Chicken Broccoli and Rice Casserole
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
Servings: 6 servings
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
Calories: 581kcal | Carbohydrates: 43g | Protein: 36g | Fat: 29g | Saturated Fat: 13g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 11g | Trans Fat: 0.2g | Cholesterol: 111mg | Sodium: 1425mg | Potassium: 387mg | Fiber: 1g | Sugar: 5g | Vitamin A: 695IU | Vitamin C: 1mg | Calcium: 424mg | Iron: 2mg
