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Warm, cozy, and exactly the kind of rustic-meets-creamy comfort we all crave on busy nights. This Chicken Broccoli and Rice Casserole, made without canned soup, features a silky homemade béchamel, tender rice cooked right in flavorful broth, and a golden, crunchy topping you’ll want to steal straight from the pan.
Try my Cheese and Broccoli Pasta Bake and Baked Chicken and Potatoes next!
Quick Look at This Recipe
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Total Time: 55 minutes
- Servings: 6–8
- Dietary Info: No canned soup, homemade sauce, can be made gluten-free
- Method: Stovetop + Bake
- Shortcut: Use cooked rice and rotisserie chicken to make this a true 10-minute prep meal.
- Technique: Homemade béchamel, rice simmered in broth for extra flavor
- Flavor/Texture: Creamy, cheesy, cozy with a crisp golden topping
Why you’ll love this chicken broccoli rice casserole without canned soup!
I took a classic American comfort casserole and gave it an Italian glow-up—silky homemade béchamel, Italian seasoning, real mozzarella, and a golden Parmigiano topping. It’s the cozy dish you know, but made the simple, from-scratch Italian way. It’s one of those casserole recipes to save and make often.
Try my chicken and wild rice soup, copycat Panera broccoli cheddar soup, or creamy cheesy cauliflower casserole next time!
Made With Amore,
Table of Contents
- Quick Look at This Recipe
- Why you’ll love this chicken broccoli rice casserole without canned soup!
- Ingredients for Cheesy Chicken, Broccoli, and Rice Casserole Recipe
- Substitutions and Variations
- How To Make Chicken Broccoli and Rice Casserole
- Recipe Tips
- FAQ’s
- More Delcious Recipes
- Chicken Broccoli and Rice Casserole Recipe
Ingredients for Cheesy Chicken, Broccoli, and Rice Casserole Recipe
Chicken & Rice Base
- Cooked chicken – diced or shredded for easy mixing.
- Homemade Italian seasoning – a blend of warm herbs and spices that adds an Italian twist.
- Salt & pepper – essential seasoning.
- Chicken broth – infuses the rice with a deeper flavor.
- Olive oil – helps toast the rice for a better texture.
- Long-grain white rice – cooks fluffy and absorbs the broth.
- Fresh broccoli florets – chopped small so they steam perfectly with the rice.
- Mozzarella cheese and Cheddar cheese– melty, stretchy, and comforting.
- Whole milk – warmed to create a smooth sauce.
- Butter – forms the base of the roux.
- All-purpose flour – thickens the béchamel.
- Salt & pepper – simple seasoning.
- Nutmeg (optional) – classic touch that adds depth.
Crunchy Topping
- Panko breadcrumbs – crispy, light crunch on top.
- Lemon zest (optional) – brightens the flavors.
- Parmigiano cheese – nutty, salty richness.
- Olive oil – helps the topping toast beautifully.
- Kosher salt – flavor boost.
- Fresh parsley – pretty and fresh for serving.
See the recipe card for exact quantities.
Substitutions and Variations
- Swap the chicken: Use turkey, leftover roasted chicken, or sautéed Italian sausage.
- Rice options: Jasmine, brown rice, or basmati work well; use cooked regular rice if you’re in a hurry (reduce broth). You’ll love my creamy lemon rice.
- More veggies: Add mushrooms, peas, spinach, or sautéed zucchini.
- Cheese variations: Try sharp cheddar cheese, pepper jack, or fontina for extra meltiness. You’ll love my authentic Sicilian arancini rice balls.
- Gluten-free: Use gluten-free flour for the béchamel and gluten-free panko.
- Lighter version: Use half the mozzarella and replace milk with half-and-half. Try my Italian Rice Salad Recipe (Insalata Di Riso) or Crispy Rice Salad.
How To Make Chicken Broccoli and Rice Casserole
This is a step-by-step photo overview of this easy dinner recipe; the full instrcutions are in the recipe card below.
Step #1: Cook the Rice & Broccoli:
Heat olive oil in a large pot over medium-high heat. Add the uncooked rice and stir to coat. Pour in the chicken broth, season lightly with salt, and bring to a boil.
Reduce heat, cover, and simmer 10 minutes. Stir in the broccoli, cover, and cook 10 more minutes, until rice is tender.
Remove from heat and fluff.
Step #2: Make the Béchamel Sauce
Melt butter in a saucepan over medium heat. Whisk in the flour and cook for 1–2 minutes to form a smooth roux. Slowly add the warm milk, whisking constantly. Stir in salt, pepper, and nutmeg. Continue cooking until the mixture has thickened, about 5-7 minutes.
Step #3: Assemble the Casserole
Preheat oven to 375°F (190°C).
In a large bowl, combine rice-broccoli mixture, chicken, Italian seasoning, béchamel, and 1 cup mozzarella.
Season with salt and pepper.
Step #4: Transfer to a greased 9×13-inch baking dish or casserole dish. Top with the remaining 1 cup of mozzarella.
Step #5: Prepare the Topping:
In a small bowl, mix panko, Parmigiano, olive oil, lemon zest (if using), and kosher salt. Sprinkle evenly over the casserole.
Step #6: Bake uncovered for 22–28 minutes, until bubbly and golden.
Let rest 5 minutes before serving.
Garnish with parsley.
