This Chicken and Broccoli Rice Casserole is made with shredded chicken, steamed broccoli, and cooked rice, all baked together in a homemade cheddar sauce until bubbly. It’s the from-scratch version of the classic potluck dish, without any canned soup involved.

I make this for weeknight dinners when I want something that covers protein, vegetables, and a starch in one dish. It also reheats well, so it’s good for lunches through the week. I like serving this next to Chicken Breast and Cauliflower Casserole or Chicken Pot Pie Casserole for a bigger comfort food rotation.

If you like hearty, cheesy chicken casseroles like this one, these are worth trying too:

Ingredients You’ll Need

Cooking the rice slightly ahead of time (or using leftover rice) keeps this from turning gummy once it bakes again in the sauce. Steaming the broccoli briefly, rather than adding it raw, keeps it from releasing too much water into the casserole.

Ingredients

1 1/2 cups long grain white rice, cooked
3 cups broccoli florets, steamed and chopped
3 cups cooked chicken, shredded
3 tbsp butter
3 tbsp all-purpose flour
2 1/2 cups milk
2 cups shredded cheddar cheese, divided
1/2 tsp garlic powder
1/2 tsp onion powder
Salt and pepper, to taste

Directions

Preheat your oven to 375°F and grease a 9×13-inch baking dish.
In a large bowl, combine the cooked rice, steamed broccoli, and shredded chicken.
Set this mixture aside while you make the sauce.
In a saucepan, melt the butter over medium heat.
Whisk in the flour and cook for about a minute, stirring constantly, to cook off the raw flour taste.
Slowly whisk in the milk, continuing to whisk until the sauce thickens, about 5 to 6 minutes.
Remove the sauce from the heat and stir in 1 1/2 cups of the shredded cheddar, along with the garlic powder and onion powder, until smooth.
Season with salt and pepper.
Pour the sauce over the rice, broccoli, and chicken mixture, stirring until everything is evenly coated.
Transfer the mixture to the prepared baking dish, spreading it into an even layer.
Sprinkle the remaining cheddar cheese over the top.
This one comes together fairly quickly, just so you know, once the rice, broccoli, and chicken are all prepped.
Bake for 20 to 25 minutes, until the top is golden and bubbly.
Let it rest for 5 minutes before serving.
Serve hot and enjoy!

Important Recipe Notes

Use rice that’s already cooked, or leftover rice. Since it bakes again in the sauce, starting with fully cooked (or even day-old) rice keeps it from turning mushy.
Steam the broccoli, don’t add it raw. Raw broccoli releases water as it bakes, which can leave the sauce thinner than it should be.
Whisk the sauce constantly while it thickens. Stopping to do something else, even for a minute, is how you end up with lumps.
Rotisserie chicken is the fastest option here, but any leftover cooked chicken breast or thigh meat works just as well.
Store leftovers in an airtight container in the fridge for up to 4 days. Reheat in the oven at 350°F for the best texture, or in the microwave if you’re short on time.
This freezes reasonably well, though the rice texture can change slightly after thawing. Freeze in an airtight container for up to 2 months.

How to Serve, Store & Customize This Recipe

Serving: Serve hot straight from the baking dish with a simple green salad on the side. This is filling enough on its own to make a complete dinner.

Storing: Keep leftovers in an airtight container in the fridge for up to 4 days. Reheat in the oven at 350°F, covered with foil, until warmed through.

Customizing: Swap the white rice for brown rice for a nuttier flavor (just note it may need slightly more liquid), or add sliced water chestnuts for some crunch. A pinch of red pepper flakes in the sauce adds some heat if you want it spicier.