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Jump to RecipeThis cheesy chicken broccoli rice casserole is made completely from scratch, with no can of condensed soup in sight. Uncooked rice and raw chicken go straight into the baking dish, a quick homemade cream sauce gets poured over the top, and the oven does the rest. The rice cooks right in the sauce, so it turns creamy and full of flavor, and the whole thing finishes under a thick, bubbly layer of sharp cheddar.
If you grew up on the classic version made with cream of chicken soup, this one will taste familiar, just fresher and a little more “homemade.” It also packs about 36 grams of protein per serving, which makes it a hearty one-dish dinner the whole family can agree on. (Short on time? My one-pot stovetop chicken broccoli rice is ready in about 30 minutes.)
Why You’ll Love This Casserole
- No canned soup. A simple butter, flour, broth and milk sauce replaces the can and takes less than 10 minutes.
- No pre-cooking the rice or chicken. Both go in raw and cook together in the oven, soaking up all that savory sauce.
- Broccoli that stays green. The florets are added partway through, so they come out tender-crisp instead of mushy and gray.
- Real cheddar flavor. Some of the cheese melts into the sauce, and the rest makes a golden, bubbly top.
- Great leftovers. It reheats well and makes easy lunches for the week.
Ingredients
Everything here is a pantry or fridge staple. Full amounts are in the recipe card below.
For the cream sauce
- Butter and flour: the base of a quick roux that thickens the sauce.
- Onion and garlic: cooked in the butter first for a savory backbone.
- Low-sodium chicken broth: 2½ cups. Low-sodium matters here because the cheese adds plenty of salt.
- Milk: 1 cup of whole or 2% milk makes the sauce creamy. Skim will work but the sauce is thinner.
- Seasonings: salt, black pepper, garlic powder, dried thyme, and a little Dijon mustard, which makes cheddar taste even cheesier.
For the casserole
- Long-grain white rice: 1 cup, uncooked. Don’t use instant rice or brown rice for this method (see the FAQ for brown rice).
- Boneless, skinless chicken breasts: about 1¼ pounds, cut into ¾-inch pieces. Thighs are even juicier.
- Broccoli florets: 3 cups, cut small, about bite size. Fresh is best, but frozen works if thawed and patted dry.
- Sharp cheddar cheese: 2 cups (8 ounces), shredded from a block. Pre-shredded cheese is coated in starch and doesn’t melt as smoothly.
Equipment
- A 9×13-inch casserole dish, ideally one with a lid, or foil
- A medium saucepan and a whisk
- A box grater for shredding the cheddar
- A sharp knife and cutting board for the chicken
How to Make Chicken Broccoli Rice Casserole From Scratch
Step 1: Prep the dish
Preheat the oven to 375°F (190°C). Grease a 9×13-inch baking dish. Rinse the rice in a fine-mesh strainer until the water runs mostly clear, then shake off the excess water and spread the rice evenly in the dish.
Step 2: Season the chicken
Toss the chicken pieces with half the salt, the pepper and the garlic powder. Scatter them over the rice in a single layer.
Step 3: Make the cream sauce
Melt the butter in a saucepan over medium heat. Add the onion and cook for 3 to 4 minutes until soft, then stir in the garlic for 30 seconds. Sprinkle in the flour and whisk for 1 minute. Slowly whisk in the broth, then the milk, and add the thyme, Dijon and remaining salt. Bring it to a gentle simmer and cook for 2 to 3 minutes, whisking, until it’s slightly thickened, like thin gravy. Stir in ½ cup of the cheddar until melted.
Step 4: Bake covered
Pour the hot sauce evenly over the chicken and rice and gently nudge the rice so it’s all under the liquid. Cover the dish tightly with a lid or foil. A tight seal is important because it traps the steam that cooks the rice. Bake for 45 minutes.
Step 5: Add the broccoli
Carefully uncover the dish (watch out for steam), stir everything well, and fold in the broccoli. Cover again and bake another 10 minutes, until the rice is tender and the broccoli is bright green.
