Chicken Broccoli Cheese Rice Casserole
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.Plus, you can assemble ahead then bake another day. See notes for make-ahead instructions.
Servings: 8 side dish servings
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
Make-Ahead Bake Later
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.