This easy Broccoli Chicken Casserole is a creamy, comforting meal that’s perfect for a busy weeknight. Packed with tender chicken, fresh broccoli, and melted cheese, it’s a simple yet delicious dish that you can make with ingredients you likely have at home. The crispy cracker topping adds the perfect finishing touch!
Ingredients Needed
- 6 Tbsp. salted butter (plus more for greasing the baking dish)
- 8 cups small broccoli florets
- 2 Tbsp. olive oil
- 4 (6-oz.) boneless, skinless chicken breasts
- 1 medium yellow onion, finely diced
- 1 clove garlic, grated on a microplane
- 1/4 cup all-purpose flour
- 1/2 tsp. dry mustard
- 1/4 tsp. cayenne pepper
- 4 cups whole milk
- 4 oz. cream cheese, cubed, at room temperature
- 1/2 cup finely grated parmesan cheese
- 1/2 tsp. kosher salt
- 1 tsp. black pepper
- 1/2 tsp. paprika
- 8 oz. processed cheese (such as Velveeta), c뻑
- (8-oz.) block sharp cheddar cheese, freshly grated (about 2 cups)
- 3 cups cooked long-grain rice
- 1 cup crushed butter crackers (such as Ritz)
How To Make Chicken Broccoli Rice Casserole
- Preheat the Oven: Preheat the oven to 350°F. Butter a 13×9-inch baking dish and set aside.
- Cook the Broccoli: Bring a large pot of water to a boil. Add the broccoli and cook for 2 minutes until crisp-tender. Drain and rinse with cold water to stop the cooking process. Set aside.
- Cook the Chicken: Heat a large skillet over medium-high heat. Add 2 tablespoons of butter and the olive oil. When the butter melts and the oil shimmers, add the chicken. Cook for 5-7 minutes per side until golden and cooked through. Transfer the chicken to a plate and let it cool slightly before shredding. Wipe the skillet clean and return it to the heat.
- Make the Sauce: In the same skillet, melt 2 tablespoons of butter over medium-high heat. Add the diced onion and grated garlic, cooking for 3-4 minutes until softened. Add the flour, dry mustard, and cayenne pepper. Stir to combine and cook for 1 minute. Gradually whisk in the milk and cook until the mixture thickens, about 4 minutes. Reduce the heat to medium-low, add the cream cheese and parmesan cheese, and whisk until smooth. Stir in salt, pepper, and paprika. Add the processed cheese and whisk until fully melted. Stir in half of the cheddar cheese until melted. Fold in the cooked broccoli and shredded chicken.
- Prepare the Cracker Topping: Melt the remaining 2 tablespoons of butter and stir into the crushed crackers until well combined.
- Assemble the Casserole: Spread half of the cooked rice evenly in the bottom of the prepared baking dish. Top with half of the broccoli-chicken mixture. Repeat the layers. Sprinkle the remaining cheddar cheese and cracker topping over the top.
- Bake: Bake the casserole at 350°F, rotating it halfway through, for about 30 minutes or until golden and bubbly. Allow it to cool slightly before serving.
Recipe Tips
- Don’t Overcook the Broccoli: Cook the broccoli just until crisp-tender to keep it from becoming mushy. This ensures it maintains its texture in the casserole.
- Shred the Chicken Well: After cooking the chicken, let it cool slightly before shredding. This will make it easier to mix into the casserole and ensure even distribution throughout the dish.
- Use Full-Fat Milk: For a creamier sauce, use whole milk. It helps create a rich and smooth texture, which makes the casserole extra creamy.
- Add Extra Flavor with Fresh Garlic: Don’t skip the grated garlic. It adds a fresh, aromatic flavor to the sauce that enhances the overall taste of the casserole.
- Make Ahead and Refrigerate: You can prepare the casserole a day ahead and store it in the fridge. Just bake it right before serving for an easy, stress-free meal.
