Posted Sep 14, 2022, Updated Feb 16, 2024 I recently realized I needed more casserole recipes in our repertoire. So I created this broccoli chicken and rice casserole. I think I shied away from casseroles because so many of them call for canned soups and other processed ingredients. So I created the most delicious chicken and rice casserole with a from-scratch sauce. This broccoli chicken and rice casserole is a hearty and healthy main dish that your entire family will love!
Chicken and Rice Casserole: Ingredients & Substitutions
White rice. brown rice or wild rice work as well, you will just need to increase the cooking time because those varieties take longer to cook than white rice. Broccoli. I prefer using fresh broccoli florets, but I have also used frozen with great results. Be sure to cut the broccoli into small pieces so it cooks well. Salted butter. unsalted butter works well too. Onion. use yellow, white or red onion in this recipe. Minced garlic. freshly minced or jarred both work well. Whole milk. 2% milk or half and half are good substitutes. I do not recommend using fat-free milk. All-purpose flour. Use gluten-free all-purpose flour if desired. Also bread flour works well in a pinch. Chicken broth. use store-bought or homemade. Better Than Bouillon Chicken base. This is my favorite chicken base by far and imparts the best flavor. You can use another brand or bouillon cubes or chicken broth/stock if necessary.
How to Make Chicken and Rice Casserole
It takes about 5 minutes to make the sauce for this recipe, and then all you need ot do is assemble and bake. Follow the step-by-step instructions below, and don’t forget to watch the video.
Make the Sauce
Begin by making the by whisking together milk, flour, onion powder, salt, pepper, paprika, and garlic powder in a medium bowl. Then, in a 5-quart saucepan, cook butter, garlic and onion together until onion is soft. Next, add the chicken broth and chicken base to the saucepan, whisk to combine and bring to a boil. Once the mixture is boiling, add the milk mixture and cook over medium-high heat until thickened (1-2 minutes).
Assemble & Bake
Once the sauce is finished, it’s time to assemble the chicken and rice casserole. Combine the sauce, rice and chicken breasts in a 9×13” baking dish. Then, cover the baking dish tightly with foil and bake for 30 minutes. After 30 minutes, remove the dish from the oven and stir in the broccoli, cover and cook 25 to 30 more minutes until rice is tender. Remove the foil in the last 10 minutes of baking to brown the top and thicken the sauce
Serve
Let cool for 15-20 minutes before serving warm. The rice soaks in more liquid as it cools and the casserole thickens up. Serve warm with garnished with chopped fresh parsley, if desired. I usually serve this chicken rice casserole warm as a complete meal (no side dishes). You can absolutely add some sides if you wish!
Salad. for extra veggies serve it with a salad: burrata salad, kale salad, etc. Or try this winter fruit salad! Dinner rolls. These homemade dinner rolls are the perfect compliment to this chicken pot pie! Bread. Dutch oven bread, homemade french bread and Pretzel bread are great choices. Vegetables. A side of roasted green beans, roasted carrots, or balsamic roasted vegetables.
Store
Store leftover chicken broccoli rice casserole in an airtight container in the refrigerator for up to 5 days. Reheat in the microwave, oven or on the stovetop.
Freeze
I suggest freezing this casserole after baking so you just need to reheat it and serve. You can freeze the entire casserole or individual servings. If you make and love our recipes, it would mean so much to me if you would leave a comment and rating! And don’t forget to follow along with us on Instagram, Pinterest, Facebook, and Youtube – be sure to tag @joyfoodsunshine and use the hashtag #joyfoodsunshine so we can see your creations!
