From scratch cheesy chicken, broccoli, and rice casserole with no cans of soup needed. Homemade with a great buttery Parmesan topping, this will become one of your favorite comfort foods. Easy enough for a great weeknight dinner.
Introduction
I was suffering blogger block, so a wife consult was needed. I discussed Italian or maybe some pork chops. But she had several broccoli, chicken, and rice recipes saved. Now our history with this dish has not been the best.
My best effort for this type of recipe was several years ago for Thanksgivings but way too much work for the return and a ton of ingredients. I have had several attempts of modifications of that recipe, but really nothing hit the mark.
If you have been around this blog for a while, you know I'm "allergic" to using cans of soup for cooking. I will do almost anything to avoid it. While I know what all those chemicals in the can are and I'm not "afraid" but it is like fingernails on a blackboard.
So having said all that, my "inspiration" recipe came is from Food.com. It had most of the right stuff—no can of soup and not too many ingredients. It needed some changes. It needed to include the cooking of the chicken and some more specific instructions. It also lacked to crispy topping my wife craved. I can add that.
My Rating
A very strong 4. Not a 5 just because of what it is—an excellent recipe. My wife gave a 4.5 and said I could make it anytime I want.
🐓Chicken
I'm using skinless boneless chicken breast here, but almost any chicken will do. Thighs will work fine.
You can use pre-cooked chicken like a rotisserie chicken. You will need about 4 cups. More or less should be OK. If you use pre-cooked chicken, cook the onion and garlic in the skillet without the chicken. Then add the chicken with the rice.
This will also be a great use for leftover turkey. Just add it like the rotisserie chicken.
🥦Broccoli
I generally like to use fresh broccoli. One large head will cleanout to be about 2+ cups of florets. But it is fine to be a little over or under on the amount of broccoli.
I do chop up the medium size stems but skip the large thick trunk.
Can I use Frozen Broccoli?
Yep, just measure by volume. A good size head of broccoli will make about 2 cups. So use 2 cups, but more or less is fine; it is a casserole. A standard 12 oz frozen bag will be about 3 cups but varies some.
✔️Tips
The original recipe used bouillon cubes and water to cook the rice. I just went with broth. I cooked the chicken with the onion and garlic.
I topped with Panko bread crumbs combined with butter and some grated Parmesan. Great addition and entirely my wife's idea.
Cheese choice is next. Every recipe I reviewed used cheddar cheese. I prefer Monterey Jack for this sort of dish. But use what you wish. I think Jack was just right.
This is an easy recipe to cut in half. Use a 6 by 9 or 8-inch square dish.
Good refrigerated for 3-4 days and should freeze OK for 3-4 months. Like all rice dishes, the quality will be a bit less after freezing.
This casserole is a great make-ahead recipe. Assemble and refrigerate for up to 2 days. Add a few minutes to the cooking time if you are cooking a cold casserole.
📖Comfort Food Recipes
Classic Tuna Noodle Casserole with Parmesan Topping
This recipe is listed in these categories. See them for more similar recipes.
🖼️Step-by-Step Photo Instructions
Preheat oven to 375°.
Chop one head of broccoli into bite-size pieces. See the discussion above for frozen.
Bring 3 cups of low sodium chicken broth to a boil. Add 1 ½ cup long-grain rice and the broccoli. Cover and lower heat to low. Cook for about 15 minutes until fluid is absorbed.
While rice is cooking, chop one small onion and cube two skinless boneless chicken breasts into ½ inch pieces.
Over medium-high heat, melt 1 tablespoon butter in a large skillet, then add the chicken and onions. Cook until onion is translucent and chicken is 165° internally. About 1 minute before the endpoint, add 3-4 cloves crushed garlic—about 9-10 minutes total.
Remove the chicken from heat and wait for the rice to finish. Then combine rice with the chicken, add ½ cup milk, 3 tablespoons mayonnaise, ½ teaspoon salt, ¼ teaspoon pepper, 1 ½ cups of shredded cheese of choice. Mix well.
Mix crumble top. 1 cup Panko bread crumbs, 3 tablespoons melted butter, and ¼ cup grated Parmesan cheese.
Spray a 9 X 13 casserole dish with PAM and add mixture. Top with ½ cup of shredded cheese of choice. Then add the bread crumb topping.
Bake for 30 minutes until golden brown and bubbling.
Allow to rest for 10 minutes before serving to absorb fluid.
📖Recipe
Cheesy Chicken, Broccoli and Rice Casserole
Ingredients
- 1 ½ cups long-grain rice
- 3 cups chicken broth low sodium
- 1 head broccoli - about 2 cups chopped into bite size pieces
- 1-1 ½ pound Skinless boneless chicken breast - trimmed and cut into ½ inch pieces
- 1 onion - small diced
- 3-4 cloves garlic - crushed
- ½ teaspoon salt
- ¼ teaspoon pepper
- ½ cups milk
- 3 tablespoons mayonnaise
- 2 cups shredded cheese of choice - Divided, I used Monteray Jack but most recommend Cheddar
Topping
- 1 cup Panko bread crumbs
- 3 tablespoons butter - melted
- ¼ cup grated Parmesan cheese
Instructions
- Preheat oven to 375°.
- Chop one head of broccoli into bite size pieces.
- Bring 3 cups of low-sodium chicken broth to a boil. Add 1 ½ cup long grain rice and the broccoli. Cover and lower heat to low. Cook for about 15 minutes until fluid is absorbed.
- While rice is cooking, chop one small onion and cube two skinless boneless chicken breasts into ½ inch pieces.