Step 6: Top with cheese and finish
Sprinkle the remaining 1½ cups of cheddar over the top and bake uncovered for 5 to 8 minutes, until the cheese is melted and bubbling. Let it rest for 10 minutes before serving. The sauce will thicken more as it sits.
Tips for the Creamiest Results
- Rinse the rice. It washes away loose starch that can make the casserole gluey.
- Pour the sauce in hot. Warm liquid gets the rice cooking right away, which helps it cook evenly.
- Seal it tightly. If your foil is loose, steam escapes and the rice on top can stay firm. Crimp the edges well.
- Cut the chicken evenly. Similar-sized pieces cook at the same rate. Chicken is done at 165°F.
- Don’t skip the rest. Ten minutes out of the oven turns a loose, saucy casserole into a creamy, scoopable one.
Troubleshooting
The rice is still crunchy. Usually steam escaped or the dish was very deep. Add ¼ cup of hot broth, cover tightly, and bake another 10 minutes.
It’s too soupy. Let it rest a full 10 to 15 minutes. If it’s still loose, bake uncovered for 5 more minutes.
The sauce looks grainy. Pre-shredded cheese or boiling the sauce after adding cheese can cause this. Shred your own and melt it in off the boil.
Variations
- Use leftover chicken: skip the raw chicken, bake the rice and sauce for 45 minutes, then stir in 3 cups of cooked, shredded chicken with the broccoli. It’s a great way to use the meat from a boiled whole chicken.
- Lighter version: use 1½ cups of reduced-fat cheddar and 2% milk, and add an extra cup of broccoli.
- Add a crunchy top: toss ½ cup panko with 1 tablespoon melted butter and sprinkle over the cheese before the last bake.
- Change the cheese: try half Gruyère or pepper jack for a different flavor.
- More veggies: add diced carrots with the rice, or a handful of peas with the broccoli.
If you love creamy chicken and rice bakes, you might also like this chicken mushroom rice casserole or the heartier chicken and wild rice casserole.
What to Serve With It
This casserole already has protein, grains and a vegetable, so keep the sides simple. A crisp green salad with a tangy vinaigrette cuts through the richness nicely. Sliced tomatoes with salt and pepper, a bowl of applesauce for the kids, or warm dinner rolls are all easy picks. For a bigger spread, roasted carrots or glazed green beans work well.
Make Ahead, Storage and Freezing
Can I assemble it ahead?
Because the rice is uncooked, it’s best not to let it soak in the sauce overnight, or it can turn mushy. Instead, cut the chicken, shred the cheese and make the sauce up to a day ahead. Refrigerate them separately, then reheat the sauce until hot before pouring it over the rice and chicken.
How long do leftovers keep?
Leftovers keep in an airtight container in the fridge for up to 4 days. Add a splash of milk or broth before reheating in the microwave or covered in a 350°F oven, since the rice keeps absorbing moisture.
Can I freeze it?
Yes. Freeze fully baked and cooled portions for up to 3 months. Thaw overnight in the fridge and reheat with a splash of broth. The broccoli will be softer after freezing, but the flavor holds up well.
Why Baking the Rice in the Oven Works
Oven-baked rice is one of the most reliable ways to cook rice, because the heat surrounds the dish evenly instead of coming only from the bottom. There’s no scorching and no stirring. In a casserole, that gentle, steady heat lets the rice absorb the broth and milk slowly, so each grain gets seasoned from the inside out. The starch the rice releases also helps thicken the sauce naturally, which is why you only need a small amount of flour.
The key is the ratio. One cup of long-grain rice needs about 2 cups of liquid to cook, and a casserole needs a little extra to stay creamy. That’s why this recipe uses 3½ cups of broth and milk in total: enough to cook the rice fully and leave a silky sauce behind.
Glass, Ceramic or Metal Dish?
