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This easy Chicken Broccoli Cheese Rice casserole is a nostalgic classic that is timeless and comforting! This casserole makes a great cozy family dinner and is equally great served as a side dish at church potlucks or for the holidays.
Chicken Broccoli Cheese Rice Casserole
The best part of this cheesy rice casserole is that we will be using a super easy scratch-made cheese sauce (using some Boursin cheese!) so there are no condensed cans of soup used. But don’t worry, it’s still so easy you can throw this recipe together in a cinch.
You can serve this rich and creamy broccoli rice casserole as a side dish and leave out the chicken if you desire. Or, you can serve it as a hearty main entree with a side salad.
Don’t feel like cooking up the chicken first but still want protein? Just use shredded rotisserie chicken!
Key Ingredients
Chicken – diced chicken breasts or rotisserie chicken works well if you’re looking to save time.
Broccoli – fresh florets that will be quickly blanched.
Rice – long grain rice works best for this recipe.
Cheese – sharp cheddar and colby jack are used.
Onion & Garlic – these aromatics add lots of herbiness and flavor to this dish.
Olive Oil & Butter – like most creamy homemade sauces, they start with a bit of butter. The olive oil is used to cook the chicken.
Seasonings – mustard powder, Italian seasoning, paprika, salt and pepper.
Flour – just a few tablespoons for the roux.
Half & Half – this provides a creamier consistency than milk but milk can also be used.
Boursin Cheese – for added flavor and creaminess, herby boursin cheese is used.
Cream Cheese – you can use all Boursin cheese, but I used a combination or cream cheese and Boursin.
Sour Cream – to lighten it up and add some tang, we use sour cream.
How to Make Chicken Broccoli Rice Casserole
Preheat oven to 350 degrees. Spray a 2 qt. casserole dish with nonstick spray.
Cook the Chicken
Add two tablespoons of olive oil into a large skillet over medium heat. Season chicken with Italian seasoning, paprika and salt and pepper (or season as you prefer). Cook chicken about 2-3 minutes per side. Remove and set aside.
Make the Cheese Sauce
In the same large skillet over medium-low add the butter, onions and garlic. Saute together for about 2 minutes or until softened. Add in the paprika, mustard powder, pepper and flour. Stir together and cook another minute.
Into the sauce slowly whisk in the half and half to avoid clumping. Continue to occasionally whisk until the sauce warms throw and comes to a low boil. Add in the Boursin (and cream cheese if using) and allow to melt.
Blanch the Broccoli
While the sauce is cooking, add broccoli florets into a pot of boiling water for 2 minutes to blanch. Strain broccoli and set aside and use paper towels to squeeze out excess water.
Assemble Casserole & Bake
Remove sauce from heat and fold in 1 1/2 cups of shredded cheddar cheese until it’s melted through. Mix in the sour cream. Taste and adjust with salt if needed.
In a large mixing bowl add the cooked rice, diced chicken, broccoli and cheese sauce. Fold it all together until it’s combined. Place half the broccoli rice mixture into the casserole dish spreading to an even layer. Sprinkle half the remaining cheese on top.
Spread over the remaining rice mixture into an even layer and top with the rest of the cheese. Bake in the oven uncovered for 30-35 minutes or until bubbly and golden brown on the edges.
Make-Ahead & Bake Later Instructions
Here are some easy tips if you’d like to make this broccoli cheese rice casserole ahead of time.
Refrigerator
- You can assemble this casserole ahead of time then just simply cover tightly and refrigerate 1-2 days before you’re ready to bake and serve.
- Be sure to let the casserole sit out for at least 30 minutes before baking to remove the chill from the fridge.
- You may also need to bake it closer to 40-45 minutes, so check it around the 35 minute mark.
Freezer:
- Follow the preparation and assembly instructions but do not bake the casserole. Freeze until ready to use (I prefer disposable aluminum baking pans for this).
- Let it thaw in the fridge for 24 hours ahead.
- Once it’s thawed in the fridge, let it sit out on the counter for 30 minutes prior to baking.
- You may also need to bake it closer to 40-45 minutes, so check it around the 35 minute mark.
