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(2,772)
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.

Ratings

4 out of 5
2,772 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.

Annie

I agree with other commenters that 20 minutes wasn’t quite enough time to cook the chicken. The broccoli was also under done. I’d make again but would put everything in the pan before the first bake.

Grace

This was delicious. At 8500 feet above sea level, I increased oven temp to 375 and added 5 minutes to each 20 minute piece. Also cut chicken into bite size pieces (did not pre cook). My only adjustment would be to add more cheese (thinking 4 oz more). Thanks for this great recipe!

maisy w

Even with precooked chicken added in, the broccoli is nowhere near done and we ended up with a gummy, undercooked mess. If you preecok the chicken to add in, i’d recommend browning it and shredding it, or just throwing that out the window and adding rotisserie chicken (may taste much much better). also saw someone else got food poisoning after doubling the cook time?? why are we putting raw chicken in this dish :( this recipe should be taken down

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