Broccoli Rice Cheese and Chicken Casserole

You ever have one of those evenings where you’re just done? The kind of day that runs you ragged, where all you want is to sit down, eat something warm and filling, and not think too hard about it?

That’s exactly why this Broccoli Rice Cheese and Chicken Casserole is such a blessing. It’s hearty, it’s cozy, and it’s something my whole family—picky eaters and all—asks for by name. I’ve been making it for years. Sometimes I toss it together when I’ve got leftover chicken from the night before, sometimes when I need a no-fuss dish for a church potluck or a neighbor who’s going through a tough time. And sometimes, honestly? I just make it for me.

It’s that kind of meal. The kind that feeds both belly and spirit.

Ingredients

This casserole doesn’t ask much of you. In fact, most of what you need is probably already hanging out in your pantry or fridge. That’s part of its charm—it feels a little like magic how it all comes together.

Here’s what you’ll need:

2 cups cooked chicken breast (shredded or cubed—I’ve even used rotisserie in a pinch)
3 cups broccoli florets (fresh or frozen, no judgment)
2 cups cooked white or brown rice (leftover rice works just fine)
3 tablespoons butter
1 medium onion, diced
2 garlic cloves, minced
3 tablespoons all-purpose flour
1 ½ cups chicken broth
1 cup milk (whole, 2%, whatever you’ve got)
4 oz cream cheese, softened
2 cups shredded cheddar cheese (sharp cheddar is my favorite)
1 teaspoon salt
½ teaspoon black pepper
½ teaspoon paprika
¼ cup grated Parmesan (optional but worth it)

Instructions

Step 1: Oven first, always.
Get your oven going to 350°. No need to rush it—we’re not baking a cake here. While that’s heating, butter up your baking dish. I just tear off a bit of butter and rub it around with a paper towel. You want a good layer, especially in the corners. Nothing worse than scraping stuck-on rice later.

Step 2: The broccoli needs a minute.
If I’m using fresh broccoli, I usually just bring a little water to a boil, toss it in for about two minutes, and then drain it quick. You don’t want it soft—just not raw. If I’m using frozen (and honestly, I do that a lot), I just thaw it in a colander and give it a light squeeze to get the extra water out. You don’t need it dripping into your sauce.

Step 3: Start your base.
I melt the butter in a skillet—not too hot or it’ll burn—and toss in the onions. They need to cook just ‘til they’re soft, not browned. Takes maybe 4 minutes. Then in goes the garlic. Just a few seconds, you’ll smell it when it’s ready. Don’t walk away. Garlic turns on you real quick.

Step 4: Sauce time. Don’t rush it.
Sprinkle your flour over the butter and onions, stir it all in, and let it cook a bit. You don’t want that raw taste. Then, slowly, pour in your broth. I whisk while I pour so it doesn’t lump. Then the milk, same thing. Let that cook down until it thickens. It’ll go from looking soupy to silky—just be patient.

Once it thickens, toss in the cream cheese. Stir it in slow. It takes a minute to melt, but it will. Then add your cheddar—just most of it, save a little for the top. Season with salt, pepper, and a pinch of paprika. Stir it up and taste it. You’ll know when it’s right.

Step 5: Mix it all in. Big bowl helps.
Grab your biggest mixing bowl. I toss in the chicken, cooked rice, and broccoli first, then pour the cheese sauce on top. Stir it all together gently. Don’t crush it—just fold it through until everything’s coated and looks like it belongs together.

Then scrape it all into your baking dish. Smooth it out with the back of your spoon. Top it with the rest of the cheddar. If I’ve got Parmesan, I add a little of that too. Makes a nice crisp top.

Step 6: Bake it until it smells like home.
Bake uncovered, middle rack, for about 30 minutes. Maybe check it at 25. You’re looking for golden cheese on top and some bubbling around the edges. It should smell like something you want to eat barefoot in your kitchen.

Step 7: Let it rest. Just a few.
When it’s done, take it out and give it a few minutes to settle. Cheese needs to rest, just like people do. Then serve it up while it’s still warm. No garnish needed—but if you’ve got a little parsley lying around, go ahead.

What to Serve With It

Now, this casserole can totally stand on its own. But if you want to round out the meal a bit, here are a few things that play real nice:

A crisp green salad with a zippy vinaigrette
Garlic bread or a buttery biscuit (don’t skip the carbs—this is not the moment)
Roasted carrots or green beans
A big glass of iced tea or your favorite chardonnay

Making the Most of Leftovers

If you’re lucky enough to have leftovers, you’re in for a treat.

