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Baked chicken broccoli casserole with golden melted cheese topping and visible broccoli florets in a ceramic dish

Chicken Broccoli Casserole

Shredded chicken, steamed broccoli, and rice baked in a creamy cheddar sauce with a buttery panko topping.
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Prep Time 20 minutes
Cook Time 30 minutes
Resting Time 5 minutes
Total Time 55 minutes
Servings: 6
Course: Dinner, Main Course
Cuisine: American
Ingredients Method Notes

Ingredients
  

  • 3 cups cooked shredded chicken
  • 1½ cups long grain white rice cooked
  • 4 cups broccoli florets
  • ½ cup finely diced yellow onion
  • 4 tablespoons unsalted butter
  • 3 tablespoons all purpose flour
  • 2 cups whole milk
  • 1 cup chicken broth
  • 2 cups shredded sharp cheddar
  • ½ teaspoon garlic powder
  • ½ teaspoon onion powder
  • ¼ teaspoon ground mustard
  • Salt and black pepper to taste
  • ¾ cup panko breadcrumbs
  • 2 tablespoons unsalted butter melted
  • ¼ cup shredded Parmesan

Method
 

  1. Steam the broccoli 4 to 5 minutes until bright green and barely tender. Drain.
  2. Melt butter, cook the onion 3 minutes.
  3. Stir in the flour and cook 90 seconds.
  4. Whisk in the milk and broth, simmer until thickened.
  5. Off the heat, stir in the cheese and seasonings until smooth.
  6. Fold the rice, chicken, broccoli, and sauce together.
  7. Spread into a baking dish.
  8. Mix panko, butter, and Parmesan, and scatter over the top.
  9. Bake uncovered at 375°F for 20 to 25 minutes until golden and bubbling.
  10. Rest 5 minutes before serving.

Notes

Storage: Refrigerate up to 4 days. Reheat covered at 350°F for 20 minutes. Freezes up to 3 months unbaked.
Allergens: Contains dairy and gluten.
Notes: Nutrition values are estimates based on USDA FoodData Central data.