5 from 6 votes
There's something so nostalgic and comforting about a good casserole for a weeknight dinner and this Chicken Broccoli and Rice Casserole hits all the comfort food buttons.  It's cheesy and savory with tender bites of chicken and broccoli in every bite. 
Chicken Broccoli and Rice Casserole
Prep Time
15 mins
Cook Time
30 mins
Total Time
45 mins
 

There's something so nostalgic and comforting about a good casserole for a weeknight dinner and this Chicken Broccoli and Rice Casserole hits all the comfort food buttons.  It's cheesy and savory with tender bites of chicken and broccoli in every bite. 

Course: Dinner, Main Course
Cuisine: American
Servings: 8 people
Calories: 575 kcal
Author: Amy Nash, House of Nash Eats
Ingredients
Sauce
  • 2 tablespoons butter
  • 1 medium onion, chopped (about 1 cup)
  • 3 cloves garlic, minced
  • 1/4 cup all-purpose flour
  • 3 cups chicken broth
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon poultry seasoning
  • 1 cup sour cream
  • 1/2 cup milk
Casserole
  • 3 cups cooked chicken, shredded or chopped into bite-size pieces
  • 3 cups cooked rice
  • 4 cups broccoli florets, cut into 1/2-inch pieces
  • 2 cups sharp cheddar cheese, freshly grated
Crumb Topping
  • 1 1/2 cups Panko bread crumbs or crushed cornflakes
  • 1/2 cup Parmesan cheese, freshly grated
  • 1/3 cup butter, melted
Instructions
  1. Preheat oven to 400 degrees.  Lightly spray a 9x13" baking dish with non-stick cooking spray.

  2. In a large skillet or pot, melt the butter over medium heat. Add the onion and garlic to the melted butter and saute until fragrant and the onions are translucent. Whisk in the flour.

  3. Slowly whisk in the chicken broth, a little at a time, until there are no lumps of flour remaining. Continue to cook over medium heat, stirring frequently, until the sauce coats the back of a spoon. Stir in the salt, pepper, and poultry seasoning, and remove from heat. Stir in the sour cream and milk.

  4. While the sauce cooks, microwave the broccoli florets in a large bowl covered with plastic wrap, until bright green and tender, about 2 to 3 minutes (no need to add water). Be careful not to overcook or they will become soggy and discolored. This step is optional, but it helps the broccoli be more tender with less overall cooking time for the entire casserole. If you prefer your broccoli to be less soft, just skip this step.

  5. In a large bowl, combine the rice, chicken, broccoli, and sauce, folding everything together until evenly coated and ingredients are mixed. Pour into prepared pan. Sprinkle the top of the casserole evenly with the grated cheddar cheese.

  6. In a small bowl, mix together the panko, Parmesan cheese, and melted butter. Sprinkle evenly over cheese layer.

  7. Cover with aluminum foil and bake for 25-35 minutes or until heated through. Remove the foil and bake another 10 minutes until the panko crumbs are golden brown.

Recipe Notes

If you don't have poultry seasoning on hand, just use 1/4 teaspoon sage, with 1/8 teaspoon each of thyme, marjoram, and rosemary, along with a pinch each of nutmeg, black pepper, and cayenne pepper for a quick DIY homemade poultry seasoning blend that makes just enough for this recipe.

Nutrition Facts
Chicken Broccoli and Rice Casserole
Amount Per Serving
Calories 575 Calories from Fat 315
% Daily Value*
Total Fat 35g 54%
Saturated Fat 19g 95%
Cholesterol 118mg 39%
Sodium 1040mg 43%
Potassium 463mg 13%
Total Carbohydrates 34g 11%
Dietary Fiber 2g 8%
Sugars 3g
Protein 28g 56%
Vitamin A 23.7%
Vitamin C 56.2%
Calcium 39.2%
Iron 12.9%
* Percent Daily Values are based on a 2000 calorie diet.