Chicken Broccoli Rice Casserole
User Reviews
5
Chicken Broccoli Rice Casserole
Description
The Chicken Broccoli Rice Casserole recipe constructs a creamy base by sautéing onion and garlic in butter, then whisking in flour and chicken broth to create a thickened sauce. Seasoned with salt, black pepper, and poultry seasoning, the sauce is enriched with sour cream and milk for smoothness and tang. The mixture is combined with cooked chicken pieces, steamed broccoli florets, and cooked rice. Sharp cheddar cheese is folded in to add richness and flavor depth.
In a prepared baking dish, the casserole mixture is topped with a crumbly blend of panko breadcrumbs, grated Parmesan cheese, and melted butter. Baking at 400°F yields a bubbly, golden-topped casserole with varied texture—creamy and tender interior contrasted by a crunchy crust. The broccoli is briefly microwaved before assembly to maintain vibrant color and tenderness without sogginess.
This casserole serves as a substantial one-dish meal integrating protein, vegetables, and starch. It suits family dinners and can be easily portioned for leftovers. The use of poultry seasoning or an equivalent herb blend adds a warm herbal note typical to comforting American casseroles.
The notes suggest a homemade poultry seasoning mix if unavailable, combining sage, thyme, marjoram, rosemary, nutmeg, black pepper, and cayenne to approximate store-bought seasoning. This addition supports flavor balance and versatility.
Ingredients
Sauce
- 2 Tablespoons butter salted
- 1 onion chopped (about 1 cup, medium
- 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 chicken shredded or chopped into bite-size pieces, cooked
- 3 cups rice cooked
- 4 cups broccoli cut into 1/2-inch pieces, florets
- 2 cups cheddar cheese freshly grated, sharp
Crumb Topping
- 1 1/2 cups panko bread crumbs or crushed cornflakes
- 1/2 cup Parmesan Cheese freshly grated
- 1/3 cup butter melted, salted
Instructions
- Preheat oven to 400°F. Lightly spray a 9x13" baking dish with non-stick cooking spray.
- 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.
- 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.
- 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.
- 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.
- In a small bowl, mix together the panko, Parmesan cheese, and melted butter. Sprinkle evenly over cheese layer.
- 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
- Use a homemade poultry seasoning blend if you don't have pre-made: combine 1/4 tsp sage, 1/8 tsp thyme, 1/8 tsp marjoram, 1/8 tsp rosemary, pinch each of nutmeg, black pepper, and cayenne pepper.
- Microwaving broccoli briefly before baking keeps it tender and bright without becoming soggy.
- Make sure chicken is fully cooked and shredded or chopped into bite-sized pieces for even distribution.
- The breadcrumb topping adds a crunchy contrast to the creamy casserole interior.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8servings
Amount Per Serving
Calories 547 kcal
% 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.
User Reviews
Overall Rating
5
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