AI-generated serving inspiration; not a photograph of a tested recipe.
A brief blanch keeps the broccoli from releasing too much water into the casserole. This recipe is especially convenient when you have cooked rice and chicken ready, but both need to be safely refrigerated before using.
An original demonstration recipe, not independently kitchen-tested. Images are AI-generated serving inspiration, not photographs of tested recipes. Our editorial approach.
Why you’ll love this recipe
Broccoli adds vegetables to the main dish.
A little mustard sharpens the cheese sauce.
Ingredient notes
The rice and chicken are measured after cooking.
Freshly shredded cheddar melts more smoothly.
Equipment you’ll need
9-by-13-inch baking dish
Saucepan
Colander
Helpful cooking tips
Drain broccoli thoroughly.
Loosen very dry cooked rice with a splash of broth before mixing.
Make it your own
Variations
Add a buttered breadcrumb topping before baking.
Substitutions
Use cauliflower florets, blanched until nearly tender, in place of broccoli.
What to serve with it
Serve with sliced tomatoes or a simple salad.
Storage, freezing & reheating
In the refrigerator
Divide leftovers into shallow containers and refrigerate within 2 hours (within 1 hour if above 90°F / 32°C). Keep at 40°F / 4°C or colder and use within 3–4 days.
In the freezer
Freeze cooled portions in sealed freezer containers for up to 2 months for best quality. Thaw overnight in the refrigerator.
To reheat
Reheat a single portion in the microwave, loosely covered, stirring or turning halfway through. Heat to 165°F / 74°C throughout; add a spoonful of water if needed.
Frequently asked questions
Can frozen broccoli be used?
Yes. Thaw it, pat dry, and skip the blanching step so excess water does not dilute the sauce.
Let’s get cooking
Chicken and Broccoli Casserole
Chicken, broccoli, and cooked rice bake in a light cheddar sauce.
Prep time
20 min
Cook time
30 min
Total time
55 min
Rest / cool
5 min
Servings
6
Difficulty
Easy
Cuisine
American home cooking
Original demonstration recipe, developed with AI assistance and not independently kitchen-tested.
Equipment
9-by-13-inch baking dish · Saucepan · Colander
Ingredients
US customary measurements. Check off ingredients as you go.
Step-by-step instructions
Heat oven to 375°F / 190°C. Grease a 9-by-13-inch dish. Boil broccoli in water for 2 minutes, then drain very well.
Melt butter in a saucepan. Stir in flour for 1 minute, then whisk in milk and broth. Simmer 4 minutes until lightly thickened.
Remove from heat and stir in 1 cup cheddar, mustard, salt, and pepper.
Combine sauce, cooked rice, cooked chicken, and broccoli in the dish. Sprinkle with remaining cheddar.
Bake 25–30 minutes, until bubbling and 165°F / 74°C in the center. Rest 5 minutes.
Cook’s notes
Drain broccoli thoroughly.
Loosen very dry cooked rice with a splash of broth before mixing.
Store: Divide leftovers into shallow containers and refrigerate within 2 hours (within 1 hour if above 90°F / 32°C). Keep at 40°F / 4°C or colder and use within 3–4 days.
Reheat: Reheat a single portion in the microwave, loosely covered, stirring or turning halfway through. Heat to 165°F / 74°C throughout; add a spoonful of water if needed.
The Everyday Table · https://theeverydaytable.xyz/recipes/chicken-and-broccoli-casserole.php
A reliable food thermometer takes the guesswork out of cooking. Choose sturdy measuring cups and lidded, shallow containers for leftovers. Use the pan size listed in the recipe for the best fit.
