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Chicken Broccoli Rice Casserole

There's something so nostalgic and comforting about a good casserole for a weeknight dinner and this Chicken Broccoli and Rice Casserole hits all the comfort food buttons. It's cheesy and savory with tender bites of chicken and broccoli in every bite. 

Prep Time
15 mins
Cook Time
15 mins
Total Time
45 mins
Servings: 8 servings
Calories: 547 kcal
Course: Dinner
Cuisine: American

Ingredients

Sauce
  • 2 Tablespoons salted butter
  • 1 medium onion chopped (about 1 cup)
  • 3 cloves garlic minced
  • 1/4 cup all-purpose flour
  • 3 cups chicken broth
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon poultry seasoning
  • 1 cup sour cream
  • 1/2 cup milk
Casserole
  • 3 cups cooked chicken shredded or chopped into bite-size pieces
  • 3 cups cooked rice
  • 4 cups broccoli florets cut into 1/2-inch pieces
  • 2 cups sharp cheddar cheese freshly grated
Crumb Topping
  • 1 1/2 cups Panko bread crumbs or crushed cornflakes
  • 1/2 cup Parmesan Cheese freshly grated
  • 1/3 cup salted butter melted

Instructions

    Cup of Yum
  1. Preheat oven to 400°F. Lightly spray a 9x13" baking dish with non-stick cooking spray.
  2. In a large skillet or pot, melt the butter over medium heat. Add the onion and garlic to the melted butter and sauté until fragrant and the onions are translucent. Whisk in the flour.
  3. Slowly whisk in the chicken broth, a little at a time, until there are no lumps of flour remaining. Continue to cook over medium heat, stirring frequently, until the sauce coats the back of a spoon. Stir in the salt, pepper, and poultry seasoning, and remove from heat. Stir in the sour cream and milk.
  4. While the sauce cooks, microwave the broccoli florets in a large bowl covered with plastic wrap, until bright green and tender, about 2 to 3 minutes (no need to add water). Be careful not to overcook or they will become soggy and discolored. This step is optional, but it helps the broccoli be more tender with less overall cooking time for the entire casserole. If you prefer your broccoli to be less soft, just skip this step.
  5. In a large bowl, combine the rice, chicken, broccoli, and sauce, folding everything together until evenly coated and ingredients are mixed. Pour into prepared pan. Sprinkle the top of the casserole evenly with the grated cheddar cheese.
  6. In a small bowl, mix together the panko, Parmesan cheese, and melted butter. Sprinkle evenly over cheese layer.
  7. Cover with aluminum foil and bake for 25-35 minutes or until heated through. Remove the foil and bake another 10 minutes until the panko crumbs are golden brown.

Notes

  • If you don't have poultry seasoning on hand, just use 1/4 teaspoon sage, with 1/8 teaspoon each of thyme, marjoram, and rosemary, along with a pinch each of nutmeg, black pepper, and cayenne pepper for a quick DIY homemade poultry seasoning blend that makes just enough for this recipe.

Nutrition Information

Calories 547kcal (27%) Carbohydrates 35g (12%) Protein 29g (58%) Fat 32g (49%) Saturated Fat 18g (90%) Polyunsaturated Fat 2g Monounsaturated Fat 9g Trans Fat 1g Cholesterol 118mg (39%) Sodium 1149mg (48%) Potassium 506mg (14%) Fiber 2g (8%) Sugar 4g (8%) Vitamin A 1171IU (23%) Vitamin C 48mg (53%) Calcium 397mg (40%) Iron 2mg (11%)

Nutrition Facts

Serving: 8servings

Amount Per Serving

Calories 547

% Daily Value*

Calories 547kcal 27%
Carbohydrates 35g 12%
Protein 29g 58%
Fat 32g 49%
Saturated Fat 18g 90%
Polyunsaturated Fat 2g 12%
Monounsaturated Fat 9g 45%
Trans Fat 1g 50%
Cholesterol 118mg 39%
Sodium 1149mg 48%
Potassium 506mg 11%
Fiber 2g 8%
Sugar 4g 8%
Vitamin A 1171IU 23%
Vitamin C 48mg 53%
Calcium 397mg 40%
Iron 2mg 11%

* Percent Daily Values are based on a 2,000 calorie diet.