Jump to recipe
Yields:
10 - 12 serving(s)
Prep Time:
45 mins
Total Time:
1 hr 15 mins
I happen to love broccoli-cheese anything (hello, broccoli-cheese soup!), so this chicken casserole is the kind of comfort food that just speaks to my soul. It has everything you could ever want in a family meal: delicious chicken, rice, broccoli, creamy sauce, lots and lots of cheese, and a buttery cracker topping. It's also a dish I can prep ahead and toss in the fridge (or freezer!) for any night of the week. For an easy shortcut, just buy a rotisserie chicken from the grocery store! You'll need about four cups of shredded chicken for this easy casserole. You can also cook the rice a day ahead to make assembly easy. Make it for your family, make it for a neighbor or friend... just make it. You'll be glad you did.
Can you use frozen broccoli in broccoli chicken casserole?
I tend to like using fresh broccoli because it doesn't turn out as soft and mushy as frozen broccoli. You can use frozen broccoli in a pinch, though. Just be sure to thaw it and pat it dry. If you're using frozen broccoli, there's no need to cook it first (it was blanched before it was frozen!) so you can skip step 2.
Can broccoli chicken casserole be made ahead of time?
Yes, this casserole can be assembled, covered, and stored unbaked in the fridge for up to two days. I like to wait until just before baking to add the cracker mixture on top so it stays crunchy. Pull the casserole out of the fridge about 30 minutes before you plan to bake it so it has a chance to come to room temperature. Then, bake as usual. You may need to add several minutes to the cook time, but just keep an eye on it. Once it's golden brown, bubbly, and heated through, it's ready.
Can you freeze broccoli chicken casserole?
You sure can! This casserole yields up to 12 servings, so if you have a small family, you can easily split the casserole between two baking dishes and freeze one for later. You can freeze the unbaked casserole with the cracker topping already on it if you want, but it's better to wait and add it later. Just let the casserole thaw in the fridge overnight, then bake it for 20 minutes to heat through. Add the cracker topping and pop it back in the oven for another 30 minutes or so until the casserole is bubbly and the topping is golden brown and crunchy.
Advertisement - Continue Reading Below
Ingredients
- 6 Tbsp.
salted butter, plus more for baking dish
- 8 cups
small broccoli florets
- 2 Tbsp.
olive oil
- 4
(6-oz.) boneless, skinless chicken breasts
- 1
medium yellow onion, finely diced
- 1
clove garlic, grated on a microplane
- 1/4 cup
all-purpose flour
- 1/2 tsp.
dry mustard
- 1/4 tsp.
cayenne pepper
- 4 cups
whole milk
- 4 oz.
cream cheese, cubed, at room temperature
- 1/2 cup
finely grated parmesan
- 1/2 tsp.
kosher salt
- 1 tsp.
black pepper
- 1/2 tsp.
paprika
- 8 oz.
processed cheese, such as Velveeta, cubed
- 1
(8-oz.) block sharp cheddar, freshly grated (about 2 cups)
- 3 cups
cooked long-grain rice
- 1 cup
crushed butter crackers, such as Ritz
Directions
- Step 1Preheat the oven to 350°F. Butter a 13-by-9-inch baking dish and set aside.
- Step 2Bring a large pot of water to a boil. Add the broccoli and cook until crisp-tender, about 2 minutes. Drain, rinse with cold water, and set aside.
- Step 3Heat a large high-sided skillet over medium-high. Add 2 tablespoons of the butter and the oil to the pan. When the butter has melted and foamed and the oil is shimmering, add the chicken to the pan, and cook until golden brown and cooked through, 5 to 7 minutes per side. Transfer to a plate and set aside to cool slightly before shredding. Wipe out the pan and return it to the stove.
- Step 4Add 2 tablespoons of the butter to the pan set over medium-high heat, and melt. Add the onion and garlic, and cook, stirring occasionally, until softened and translucent, 3 to 4 minutes. Add the flour, dry mustard, and cayenne to the pan and stir to combine. Continue cooking, about 1 minute more. Whisking constantly, slowly add the milk and cook until it begins to thicken, about 4 minutes more. Reduce the heat to medium-low and add the cream cheese and parmesan to the pan, whisking until thoroughly combined. Whisk in the salt, black pepper, and paprika. Add the processed cheese, continuing to whisk until completely melted. Add half of the cheddar and whisk until melted. Finally, fold in the broccoli and shredded chicken.
- Step 5Melt the remaining 2 tablespoons butter and stir into the crushed crackers until well combined.
- Step 6Spread half of the rice evenly over the bottom of the prepared baking dish and cover with half of the broccoli-chicken mixture. Repeat the layers once. Top the casserole evenly with the remaining cheddar and the cracker mixture. Bake, rotating once halfway through, until golden and bubbly, about 30 minutes. Allow to cool slightly before serving.
Advertisement - Continue Reading Below
Chicken Noodle Casserole Is Cozy Dinner Perfection
Make-Ahead Sausage Breakfast Casserole
Layer Taco Casserole With Beef, Chips, And Cheese
You'll Love Ree's Gorgeous New Bakeware
Advertisement - Continue Reading Below
Advertisement - Continue Reading Below