Chicken Broccoli Rice Casserole 

By Sarah Copeland

Updated October 10, 2023

  • Armando Rafael for The New York Times. Food Stylist. Mariana Velásquez.
Media 1 of 1
Total Time
1¼ hours
Prep Time
15 minutes
Cook Time
1 hour
Rating
4(3,340)
Comments
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This comfort food classic is streamlined for weeknight ease, giving you a complete one-pot meal in just a few steps. You’ll find all the cheesy, creamy notes of the childhood favorite without the long prep time, and there’s no need to make a roux. Here, the chicken stock, half-and-half and shredded cheese create an instant sauce without the need to stir a pot on the stove. For a quicker version, trim the chicken cutlets into bite-size pieces before stirring in, then reduce the second cooking time to 15 minutes. Serve with a side salad, if desired. 

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Ingredients

Yield:4 servings

  • 1 pound boneless, skinless chicken cutlets (thinly sliced breasts) 

  • Kosher salt and black pepper 

  • 3 tablespoons extra-virgin olive oil

  • 1 medium yellow onion, peeled and finely chopped (about 1 cup)

  • 2 cloves garlic, thinly sliced  

  • 1 cup long-grain white rice

  • 2 cups chicken broth

  • 1 cup half-and-half 

  • 1 medium head broccoli, trimmed and cut into small florets (about 3 cups)

  • 1 (8-ounce) package shredded Mexican cheese or Cheddar blend

  • ½ cup panko bread crumbs

  • 2 tablespoons finely grated Parmesan

Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)

68 grams carbs; 134 milligrams cholesterol; 816 calories; 16 grams monosaturated fat; 3 grams polyunsaturated fat; 18 grams saturated fat; 42 grams fat; 5 grams fiber; 1329 milligrams sodium; 44 grams protein; 9 grams sugar

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Heat oven to 350 degrees. Season the chicken on both sides with 1 teaspoon salt and ½ teaspoon pepper.

  2. Step 2

    Heat 1 tablespoon of the olive oil in a deep, oven-proof skillet or Dutch oven over medium. Add the onion and garlic and cook, stirring occasionally, until just beginning to soften, about 5 minutes.

  3. Step 3

    Add the rice and stir to coat. Add the chicken broth, half-and-half and ½ teaspoon salt (plus more to taste); stir well. Cover and transfer to the oven for 20 minutes.

  4. Step 4

    Remove from the oven and stir. Add the chicken, broccoli and cheese; stir to coat until the cheese has melted. Smooth into an even layer.

  5. Step 5

    Combine the bread crumbs and the remaining 2 tablespoons olive oil and sprinkle over top, along with the Parmesan. Return to the oven to bake until rice is tender and the top is golden brown and bubbly, 20 minutes more.

  6. Step 6

    Broil on low for 2 to 5 minutes for extra browning. Cool for 5 minutes before serving.

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Ratings

4 out of 5
3,340 user ratings
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Comments

lindsay

When does the chicken cook? It reads like it goes in uncooked with the broccoli, rice, and cheese and then it’s in the oven with all that only for 20 minutes. Is that right?

CW

If you’re in the casserole mood, make this! Per Lucia’s suggestion, I added 1/2 t ground mustard, and used gruyère and cheddar because I had it—delicious! I also chopped the chicken before adding. I wound up cooking for 10 minutes extra (after following the suggested cooking time, including broiling) because I didn’t think the chicken was quite done. So consider either sauteeing the chicken early, maybe along with the onion/garlic, or monitor and be prepared to cook a bit longer if needed.

Heather Cook

I am also confused about when the chicken cooks? And are the cutlets supposed to be whole, not cut into smaller bites? 20 min does not seem long enough for chicken to cook if I am reading this correctly.

Sophie

This recipe is definitely missing some step, but some tweaks make it a great dish. In the first step I seasoned and sautéed the chicken breast in the skillet until golden brown then removed the chicken. I proceeded with the steps as directed but while before the second bake, I stirred in the cheese, a teaspoon or two of Dijon mustard, and cayenne pepper into the rice to make a more cohesive cheese sauce. Then I proceeded to add the chicken and broccoli and baked it for 20 more minutes. It came out great!

LMcKee

Great recipe. It gets dry with the amount of chicken stock specified, so I added approximately a cup more. Otherwise, only change I made the second time I made this was using a roast chicken instead of cutlets because I had a on hand. Delish!

KO

Seared the chicken before hand with some seasonings to avoid it being undercooked. (Thanks to the comments). Used that same pan to cook everything else in. Deglazed the fond with the broth. Used 2 tsp salt instead of 1 but 1.5 would be ideal. It needed more liquid, as it was a tad dry so my rice was more al dente than it should have been. 3 stars for the as-is recipe due to possibly undercooking the chicken and not having enough liquid or broth. But with some simple changes, it came out quite well.

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