Name: Cheesy Chicken Broccoli Rice Bake: One-Pan Comfort Food Dinner
Prep time: 20 min
Total time: 1 h 5 min
Cuisine: American
Ingredients: 2 cups Cooked Chicken, shredded or diced: A store-bought rotisserie chicken is the ultimate time-saver. Alternatively, you can poach or bake 1.5 lbs of chicken breasts seasoned with salt and pepper.; 1 ½ cups Long-Grain White Rice, uncooked (such as Jasmine or Basmati) OR 4-5 cups Cooked Rice: Using uncooked rice allows it to absorb the cooking liquid and flavors directly in the bake. If using cooked rice, reduce the broth by 1 cup.; 4 cups Fresh Broccoli Florets, cut into bite-sized pieces (about 1 large head); 1 tbsp Olive Oil or Butter; 1 small Yellow Onion, finely diced; 3 cloves Garlic, minced; 3 tbsp Unsalted Butter; ¼ cup All-Purpose Flour (this is our thickening agent for the roux); 2 ½ cups Chicken Broth, warmed; 1 cup Whole Milk or Half-and-Half, warmed; 2 ½ cups freshly grated Sharp Cheddar Cheese, divided (about 8 oz by weight); ½ cup freshly grated Parmesan Cheese; 1 tsp Dry Mustard Powder (adds depth and enhances cheesiness); ½ tsp Garlic Powder; ½ tsp Onion Powder; ¼ tsp Paprika (plus extra for sprinkling); Salt and White Pepper, to taste; ½ cup Panko Breadcrumbs; 2 tbsp melted Butter; ¼ cup additional grated Cheddar or Parmesan cheese

Description

This easy Cheesy Chicken Broccoli Rice Bake is the ultimate comfort food! A creamy, one-pan dinner your whole family will love. Ready in under an hour.

Ingredients

For the Casserole Base:

2 cups Cooked Chicken, shredded or diced: A store-bought rotisserie chicken is the ultimate time-saver. Alternatively, you can poach or bake 1.5 lbs of chicken breasts seasoned with salt and pepper.
1 ½ cups Long-Grain White Rice, uncooked (such as Jasmine or Basmati) OR 4-5 cups Cooked Rice: Using uncooked rice allows it to absorb the cooking liquid and flavors directly in the bake. If using cooked rice, reduce the broth by 1 cup.
4 cups Fresh Broccoli Florets, cut into bite-sized pieces (about 1 large head)
1 tbsp Olive Oil or Butter
1 small Yellow Onion, finely diced
3 cloves Garlic, minced

For the Creamy Cheese Sauce:

3 tbsp Unsalted Butter
¼ cup All-Purpose Flour (this is our thickening agent for the roux)
2 ½ cups Chicken Broth, warmed
1 cup Whole Milk or Half-and-Half, warmed
2 ½ cups freshly grated Sharp Cheddar Cheese, divided (about 8 oz by weight)
½ cup freshly grated Parmesan Cheese
1 tsp Dry Mustard Powder (adds depth and enhances cheesiness)
½ tsp Garlic Powder
½ tsp Onion Powder
¼ tsp Paprika (plus extra for sprinkling)
Salt and White Pepper, to taste

For the Topping (Optional but Recommended):

½ cup Panko Breadcrumbs
2 tbsp melted Butter
¼ cup additional grated Cheddar or Parmesan cheese

Instructions

Step 1: Prepare the Broccoli
Preheat your oven to 375°F (190°C). Bring a large pot of salted water to a boil. Have a bowl of ice water ready. Add the broccoli florets to the boiling water and blanch for 2 minutes exactly. Immediately drain and plunge them into the ice water to stop the cooking process. This sets the bright green color and ensures they will be perfectly tender-crisp after baking. Drain again and set aside.

Step 2: Sauté the Aromatics
In a large oven-safe skillet or Dutch oven, heat the olive oil or butter over medium heat. Add the diced onion and sauté for 5-6 minutes until softened and translucent. Add the minced garlic and cook for 30 seconds until fragrant. If using uncooked rice, add it now and stir for 1 minute to lightly toast the grains.

Step 3: Create the Roux
Push the onion/rice mixture to the side and add the 3 tablespoons of butter to the center of the pan to melt. Sprinkle the flour over the melted butter and whisk constantly to form a paste. Cook this roux for 1-2 minutes to eliminate the raw flour taste.

Step 4: Gradually Build the Sauce
Slowly, while whisking constantly, pour in the warm chicken broth and warm milk. Continue whisking vigorously until the sauce is smooth and begins to thicken. If you used uncooked rice, it will be submerged in the liquid.

Step 5: Incorporate the Cheeses and Season
Reduce the heat to low. Let the sauce simmer gently for 2-3 minutes to thicken further. Gradually add 2 cups of the grated cheddar cheese and all of the Parmesan cheese, one handful at a time, whisking until each addition is fully melted and smooth. Stir in the dry mustard, garlic powder, onion powder, and paprika. Taste and season carefully with salt and white pepper (the cheese and broth are salty).

Step 6: Combine All Components
If you used cooked rice, add it to the sauce now along with the cooked chicken and blanched broccoli florets. If you used uncooked rice, the sauce and rice are already combined; now stir in the cooked chicken and blanched broccoli. Gently fold everything together until evenly distributed.

Step 7: Top and Bake
If your skillet is oven-safe, you can bake directly in it. Otherwise, transfer the mixture to a greased 9×13 inch baking dish. Smooth the top. Sprinkle the remaining ½ cup of cheddar cheese over the entire surface. In a small bowl, mix the Panko breadcrumbs with the melted butter and sprinkle this mixture evenly over the cheese. Dust lightly with a pinch of paprika for color.

Step 8: Bake to Bubbly Perfection
Cover the baking dish tightly with aluminum foil. Bake for 25 minutes. Then, remove the foil and bake for an additional 15-20 minutes, or until the top is golden brown, the sauce is bubbling around the edges, and the rice is fully tender (if using uncooked rice).

Step 9: Rest and Serve
Remove the bake from the oven and let it rest for 10-15 minutes before serving. This is crucial for the sauce to set slightly, making it easier to serve clean portions. Scoop onto plates and enjoy the creamy, cheesy, comforting goodness

Notes

9×13 inch Baking Dish or Large Oven-Safe Skillet/Dutch Oven
Large Pot for Blanching
Whisk
Box Grater
Measuring Cups and Spoons

Prep Time: 20 minutes
Category: Dinner
Cuisine: American

Nutrition

Calories: 650 kcal
Sugar: 6g
Sodium: 800 mg
Carbohydrates: 45 g
Fiber: 3g
Protein: 35 g