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Cheesy Chicken Broccoli Rice Casserole

A heartwarming American comfort food that combines tender chicken, fresh broccoli, fluffy rice, and a rich, creamy cheese sauce that feels like a big hug on a plate.
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Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings: 6 servings
Course: Casserole, Main Course
Cuisine: American
Calories: 400
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2 large chicken breasts, diced Free-range or organic chicken for the best flavor.
  • 2 tablespoons olive oil Extra virgin adds richness.
  • 2 teaspoons garlic powder
  • 2 teaspoons Italian seasoning
  • 1.5 teaspoons Kosher salt
  • 0.5 teaspoon ground black pepper
  • 4 tablespoons unsalted butter Ensure it’s room temperature for easy melting.
  • 1 medium onion, small-diced Sweet onions work beautifully without overpowering.
  • 5 cloves minced garlic Fresh garlic elevates the flavor.
  • 2 teaspoons Better Than Bouillon A secret ingredient for extra flavor.
  • 0.25 cup all-purpose flour
  • 2 cups chicken broth Plus more as needed.
  • 12 ounces canned evaporated milk (equiv to 1 ½ cups) Creates a creamy sauce.
  • 0.5 teaspoon garlic powder
  • 0.5 teaspoon onion powder
  • 0.5 teaspoon Italian seasoning
  • Salt and pepper to taste
  • 4 cups fresh broccoli florets Substitute with frozen if needed.
  • 3 cups cooked long grain rice Use day-old rice for better texture.
  • 2 cups freshly shredded colby jack cheese (divided) Substitute with your favorite cheese blend.

Method
 

Preparation
  1. If you haven't yet, cook 1 cup of uncooked long grain rice according to package directions to yield 3 cups of cooked rice.
  2. Preheat oven to 375°F.
Cooking the Chicken
  1. In a large pan, heat 2 tablespoons olive oil over medium-high heat. Add diced chicken, seasoning with garlic powder, Italian seasoning, salt, and pepper. Cook until golden brown and cooked through, about 7-10 minutes. Remove and set aside.
Making the Creamy Sauce
  1. In the same pan (do not wipe clean), melt 4 tablespoons butter. Sauté diced onions for about 6 minutes until softened. Stir in minced garlic and Better Than Bouillon, cooking for an additional 1-2 minutes until fragrant.
  2. Add flour and stir to coat onions. Gradually pour in chicken broth, stirring continuously to dissolve the flour. Once smooth, stir in evaporated milk, seasoning with garlic powder, onion powder, Italian seasoning, salt, and pepper. Simmer over low heat until thickened, about 5 minutes.
Preparing the Broccoli
  1. Steam broccoli florets for just 5 minutes until they are crisp-tender or microwave for speedy prep.
Combining Ingredients
  1. In a large bowl, combine cooked chicken, par-cooked broccoli, the 3 cups cooked rice, and 1 cup shredded cheese. Pour creamy sauce over and stir until evenly combined.
Baking the Casserole
  1. Transfer mixture to a 9x13 inch baking dish and top with remaining 1 cup cheese. Cover with foil and bake for 25 minutes.
  2. Uncover and bake for an additional 5-8 minutes until cheese is bubbly and golden.
Serving
  1. Let cool for a few minutes before serving. Enjoy!

Notes

Quality counts; use high-quality ingredients for the best flavor. Store leftovers in an airtight container in the fridge for up to 3 days. This casserole can be prepared one day in advance and refrigerated before baking.