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A golden-brown, cheesy Chicken and Broccoli Rice Bake fresh from the oven in a white casserole dish.

No-Fuss Chicken and Broccoli Rice Bake

This one-pan casserole features tender chicken and broccoli in a creamy, homemade cheese sauce, all baked with fluffy rice. Topped with bubbly, golden-brown cheddar, it's a comforting and satisfying weeknight meal that promises easy cleanup and incredible flavor without any canned soups.
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Prep Time 15 minutes
Cook Time 1 hour 10 minutes
Total Time 1 hour 25 minutes
Servings: 6
Course: Main Course
Cuisine: American
Calories: 650
Ingredients Equipment Method Notes

Ingredients
  

  • 1 tablespoon Olive Oil
  • 1 medium Yellow Onion, finely chopped
  • 3 cloves Garlic, minced
  • 1.5 lbs Boneless, Skinless Chicken Breasts, cut into 1-inch pieces
  • 1 teaspoon Salt
  • 1/2 teaspoon Black Pepper
  • 1 teaspoon Dried Thyme
  • 1.5 cups Long-Grain White Rice, uncooked
  • 3 cups Chicken Broth, low-sodium
  • 8 oz Cream Cheese, softened to room temperature
  • 1 tablespoon Dijon Mustard
  • 4 cups Fresh Broccoli Florets, cut into small, bite-sized pieces
  • 2 cups Sharp Cheddar Cheese, freshly shredded and divided
  • Fresh parsley, chopped, for garnish optional

Equipment

  • 9x13 inch baking dish
  • Large oven-safe skillet or Dutch oven
  • Aluminum foil
  • Chef's knife
  • Cutting board
  • Measuring cups and spoons
  • Cheese grater
  • Spatula or large spoon

Method
 

  1. Preheat your oven to 375°F (190°C). Lightly grease a 9x13-inch baking dish and set aside.
  2. In a large, oven-safe skillet or Dutch oven, heat the olive oil over medium-high heat. Add the chopped onion and cook for 3-4 minutes until softened. Stir in the minced garlic and cook for another minute until fragrant.
  3. Add the chicken pieces to the skillet. Season generously with salt, pepper, and dried thyme. Cook for 5-6 minutes, stirring occasionally, until the chicken is lightly browned on all sides. It does not need to be fully cooked.
  4. Reduce the heat to medium. Add the softened cream cheese, breaking it up with a spoon and stirring until it melts into a thick base. Slowly pour in the chicken broth while stirring continuously. Stir in the Dijon mustard until the sauce is smooth.
  5. Add the uncooked rice to the skillet and stir until it is fully coated with the sauce. Stir in 1 cup of the shredded cheddar cheese.
  6. If your skillet is not oven-safe, transfer the mixture to your prepared baking dish. Scatter the broccoli florets evenly over the top, gently pressing them slightly into the sauce.
  7. Cover the baking dish tightly with aluminum foil. Bake in the preheated oven for 45 minutes. The rice should be tender and most of the liquid should be absorbed.
  8. Carefully remove the foil. Sprinkle the remaining 1 cup of shredded cheddar cheese evenly over the top. Return the casserole to the oven, uncovered, and bake for another 10-15 minutes, or until the cheese is melted, bubbly, and golden brown.
  9. Remove from the oven and let the casserole rest for 5-10 minutes before serving. This allows the sauce to thicken. Garnish with fresh parsley if desired and serve warm.

Notes

For the best results, shred your own cheese from a block to ensure a smooth, creamy melt. This recipe is specifically timed for long-grain white rice; using other varieties like brown rice will require adjusting liquid amounts and baking time. For variations, try adding 1/2 cup of crumbled bacon and 1 teaspoon of ranch seasoning for a Cheesy Bacon Ranch bake, or substitute Swiss cheese and add 8 oz of sautéed mushrooms for a Mushroom and Swiss version.