My Pro Tips
Recipe Tips
- Toast the rice in olive oil first—this simple step keeps the grains fluffy and helps them soak up more flavor from the broth.
- Cut the broccoli into small pieces so it steams perfectly with the rice and blends into the creamy sauce without staying crunchy.
- Warm the milk before making the béchamel—this prevents lumps and gives you a silky, restaurant-style sauce.
- Use freshly grated cheese—pre-shredded doesn’t melt the same and won’t give you that velvety finish.
- Don’t skip the topping: the Parmigiano-panko crunch is what makes every creamy casserole feel complete.
- Add a squeeze of lemon at the table if you want a bright, fresh pop to balance the richness.
FAQ’s
Yes—simply use 3–4 cups cooked rice and skip the stovetop rice step. Add the broccoli raw and mix it directly into the casserole; it will soften as it bakes. Reduce the broth to ½ cup to keep the casserole from becoming too loose.
Absolutely. No need to thaw—just break up any large pieces. Add it directly to the rice or mix it into the casserole before baking. It releases a bit more moisture, so you may want to bake 5 minutes longer.
Yes. Assemble completely (without the topping), cover tightly, and refrigerate up to 24 hours. When ready to bake, add the topping and bake as directed, adding 5–10 extra minutes if the casserole is cold.
Yes, it freezes very well. Cool completely, wrap tightly, and place in the freezer up to 3 months. Thaw in the fridge overnight, then bake at 350°F until warmed through. For the best texture, add the crunchy topping right before baking.
Let the casserole cool completely, then cover tightly or transfer to an airtight container. Place in the refrigerator for 3–4 days. The flavors actually continue to meld, making the leftovers even more comforting the next day.
Reheat in the oven at 350°F for 15–20 minutes, adding a splash of broth or milk to bring back the creaminess. For single servings, microwave gently in 30-second bursts, stirring in between, and add a teaspoon of liquid if it seems dry.
More Delcious Recipes
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Chicken Broccoli and Rice Casserole
Ingredients
Broccoli, Chicken & Rice
- 2 cups cooked chicken breasts, diced, or rotisserie chicken
- 1 teaspoon homemade Italian seasoning
- Salt & pepper, to taste
- 2 ½ cups chicken broth
- 1 tablespoon olive oil
- 1 ¼ cups white long-grain rice, uncooked
- 2-3 cups fresh broccoli florets, chopped into bite sized pieces
- 1 cups mozzarella cheese, freshly grated, divided
- 1 ½ cup cheddar cheese, freshly grated, divided
- ½ cup mascarpone cheese, or sour cream
- ¼-½ cup milk, or broth
Béchamel Sauce
- 2 cups whole milk, warmed
- 3 tablespoons unsalted butter
- 3 tablespoons all-purpose flour
- 1 teaspoon salt
- ½ teaspoon white or black pepper
- ¼ teaspoon nutmeg, optional
Crunchy Topping
- 1 cup panko breadcrumbs
- ½ teaspoon lemon zest, optional
- ½ cup freshly grated Parmigiano
- 2 tablespoons olive oil
- ½ teaspoon kosher salt
Instructions
Cook the Rice & Broccoli
- Heat olive oil in a large pot over medium heat.
- Add the uncooked rice and stir to coat.
- Pour in the chicken broth, season lightly with salt, and bring to a boil.
- Reduce heat, cover, and simmer 10 minutes.
- Stir in the broccoli, cover, and cook 10 more minutes, until rice is tender.
- Remove from heat and fluff.
Make the Béchamel
- Melt butter in a saucepan over medium heat.
- Whisk in the flour; cook 1–2 minutes to form a smooth roux.
- Slowly add the warm milk, whisking constantly.
- Stir in salt, pepper, and nutmeg.
- Continue cooking until thickened, about 5–7 minutes.
Assemble the Casserole
- Preheat oven to 375°F (190°C).
- In a large bowl, combine rice-broccoli mixture, chicken, Italian seasoning, béchamel, mascarpone or sour cream, and ½ cup mozzarella and ½ cup cheddar cheese. Add ¼-½ cup milk to soften the mixture, if needed. Season with salt and pepper.
- Transfer to a greased 9×13-inch baking dish.
- Top with the remaining mozzarella (½ cup) and cheddar cheese (1 cup).
Prepare the Topping
- In a small bowl, mix panko, Parmigiano, olive oil, lemon zest (if using), and kosher salt.
- Sprinkle evenly over the casserole.
Bake
- Bake uncovered for 22–28 minutes, until bubbly and golden. Serve hot!
Notes
- Toast the rice in olive oil first—this simple step keeps the grains fluffy and helps them soak up more flavor from the broth.
- Cut the broccoli small so it steams perfectly with the rice and blends into the creamy sauce without staying crunchy.
- Warm the milk before making the béchamel—this prevents lumps and gives you a silky, restaurant-style sauce.
- Season in layers: taste the béchamel and the final mixture so every bite has balanced flavor.
- Use freshly grated cheese—pre-shredded doesn’t melt the same and won’t give you that velvety finish.
- Don’t skip the topping: the Parmigiano-panko crunch is what makes every creamy casserole feel complete.
- Rest for 5 minutes before serving so the casserole sets slightly and scoops beautifully.
- Add a squeeze of lemon at the table if you want a bright, fresh pop to balance the richness.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
