Introduction

Imagine a bubbling, golden-brown top, revealing layers of tender chicken, fluffy rice, vibrant broccoli, and a luscious, incredibly cheesy sauce. That, my friends, is the Broccoli Rice Chicken & Cheese Casserole – the quintessential comfort food that promises to warm both body and soul. This isn’t just another dinner; it’s a culinary hug in a baking dish, a dish that effortlessly combines hearty ingredients into a symphony of flavors and textures.

This casserole is truly a weeknight winner, designed to bring smiles to the dinner table without demanding hours in the kitchen. It’s a family favorite for a reason, appealing to even the pickiest eaters with its creamy, cheesy goodness, and it’s a brilliant way to sneak in some healthy veggies. Plus, it’s incredibly versatile, perfect for using up leftover chicken and rice, and easily adaptable to whatever cheeses or vegetables you have on hand. Budget-friendly and satisfying, it ticks all the boxes for a perfect meal.

Whether you’re looking for a cozy meal on a chilly evening, a straightforward solution for busy weeknights, or a dish that guarantees clean plates all around, our Broccoli Rice Chicken & Cheese Casserole is your go-to recipe. Its rich, creamy texture and savory flavors make it an instant classic, delivering that satisfying, hearty feeling we all crave. Get ready to fall in love with this ultimate one-dish wonder!

Nutritional Information

Per serving (approximate values):

• Calories: 480
• Protein: 35g
• Carbohydrates: 40g
• Fat: 20g
• Fiber: 4g
• Sodium: 850mg

Ingredients

• 2 cups (about 12 oz) cooked chicken, shredded or diced (rotisserie chicken works perfectly)
• 2 cups (about 10 oz) cooked white or brown rice (leftover rice is ideal)
• 4 cups fresh broccoli florets, chopped into bite-sized pieces (about 1 lb fresh, or 16 oz frozen, thawed and well-drained)
• 1 can (10.5 oz) cream of chicken soup
• 1/2 cup milk (whole or 2%)
• 1/2 cup sour cream (full-fat or light)
• 1/2 cup chicken broth
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 2 cups (8 oz) shredded sharp cheddar cheese, divided
• 1 cup (4 oz) shredded Monterey Jack cheese, divided
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 1/4 teaspoon paprika (for color and mild flavor)
• 2 tablespoons unsalted butter or olive oil (for sautéing onion and garlic)
• Optional: 1/2 cup crushed butter crackers or panko breadcrumbs for topping

Instructions

1. Preheat your oven to 375°F (190°C). Lightly grease a 9×13 inch baking dish with butter or cooking spray.
2. If using fresh broccoli, you can blanch or steam it lightly for 3-5 minutes until crisp-tender. If using frozen broccoli, ensure it is thawed and thoroughly drained to prevent a watery casserole. Set aside.
3. In a large skillet or Dutch oven, melt 2 tablespoons of butter or heat olive oil over medium heat. Add the finely chopped onion and sauté for 3-5 minutes until softened and translucent.
4. Add the minced garlic to the skillet and cook for another minute until fragrant, being careful not to burn it. Remove from heat.
5. In a very large mixing bowl, combine the cream of chicken soup, milk, sour cream, and chicken broth. Whisk until smooth.
6. Stir in the sautéed onion and garlic, salt, black pepper, garlic powder, onion powder, and paprika into the soup mixture. Mix well to combine all the seasonings.
7. Add the cooked chicken, cooked rice, and blanched/thawed broccoli florets to the bowl with the creamy sauce.
8. Add 1.5 cups of the shredded sharp cheddar cheese and 0.5 cup of the shredded Monterey Jack cheese to the mixture. Stir gently until all ingredients are evenly coated.
9. Pour the entire mixture into the prepared 9×13 inch baking dish and spread it evenly.
10. Sprinkle the remaining 0.5 cup of sharp cheddar cheese and 0.5 cup of Monterey Jack cheese evenly over the top of the casserole.
11. Optional Topping: If desired, sprinkle the crushed butter crackers or panko breadcrumbs over the cheese for an extra crispy topping.
12. Bake for 25-30 minutes, or until the casserole is bubbly around the edges and the cheese on top is melted and golden brown.
13. If you want a deeper golden-brown crust, you can briefly broil the casserole for 1-2 minutes at the very end, keeping a close eye on it to prevent burning.
14. Once baked, remove the casserole from the oven and let it rest for 5-10 minutes before serving. This allows the casserole to set and makes for easier serving.

