Go Back

Cheesy Chicken Broccoli Rice Bake - Cozy, Crowd-Pleasing Comfort Food

Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 6 servings
Ingredients Method

Ingredients
  

  • Chicken: 1.5 pounds boneless, skinless chicken breasts or thighs, cut into bite-size pieces
  • Rice: 1.5 cups long-grain white rice (uncooked) or 4 cups cooked rice
  • Broccoli: 4 cups small florets (fresh or frozen)
  • Cheese: 3 cups shredded sharp cheddar (divided)
  • Milk or Half-and-Half: 2 cups
  • Chicken Broth: 1.5 cups (low sodium)
  • Butter: 4 tablespoons
  • All-Purpose Flour: 4 tablespoons
  • Onion: 1 small, finely chopped
  • Garlic: 3 cloves, minced
  • Breadcrumbs or Crushed Crackers: 1 cup (for topping, optional)
  • Olive Oil: 1 tablespoon (for sautéing)
  • Seasonings: 1 teaspoon kosher salt (plus more to taste), 1/2 teaspoon black pepper, 1/2 teaspoon paprika, 1/2 teaspoon dried thyme, 1/4 teaspoon garlic powder
  • Optional boosts: 1/4 teaspoon red pepper flakes, 1 teaspoon Dijon mustard, 1/2 cup sour cream or plain Greek yogurt for extra creaminess

Method
 

  1. Preheat and prep: Heat your oven to 375°F (190°C). Grease a 9x13-inch baking dish. If using uncooked rice, cook it according to package directions until just tender, then fluff and set aside.
  2. Cook the broccoli: Steam or microwave the florets until bright green and crisp-tender, about 2–3 minutes for fresh or 3–4 for frozen. Drain well. You don’t want extra water in the casserole.
  3. Sear the chicken: Season chicken pieces with salt, pepper, and paprika. Warm olive oil in a large skillet over medium-high. Sear chicken in two batches, 2–3 minutes per side, until lightly browned but not fully cooked through. Transfer to a plate.
  4. Sauté aromatics: In the same skillet, reduce heat to medium. Add 1 tablespoon butter if the pan is dry. Cook onion for 3–4 minutes until softened. Stir in garlic for 30 seconds until fragrant.
  5. Make the cheese sauce: Add remaining butter (to total 4 tablespoons) to the skillet. When melted, sprinkle in flour and whisk for 1 minute to form a smooth roux. Gradually whisk in milk and broth. Simmer 3–5 minutes, stirring, until thick enough to coat a spoon.
  6. Season and melt: Stir in thyme, garlic powder, and Dijon if using. Reduce heat to low. Add 2 cups shredded cheddar a handful at a time, whisking until melted and smooth. Taste and season with salt, pepper, and red pepper flakes if you like heat. For extra richness, whisk in sour cream or yogurt.
  7. Combine the base: In a large bowl, mix cooked rice, broccoli, and seared chicken. Pour in the cheese sauce and fold until everything is evenly coated.
  8. Assemble: Spread the mixture into the prepared baking dish. Top with the remaining 1 cup cheddar. Mix breadcrumbs with a small drizzle of olive oil or a tablespoon of melted butter, then sprinkle over the top.
  9. Bake: Bake uncovered for 20–25 minutes, until bubbling around the edges and the top is golden. Chicken should be cooked through and the center hot.
  10. Rest and serve: Let it sit for 5–10 minutes to set. This keeps slices tidy and prevents a runny casserole. Garnish with chopped parsley if you want a fresh pop of color.