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Cheesy chicken broccoli rice casserole is a blast from the 1950s past. A layer of white rice studded with bright broccoli florets soaks up a cream-laced chicken broth to tender perfection. It’s topped with succulent chicken thighs and sealed with a golden cheesy crust that bubbles fresh out of the oven. Oh, and the best part? Only one pan to wash up. It was a mid-century housewife’s dream.
Want more one-pot chicken and rice recipes? I’ve got a bunch! Mexican chicken and rice is smoky and spicy and full of beans! Or for even more exotic, Indonesian coconut chicken and rice is aromatic with Asian flavour and green beans.
I am a sucker for a retro recipe revamp. Mostly because I can’t reconcile myself to all those stodgy and calorific ingredients that went into the post-war era originals!
In my updated versions, I endeavour to use fresh ingredients and make everything from scratch- while still honouring the Vikalinka mission to keep things convenient and affordable for the 21st century cook.
If nostalgia’s your thing, these are my top five with a modern twist:
- Classic meatloaf – with a contemporary secret ingredient.
- Tuna noodle casserole – ditching the mushroom soup in favour of a seductive homemade sauce.
- Turkey á la King – you guessed it! The chicken is subbed for leftover turkey (get this one cued up for after Thanksgiving).
- Tater Tot casserole – again, I’ve canned the soup and used fresh mushrooms instead.
- Salisbury steak – to be fair, this dish from way back in the 1800s needed no tweaking! Go figure!
Which will have you wiping down your Formica countertops?!
Cheesy chicken and rice casserole
I really cannot bring myself to use a can of condensed soup in one of my recipes! I’m not going to bash any products here or diminish anyone’s tastes, you do you. But personally, I don’t appreciate the consistency of tinned soup, and I’m not keen on the additives and preservatives either.
What’s more, I know that with a few simple, staple kitchen ingredients, I can substitute the soup with something fresher and healthier. In this case, I’ve just used chicken stock and cream. It’s equally rich and flavoursome, and I would argue that it makes the rice lighter and more fluffy.
I’m picky about my chicken too. I love a chicken breast, but they have their place- in salads or quick-cook, saucy stovetop recipes. For oven-baked casseroles, it’s thighs for me. Thighs are naturally more plump and juicy and will retain their moisture better during a longer cook.
There is some debate over the cheese topping in modern cheesy chicken and rice casserole recipes too. But if you ask me, I wouldn’t miss out on the bubbly-edged, straight-from-the-oven golden glow that the cheesy crust gives.
If, like others, you have concerns over the cheddar (or Red Leicester in UK) overpowering the chicken flavour, just half the quantity. At least try it!
Recipe Tips and Notes
- As laidback as a hammock, this dish requires one pan only. That means virtually no washing up too.
- More traditional chicken and broccoli casserole recipes make use of a calorific can of condensed soup, but mine is a leaner combo of chicken stock and heavy cream.
- Feel free to use plant-based cream if that’s your preference (it is mine).
- This substitute (see above), and halving the amount of cheese, will also drop the fat factor.
- Skinless, boneless chicken thighs will remain succulent in an oven-baked casserole, personally, I favour them over breasts. But the choice is yours.
- Yes! You can absolutely use up your leftover roast chicken or rotisserie chicken for this recipe.
- And feel free to use frozen broccoli too. There’s nothing wrong with frozen veg. They are still full of nutrients, fyi.
Serving suggestions
You really want for nothing with this chicken broccoli and rice casserole! But to stretch the meal a little further, there’s always room for a few filling and low-cost sides.
For bonus carbs, a cheesy garlic bread will elevate the humble ingredients, or simple mashed potatoes or mashed sweet potatoes will keep the meal real.
For extra veg, bright and crunchy green beans will mix up colour and texture, or go for garlicky and golden sauteed cauliflower bites.
Storage and leftovers
Leftover chicken and broccoli casserole will contentedly keep in an This is an affiliate link.airtight container in the fridge for 3-4 days and can be reheated in the oven or microwave. Be sure that both chicken and rice are at a food safe temperature (74C/165F) before serving.
NB: I advise against keeping any meals that have been made with leftovers. I.e. if you used leftover roast chicken (or rotisserie chicken) or leftover rice in this chicken and rice casserole, don’t save it to reheat again!
More rice recipes to try
Cheesy Chicken Broccoli Rice Casserole
Equipment
- This is an affiliate link.Cast iron casserole dish
Ingredients
- 1 tbsp vegetable oil
- 6-8 (1kg / 2lbs) skinless and boneless chicken thighs
- Salt and pepper
- 1 onion, chopped
- 3 cloves garlic
- 1 tsp Italian seasoning mix, or any herb you like
- 270g / 1½ cups rice, I used basmati rice
- 1½ – 2 tsp salt
- 550ml / 2¼ cup This is an affiliate link.chicken stock
- 250ml / 1 cup double / heavy cream, or plant based cream
- 200g / 1 cup broccoli florets , cut into bite sized pieces
- 100g / 1 cup cheddar, (red Leicester in UK), grated
Instructions
- Preheat the oven to 350F/180C.
- Season the chicken thighs with salt and pepper. In a large pan heat the oil and brown the chicken thighs on high heat on each side until golden but not cooked all the way through, then remove to a plate.
- Lower the heat and add onion and cook for 5 minutes, then add the garlic, the seasoning mix and cook while scraping the bottom of the pan and stirring the whole time for 30 second longer.
- Add rice and cook while stirring for 1 minute, then add chicken stock, heavy cream and salt, stir to combine, add the chopped broccoli, turn up the heat and bring to a simmer and take off the heat. Now add a quarter of the grated cheese on top.
- Then top with browned chicken thighs, sprinkle the cheese all over, cover with a lid and put in the oven for 30 minutes or until the rice is done. By the end of the cooking time the liquid should be completely absorbed, producing light and fluffy rice. (If there is still remaining liquid after 30 minutes, take the lid off and cook for 5-7 minutes longer.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Hi, I love the sound of this but am wondering if it can be prepared ahead of time then put into the oven later. Many thanks.
Hi Jayne, unfortunately I wouldn’t recommend that. The chicken thighs are browned on the outside, and therefore only partially cooked. Assembling the casserole but not baking it right away would not be safe. You can cook it until done without the cheese, let it cool overnight or for several hours, then reheat with the cheese and serve when convenient.