No cans of soup needed in this homemade from scratch cheesy chicken, broccoli, and rice casserole. With a great buttery Parmesan topping, this will become one of your favorite comfort foods.
Most recipes, including this one, have a story. We have been gone most of the last two weeks. Plus I have been suffering a little “food blogger block.” I just couldn’t get back into cooking. We were down to no food in the house, and Grandpa was coming for dinner.
So as usual, I went to the mountain so to speak, the wife. I discussed Italian, maybe some pork chops or a final grilling of the season. But she had several broccoli, chicken and rice recipes saved. Now our history with this dish has not been the best.
My best effort 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” I just want fresher.
So having said all that, my “inspiration” recipe came is from Food.com. It had most of the right stuff. No cans 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 what it is. An excellent recipe. My wife gave a 4.5 and said I can make it anytime I want.
Notes About Cheesy Chicken, Broccoli & Rice Casserole
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 never have precooked chicken on hand.
I topped with Panko bread crumbs combined with butter and some grated Parmesan. A 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 the Jack was just right.
Similar Comfort Foods to Try
Classic Tuna Noodle Casserole with Parmesan Topping
Opps I forgot the grated Parmesan for the picture.
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 1/2 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 1/2 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 degrees internally. About 1 minute before the end point add 3-4 cloves crushed garlic. About 9-10 minutes total for me.
Remove the chicken from heat and wait for rice to finish. Then combine rice with the chicken, add 1/2 cup milk, 3 tablespoons mayonnaise, 1/2 teaspoon salt, 1/4 teaspoon pepper, 1 1/2 cups of shredded cheese of choice. Mix well.
Spray a 9 X 13 casserole dish with PAM and add mixture. Top with 1/2 cup of shredded cheese of choice.
Mix crumble top. 1 cup Panko bread crumbs, 3 tablespoons melted butter, and 1/4 cup grated Parmesan cheese. Spread over the casserole. Bake for 30 minutes until golden brown and bubbling.
Allow to rest for 10 minutes before serving to absorb fluid.
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Cheesy Chicken, Broccoli and Rice Casserole
Ingredients
- 1 1/2 cups long grain rice
- 3 cups chicken broth low sodium
- 1 head broccoli - chopped into bite size pieces
- 1-1 1/2 pound Skinless boneless chicken breast - trimmed and cut into 1/2 inch pieces
- 1 onion - small diced
- 3-4 cloves garlic - crushed
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1/2 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
- 1/4 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 1/2 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 1/2 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 degrees internally. About 1 minute before the end point add 3-4 cloves crushed garlic. About 9-10 minutes total for me.
- Remove the chicken from heat and wait for rice to finish. Then combine rice with the chicken, add 1/2 cup milk, 3 tablespoons mayonnaise, 1/2 teaspoon salt, 1/4 teaspoon pepper, 1 1/2 cups of shredded cheese of choice. Mix well.
- Spray a 9 X 13 casserole dish with PAM and add mixture. Top with 1/2 cup of shredded cheese of choice.
- Mix crumble top. 1 cup Panko bread crumbs, 3 tablespoons melted butter, and 1/4 cup grated Parmesan cheese. Spread over the casserole.
- Bake for 30 minutes until golden brown and bubbling. Allow to rest for 10 minutes before serving to absorb fluid.
Check Out Other Great Recipes
Nutrition is generally for one serving. Number of servings is stated above and is my estimate of normal serving size for this recipe.
All nutritional information are estimates and may vary from your actual results. This is home cooking, and there are many variables. To taste ingredients such as salt will be my estimate of the average used.
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.
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.