Dishes That Go Well with Broccoli Cheese Rice Casserole
If you’ll be preparing this casserole without the protein and choose to serve it as a side dish, it pairs well with grilled or baked chicken breasts, grilled salmon, pork chops or even salisbury steak.
Looking for More Holiday Side Dish Recipes?
Sothern Sweet Potato Casserole
Cheesy Broccoli Twice Baked Potatoes
I hope you enjoy this easy recipe for Chicken Broccoli Rice Casserole. Be sure to comment below with any questions or feedback!
If you make these or any other recipes, don’t forget to tag me on IG @BadBatchBaking to be featured on my story. Seeing your recreations makes my day!
Chicken Broccoli Cheese Rice Casserole
Ingredients
- 2 cups chicken breasts diced (or use 2 cups cooked rotisserie chicken)
- 2 teaspoons paprika
- 2 teaspoons Italian seasoning
- 1/2 tsp salt
- 1/2 tsp pepper
- 2 tablespoons olive oil
- 2.5 cups broccoli florets cut into bite-sized pieces
- 3 cups cooked rice long grain
- 2 cups colby jack cheese shredded
Cheese Sauce
- 3 tablespoons butter
- 1 medium white onion diced
- 4 garlic cloves minced
- 1/2 tsp dry mustard powder
- 1/2 tsp paprika
- 1/2 tsp pepper
- 3 tablespoons flour
- 1 1/2 cups cheddar cheese shredded
- 2 1/2 cups half and half or milk can be substituted
- 2 tablespoons Boursin cheese
- 2 tablespoons cream cheese or omit and use 4 tablespoons Boursin
- 1/3 cup sour cream
- salt to taste
Instructions
- Preheat oven to 350 degrees. Spray a 2 qt. casserole dish with nonstick spray.
Cook Chicken
- Add two tablespoons of olive oil into a large skillet over medium heat. Season chicken with Italian seasoning, paprika and salt and pepper (or season as you prefer). Cook chicken about 2-3 minutes per side. Remove and set aside.
Make the Cheese Sauce
- In the same large skillet over medium-low add the butter, onions and garlic. Saute together for about 2 minutes or until softened. Add in the paprika, mustard powder, pepper and flour. Stir together and cook another minute.
- Into the sauce slowly whisk in the half and half to avoid clumping. Continue to occasionally whisk until the sauce warms throw and comes to a low boil. Add in the Boursin (and cream cheese if using) and allow to melt.
Blanch Broccoli
- While the sauce is cooking, add broccoli florets into a pot of boiling water for 2 minutes to blanch. Strain broccoli and set aside and use paper towels to squeeze out excess water. Skip this step if using frozen/thawed broccoli as it already comes blanched.
Assemble Casserole & Bake
- Remove sauce from heat and fold in 1 1/2 cups of shredded cheddar cheese until it’s melted through. Mix in the sour cream. Taste and adjust with salt if needed.
- In a large mixing bowl add the cooked rice, diced chicken, broccoli and cheese sauce. Fold it all together until it’s combined. Place half the broccoli rice mixture into the casserole dish spreading to an even layer. Sprinkle half the remaining cheese on top.
- Spread over the remaining rice mixture into an even layer and top with the rest of the cheese. Bake in the oven uncovered for 30-35 minutes or until bubbly and golden brown on the edges.
Notes
Refrigerator
- You can assemble this casserole ahead of time then just simply cover tightly and refrigerate 1-2 days before you’re ready to bake and serve.
- Be sure to let the casserole sit out for at least 30 minutes before baking to remove the chill from the fridge.
- You may also need to bake it closer to 40-45 minutes, so check it around the 35 minute mark.
Freezer:
- Follow the preparation and assembly instructions but do not bake the casserole. Freeze until ready to use (I prefer disposable aluminum baking pans for this).
- Let it thaw in the fridge for 24 hours ahead.
- Once it’s thawed in the fridge, let it sit out on the counter for 30 minutes prior to baking.
- You may also need to bake it closer to 40-45 minutes, so check it around the 35 minute mark.
Made this last night and it was so good! I left out the chicken to keep it as a side dish. I’ve been looking for a good broccoli and cheddar rice dish, and this is a keeper!! Next time I’ll add some crushed ritz crackers to the top to give it a slight crunch. I love every single one of your recipes!!