Chicken Broccoli and Rice Casserole

5 from 4 votes

Chicken Broccoli and Rice Casserole

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… always with amore.

Prep Time10

Cook Time50

Total Time1

Course: Main Course

Cuisine: Italian/ American

Keyword: casserole dish, chicken and rice, chicken broccoli and rice casserole

Servings: servings

Author: Elena Davis

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

FAQ: Can I make this casserole ahead of time?

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.

Elena's Top Tips for Success:

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.

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