Chicken Broccoli Rice Casserole

Name: Chicken Broccoli Rice Casserole
Prep time: 25 min
Cook time: 1 h
Total time: 1 h 25 min
Yield: 8 servings
Cuisine: American
Ingredients: 1 tbsp (14 g) unsalted butter, softened, for greasing the dish; 1 cup (185 g) long-grain white rice, uncooked, not rinsed; 1 lb (450 g) boneless, skinless chicken breasts, trimmed and cut into 1-inch (2.5 cm) pieces; 12 oz (340 g) broccoli florets, raw, cut into bite-size 1-inch (2.5 cm) pieces; 10½ oz can (298 g) condensed cream of chicken soup, one can, undiluted; 1 cup (240 ml) low-sodium chicken broth; ½ cup (120 g) sour cream, full-fat, at room temperature; 1 tsp (3 g) garlic powder; 1 tsp (3 g) onion powder; ¼ tsp (½ g) sweet paprika; ½ tsp (2 g) kosher salt; ½ tsp (1 g) black pepper, freshly ground; 8 oz (225 g) sharp cheddar cheese, coarsely shredded (about 2 cups), divided in half; ½ cup (30 g) panko breadcrumbs, tossed with the melted butter (optional); 1 tbsp (14 g) unsalted butter, melted (optional)

From the MyKitchenBank Kitchen

Tender chicken, bright broccoli and fluffy rice baked in a creamy cheddar sauce, all in one 9×13-inch dish. The rice cooks right in the casserole, so there are no extra pots to boil.

Prep: 25 min
Cook: 1 hr
Wait: 10 min
Total: 1 hr 35 min
Makes: 1 (9×13-inch) casserole, 8 servings

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Ingredients

8 servings

1 tbsp (14 g) unsalted butter, softened, for greasing the dish
1 cup (185 g) long-grain white rice, uncooked, not rinsed
1 lb (450 g) boneless, skinless chicken breasts, trimmed and cut into 1-inch (2.5 cm) pieces
12 oz (340 g) broccoli florets, raw, cut into bite-size 1-inch (2.5 cm) pieces
For the sauce
10½ oz can (298 g) condensed cream of chicken soup, one can, undiluted
1 cup (240 ml) low-sodium chicken broth
½ cup (120 g) sour cream, full-fat, at room temperature
1 tsp (3 g) garlic powder
1 tsp (3 g) onion powder
¼ tsp (0.5 g) sweet paprika
½ tsp (2 g) kosher salt
½ tsp (1 g) black pepper, freshly ground
Cheese
8 oz (225 g) sharp cheddar cheese, coarsely shredded (about 2 cups), divided in half
Optional crunchy topping
½ cup (30 g) panko breadcrumbs, tossed with the melted butter (optional)
1 tbsp (14 g) unsalted butter, melted (optional)

Equipment (6)

9×13-inch (23×33 cm) baking dish, about 3 quarts
Medium saucepan (3-quart)
Aluminum foil
Instant-read thermometer
Box grater
Whisk and sturdy spoon

Steps

Before you start

Use plain long-grain white rice, not instant, parboiled or brown rice. Those need different amounts of liquid and different baking times.
Shred the cheddar yourself from a block if you can. Pre-shredded cheese is coated to prevent clumping and melts less smoothly.
Heating the sauce before it goes into the dish is what makes the rice cook evenly, so don't skip that step.
Cover the dish tightly with foil for the first two bakes. Escaping steam means undercooked rice.