- Over medium-high heat, melt 1 tablespoon butter in a large skillet then add the chicken and onions. Cook until onion is translucent and chicken is 165° internally. About 1 minute before the end point, add 3-4 cloves crushed garlic—about 9-10 minutes total.
- Remove the chicken from heat and wait for rice to finish. Then combine rice with the chicken, add ½ cup milk, 3 tablespoons mayonnaise, ½ teaspoon salt, ¼ teaspoon pepper, 1 ½ cups of shredded cheese of choice. Mix well.
- Mix crumble top. 1 cup Panko bread crumbs, 3 tablespoons melted butter, and ¼ cup grated Parmesan cheese.
- Spray a 9 X 13 casserole dish with PAM and add mixture. Top with ½ cup of shredded cheese of choice then add the bread crumb mixture.
- Bake for 30 minutes until golden brown and bubbling. Allow to rest for 10 minutes before serving to absorb fluid.
My Private Notes
Recipe Notes
Pro Tips
- This is an easy recipe to cut in half. Use a 6 by 9 or 8-inch square dish.
- The endpoint for cooking is the color since things are already cooked.
- You can use rotisserie chicken—about 4 cups. Cook the onion and garlic then add the pre-cooked chicken with the rice.
- This is a great recipe for leftover turkey. Use it like rotisserie chicken.
- Frozen broccoli is fine. Use about 2 cups.
- This is a casserole, the amount of chicken and broccoli can vary some to account for what you have on hand.
- I like the Monterey Jack cheese but most will use cheddar cheese.
- Good refrigerated for 3-4 days and should freeze OK for 3-4 months. Like all rice dishes, the quality will be a bit less after freezing.
- This casserole is a great make-ahead recipe. Assemble and refrigerate for up to 2 days. It will take a few minutes more cooking time if you are cooking a cold casserole.
To adjust the recipe size:
You may adjust the number of servings in this recipe card under servings. This does the math for the ingredients for you. BUT it does NOT adjust the text of the instructions. So you need to do that yourself.
Nutrition Estimate
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Editor's Note: Originally Published October 23, 2016. Updated with expanded options, refreshed photos, and a table of contents to help navigation.
Sue
Mayo is something we don't use, don't have in house, would Greek yogurt be an acceptable substitute ?
Dan Mikesell AKA DrDan
Hi Sue,
The yogurt should be fine or just skip the mayo. It is a casserole and will be fine.
Dan
Brad
Can brown rice be used instead of long grain rice? If yes, how does the recipe change?
Thanks
Dan Mikesell AKA DrDan
Hi Brad,
Welcome to the blog.
We are not brown rice people so I can not give specific directions. I would say you probably can cook your brown rice in chicken broth separately. And the broccoli separately, I hesitate to do the broccoli with the brown rice since it generally will take longer and the broccoli would be overcooked.
That is just a guess. You can decide.
Dan
Cerwyn
Can this be frozen? I'm trying to make some freezer meals for when the baby comes! Thank u! Your website is wonderful and I've learned so much from it!
DrDan
Hi Cerwyn,
Yes and not so much. It would definitely freeze and come out well but I'm not the biggest fan of rice that has been frozen. I think it effect the texture some. Having said that, it will freeze just as good as any other rice dish and many are sold frozen.
Cerwyn
Dr. u r my hero 4 this recipe. I'm 10 weeks pregnant and everything makes me sick but carbs. Unfortunately, just rice or spaghetti and tomato sauce doesn't have the vitamins or protein I need. This casserole is my answer! I loved it and it didn't make me sick! With the exception of 3 small pieces for my husband and daughter I ate the whole thing! Lol. 5 stars. Really wonderful! Thank u! Also used bag of frozen broccoli and it was perfect.
Brenda Conley
Can this be frozen and baked later?
DrDan
Yes and no. Like most casseroles, it can freeze but it is my opinion that casseroles with rice just don't do very well. I think the freezing breaks down the rice some changing the texture. So I just wouldn't do it.
Marie Jensen
I think you need to change the “servers 4” to “serves1”.
I’ve never cooked with mayonnaise before but this was great!!!
I had a bag of “steam-fresh broccoli in my freezer (random!) and everything else in my larder so I thought ‘why not?’ It was delicious!
And, no, I did not finish it in one seating!
HEY! DOCTOR DAN!
Can you do a recipe for salmon cakes using canned salmon? I’m not big on the tuna/mercury thing. I would appreciate it!
Dan Mikesell AKA DrDan
Hi Marie,
Welcome to the blog. Glad you enjoyed this recipe.
But, the salmon cakes will not be happening. My wife grew up on them and has a great hatrid of them. I'm lucky to get away with a fresh salmon recipe occasionally.
Thanks for the note and rating.
Dan
Sandra
So, an update. We really liked this. Easy to assemble and very tasty. I''d give it 4.5 stars but don't know how to mark the stars. Can't give it 5 because H said he couldn't live on this alone, lol. It looks a bit drab n the plate so I sautéed some cherry toms with garlic as a side for colour, nice complement. Cheddar cheese livens up the colour too. Thanks for the recipe.
DrDan
The rating works by clicking on the stars in the recipe card area.
I think 4.5 is correct. Exactly what my wife wanted to give but I wouldn't let her have a decimal point.
Sandra
I'm glad you're back, I enjoy your recipes. I'm going to try this tomorrow and then I'll rate it. I cook mostly with fresh unprocessed ingredients (retired also) but I have no problem with the occasional can of mushroom soup. It sometimes just fits the bill and a pkg of Stuffing for the crumbs. Keep cooking.