Chicken Broccoli Rice Casserole
Updated Oct. 11, 2023
- Total Time
- 1¼ hours
- Prep Time
- 15 minutes
- Cook Time
- 1 hour
- Rating
- Notes
- Read community notes
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Ingredients
Yield:4 servings
- 1pound boneless, skinless chicken cutlets (thinly sliced breasts)
- Kosher salt and black pepper
- 3tablespoons extra-virgin olive oil
- 1medium yellow onion, peeled and finely chopped (about 1 cup)
- 2cloves garlic, thinly sliced
- 1cup long-grain white rice
- 2cups chicken broth
- 1cup half-and-half
- 1medium head broccoli, trimmed and cut into small florets (about 3 cups)
- 1(8-ounce) package shredded Mexican cheese or Cheddar blend
- ½cup panko bread crumbs
- 2tablespoons finely grated Parmesan
Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)
785 calories; 41 grams fat; 18 grams saturated fat; 0 grams trans fat; 16 grams monounsaturated fat; 3 grams polyunsaturated fat; 68 grams carbohydrates; 5 grams dietary fiber; 9 grams sugars; 38 grams protein; 1272 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
Powered byPreparation
- Step 1
Heat oven to 350 degrees. Season the chicken on both sides with 1 teaspoon salt and ½ teaspoon pepper.
- Step 2
Heat 1 tablespoon of the olive oil in a deep, oven-proof skillet or Dutch oven over medium. Add the onion and garlic and cook, stirring occasionally, until just beginning to soften, about 5 minutes.
- Step 3
Add the rice and stir to coat. Add the chicken broth, half-and-half and ½ teaspoon salt (plus more to taste); stir well. Cover and transfer to the oven for 20 minutes.
- Step 4
Remove from the oven and stir. Add the chicken, broccoli and cheese; stir to coat until the cheese has melted. Smooth into an even layer.
- Step 5
Combine the bread crumbs and the remaining 2 tablespoons olive oil and sprinkle over top, along with the Parmesan. Return to the oven to bake until rice is tender and the top is golden brown and bubbly, 20 minutes more.
- Step 6
Broil on low for 2 to 5 minutes for extra browning. Cool for 5 minutes before serving.
Private Notes
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Cooking Notes
lindsay
When does the chicken cook? It reads like it goes in uncooked with the broccoli, rice, and cheese and then it’s in the oven with all that only for 20 minutes. Is that right?
Heather Cook
I am also confused about when the chicken cooks? And are the cutlets supposed to be whole, not cut into smaller bites? 20 min does not seem long enough for chicken to cook if I am reading this correctly.
CW
If you’re in the casserole mood, make this! Per Lucia’s suggestion, I added 1/2 t ground mustard, and used gruyère and cheddar because I had it—delicious! I also chopped the chicken before adding. I wound up cooking for 10 minutes extra (after following the suggested cooking time, including broiling) because I didn’t think the chicken was quite done. So consider either sauteeing the chicken early, maybe along with the onion/garlic, or monitor and be prepared to cook a bit longer if needed.
Lucia
A classic casserole. Recommend adding spices (nutmeg, mustard, cayenne) to kick it up a notch. Can also get a little creative with cheese type (cheddar, Gruyère…follow your mac and cheese dreams).
kathy
coconut milk substitute for half and half
Pam
Because people are asking the question, 20 minutes at 350° is perfect for chicken breasts of this size. I have baked them many times and in many different ways—in casseroles, by themselves coated in yogurt and and dusted with crushed cornbread croutons or coated in panko to serve with sauce— and it works every time.
Alison
I didn't have any issues with the recipe as stated--chicken cutlets cooked in the time outlined, but I still found this bland and mushy, and wouldn't make it again.
Paula
Some seriously good changes: Used brown rice & needed more liquid to cook that. Used a full can of coconut milk (per a previous suggestion) & 2 cups of chicken broth. Seasoned with curry powder, ginger & cumin. The rice & liquid needed 25 minutes in the oven. Then added thinly sliced chicken & broccoli & baked for 20 more minutes. Really good!
