Creamy Chicken Broccoli Rice Cheese Casserole is one of those comforting dishes that feels like a big, warm hug on a plate. It’s packed with tender chicken, bright green broccoli, fluffy rice, and lots of melty cheese that brings everything together in a creamy, delicious way. The textures mix just right—soft rice and chicken meet the little bit of crunch from the broccoli, all wrapped in a cheesy sauce that’s hard to resist.
I love making this casserole when I want something that’s both easy and satisfying. It’s a great way to use leftovers or make a batch ahead of time, then just pop it in the oven when I’m ready. One tip I like is to toss in extra cheese on top at the end so you get a golden, bubbly crust that gives a little crisp alongside all that creaminess. It always feels like a special touch that’s totally worth it.
When I serve this casserole, I usually like to pair it with a simple salad or some warm, crusty bread to soak up any extra sauce. It’s a family favorite because it hits that perfect spot between hearty and fresh, and almost everyone can’t help but go back for seconds. For me, it brings back memories of cozy weeknights and easy dinners that turn into some of my best meals with friends or family gathered around the table.
Key Ingredients & Substitutions
Chicken: Cooked chicken breast is perfect here for a mild, tender bite. You can swap it with shredded rotisserie chicken or even cooked turkey for variety.
Broccoli: Fresh broccoli works best to keep that nice green color and slight crunch. Frozen broccoli is fine—just thaw and drain well so it’s not watery.
Rice: Using day-old or cooled rice helps the casserole hold its shape better. White rice is standard, but you can try brown or jasmine rice for a nuttier taste.
Cheese: Sharp cheddar gives great flavor and melt. Mozzarella adds creaminess but feel free to mix in Monterey Jack or Colby if you like. For a dairy-free version, try a plant-based cheese alternative.
Cream cheese & sour cream: These add creaminess and tang. Greek yogurt can replace sour cream to lighten the dish, and room-temp cream cheese blends more smoothly into sauces.
How Do You Make a Smooth, Creamy Cheese Sauce Without Lumps?
The key to a great sauce is making a proper roux first. Start with melting butter and gently cooking onion and garlic to build flavor. Then add flour and stir constantly to avoid browning, which means no burnt taste.
- Gradually whisk in cold milk instead of pouring it all at once to prevent lumps.
- Keep stirring often over medium heat until thickened — patience helps here!
- Reduce heat before adding cream cheese and sour cream; stirring until smooth creates a creamy base.
- Finishing with shredded cheese off the heat avoids graininess and keeps the sauce velvety.
With these steps, your sauce will coat the rice and chicken perfectly, making the casserole irresistibly creamy.
Equipment You’ll Need
- Large skillet – great for making the creamy cheese sauce and sautéing onions and garlic all in one pan.
- Whisk – helps you mix the flour and milk smoothly to avoid lumps in the sauce.
- 9-inch casserole dish – perfect size for baking the casserole evenly and holding all the ingredients.
- Steamer basket or pot – handy for steaming broccoli just right without losing color or texture.
- Mixing bowl – to combine the cooked rice, chicken, broccoli, and cheese sauce before baking.
Flavor Variations & Add-Ins
- Swap chicken with cooked sausage or ground turkey for a different protein twist that adds richness.
- Add diced red bell pepper or mushrooms to sneak in extra veggies and boost flavor.
- Stir in a teaspoon of smoked paprika or chili powder to give the casserole a mild smoky or spicy kick.
- Use different cheeses like Monterey Jack, pepper jack, or Gruyère for unique taste profiles and creaminess.
Creamy Chicken Broccoli Rice Cheese Casserole
Ingredients You’ll Need:
Main Ingredients:
- 2 cups cooked white rice (preferably day-old or cooled)
- 2 cups cooked chicken breast, diced or shredded
- 2 cups fresh broccoli florets (steamed or lightly blanched)
- 1 cup shredded sharp cheddar cheese, divided
- 1/2 cup shredded mozzarella cheese (optional for extra cheesiness)
For The Sauce & Seasonings:
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 1/2 cups milk (whole or 2%)
- 1 cup cream cheese (softened)
- 1/2 cup sour cream or plain Greek yogurt
- 2 tablespoons butter
- 2 tablespoons all-purpose flour
- 1 teaspoon salt
- 1/2 teaspoon ground black pepper
- 1/2 teaspoon paprika (optional)
- 1/2 teaspoon dried thyme or Italian seasoning
- Fresh parsley, chopped (for garnish)
How Much Time Will You Need?
This casserole takes about 15 minutes to prepare, including steaming the broccoli and making the creamy sauce. Then it needs around 20-25 minutes to bake until bubbly and golden. Altogether, plan for roughly 40 minutes from start to finish.
Step-by-Step Instructions:
1. Prepare the Broccoli:
Steam or blanch the broccoli florets until they’re tender but still bright green—about 3 to 4 minutes. Drain and set them aside to keep their color and texture.
2. Make the Creamy Cheese Sauce:
In a large skillet over medium heat, melt the butter. Add the finely chopped onion and cook for about 3-4 minutes until it’s soft and translucent. Stir in the minced garlic and cook another 30 seconds until fragrant.
Sprinkle the flour over the onion and garlic, stirring constantly to create a smooth roux. Cook this for 1-2 minutes without letting it brown. Slowly whisk in the milk, stirring often to prevent lumps. Keep whisking and cooking for about 4-5 minutes until the sauce thickens.
Turn the heat to low and stir in the softened cream cheese until smooth. Mix in the sour cream, salt, pepper, paprika, and dried herbs for a gentle flavor kick. Finally, add 3/4 cup of shredded cheddar cheese and the mozzarella (if using), stirring until melted and creamy. Remove from heat.
3. Combine and Bake the Casserole:
In a large bowl, combine the cooked rice, chicken, and half the steamed broccoli. Pour the warm cheese sauce over and gently fold to coat everything evenly.
Transfer this mixture into a greased 9-inch casserole dish, or back into the skillet if it’s oven-safe. Sprinkle the remaining cheddar cheese evenly on top, then arrange the remaining broccoli florets over the surface.
Bake in a preheated 350°F (175°C) oven for 20-25 minutes, until the cheese on top is melted and bubbly. Let it cool for about 5 minutes before serving. Garnish with chopped fresh parsley for a fresh, colorful touch.
Enjoy this warm, comforting casserole alongside a simple salad or crusty bread for a delicious meal everyone will love!
Can I Use Frozen Broccoli Instead of Fresh?
Yes! Just make sure to thaw and drain frozen broccoli well before adding it to avoid excess moisture that can make the casserole watery.
Can I Make This Casserole Ahead of Time?
Absolutely! Prepare the casserole up to the baking step, cover it tightly, and refrigerate for up to 2 days. Bake straight from the fridge—just add a few extra minutes to the baking time.
How Do I Store Leftovers?
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently in the oven or microwave until warmed through.
Can I Substitute the Rice with Cauliflower Rice?
You can swap in cauliflower rice for a low-carb version! Just lightly sauté or steam it before mixing in, and reduce baking time slightly since cauliflower cooks faster.
