Chicken Broccoli and Rice Casserole
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This Chicken Broccoli and Rice Casserole combines tender chicken, fluffy long-grain rice, fresh broccoli, and a creamy homemade béchamel with mascarpone, mozzarella, and cheddar. Instead of canned cream soup, the sauce is made from scratch and finished with a crisp Parmigiano-panko topping and a touch of lemon zest
Try my Cheese and Broccoli Pasta Bake, Parmesan Roasted Broccoli, and Baked Chicken and Potatoes next!
Quick Look: Chicken Broccoli and Rice Casserole
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Total Time: 55 minutes
- Servings: 6–8
- Dietary Info: 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: Toast the rice in olive oil, simmer it with chicken broth and broccoli, prepare a homemade béchamel, combine with chicken and cheese, then bake with a Parmigiano-panko topping
- Flavor/Texture: Creamy, cheesy, cozy with a crisp, golden topping
A Casserole With Italian Flavor
I love taking familiar American dishes and giving them a little Italian inspiration. For this casserole, a homemade béchamel creates the creamy base, while mascarpone adds extra richness and mozzarella, cheddar, and Parmigiano bring plenty of cheesy flavor. The lemony Parmigiano-panko topping is my favorite finishing touch because it adds a bright, crisp contrast to the creamy rice and tender broccoli. It is the kind of recipe that feels familiar while still bringing something special to the table.
Try my Chicken and Wild Rice Soup, Copycat Panera Broccoli Cheddar Soup, or Cheesy Cauliflower Casserole next time!
Made With Amore,
“This was outstanding!! The balance of flavor and moisture and texture were divine. The lemony crispy texture of the topping was to die for. My family loved this!!!”
– Jennifer
Table of Contents
- Quick Look: Chicken Broccoli and Rice Casserole
- A Casserole With Italian Flavor
- Simple Ingredients
- Substitutions & Variations
- How To Make Chicken Broccoli and Rice Casserole
- Chicken and Broccoli Casserole FAQs
- Serving Suggestions
- Recipe Tips
- More Delcious Casserole Recipes
- Chicken Broccoli and Rice Casserole Recipe
Simple Ingredients
This recipe comes together quickly with simple ingredients.
- Cooked Chicken: Use diced chicken breast or shredded rotisserie chicken. Cooked chicken makes the casserole easy to assemble and distributes tender pieces throughout the creamy rice and broccoli.
- Long-Grain White Rice: Uncooked long-grain white rice is simmered in chicken broth before going into the casserole, giving the rice a savory flavor and fluffy texture.
- Fresh Broccoli: Cut the broccoli into small, bite-sized florets so it cooks evenly and blends well with the rice and chicken.
- Béchamel Sauce: A creamy butter, flour, and milk sauce creates the rich base of the casserole without using canned cream soup.
- Cheese and Crispy Topping: Mascarpone, mozzarella, and cheddar make the filling rich and cheesy, while Parmigiano and panko create a golden, crunchy topping.
See recipe card for full information on ingredients and quantities.
Substitutions & Variations
- Chicken: Substitute leftover Roasted Chicken or Turkey, or use rotisserie chicken for convenience.
- Broccoli: Fresh broccoli works best as written, but frozen broccoli can be used. Break apart large pieces before adding.
- Cheese: Use sharp cheddar, fontina, or another good melting cheese in place of some or all of the cheddar. Try my Sicilian Arancini Rice Balls next!
- Gluten-Free: Use a gluten-free flour blend for the béchamel and gluten-free panko breadcrumbs.
How To Make Chicken Broccoli and Rice Casserole
This from-scratch casserole comes together in a few key steps, with broth-cooked rice, homemade béchamel, and a golden Parmigiano-panko topping. Follow the step-by-step photos and see the recipe card at the bottom for a printable version.
- 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.
- 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.
- 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.
- Transfer to a greased 9×13-inch baking dish or casserole dish. Top with the remaining 1 cup of mozzarella.
- 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. Let rest 5 minutes before serving. Garnish with parsley.
Chicken and Broccoli Casserole FAQs
Yes. Use 3–4 cups of cooked rice and skip the stovetop rice step. Add the broccoli directly to the casserole so it can soften while the casserole bakes. Reduce the broth to ½ cup so the finished casserole does not become 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.
Make ahead-of-time by 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.
To store, let the casserole cool completely, then cover tightly or transfer to an airtight container. Place in the refrigerator for 3–4 days. For longer storage, 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.
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.
Serving Suggestions
This casserole is a meal on it’s own, but if you’re looking for extra sides, serve with a fresh salad or vegetable to balance the creamy, cheesy filling. A crisp Pear Gorgonzola Salad, Roasted Asparagus, or Roasted Green Beans would all pair well. For dessert, try my Apple Upside Down Cake.
My Pro Tips
Recipe Tips
- Toast the rice briefly in olive oil before adding the broth to build flavor and help the grains stay fluffy.
- Cut the broccoli into small, even pieces so it cooks at the same rate as the rice and distributes throughout the casserole.
- Use warm milk for the béchamel and add it gradually while whisking to create a smooth sauce.
- Grate the cheese fresh when possible because it melts more smoothly than many pre-shredded varieties.
- Let the casserole rest for about 5 minutes before serving so the creamy filling can settle and the portions hold together.
More Delcious Casserole 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 briefly in olive oil before adding the broth to build flavor and help the grains stay fluffy.
- Cut the broccoli into small, even pieces so it cooks at the same rate as the rice and distributes throughout the casserole.
- Use warm milk for the béchamel and add it gradually while whisking to create a smooth sauce.
- Grate the cheese fresh when possible because it melts more smoothly than many pre-shredded varieties.
- Let the casserole rest for about 5 minutes before serving so the creamy filling can settle and the portions hold together.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
This was outstanding!! The balance of flavor and moisture and texture were divine. The lemony crispy texture of the topping was to die for. My family loved this!!!
This makes me so happy to hear! I’m thrilled your family loved it, and that lemony, crispy topping is one of my favorite parts too. Thank you so much for cooking along with me! 💛
This was delicious! I didn’t follow the recipe exactly because I had leftover white rice I needed to use. Also, I had chicken breasts on hand so I poached them in chicken stock rather than using rotisserie chicken. Unfortunately, I didn’t realize I was out of lemons. Even with those changes this was really delicious! I’d like to try the recipe as written next time as I’m sure it’s even more flavorful. Thank you!!!
Your recipe still sounds amazing! I am happy you loved it and hope you can make it again soon! Here’s to many more yummy recipes.
I made this because it didn’t have canned soup as an ingredient. It took just a few extra minutes but the taste was wonderful and comforting on a cold, winters night
Yay! SO happy you loved this yummy and comforting recipe. Yes, that little extra step to make it homemade is better for you, too!
Cozy and comforting! We love that it doesn’t use canned cream sauce!
Yes, it is an extra step that makes this tastes better and is also better for you :).