Quick Recipe Version (TL;DR)
Quick Ingredients
- Cooking spray or 1 tsp butter (for the dish)
- 3 cups cooked rice (white or brown)
- 4 cups broccoli florets (about 12 oz)
- 3 cups cooked chicken, shredded or diced (about 1 1/2 lb cooked)
- 4 tbsp unsalted butter
- 1 small yellow onion, finely chopped (about 1 cup)
- 2 cloves garlic, minced
- 1/4 cup all-purpose flour
- 2 cups whole milk
- 1 cup low-sodium chicken broth
- 1 tsp Dijon mustard
- 1 tsp kosher salt, plus more to taste
- 1/2 tsp black pepper
- 1/2 tsp smoked paprika (optional)
- 2 cups sharp cheddar cheese, shredded and divided (8 oz total)
- 1/2 cup sour cream
- Crunchy topping: 1 cup panko breadcrumbs or crushed buttery crackers + 3 tbsp unsalted butter, melted
Do This
- 1) Heat oven to 375°F. Grease a 9 x 13-inch baking dish.
- 2) Blanch broccoli 2 minutes in boiling salted water; drain well.
- 3) Make sauce: sauté onion/garlic in 4 tbsp butter, whisk in flour 1 minute, slowly whisk in milk + broth; simmer until thick.
- 4) Off heat: stir in Dijon, seasonings, 1 1/2 cups cheddar, and sour cream.
- 5) Mix rice + chicken + broccoli + sauce; spread in dish and top with remaining 1/2 cup cheddar.
- 6) Toss panko/crackers with melted butter; sprinkle on top.
- 7) Bake 25–30 minutes until bubbly; broil 1–2 minutes to deepen browning (watch closely). Rest 10 minutes, then serve.
Why You’ll Love This Recipe
- True one-dish comfort: protein, veggies, and starch all baked together in a creamy cheddar sauce.
- Flexible: works with white or brown rice and any leftover cooked chicken (rotisserie is perfect).
- Make-ahead friendly: assemble in advance, refrigerate, and bake when dinner time hits.
- Crunchy topping: buttery breadcrumbs or crushed crackers give that classic casserole finish.
Grocery List
- Produce: 1 small yellow onion, 2 garlic cloves, 1 head broccoli (or 12 oz florets)
- Dairy: unsalted butter, whole milk, sharp cheddar cheese, sour cream
- Pantry: all-purpose flour, low-sodium chicken broth, Dijon mustard, kosher salt, black pepper, smoked paprika (optional), panko breadcrumbs or buttery crackers, cooking spray (optional)
Full Ingredients
Casserole Base
- Cooking spray or 1 tsp unsalted butter (for greasing the baking dish)
- 3 cups cooked rice, cooled slightly (white or brown)
- 4 cups broccoli florets (about 12 oz)
- 3 cups cooked chicken, shredded or diced (about 1 1/2 lb cooked; rotisserie chicken works well)
Creamy Cheddar Sauce
- 4 tbsp (56 g) unsalted butter
- 1 small yellow onion, finely chopped (about 1 cup)
- 2 cloves garlic, minced
- 1/4 cup (32 g) all-purpose flour
- 2 cups (480 ml) whole milk
- 1 cup (240 ml) low-sodium chicken broth
- 1 tsp Dijon mustard
- 1 tsp kosher salt (plus more to taste)
- 1/2 tsp freshly ground black pepper
- 1/2 tsp smoked paprika (optional, for a gentle smoky warmth)
- 2 cups (8 oz / 225 g) sharp cheddar cheese, shredded, divided
- 1/2 cup (120 g) sour cream
Crunchy Topping (Choose One)
- Option A (breadcrumbs): 1 cup (50 g) panko breadcrumbs + 3 tbsp (42 g) unsalted butter, melted
- Option B (crackers): 1 cup crushed buttery crackers (about 30 g; roughly 20–24 standard crackers) + 3 tbsp (42 g) unsalted butter, melted
Step-by-Step Instructions
Step 1: Heat the oven and prep the baking dish
Preheat the oven to 375°F (190°C). Grease a 9 x 13-inch baking dish with cooking spray or about 1 teaspoon butter. Set aside.
