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cheesy broccoli chicken casserole

Broccoli Cheddar Chicken Casserole

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Prep Time 15 minutes
Cook Time 30 minutes
Resting Time 5 minutes
Total Time 50 minutes
Course Dinner
Cuisine American
Servings 6 servings

Equipment

  • 1 9x13 inch baking dish
  • 1 large skillet
  • 1 Large pot
  • 1 Medium saucepan
  • 1 Cutting board
  • 1 Chef's knife
  • 1 Whisk
  • 1 Wooden spoon
  • 1 Mixing bowl
  • 1 measuring cup set
  • 1 measuring spoon set
  • 1 aluminum foil sheet optional

Ingredients
  

  • 3 cup broccoli florets fresh, bite-size
  • 3 cup cooked chicken shredded or cubed
  • 2 cup cheddar cheese shredded, divided
  • 2 cup cooked rice white or brown, fluffed
  • 1 cup milk whole or 2%
  • 1 cup chicken broth low-sodium
  • 3 tablespoon unsalted butter
  • 3 tablespoon all-purpose flour
  • 1/2 cup sour cream
  • 1/2 medium yellow onion finely diced
  • 2 clove garlic minced
  • 1 teaspoon Dijon mustard
  • 1/2 teaspoon paprika
  • 1/2 teaspoon dried thyme
  • 1 teaspoon kosher salt or to taste
  • 1/2 teaspoon black pepper
  • 1/2 cup panko breadcrumbs
  • 1 tablespoon olive oil
  • 2 tablespoon parsley chopped, for garnish (optional)

Instructions
 

  • Preheat the oven to 375°F and grease a 9x13-inch baking dish.
  • Blanch the broccoli in boiling salted water for 2 minutes, then drain and shock under cold water.
  • Melt butter in a medium saucepan over medium heat, add onion, and cook until translucent, about 3 minutes.
  • Stir in garlic and cook for 30 seconds until fragrant.
  • Whisk in flour and cook 1 minute to form a roux.
  • Gradually whisk in chicken broth and milk, simmering until thickened, 3 to 4 minutes.
  • Off heat, whisk in sour cream, Dijon, paprika, thyme, salt, and pepper.
  • In a large bowl, combine cooked rice, chicken, broccoli, and 1 1/2 cups shredded cheddar.
  • Pour the sauce over the mixture and fold until evenly coated.
  • Transfer the mixture to the prepared baking dish and spread into an even layer.
  • Toss panko with olive oil and the remaining 1/2 cup cheddar, then sprinkle over the casserole.
  • Bake uncovered for 20 to 25 minutes until bubbly and golden on top.
  • Let rest for 5 minutes before garnishing with parsley and serving.

Notes

For best results, use just-tender broccoli to prevent a mushy texture, and pat it dry so excess moisture doesn’t thin the sauce; seasoning the sauce to taste before combining is key since rice and chicken absorb salt, and you can swap rice for cooked egg noodles or quinoa at the same volume if desired. Rotisserie chicken speeds prep, and sharp cheddar delivers more flavor than mild; mix in a little Monterey Jack for extra melt. If making ahead, assemble without the breadcrumb topping, cover and refrigerate up to 24 hours, then add the topping and bake, extending bake time by 10 minutes if cold. To freeze, wrap tightly before baking and freeze up to 2 months; thaw overnight and bake as directed.
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