Cooking Tips and Variations

For the best results, always shred your own cheese from a block. Pre-shredded cheeses often contain anti-caking agents that can prevent them from melting as smoothly and lusciously as freshly shredded cheese. This small effort makes a big difference in the creaminess of your casserole. When preparing your broccoli, if using fresh, blanching it lightly ensures it’s tender but still has a slight bite, preventing it from becoming mushy during baking. If using frozen, a crucial step is to thaw it completely and squeeze out any excess water; this prevents your casserole from becoming watery. Don’t be afraid to season generously! Taste your sauce mixture before adding the chicken and rice, and adjust salt and pepper as needed. The flavors will meld and deepen during baking, but a good base seasoning is key.

The beauty of this casserole lies in its versatility. For a change in protein, consider using cooked turkey, ham, or even ground sausage. Simply cook the sausage and drain any excess fat before adding it to the mixture. Experiment with different vegetables: peas, corn, diced carrots, or sautéed mushrooms can all be wonderful additions. Just ensure any high-water content vegetables are pre-cooked and drained. When it comes to cheese, feel free to get creative! Gruyere, Swiss, or a Colby Jack blend can add different flavor profiles. For an extra layer of savory depth, a tablespoon of Dijon mustard or a dash of Worcestershire sauce can be stirred into the creamy base. If you prefer a from-scratch sauce and want to avoid canned soup, you can easily substitute it with a homemade béchamel sauce seasoned with chicken bouillon. Simply melt 3 tablespoons of butter, whisk in 3 tablespoons of flour, cook for 1 minute, then gradually whisk in 2 cups of milk and cook until thickened, seasoning with salt, pepper, and a pinch of nutmeg.

To enhance the texture, consider adding a crunchy topping. Beyond the suggested crushed crackers or panko breadcrumbs, you could try crushed cornflakes, French fried onions (added during the last 10 minutes of baking), or even a sprinkle of toasted slivered almonds. If you’re short on time, pre-cooked rice pouches are a fantastic shortcut. For an even richer flavor, use full-fat dairy products. Conversely, for a lighter version, opt for skim milk and light sour cream, though this might slightly alter the creaminess. Always allow the casserole to rest for a few minutes after baking; this helps the components set and prevents it from falling apart when scooped, ensuring each serving is perfectly composed.

Storage and Reheating

Storing your Broccoli Rice Chicken & Cheese Casserole properly ensures its deliciousness for days to come. Once the casserole has cooled completely to room temperature, cover the baking dish tightly with aluminum foil or plastic wrap. Alternatively, you can transfer individual portions into airtight containers. Stored in the refrigerator, the casserole will remain fresh and flavorful for up to 3-4 days. For longer storage, this casserole freezes beautifully. To freeze, either wrap the entire cooled casserole tightly in several layers of plastic wrap and then aluminum foil, or divide it into individual freezer-safe containers. It can be frozen for up to 2-3 months. Label with the date for best practice.

When reheating, if frozen, it’s best to thaw the casserole overnight in the refrigerator before reheating. For a whole casserole, preheat your oven to 350°F (175°C). Cover the casserole dish with foil to prevent drying out and bake for 20-30 minutes, or until heated through and bubbly. Remove the foil for the last 5-10 minutes if you want to crisp up the topping. For individual portions, you can reheat them in the microwave. Place a serving in a microwave-safe dish, cover loosely, and heat on high for 2-4 minutes, stirring halfway through, until hot. You can also reheat individual portions in a conventional oven at 350°F (175°C) for about 15-20 minutes, covered. Adding a splash of milk or broth before reheating can help restore moisture if it seems a bit dry.

Frequently Asked Questions

Can I prepare this casserole ahead of time?

Absolutely! You can assemble the entire casserole (without baking) up to 24 hours in advance. Cover it tightly and store it in the refrigerator. When ready to bake, you might need to add an extra 10-15 minutes to the baking time since it will be going into the oven cold. Ensure it’s thoroughly heated through to the center.

What kind of rice should I use?

Cooked white rice (like long-grain or jasmine) or brown rice both work well. The key is to use cooked rice, preferably leftover rice, as this prevents the casserole from becoming mushy. Avoid using uncooked rice in the casserole mixture, as it will absorb too much liquid and alter the texture.

My casserole turned out a bit dry, what went wrong?

A dry casserole can often be due to overbaking or not having enough liquid. Ensure you’re measuring your liquids accurately. If your chicken and rice were very dry to begin with, they might absorb more moisture. To prevent this, you can add an extra splash of milk or broth to the mixture before baking. Covering the casserole with foil for the initial baking period also helps retain moisture.

How can I make this casserole gluten-free?

To make this casserole gluten-free, ensure your cream of chicken soup is a gluten-free variety, or make a homemade béchamel sauce using gluten-free flour. Also, use gluten-free chicken broth, and if adding a crunchy topping, opt for gluten-free breadcrumbs or crushed gluten-free crackers.

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