Step 2: Blanch the broccoli so it stays bright and tender-crisp
Bring a medium pot of water to a boil and add a generous pinch of salt. Add the broccoli florets and cook for 2 minutes (you want bright green and just barely tender).
Drain immediately and rinse under cold water for a few seconds to stop the cooking. Shake the colander well and blot lightly with a towel if needed; excess water can thin your sauce.
Step 3: Sauté onion and garlic for a flavorful base
In a large saucepan (or deep skillet) over medium heat, melt 4 tablespoons butter. Add the chopped onion and cook for 4–5 minutes, stirring occasionally, until softened and translucent.
Add the minced garlic and cook for 30 seconds, just until fragrant (avoid browning the garlic).
Step 4: Make the creamy cheddar sauce (no canned soup needed)
Sprinkle in the 1/4 cup flour and whisk constantly for 1 minute to cook out the raw flour taste.
Slowly whisk in the 2 cups milk, then whisk in the 1 cup chicken broth. Keep whisking until smooth.
Bring the mixture to a gentle simmer and cook, whisking often, for 3–5 minutes, until it thickens enough to coat the back of a spoon.
Turn off the heat. Whisk in Dijon mustard, salt, pepper, and smoked paprika (if using). Stir in 1 1/2 cups of the shredded cheddar until melted and smooth, then stir in the 1/2 cup sour cream.
Step 5: Combine rice, chicken, broccoli, and sauce
In a large mixing bowl, combine the 3 cups cooked rice, 3 cups cooked chicken, and blanched broccoli. Pour the warm cheddar sauce over everything and stir until evenly coated.
Spoon the mixture into the prepared baking dish and spread into an even layer. Sprinkle the remaining 1/2 cup cheddar over the top.
Step 6: Add the crunchy buttery topping
In a small bowl, combine 1 cup panko (or 1 cup crushed crackers) with 3 tablespoons melted butter until the crumbs look evenly moistened.
Sprinkle the topping evenly over the casserole.
Step 7: Bake until bubbling, then rest before serving
Bake uncovered at 375°F for 25–30 minutes, until the edges are bubbling and the center is hot.
If you want a deeper golden top, broil for 1–2 minutes at the end (stay close; it can brown quickly).
Let the casserole rest for 10 minutes before serving. This helps it set so you get neat scoops instead of a runny casserole.
Pro Tips
- Shred your own cheddar if possible: pre-shredded cheese contains anti-caking agents that can make sauces slightly grainy.
- Keep the sauce thick: simmer until it coats a spoon. A thin sauce can turn the casserole soupy once baked.
- Drain broccoli well: extra water from the broccoli dilutes the sauce. Blot lightly if it looks wet.
- Use warm sauce, not boiling: adding cheese off heat prevents it from separating.
- For extra crunch: use crushed crackers and broil for the last 60–90 seconds.
Variations
- Buffalo-style: stir 2–3 tbsp buffalo sauce into the cheddar sauce and add 2 tbsp crumbled blue cheese on top with the cheddar.
- Extra veggie version: add 1 cup sautéed sliced mushrooms or 1 cup diced bell pepper (sauté with the onion).
- Swap the protein: use 3 cups cooked turkey (great for leftovers) or browned ground chicken.
Storage & Make-Ahead
Refrigerate: Cool completely, then cover and refrigerate for up to 4 days.
Reheat: For best texture, reheat in a 350°F oven for 20–25 minutes (covered with foil for the first 15 minutes, then uncovered to re-crisp the top). Individual portions can be microwaved on high in 60–90 second bursts until hot.
Make-ahead: Assemble the casserole (including cheese layer) up to 24 hours ahead, cover, and refrigerate. Keep the topping separate, add it right before baking. Bake straight from the fridge, adding 5–10 minutes to the baking time as needed until bubbling hot.
Freeze: For best results, freeze before baking: assemble (without topping), wrap tightly, and freeze up to 2 months. Thaw in the refrigerator for 24–36 hours, add topping, and bake at 375°F until hot and bubbly, typically 35–45 minutes.
Nutrition (per serving)
Approximate, based on 6 servings: 520 calories, 33 g protein, 40 g carbohydrates, 25 g fat, 9 g saturated fat, 3 g fiber, 980 mg sodium.