Any 9×13 dish works, but they don’t bake exactly the same. Glass and ceramic heat more slowly and hold heat longer, so they’re great for even, gentle cooking. Metal pans heat faster, so check the rice about 5 minutes early. Whatever you use, avoid a dish that’s much deeper or smaller than 9×13. A thicker layer of rice takes longer to cook and can stay firm in the center.
Homemade Cream Sauce vs. Canned Soup
A can of condensed soup is convenient, but it’s often high in sodium and contains thickeners and flavorings you don’t need. The homemade sauce here takes one saucepan and a few minutes, and you control the salt. It also tastes brighter, with real onion, garlic and butter flavor, and it doesn’t have that slightly “canned” aftertaste. Once you make it this way, it’s hard to go back.
There’s one more benefit: because the sauce is made from broth and milk rather than a thick paste, you can adjust it easily. Want it richer? Swap ½ cup of the milk for half-and-half. Want it lighter? Use all broth and a little extra Dijon. The roux keeps it creamy either way.
How Much Protein Is in This Casserole?
Each of the six servings has about 36 grams of protein, mostly from the chicken breast and the cheddar, along with roughly 490 calories. That makes it filling enough to be a complete dinner. To bump the protein even higher, stir ½ cup of plain Greek yogurt into the sauce right before pouring it over the rice, or add an extra ½ pound of chicken and a few more tablespoons of broth.
Frequently Asked Questions
Can I use brown rice?
Yes, but brown rice needs more time and liquid. Add an extra ½ cup of broth and bake covered for about 70 minutes before adding the broccoli.
Can I use frozen broccoli?
Yes. Thaw it and pat it dry first so it doesn’t water down the sauce, then add it at the same point as fresh broccoli.
Do I need to cook the chicken first?
No. Raw, bite-size chicken cooks through in the covered dish while the rice cooks. Just make sure the pieces are no bigger than about ¾ inch.
Can I use jasmine or basmati rice?
Both work. Rinse them well, and start checking for doneness 5 minutes early, as they can cook a little faster than regular long-grain rice.
How do I make it gluten-free?
Replace the flour with 1 tablespoon of cornstarch whisked into the cold milk before adding it to the pan, and check that your broth is gluten-free.
A Weeknight Classic, Made Better
This is the kind of comforting, cheesy dinner that disappears fast and tastes even better knowing there’s no can involved. Give it a try, then let me know in the comments how it went, and leave a star rating if you loved it. Save it to your Pinterest casserole board so it’s ready for your next busy week.
Nutrition Information
Estimated nutrition per serving (1 of 6 servings):
| Nutrient | Amount |
|---|---|
| Calories | 490 kcal |
| Protein | 36 g |
| Carbohydrates | 33 g |
| Fat | 22 g |
| Saturated Fat | 10 g |
| Fiber | 2 g |
| Sugar | 3 g |
| Sodium | 760 mg |
Nutrition values are estimates calculated from standard ingredient data and will vary with the brands and exact amounts you use.
Cheesy Chicken Broccoli Rice Casserole (From Scratch)
Ingredients
Method
- Preheat the oven to 375°F (190°C) and grease a 9×13-inch baking dish. Rinse the rice and spread it evenly in the dish.
- Toss the chicken with half the salt, the pepper and garlic powder, and scatter over the rice.
- Melt the butter in a saucepan over medium heat. Cook the onion 3–4 minutes, add the garlic for 30 seconds, then whisk in the flour for 1 minute.
- Slowly whisk in the broth and milk, then add the Dijon, thyme and remaining salt. Simmer 2–3 minutes until slightly thickened. Stir in 1/2 cup of the cheddar.
- Pour the hot sauce over the chicken and rice, making sure the rice is submerged. Cover tightly with a lid or foil and bake 45 minutes.
- Uncover, stir, and fold in the broccoli. Cover and bake 10 minutes more, until the rice is tender.
- Top with the remaining 1 1/2 cups cheddar and bake uncovered 5–8 minutes until bubbly. Rest 10 minutes before serving.
