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Cheesy chicken broccoli rice casserole with melted cheddar

Cheesy Chicken Broccoli Rice Casserole (From Scratch)

Uncooked rice and chicken baked in a homemade cheddar cream sauce with broccoli, then topped with more sharp cheddar. No canned soup.
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Prep Time 20 minutes
Cook Time 1 hour 5 minutes
Resting 10 minutes
Total Time 1 hour 35 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: American
Calories: 490
Ingredients Method Notes

Ingredients
  

Cream sauce
  • 2 tbsp butter
  • 1 small onion finely diced
  • 3 cloves garlic minced
  • 2 tbsp all-purpose flour
  • 2 1/2 cups low-sodium chicken broth
  • 1 cup milk whole or 2%
  • 1 tsp Dijon mustard
  • 1/2 tsp dried thyme
Casserole
  • 1 cup long-grain white rice uncooked, rinsed
  • 1 1/4 lb boneless skinless chicken breasts cut into 3/4-inch pieces
  • 3/4 tsp salt divided
  • 1/2 tsp black pepper
  • 1/2 tsp garlic powder
  • 3 cups broccoli florets bite-size
  • 2 cups sharp cheddar cheese 8 oz, shredded, divided

Method
 

  1. Preheat the oven to 375°F (190°C) and grease a 9x13-inch baking dish. Rinse the rice and spread it evenly in the dish.
  2. Toss the chicken with half the salt, the pepper and garlic powder, and scatter over the rice.
  3. 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.
  4. 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.
  5. 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.
  6. Uncover, stir, and fold in the broccoli. Cover and bake 10 minutes more, until the rice is tender.
  7. Top with the remaining 1 1/2 cups cheddar and bake uncovered 5–8 minutes until bubbly. Rest 10 minutes before serving.

Notes

Use regular long-grain white rice, not instant. For brown rice, add 1/2 cup extra broth and bake about 70 minutes before adding broccoli. Leftovers keep 4 days refrigerated or 3 months frozen; add a splash of broth when reheating.