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Scratch-Made Chicken & Broccoli Rice Casserole

A classic American comfort food favorite made entirely from scratch without canned condensed soups. Features tender chicken, fresh broccoli, and hearty rice smothered in a rich homemade cheddar cheese sauce, all finished with a crispy, buttery panko breadcrumb topping.

Prep 20 min Cook 35 min Total 60 min Level Intermediate

Serves 6

Ingredients

Casserole Base

2.5 cups Cooked chicken — Diced or shredded (rotisserie chicken works great)
3 cups Broccoli florets — Cut into bite-sized pieces and lightly steamed
3 cups Cooked white or brown rice — Cooled slightly (requires about 1 cup uncooked rice)

Cheddar Cheese Sauce

0.25 cup Unsalted butter — 4 tablespoons
0.25 cup All-purpose flour — 4 tablespoons
1.5 cups Chicken broth — Low-sodium preferred
1.5 cups Whole milk — Warmed slightly
0.5 teaspoon Garlic powder
0.5 teaspoon Onion powder
0.5 teaspoon Dry mustard powder — Enhances the cheese flavor
1 teaspoon Salt — Or to taste
0.5 teaspoon Black pepper — Freshly ground
2 cups Sharp cheddar cheese — Freshly grated from a block

Buttery Breadcrumb Topping

1 cup Panko breadcrumbs
2 tablespoons Unsalted butter — Melted
0.25 cup Parmesan cheese (optional) — Grated

Instructions

Preheat your oven to 375°F (190°C). Lightly grease a 9x13-inch baking dish with butter or non-stick spray.
~5 min
In a large saucepan over medium heat, melt the 1/4 cup of butter for the cheese sauce. Once melted, sprinkle in the flour and whisk constantly for 1-2 minutes until it becomes a light golden paste (roux).
~2 min
Cooking the roux removes the raw flour taste.
Gradually whisk in the chicken broth and whole milk, pouring slowly to avoid lumps. Whisk in the garlic powder, onion powder, dry mustard, salt, and pepper.
~5 min
Warm the milk and broth slightly in the microwave beforehand to help the sauce thicken faster and smoother.
Bring the sauce to a gentle simmer, whisking frequently until it thickens enough to coat the back of a spoon (about 3-5 minutes). Remove the saucepan from the heat.
~5 min
Stir the freshly grated cheddar cheese into the hot sauce a handful at a time, mixing until completely melted and smooth.
~2 min
Always use block cheese grated at home; pre-shredded cheese contains anti-caking agents that make the sauce grainy.
In a large mixing bowl, combine the cooked rice, cooked chicken, lightly steamed broccoli, and the cheddar cheese sauce. Toss gently until everything is evenly coated.
~3 min
If the broccoli is raw, steam it in the microwave with a splash of water for 2-3 minutes so it's tender-crisp before adding.
Pour the mixture into the prepared baking dish, spreading it out into an even layer.
~1 min
In a small bowl, combine the panko breadcrumbs, melted butter, and parmesan cheese (if using). Stir until the breadcrumbs are evenly moistened. Sprinkle the topping evenly over the casserole.
~2 min
Bake uncovered in the preheated oven for 20-25 minutes, or until the edges are bubbly and the breadcrumb topping is a deep golden brown.
~25 min
If the topping browns too quickly, loosely tent the dish with aluminum foil.
Remove from the oven and let the casserole rest for 5 minutes before serving to allow the sauce to set slightly.
~5 min

Nutrition

485

Calories

Protein (g)

Carbs (g)

Fat (g)

Sat. Fat (g)

Fiber (g)

Sugar (g)

680

Sodium (mg)

Cholesterol (mg)

Equipment

9x13-inch baking dish
Large saucepan
Whisk
Mixing bowls
Cheese grater

Tips & Storage

To save time on weeknights, you can make the cheese sauce ahead of time and store it in the fridge, or use leftover rotisserie chicken and pre-cooked rice.
Ensure your broccoli is well-drained if you steamed it, to prevent the casserole from becoming watery.
For a bit of heat, add a pinch of cayenne pepper or red pepper flakes to the cheese sauce.
Storage: Store leftover casserole in an airtight container in the refrigerator for up to 3-4 days. Reheat individual portions in the microwave or cover the baking dish with foil and reheat in a 350°F oven until warmed through. Freezing is not highly recommended as the dairy sauce may separate and the rice can become mushy, but it can be frozen for up to 2 months if necessary.