I usually pop whatever’s left into one of those old Tupperware containers I’ve had since the ’90s (you know the ones with mismatched lids), and it goes straight in the fridge. It’ll stay good for a couple days—though around here, it’s usually gone by lunch the next day.

Now, if you’ve made a double batch or just like having a few “break glass in case of chaos” meals on hand, this casserole freezes like a dream. Let it cool first—no shortcuts here or you’ll end up with a soggy mess later. Then wrap the whole dish in plastic wrap, followed by a layer of foil. I always scribble the date and what’s inside with a Sharpie because one too many mystery casseroles have come out of my freezer, and I’m too old for those kind of culinary surprises.

When you’re ready to bring it back to life, just preheat the oven to 350°F. If it’s been in the fridge, cover it with foil and warm it through—usually takes 20, 25 minutes. From the freezer? Give it more like 45, maybe an hour if it’s a thick batch. Check the middle—when it’s hot and gooey again, you’re good to go.

And if you’re using the microwave for a single serving, just lay a damp paper towel over it before heating. Keeps it from turning into one of those sad, rubbery leftovers nobody really wants. Trust me on that one.

Little Twists You Can Try

This dish is as flexible as a yoga teacher in stretchy pants. Here are a few ways to make it your own:

Add mushrooms, bell peppers, or carrots if you want more veggies
Use brown rice for more fiber, or even cauliflower rice if you’re watching carbs
Stir in some cooked bacon or sausage for a little extra richness
Try other cheeses—Monterey Jack, mozzarella, Gruyère, Colby—you name it

Tips from the Greats

Even the pros can’t resist a cheesy casserole. Here are a few tidbits I’ve picked up from my favorite food ladies:

Ree Drummond likes a crunchy topping made from crushed Ritz crackers and melted butter. Lord, yes.
Ina Garten suggests mixing cheeses—try Gruyère with cheddar for a more “grown-up” flavor.
Martha Stewart swears by cooking your rice in chicken broth instead of water. It really does make a difference.

Folks Always Ask Me…

You wouldn’t believe how often I’ve gotten calls or texts about this casserole—especially after I bring it to a gathering. So, just to save us all a little time (and some mid-recipe panic), here are the questions I get the most. And don’t worry, there’s no judgment here—just neighborly advice.

“Can I use brown rice instead?”
Oh yes, absolutely. I actually like the nuttiness it adds. Just make sure it’s cooked all the way—this casserole doesn’t spend long enough in the oven to fix underdone rice.

“What if we don’t do dairy?”
Well now, that’s a little trickier, but doable. I’ve had folks use oat milk, vegan butter, and that dairy-free cheddar that comes in a bag. Is it exactly the same? No. But it’s still creamy and comforting, and that’s the whole point.

“What if I don’t have cheddar?”
Use what you’ve got, sweetheart. I’ve made this with Colby Jack, mozzarella, even a bit of Swiss one time. If it melts, it’ll work. Sometimes those kitchen improvisations are how new favorites are born.

“How do I keep it from getting dry?”
The key is in the sauce. Make sure it’s nice and creamy before you pour it over everything. And here’s a little trick: I cover the dish with foil for the first 15 minutes in the oven, then take it off so the top gets that lovely golden finish. Keeps all that goodness from drying out.

Before You Head to the Kitchen…

Listen, this casserole’s not fancy. It’s not something you serve with linen napkins or light a candle over. But it fills the house with that smell that makes people wander into the kitchen asking, “When’s dinner?” It’s the kind of thing you bring to someone when they’re going through it—or you make when you are. It’s warm, it’s simple, and it tastes like somebody thought about you.

I’ve made this more times than I can count—after long days, quiet weekends, and more than a few nights where I just didn’t want to think too hard. And every single time, it’s done the trick. You pull it out of the oven, the cheese is bubbling, and the top is just golden enough—you just know it’s gonna be good.

Write this one down, stick it to the fridge, make little changes if you feel like it. Add bacon. Use Swiss. Throw in mushrooms. This is one of those recipes that forgives, that flexes, that shows up when you need something to turn out right.

And hey—if you do find a way to make it even better, I hope you tell someone. These are the kinds of meals worth passing along.