Some nights call for something warm and effortless—a dish that wraps you up in comfort without demanding hours in the kitchen. This cheesy chicken broccoli rice casserole fits that bill perfectly. It’s the kind of meal that feels like a hug after a long day, with its creamy cheese sauce and tender bites of chicken and broccoli nestled throughout.
I remember the first time I made this casserole; I was juggling a few things at once—the phone buzzing, a half-opened mail envelope on the counter, and a slightly impatient cat weaving between my feet. Somewhere between stirring the sauce and mixing the rice, I realized the smell alone was enough to pull me back to the kitchen whenever hunger struck. The cheese bubbling on top was golden and inviting, even if I’d forgotten to set the timer precisely—which I usually do.
Why You’ll Love It
- It’s quick without feeling rushed, thanks to instant rice and a simple cheese sauce.
- Balancing fresh broccoli with shredded chicken makes it hearty but not heavy.
- The cheesy topping melts just right—sometimes a little uneven, but that’s part of its charm.
- It’s simple—and that’s kind of the point. No complicated steps, no fancy ingredients.
- Leftovers reheat well, though the texture softens a bit, which is fine if you don’t mind a softer casserole next day.
If you’re wondering whether this casserole will work for a busy evening or a casual family dinner, it absolutely does. It’s straightforward enough to throw together without fuss, yet the creamy, cheesy layers give it a cozy, homemade feel that everyone seems to appreciate.
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Cheesy Chicken Broccoli Rice Casserole with Instant Rice
- Total Time: 45 minutes
- Yield: 6 1x
Description
A quick and comforting cheesy chicken broccoli rice casserole made with instant rice, tender chicken, and fresh broccoli, all baked in a creamy cheese sauce. Perfect for an easy weeknight dinner.
Ingredients
2 cups cooked chicken breast, shredded or diced
1 1/2 cups instant white rice
1 1/2 cups chicken broth
1 1/2 cups milk
2 cups fresh broccoli florets
1 1/2 cups shredded sharp cheddar cheese
1/2 cup shredded mozzarella cheese
1/2 cup diced onion
2 cloves garlic, minced
3 tablespoons unsalted butter
3 tablespoons all-purpose flour
1/2 teaspoon salt
1/4 teaspoon black pepper
1/4 teaspoon paprika
Instructions
Preheat the oven to 350°F (175°C). Lightly grease a 9×13 inch casserole dish.
In a medium saucepan, melt the butter over medium heat. Add the diced onion and minced garlic and sauté until the onion is translucent, about 3-4 minutes.
Whisk in the flour and cook for 1 minute to form a roux.
Gradually whisk in the chicken broth and milk, stirring constantly until the mixture thickens and starts to bubble, about 4-5 minutes.
Remove the sauce from heat and stir in 1 cup of shredded cheddar cheese until melted and smooth. Season with salt, black pepper, and paprika.
In a large mixing bowl, combine the cooked chicken, instant rice, broccoli florets, and cheese sauce. Mix well to evenly coat all ingredients.
Transfer the mixture to the prepared casserole dish and spread evenly.
Sprinkle the remaining 1/2 cup cheddar cheese and 1/2 cup mozzarella cheese evenly over the top.
Cover the casserole dish with aluminum foil and bake in the preheated oven for 20 minutes.
Remove the foil and bake for an additional 10 minutes, or until the cheese on top is melted and lightly golden.
Remove from oven and let the casserole rest for 5 minutes before serving.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
Kitchen Notes
I usually use a basic casserole dish without any fancy gadgets, and it turns out just fine every time. This dish pairs nicely with a crisp green salad or some crusty bread to soak up any leftover sauce. For a little twist, you could swap the broccoli for cauliflower or even add in some sautéed mushrooms if you’re feeling adventurous—but I haven’t tested those variations extensively, so results might vary a bit. Sometimes I sprinkle a pinch of chili flakes on top before baking, and it adds a subtle kick that’s surprisingly good.
FAQ
Can I use frozen broccoli instead of fresh? Yes, but it’s best to thaw and drain it well to avoid extra moisture making the casserole soggy. How can I make this dairy-free? I haven’t tried it myself, but substituting dairy-free cheese and milk alternatives might work; just keep an eye on the sauce thickness. Is it okay to prepare ahead of time? Definitely. You can assemble it and refrigerate it for a few hours before baking, which makes weeknight dinners even easier.
Give this casserole a try next time you want something comforting and uncomplicated. It’s a little imperfect, a little nostalgic, and just right for those evenings when you want to feel cozy without much fuss.