½ cup cheese.
- Bake, uncovered, for 25 minutes, until bubbling at the edges and golden on top. Rest for 10 minutes before serving.
What makes this casserole work
A real sauce, not canned soup
A basic white sauce takes five minutes and tastes better. The flour-and-butter base thickens the liquid so the casserole is creamy instead of watery. If your sauce ever turns out thin, our guide to thickening soups and stews covers fixes that apply here too.
Par-cooked broccoli
Raw broccoli releases water and turns gray in a long bake, while fully cooked broccoli turns mushy. A quick blanch sets the color and gets the timing right. See blanching and shocking vegetables for the reasoning.
Cooked rice, cooked chicken
Using cooked rice and cooked chicken keeps the baking time short and the texture predictable. Cook the rice with our stovetop rice method, and use day-old rice if you have it, since drier grains absorb the sauce better. For the chicken, leftover rotisserie works, or bake extra boneless skinless chicken thighs in the oven and shred them. Breasts are fine too: poach them gently so they stay tender.
Chicken casserole variations
Keep the same method and change the flavors. Each of these uses the same 9×13-inch dish and 375°F (190°C) oven.
Chicken bacon ranch casserole
Skip the broccoli. Cook 8 slices of bacon until crisp and crumble them. Replace the sour cream and ½ cup of the broth with ½ cup ranch dressing, and use 1 cup shredded mozzarella plus 1 cup cheddar. Fold in the chicken, the rice (or 8 ounces cooked pasta), and two-thirds of the bacon, then top with the cheese and the rest of the bacon. Bake for 25 minutes. Sliced green onions on top add freshness.
Chicken and stuffing casserole
Make the sauce from the main recipe but omit the rice and broccoli, and use 3 cups chicken, 1 cup frozen peas and ½ cup less milk for a thicker sauce. Spread it in the dish. Prepare one 6-ounce box of stuffing mix according to the package, using broth, and spoon it over the chicken. Dot with 2 tablespoons butter and bake for 30 minutes, until the stuffing is golden. It tastes like Thanksgiving leftovers on a Tuesday.
Chicken alfredo casserole
Cook 12 ounces (340 g) penne for 2 minutes less than the package says. For the sauce, melt 3 tablespoons butter, cook 3 minced garlic cloves for 30 seconds, whisk in 2 tablespoons flour, then 1½ cups heavy cream and ½ cup chicken broth. Simmer for 4 minutes, then stir in 1½ cups (150 g) grated Parmesan and ½ teaspoon pepper. Combine with the pasta and 3 cups cooked chicken, top with 1 cup mozzarella and bake for 20 to 25 minutes. Under-cooking the pasta is important because it keeps cooking in the oven and absorbs sauce.
French onion chicken casserole
Slowly cook 3 large sliced onions in butter for about 35 minutes until deep golden brown. Our caramelized onions guide shows the technique. Add 1 tablespoon flour, 1 cup beef broth, 1 teaspoon fresh thyme and a splash of sherry or white wine vinegar, and simmer until slightly thickened. Spread 3 cups of cooked rice in the dish, top with 1½ pounds sliced or cubed cooked chicken, spoon over the onions, and finish with 1½ cups shredded Gruyère or Swiss. Bake for 20 to 25 minutes.
Make ahead, freeze and reheat
Assemble the casserole without the cheese topping up to a day ahead, cover and refrigerate, then add the topping and bake, adding 10 minutes. To freeze, wrap the unbaked or baked casserole tightly and freeze for up to three months. Thaw in the fridge overnight and bake until it reaches 165°F (74°C) in the center. Read the full list of what works in our freezer-friendly meals guide. Leftovers keep for three to four days in the fridge. Casseroles are also a core part of a Sunday dinner planning routine.
Common questions
Can I use frozen broccoli? Yes. Thaw it, squeeze out the water and skip the blanching step.
Can I use brown rice? Yes, but cook it fully first. Brown rice will not soften enough in the casserole.
Why is my casserole dry? The sauce was too thick, or the rice was very dry. Add a splash of broth before baking.
Why is it watery? The broccoli was not drained well, or the sauce was not simmered long enough to thicken.
Need a heartier version? Our hamburger casserole with potatoes is another reliable comfort-food bake.
