My Menu Mentor · mymenumentor.com/recipes/from-scratch-chicken-broccoli-rice-casserole
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From-Scratch Chicken and Broccoli Rice Casserole
A sturdy, reliable bake built on a sharp cheddar mornay sauce and fresh broccoli, bypassing the canned soup entirely.
- Prep
- 45 minutes
- Cook
- 30 minutes
- Total
- 1 hour 15 minutes
- Yield
- 6 to 8 servings | one 9x13-inch baking dish
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The common failure mode of a chicken and broccoli casserole is a watery, muted dish that relies on condensed soup for structure. When frozen broccoli weeps into a canned base, the result is a homogenous texture that lacks definition. The technique that fixes this is building a simple roux-based cheese sauce and using fresh broccoli florets, blanched just enough to set their color before baking.
Using sharp cheddar and a touch of dry mustard in the mornay sauce provides the necessary backbone to stand up to the mild chicken and rice. Long-grain white rice, cooked separately and cooled slightly, absorbs the sauce without turning to mush. The chicken should be poached or roasted beforehand, shredded into large pieces so it remains distinct in the final slice.
This casserole requires about forty-five minutes of active preparation before it goes into the oven, but it rewards the effort by slicing cleanly and holding its shape. It serves well alongside a sharp, acidic green salad to cut the richness. Leftovers store reliably in the refrigerator for up to four days and reheat without separating.
What you need
Ingredients
Measurements
Metric converts only measures that are mathematically safe. Density-dependent cups stay as Nicole wrote them.
Scale the batch
6 to 8 servings | one 9x13-inch baking dish
For the Casserole
- 1 1/2 cups long-grain white rice, rinsed
- 3 cups water or low-sodium chicken broth
- 1 pound fresh broccoli crowns, cut into bite-sized florets
- 3 cups cooked chicken, shredded or diced into 1-inch pieces
For the Cheese Sauce
- 4 tablespoons unsalted butter
- 1/4 cup all-purpose flour
- 2 1/2 cups whole milk, warmed
- 1 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 1/2 teaspoon dry mustard powder
- 8 ounces sharp cheddar cheese, freshly grated (about 2 cups), divided
- 2 ounces parmesan cheese, finely grated (about 1/2 cup)
How it goes
Method
Read the whole thing once before you start. Nothing here is difficult, but the timing is unforgiving at the end.
Cook the Rice
Bring the rice and water to a boil in a medium saucepan. Reduce the heat to low, cover, and simmer for 18 minutes until the liquid is absorbed. Remove from heat and let stand for 5 minutes, then fluff with a fork. Cooking the rice separately ensures it maintains its structure in the casserole.
Blanch the Broccoli
Bring a large pot of salted water to a boil. Add the broccoli florets and cook for exactly 2 minutes until bright green but still crisp. Drain immediately and rinse under cold water to stop the cooking process. This prevents the broccoli from turning gray and mushy during the final bake.
Build the Roux
Melt the butter in a large saucepan over medium heat. Whisk in the flour and cook for 2 minutes until the mixture smells faintly nutty and turns pale golden. This cooks out the raw flour taste and creates the thickening base for the sauce.
Finish the Cheese Sauce
Gradually whisk the warm milk into the roux, pouring in a slow, steady stream to prevent lumps. Simmer for 5 minutes until the sauce coats the back of a spoon. Remove from heat and stir in the salt, pepper, dry mustard, parmesan, and 1 1/2 cups of the cheddar cheese until smooth.
Assemble the Casserole
Preheat the oven to 375°F (190°C). In a large bowl, gently fold together the cooked rice, blanched broccoli, shredded chicken, and the cheese sauce until evenly coated. Transfer the mixture to a greased 9x13-inch baking dish, spreading it into an even layer.
Bake and Rest
Sprinkle the remaining 1/2 cup of cheddar cheese evenly over the top. Bake uncovered for 25 to 30 minutes, until the edges are bubbling and the cheese is lightly browned. Let the casserole rest for 10 minutes before serving so the sauce can set, allowing for clean slices.
On the bench
Equipment
All 2 of these change the result. Nothing here is a brand recommendation — the spec is what matters.
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Medium saucepan with tight-fitting lid
Cooking the rice to absorption requires a saucepan that seals so steam doesn't escape; poor sealing changes cooking time and yields gummy or underdone rice.
- What matters
- 2- to 3-quart saucepan with a tight-fitting lid sized for 1 1/2 cups of rice and 3 cups of liquid.
- Search for
- “medium saucepan with lid” (paid link)
Fine-mesh sieve
Rinsing the long-grain rice under running water until clear removes surface starch that would otherwise make the finished casserole overly gummy.
- What matters
- Fine-mesh stainless steel sieve with a bowl-friendly rim and openings fine enough to retain long-grain rice while draining water quickly.
- Search for
- “fine mesh sieve stainless” (paid link)
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Cook's notes
What we would tell a friend
- To make ahead, assemble the casserole completely, cover tightly with foil, and refrigerate for up to two days. Add 10 to 15 minutes to the baking time if baking straight from the refrigerator.
- Avoid pre-shredded cheese in bags, as it is coated in anti-caking agents that prevent it from melting smoothly into the sauce. Grate block cheese by hand.
- If using leftover roasted chicken, include some of the dark meat for better flavor and moisture. Rotisserie chicken works well if the skin and bones are removed.
From the kitchen
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