Cheesy Chicken Broccoli and Rice Casserole (No Soup)
This Cheesy Chicken Broccoli and Rice Casserole (No Soup) is a 30-minute meal, one pan, weeknight-friendly recipe made with fresh broccoli, tender rice, and convenient rotisserie chicken. It bakes in a creamy cheddar cheese sauce without canned soup, making it fresher, healthier, and still perfectly cheesy.
Servings: 8
Calories: 454kcal
Equipment
- 9x13 inch baking dish
- Large pot for blanching broccoli
- Saucepan or skillet for sauce
- Mixing bowls
- Whisk
- Wooden spoon or spatula
Ingredients
- 2 ½ cups rotisserie chicken removed from bone and shredded
- 4 cups broccoli florets cut small and blanched until just tender-crisp
- 2 ½ cups cooked rice white or brown, slightly undercooked
- 2 cups sharp cheddar cheese freshly grated (1 ½ cups for sauce, ½ cup for topping)
- 2 ounces cream cheese (about ¼ block) softened
- 1 small onion finely chopped
- 2 cloves garlic minced
- 2 tablespoons unsalted butter
- 3 tablespoons flour
- 1 ½ cups low sodium chicken stock
- 1 cup milk warmed
- 1 teaspoon kosher salt to taste
- ½ teaspoon black pepper
Optional Panko Topping
- ¼ cup panko breadcrumbs
- 1 tablespoon unsalted butter
Instructions
- Preheat oven to 375°F. Grease a 9x13-inch baking dish. Blanch the small-cut broccoli florets for 2 minutes in boiling water, then drain. Prepare rice slightly undercooked.
- Melt 2 tablespoons butter in a skillet over medium heat. Add onion and cook for 3-4 minutes. Stir in garlic and cook 1 more minute. Whisk in flour to form a roux. Slowly add chicken stock and milk, whisking until smooth and lightly thickened, about 5 minutes. Reduce heat, stir in cream cheese until melted, then add 1 ½ cups cheddar. Mix until smooth. Season with salt and pepper.
- In a large bowl, mix together chicken, rice, and broccoli. Pour in the cheese sauce, fold to combine, and spread evenly into the prepared baking dish. Top with remaining ½ cup cheddar.
- Bake covered for 20 minutes, then uncover and bake 8–10 minutes more, until bubbling and golden brown on top. Let rest for 5 minutes.
Panko Topping (Optional)
- Melt one tablespoon of butter in a skillet, stir in the panko breadcrumbs, and cook until lightly golden. Spread the toasted crumbs evenly over the casserole before serving.
Video
Notes
Storage Store leftover chicken broccoli rice casserole covered in the fridge up to 3 days.
Freeze Freeze in portions for up to 2 months, then thaw overnight before reheating.
Reheat: Reheat in the oven at 350°F or microwave for quick servings.
Substitutions
- Chicken: Use leftover turkey or cooked chicken breast if rotisserie isn’t available.
- Rice: Quinoa or cauliflower rice for low-carb options.
- Broccoli: Swap with cauliflower, or use frozen broccoli (thawed and drained).
Nutrition
Calories: 454kcal | Carbohydrates: 27g | Protein: 33g | Fat: 24g | Saturated Fat: 12g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.2g | Cholesterol: 121mg | Sodium: 810mg | Potassium: 305mg | Fiber: 2g | Sugar: 3g | Vitamin A: 843IU | Vitamin C: 41mg | Calcium: 282mg | Iron: 1mg
