Description
Cheesy Chicken Broccoli Rice is a comforting, all-in-one casserole featuring tender chicken, fluffy rice, fresh broccoli, and a creamy cheddar cheese sauce. It’s easy, hearty, and perfect for family dinners.
Ingredients
1 cup long-grain rice (basmati or jasmine)
2 cups chicken broth
1 pound boneless, skinless chicken breasts, cut into bite-sized pieces
1 large head of broccoli, cut into florets
1/2 cup unsalted butter
1/2 cup all-purpose flour
3 cups whole milk (or 2% or almond milk)
4 cups shredded sharp cheddar cheese
1/2 teaspoon garlic powder
1/4 teaspoon salt
1/4 teaspoon black pepper
Instructions
- Preheat oven to 350°F (175°C) and grease a 9×13 inch baking dish.
- In a medium saucepan, combine rice and chicken broth. Bring to a boil, then simmer covered on low for 15–20 minutes. Fluff with a fork.
- Steam broccoli florets until tender-crisp, about 5–7 minutes. Do not overcook.
- In a large skillet, cook chicken pieces over medium heat until no longer pink. Set aside.
- In the same skillet, melt butter over medium heat. Whisk in flour and cook for 1–2 minutes to form a roux. Gradually whisk in milk until smooth.
- Stir in garlic powder, salt, pepper, and shredded cheese. Cook until cheese is melted and sauce is creamy.
- In the prepared baking dish, combine cooked rice, broccoli, chicken, and cheese sauce. Stir gently to mix.
- Bake for 20–25 minutes, until bubbly and golden brown. Let cool slightly before serving.
Notes
- Use leftover cooked chicken to save time.
- Do not overcook broccoli to keep it tender-crisp.
- Add a splash of milk if reheating and the casserole seems dry.
- Sharp cheddar gives the best flavor, but other cheese blends work too.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1/6 of recipe
- Calories: 520
- Sugar: 5g
- Sodium: 540mg
- Fat: 28g
- Saturated Fat: 15g
- Unsaturated Fat: 11g
- Trans Fat: 0.5g
- Carbohydrates: 35g
- Fiber: 3g
- Protein: 34g
- Cholesterol: 115mg
