Chicken Broccoli Rice Casserole 

By Sarah Copeland

Updated Oct. 11, 2023

Chicken Broccoli Rice Casserole 
Armando Rafael for The New York Times. Food Stylist. Mariana Velásquez.
Total Time
1¼ hours
Prep Time
15 minutes
Cook Time
1 hour
Rating
4(3,105)
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
  • 1pound boneless, skinless chicken cutlets (thinly sliced breasts) 
  • Kosher salt and black pepper 
  • 3tablespoons extra-virgin olive oil
  • 1medium yellow onion, peeled and finely chopped (about 1 cup)
  • 2cloves garlic, thinly sliced  
  • 1cup long-grain white rice
  • 2cups chicken broth
  • 1cup half-and-half 
  • 1medium head broccoli, trimmed and cut into small florets (about 3 cups)
  • 1(8-ounce) package shredded Mexican cheese or Cheddar blend
  • ½cup panko bread crumbs
  • 2tablespoons finely grated Parmesan
Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)

815 calories; 42 grams fat; 18 grams saturated fat; 0 grams trans fat; 16 grams monounsaturated fat; 3 grams polyunsaturated fat; 68 grams carbohydrates; 5 grams dietary fiber; 9 grams sugars; 44 grams protein; 1329 milligrams sodium

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
3,105 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.

Amy

I followed the recipe exactly as described but mine was completely undercooked and unappetizing after the second bake. The recipe omits needing to remove the lid for the second bake. I was worried about the liquid for the rice so decided to leave the lid on for the second bake. I ended up adding in another 12 minutes covered, 20 min uncovered, and the 5 min broil to get the broccoli to feel no longer raw. I tested with a thermometer a few times too. The taste was okay- as expected for a cheesy comfort food and my spouse and I ate it for one meal. We have tons of leftovers that I think will not be eaten though. Don’t plan to make it again.

CJ

I made this casserole tonight and it was very good. I almost always have cooked chicken in 2 c. batches frozen to use for recipes like this, rotisserie chicken would work well too, torn into bite sized pieces. I don’t see the point in using chicken cutlets. Next time I will use 2 1/2 cups chicken broth, add more chopped broccoli and bake for 30-40 minutes on the last round in the oven. The broccoli was a bit undercooked but I thought that was ok. Overcooked broccoli is not great in my opinion. I used about 2-3 c. shredded sharp cheddar cheese too. I’ll make this recipe again!

Meg

can someone please elaborate on how we cook the chicken??

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