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A rectangular white ceramic baking dish filled with Chicken Broccoli Rice Casserole, showcasing moist seared chicken and bright green broccoli.

Chicken Broccoli Rice Casserole with Velvety Cream Sauce and Charred Broccoli

A visually stunning Chicken Broccoli Rice Casserole featuring fluffy rice, a velvety homemade cream sauce, seared chicken breast, and charred broccoli florets topped with a thick, bubbling layer of toasted cheddar cheese.
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Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings: 6 people
Course: Dinner, Main Course
Cuisine: American
Calories: 540
Ingredients Equipment Method Notes

Ingredients
  

Main Ingredients
  • 1.5 cups (300g) Long-grain white rice Par-cooked
  • 1.5 lbs (680g) Chicken breast Cut into 1-inch cubes
  • 4 cups (340g) Fresh broccoli florets Raw
  • 2.5 cups (280g) Medium-orange cheddar cheese Freshly shredded
  • 3 tbsp (45g) Unsalted butter
  • 3 tbsp (45g) All-purpose flour
  • 2 cups (480ml) Chicken broth Low-sodium
  • 1 cup (240ml) Heavy cream
  • 1 tsp (5g) Kosher salt
  • 0.5 tsp (2g) Coarse black pepper
  • 1 tsp (2g) Dried parsley flakes

Equipment

  • 1 Rectangular White Ceramic Baking Dish 9x13 inch
  • 1 Heavy-Bottomed Skillet For searing chicken
  • 1 Balloon Whisk For a smooth sauce

Method
 

Preparation
  1. Rinse rice and cook in water until al dente. Drain and set aside.
  2. Season chicken cubes and sear in a hot skillet with oil until golden brown on the outside.
  3. Melt butter, whisk in flour for 2 minutes. Gradually add broth and cream, whisking until a velvety pale yellow sauce forms.
  4. Mix rice, chicken, broccoli, and sauce in the white ceramic dish. Top with a thick layer of cheddar.
  5. Bake at 375°F (190°C) for 20 minutes, then broil for 3 minutes until cheese has golden toasted spots and broccoli edges are singed.
  6. Scatter dried herbs and cracked black pepper over the top before serving.

Notes

Use fresh broccoli for charred tips.
Do not use minute rice to avoid mushiness.