Chicken and Rice Casserole with Broccoli and Cheese

Course: Entree

Cuisine: American

Keyword: casserole recipe to feed a family, chicken and rice casserole recipe

Prep Time: 1

Cook Time: 35

Resting time: 10

Total Time: 1 45

Servings:

Calories: 684kcal

Author: Kris Longwell

This casserole is comfort food at its very best. It takes a little time to prep all the components, but it's so worth the effort. You can also assemble it up to several days in advance. We also provide some shortcuts if you're pressed for time. This is a favorite in our house and we think it will become one in yours, too.

Print Recipe

Equipment

1 9"x13" baking dish

Ingredients

4 cups chicken cooked, shredded from a rotisserie
4 cups long-grain rice cooked
¾ cup unsalted butter 1½ sticks
4 cup broccoli florets from 1 or 2 broccoli heads
1½ cup onion chopped
3 cloves garlic minced
½ cup all-purpose flour
1½ cup chicken broth
1½ cup half and half or whole milk or heavy cream
8 oz fontina cheese grated
1 tsp dried thyme
2 tbsp Dijon mustard
2½ tsp Kosher salt
1 tsp black pepper
1 tsp lemon juice
cooking spray or softened butter
2 cups bread crumbs fresh
2 tbsp unsalted butter melted

Instructions

Do Ahead

Shred the chicken from the rotisserie, steam the rice, and blanch the broccoli florets in boiling water for 1 minute, and then transfer to an ice bath. Set all of this to the side.
4 cups chicken, 4 cups long-grain rice, 4 cup broccoli florets

Make the Casserole

Preheat oven to 350°F.
In a large saucepan, melt the butter over medium heat. Add the onions and sauté until soft, about 4 minutes. Add the garlic and cook for another 30 seconds, stirring often.
¾ cup unsalted butter, 1½ cup onion, 3 cloves garlic
Add the flour and stir constantly with a wooden spatula for about 2 minutes.
½ cup all-purpose flour
Whisk in the broth and half and half, whisking constantly to remove any lumps. Use a wooden spatula or spoon to stir until thickened, about 2 to 3 minutes.
1½ cup chicken broth, 1½ cup half and half
Stir in the cheese and continue stirring until melted.
8 oz fontina cheese
Turn off the heat and stir in the thyme, Dijon, salt, pepper, and lemon juice.
1 tsp dried thyme, 2 tbsp Dijon mustard, 2½ tsp Kosher salt, 1 tsp black pepper, 1 tsp lemon juice
Stir in the chicken, rice, and broccoli and continue stirring until fully mixed. Spray your baking dish with cooking spray and then transfer the mixture into the dish (it will be very thick).
cooking spray
In a medium-sized bowl, toss the bread crumbs with the 2 tbsp of melted butter. Sprinkle the buttered breadcrumbs over the casserole.
2 cups bread crumbs, 2 tbsp unsalted butter
Bake the casserole for 30 to 40 minutes, or until bubbly and the breadcrumbs are toasty and lightly browned.
Let rest for 10 minutes before serving.

Notes

See the video near the top of the blog post for visual guidance. If you liked the video, please subscribe to our YouTube channel.

Depending on the size of your rotisserie chicken, you may need to pick up two of them. If you have more than four cups of shredded chicken, save it for another use.

You can use any kind of melting cheese such as Gruyere, gouda (not smoked), cheddar (white or yellow), or Colby Jack. We don't recommend using mozzarella.

To save time, you can substitute the long-grain rice with minute (or instant) rice and you can use frozen (thawed) broccoli in place of fresh.

The casserole can be assembled up to 3 days in advance. Cover with plastic wrap and keep in the fridge until ready to bake. Add the breadcrumbs just before baking. It can also be frozen before baking for up to 2 months. Allow to thaw completely before baking. If baking a chilled casserole, add another 10 to 15 minutes, or until bubbly (cover with foil if the topping is browning too much).

Leftovers will keep in the fridge for up to 5 to 6 days. Reheat in a 350°F until heat through, or cook on HIGH in the microwave for 1 to 2 minutes.

Nutrition