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This Easy Cheesy Broccoli Rice Chicken Bake combines tender shredded chicken, fluffy rice, and steamed broccoli in a creamy cheese sauce, all baked into one comforting casserole. It's a fuss-free weeknight dinner that both kids and adults love, and it reheats beautifully for meal prep all week long.
Prep Time
15 min
Per serving
390kcal
Calories
29
Cook Time
30 min
Servings
6 people
Difficulty
easy
Protein
30g
Carbs
17g
Fat
2g
Fiber
3g
Sugar
Follow step-by-step with voice guidance.
Preheat the oven to 190°C (375°F) and grease a large baking dish.
Cook the rice according to package instructions and set aside. Steam or blanch the broccoli florets for 3 minutes until just bright green and slightly tender; drain well.
In a saucepan, melt the butter, whisk in the flour to make a roux, then gradually add the milk and chicken stock, whisking until smooth and thickened, about 5 minutes.
Stir in most of the shredded cheddar cheese, garlic powder, onion powder, salt, and black pepper until the sauce is smooth and cheesy.
In a large bowl, combine the cooked rice, the shredded cooked chicken, the steamed broccoli, and the cheese sauce; mix until everything is evenly coated.
Transfer the mixture into the prepared baking dish, spreading evenly, and top with the remaining shredded cheese.
Bake uncovered for 20-25 minutes until the top is golden and bubbling around the edges.
Let rest for 5 minutes before serving.
Use Rotisserie Chicken: Shredded rotisserie or leftover roast chicken makes this bake come together in a fraction of the time. Don't Overcook the Broccoli First: Blanching it only briefly keeps it from turning mushy and grey after the extra time in the oven. Great for Meal Prep: Portion into individual containers once cooled - it reheats well in the microwave for up to 4 days in the fridge.
Yes, thaw and drain it well first to remove excess water, otherwise the bake can turn watery instead of creamy.
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