1
Preheat and prep dishOven 375°F / 190°C
- Position an oven rack in the center and heat the oven to 375°F (190°C).
- Grease the bottom and sides of a 9×13-inch (23×33 cm) baking dish with the softened butter.
- Pull the sour cream out of the fridge so it can lose its chill.
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Ready when: Dish is evenly coated with a thin film of butter.
2
Prep chicken and broccoli
- Pat the chicken dry and cut it into 1-inch (2.5 cm) pieces, trimming any fat.
- Cut the broccoli into bite-size 1-inch florets.
- Shred the cheddar and divide it into two equal piles (about 1 cup / 113 g each).
- Keep the broccoli and cheese in the fridge until needed.
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Ready when: Chicken pieces are roughly uniform so they cook at the same rate.
Tip: Keep the chicken pieces no bigger than 1 inch so they cook through during the first bake.
3
Heat the sauce
- In a medium saucepan, whisk together the cream of chicken soup, chicken broth, garlic powder, onion powder, paprika, salt and pepper.
- Set over medium heat and warm, whisking often, for 4 to 5 minutes.
- Remove from the heat as soon as it is steaming and just beginning to bubble at the edges, then whisk in the sour cream until smooth.
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Ready when: Sauce is smooth, steaming hot and just starting to bubble at the edges.
Tip: Add the sour cream off the heat so it doesn't curdle.
4
Assemble the casserole
- Scatter the uncooked rice evenly over the bottom of the prepared dish, then spread the chicken pieces over the rice.
- Pour the hot sauce over everything and shake the dish gently so the rice is fully submerged.
- Cover the dish tightly with foil, crimping it around the rim.
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Ready when: No dry rice grains are sticking up above the liquid.
Tip: Press any stray rice grains under the sauce with a spoon so they cook evenly.
5
First covered bakeOven 375°F / 190°C
- Bake the covered dish at 375°F (190°C) for 35 minutes.
- Do not peek during this time, because the trapped steam is what cooks the rice.
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Ready when: Liquid is bubbling around the edges and the rice has swelled and absorbed most of the sauce.
6
Stir in broccoli and cheeseOven 375°F / 190°C
- Carefully remove the foil, pointing the opening away from you to avoid steam.
- Stir the dish well, scraping the bottom, then fold in the broccoli and one pile of the shredded cheddar.
- Smooth the top, re-cover tightly with foil, and return to the oven for 15 minutes.
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Ready when: Broccoli is bright green and just tender when pierced with a fork; rice is tender with no hard center.
Tip: If the rice still has a firm center, add 2 tablespoons of hot water or broth, re-cover and bake 5 minutes more.
7
Top and brownOven 375°F / 190°C
- Uncover and sprinkle the remaining cheddar evenly over the top.
- If using the crunchy topping, toss the panko with the melted butter and scatter it over the cheese.
- Bake uncovered for 10 minutes.
- Insert an instant-read thermometer into a few of the thickest chicken pieces to confirm they read 165°F (74°C).
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Ready when: Cheese is fully melted and lightly golden, sauce bubbles at the edges, and chicken reads 165°F (74°C).
Tip: If the top isn't browned after 10 minutes, broil on high for 1 to 2 minutes, watching closely.
8
Rest before serving
- Let the casserole stand uncovered on a heatproof surface for 10 minutes.
- The sauce will thicken and settle, making clean portions.
- Scoop into 8 servings.
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Ready when: Sauce is no longer runny and the casserole holds its shape when scooped.

Good to know

Tips

Use long-grain white rice only. Instant rice turns mushy and brown rice stays hard in this amount of liquid and time.
Keep the foil sealed tightly during the covered bakes; a loose seal lets steam escape and leaves the rice crunchy.
Cut the broccoli into small, even pieces so it turns tender at the same time as the rice rather than turning mushy.
Taste before serving. Soup and cheese vary in saltiness, so add a pinch of salt only if needed.

Make ahead

Assemble through step 3 up to 1 day ahead, but keep the sauce and the rice-and-chicken layer separate in the fridge. Reheat the sauce until steaming before pouring it over the rice and chicken, then bake as directed. Do not assemble with cold sauce, or the rice will bake unevenly and need more time.

Storage & reheating

Room temperature: up to 2 hours. Fridge: cool and refrigerate in an airtight container up to 4 days. Freezer: up to 3 months in a freezer-safe container; thaw overnight in the fridge. Reheat single portions in the microwave with 1 tablespoon of water or broth, covered, for 1½ to 2 minutes, or reheat the whole dish covered with foil at 350°F (175°C) for 25 to 30 minutes until it reaches 165°F (74°C) in the center.

Substitutions

boneless, skinless chicken breasts → Boneless, skinless chicken thighs, cut into 1-inch pieces. Thighs stay a little juicier; use the same weight and bake times.
condensed cream of chicken soup → Homemade cream of chicken soup (about 1¼ cups / 300 ml thick white sauce made with butter, flour and chicken broth). Use the same amount; make sure it's thick, not thin, or the rice will be soupy.
sour cream → Plain full-fat Greek yogurt. Same amount; adds a similar tang.
sharp cheddar cheese → Monterey Jack or pepper jack. Use the same weight; pepper jack adds mild heat.