How To Store & Reheat Leftovers
- Refrigerate: store leftovers broccoli chicken casserole in an airtight container in the fridge for up to 3-4 days.
- Freeze: Wrap leftovers broccoli chicken casserole tightly, and freeze for up to 3 months. Thaw overnight in the fridge and bake at 350°F for 20-25 minutes to reheat.
- Reheating: Reheat leftovers broccoli chicken casserole in the oven at 350°F for 15-20 minutes until hot, or microwave in 1-2 minute intervals, stirring in between, until fully heated.
Nutrition Fact
Serving Size: 1 cup (228g)
- Calories: 391
- Total Fat: 22g
- Saturated Fat: 12g
- Cholesterol: 70mg
- Sodium: 600mg
- Potassium: 500mg
- Total Carbohydrate: 20g
- Dietary Fiber: 2g
- Sugars: 3g
- Protein: 30g
More Recipes:
Chicken Broccoli Rice Casserole
Description
This easy Broccoli Chicken Casserole is a creamy, comforting meal that’s perfect for a busy weeknight. Packed with tender chicken, fresh broccoli, and melted cheese, it’s a simple yet delicious dish that you can make with ingredients you likely have at home. The crispy cracker topping adds the perfect finishing touch!
Ingredients
Instructions
- Preheat the Oven: Preheat the oven to 350°F. Butter a 13×9-inch baking dish and set aside.
- Cook the Broccoli: Bring a large pot of water to a boil. Add the broccoli and cook for 2 minutes until crisp-tender. Drain and rinse with cold water to stop the cooking process. Set aside.
- Cook the Chicken: Heat a large skillet over medium-high heat. Add 2 tablespoons of butter and the olive oil. When the butter melts and the oil shimmers, add the chicken. Cook for 5-7 minutes per side until golden and cooked through. Transfer the chicken to a plate and let it cool slightly before shredding. Wipe the skillet clean and return it to the heat.
- Make the Sauce: In the same skillet, melt 2 tablespoons of butter over medium-high heat. Add the diced onion and grated garlic, cooking for 3-4 minutes until softened. Add the flour, dry mustard, and cayenne pepper. Stir to combine and cook for 1 minute. Gradually whisk in the milk and cook until the mixture thickens, about 4 minutes. Reduce the heat to medium-low, add the cream cheese and parmesan cheese, and whisk until smooth. Stir in salt, pepper, and paprika. Add the processed cheese and whisk until fully melted. Stir in half of the cheddar cheese until melted. Fold in the cooked broccoli and shredded chicken.
- Prepare the Cracker Topping: Melt the remaining 2 tablespoons of butter and stir into the crushed crackers until well combined.
- Assemble the Casserole: Spread half of the cooked rice evenly in the bottom of the prepared baking dish. Top with half of the broccoli-chicken mixture. Repeat the layers. Sprinkle the remaining cheddar cheese and cracker topping over the top.
- Bake: Bake the casserole at 350°F, rotating it halfway through, for about 30 minutes or until golden and bubbly. Allow it to cool slightly before serving.
Notes
- Don’t Overcook the Broccoli: Cook the broccoli just until crisp-tender to keep it from becoming mushy. This ensures it maintains its texture in the casserole.
- Shred the Chicken Well: After cooking the chicken, let it cool slightly before shredding. This will make it easier to mix into the casserole and ensure even distribution throughout the dish.
- Use Full-Fat Milk: For a creamier sauce, use whole milk. It helps create a rich and smooth texture, which makes the casserole extra creamy.
- Add Extra Flavor with Fresh Garlic: Don’t skip the grated garlic. It adds a fresh, aromatic flavor to the sauce that enhances the overall taste of the casserole.
- Make Ahead and Refrigerate: You can prepare the casserole a day ahead and store it in the fridge. Just bake it right before serving for an easy, stress-free meal.
Chicken Broccoli Rice Casserole
