Easy Chicken Broccoli Rice Casserole
User Reviews
5
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Prep Time
10 mins
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Cook Time
30 mins
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Total Time
40 mins
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Servings
6
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Calories
448 kcal
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Course
Main Course
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Cuisine
American
Easy Chicken Broccoli Rice Casserole
Description
Easy Chicken Broccoli Rice Casserole starts by seasoning bite-sized chicken breast pieces and baking them briefly to begin cooking. Meanwhile, a sauce is prepared on the stovetop by sautéing onions, then making a roux with olive oil and gluten-free flour. Milk is whisked in to create a thickened sauce, which is then seasoned with garlic powder, onion powder, dry mustard, smoked paprika, salt, and pepper. Shredded cheddar cheese is melted into the sauce, adding richness and tang.
The casserole assembles by layering cooked brown rice and fresh broccoli florets over the partially baked chicken in a casserole dish. The cheese sauce coats the mixture to bind the ingredients. Sprinkling additional cheddar on top before baking completes the dish. Baking at moderate heat melts the cheese topping and ensures the broccoli is tender but still retains some texture.
This casserole offers a balanced meal with protein, whole grains, and vegetables, suitable for family dinners or meal prep. Fresh parsley garnishes add brightness. The recipe supports gluten-free diets by using appropriate flour and allows substitutions such as non-dairy milk or alternate cheeses as preferred.
Prepare brown rice in advance for convenience. Fresh broccoli cut into uniform florets cooks evenly. Store leftovers refrigerated up to 3-4 days or freeze after assembly or cooking for up to 3 months. Reheat thoroughly before serving.
Ingredients
- 1 pound chicken breast cut into bite-sized cubes
- 2 cups brown rice cooked
- 6 cups broccoli cut into small florets, fresh
Sauce
- 2 tablespoons olive oil divided
- 1 small onion diced
- 2 tablespoons gluten-free flour
- 2 cups milk
- ¼ teaspoon garlic powder
- ¼ teaspoon onion powder
- ½ teaspoon dry mustard powder
- ½ teaspoon smoked paprika
- ½ teaspoon kosher salt or to taste
- ¼ teaspoon black pepper ground
- 2 cups cheddar cheese shredded and divided
- 2 tablespoons Curly parsley freshly chopped to garnish
Instructions
- Preheat oven to 400°F.
- Season the chicken with some salt and pepper and drizzle over with 1 tablespoon of oil. Mix well to coat, then place it in a 2 qt casserole dish; arrange in a single layer to ensure even cooking.
- Bake into the preheated oven for 10 minutes.
Sauce
- While the chicken is cooking prepare sauce. In a skillet, heat the remaining tablespoon of oil. Add onion and sauté until translucent.
- Add flour and whisk quickly for about a minute or so.
- Carefully pour in the milk and continue whisking; as the mixture starts to bubble add garlic powder, onion powder, mustard powder, paprika, salt, and pepper.
- Stirring thoroughly, let the mixture simmer on low, until thick and bubbly. Remove from the heat and add 1-1/2 cup of cheddar cheese, whisk well until cheese is melted.
- Remove the casserole dish from the oven. Add a layer of cooked rice and then broccoli florets. Pour the prepared cheese sauce on top and gently toss to coat.
- Sprinkle the remaining 1/2 cup of cheese on top and bake for 20 minutes more, until the broccoli is tender, and the cheese on top is golden and bubbly.
- Remove from the oven, garnish with fresh parsley, and serve warm.
Notes
- Cook brown rice ahead of time to streamline casserole preparation.
- Trim broccoli into similarly sized florets for even cooking; pre-cut florets can also be used.
- Sweet or yellow onions are preferred for the sauce base.
- Use gluten-free flour to keep the casserole gluten-free or regular flour if dietary restrictions are not an issue.
- Substitute non-dairy milk to make a vegan version, and swap cheddar with mozzarella or parmesan for different flavors.
- Store leftovers covered in the fridge for 3-4 days. Freeze either before or after baking; thaw overnight in the fridge and reheat thoroughly.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 448 kcal
% Daily Value*
| Calories | 448kcal | 22% |
| Carbohydrates | 29g | 10% |
| Protein | 33g | 66% |
| Fat | 23g | 35% |
| Saturated Fat | 11g | 55% |
| Cholesterol | 96mg | 32% |
| Sodium | 583mg | 24% |
| Potassium | 787mg | 17% |
| Fiber | 4g | 16% |
| Sugar | 6g | 12% |
| Vitamin A | 1288IU | 26% |
| Vitamin C | 85mg | 94% |
| Calcium | 421mg | 42% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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