Eric
Return to oven *uncovered*
Steve
Note “thinly sliced chicken cutlets” in recipe. They cook through very quickly; less than 5 minutes in a pan on the stove.
Susan
I waited and waited for the rice step of the casserole to turn bubbly in the oven, and it took forever. The dish ended up gummy and dry. Next time after adding the liquid to the rice on the stovetop, I will wait for it to boil before putting it in the oven.
Sarah
Great go-to comfort recipe. I agree with other reviews re: adding more spice. I added cayenne, Dijon mustard, and and some Calabrian chilis.
Amy
This was pretty good, the rice was delicious, but the chicken was kind of bland. Broccoli needs to be cut very tiny to cook beyond crunchy. I subbed chopped chicken thighs for cutlets and milk for half and half, otherwise followed the recipe.
Katie
This was much better than I expected! I used brown rice; instead of 20 minutes for the first bake, I did 40 minutes, and it was cooked through all the way. I'll probably add some mustard powder next time, but it's not necessary.
Squirrel Butler
Nope. Not for the chicken. Nick: read carefully. Doing anything with the chicken, other than salting and peppering, doesn't happen until step 4.
julie
I tried this recipe and it is not accurate. The chicken needs at least 40 minutes to cook. I would recommend precooking the chicken before placing in the casserole or plan on baking for 45 minutes. I ate dinner at 8:15 due to poor instruction!
Sharon
My family all loved this, including my fussy teenagers. Ended up cooking an extra 10 mins to cook the chicken through
Jude
I should have read the reviews. Chicken did not cook in length of time listed. Had to cook for an extra 20 to 25 minutes. Rice turned out to be a tasteless mush, would never make again. very disappointed.
Leslie
If you aren’t cutting the chicken into small pieces, add at least 10 minutes to the baking time for the step when you add the chicken. My chicken was partially raw with the suggested time. Otherwise good. I used frozen broccoli.
Russell
There are better versions of this. The rice tasted pretty good. The chicken is bland. It’s generally bland even after adding smoked paprika. Not healthy. The directions are not clear enough. Why would you leave the chicken breast whole? Just meh.
Lily Rose
Chicken overcooked after 30 minutes. Next time, I will follow the recipe as is except for one addition: the ground mustard gave it a nice taste.
Rebecca
This is really delish! We already had chicken breast cooked so I just added it after the first round in the oven. Added some spices like others recommended. The break crumbs on top are essential. So tasty. Easy to make and a keeper recipe for my family.
Susan
Loved this! So much better than making a cheese sauce. Cut the chicken into bite size pieces and added it with the broccoli as directed. Worked perfectly!
Phylis Craig
Nice crunchy crust and simple to make-I left out the chicken for a vegaterian meal.
Tiff
Tasty. Added 1tsp dried mustard and 1/4 tsp nutmeg and 1/4 c dried shallots to amp up the flavor. Easy and tasty to make with ingredients on hand. The family came back for seconds.
MLC in NYC
When putting in the oven for the second time—covered or uncovered?
Alexis G.
I was looking for an easy to make/easy to clean up recipe that was also delicious and this absolutely delivered. So satisfying! Largely followed the recipe as written but did borrow some tips from other reviewers. I cut the chicken into bite sized pieces, added a few basic seasonings outside of S&P, and sautéed them briefly with the onions and garlic. I also used Italian style panko. I am really not a good cook, but this was easy to get right, thankfully! Will absolutely make again.
mads
Add extra seasonings!!! Adding Italian seasoning and lemon juice to this was the best decision ever.
megan
Cheesy, yummy comfort food. Cut up the chicken into bite sized pieces and cooked as directed. Delish!
Dawn P
Also good with small-chopped cauliflower or broccoli/cauliflower combo.
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