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Creamy Homemade Chicken Broccoli Rice Casserole Without Canned Soup Easy Recipe

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A rich, creamy, and fresh-tasting chicken broccoli rice casserole made from scratch without canned soup, perfect for cozy dinners and busy weeknights.

Ingredients

Scale
  • 2 large boneless, skinless chicken breasts, cooked and shredded
  • 2 cups broccoli florets, fresh or frozen
  • 2 cups cooked white rice (jasmine or long-grain preferred)
  • 3 tablespoons unsalted butter
  • 3 tablespoons all-purpose flour (can substitute gluten-free flour)
  • 2 cups milk (whole or 2%, or dairy-free like oat or almond milk)
  • 1 ½ cups sharp cheddar cheese, shredded
  • 1 teaspoon onion powder
  • 1 teaspoon garlic powder
  • ½ teaspoon paprika
  • Salt and pepper to taste
  • ¼ cup grated Parmesan cheese (optional)
  • 1 tablespoon olive oil (optional, to coat broccoli before roasting)

Instructions

  1. Season chicken breasts with salt and pepper. Poach, bake, or pan-sear until fully cooked (internal temperature 165°F/74°C). Let rest and shred into bite-sized pieces.
  2. Steam broccoli florets until just tender, about 4-5 minutes. Drain well to remove excess water.
  3. Cook 1 cup dry white rice according to package instructions to yield about 2 cups cooked rice. Fluff with a fork and set aside if not using leftover rice.
  4. In a medium saucepan, melt butter over medium heat. Whisk in flour and cook for 1-2 minutes until light golden, stirring constantly.
  5. Slowly pour in milk while whisking continuously to avoid lumps. Cook for 5-7 minutes, stirring frequently, until sauce thickens and coats the back of a spoon.
  6. Stir in onion powder, garlic powder, paprika, salt, and pepper. Remove from heat and fold in shredded cheddar cheese until melted and smooth. Add Parmesan cheese if using.
  7. In a large mixing bowl, combine shredded chicken, steamed broccoli, cooked rice, and creamy cheese sauce. Stir gently but thoroughly to mix evenly.
  8. Pour mixture into a greased 9×13 inch baking dish. Sprinkle extra cheddar or Parmesan on top if desired.
  9. Bake uncovered at 350°F (175°C) for 25-30 minutes until bubbly and lightly browned on top.
  10. Let casserole rest for 5 minutes before serving to allow it to set and flavors to meld.

Notes

Use freshly shredded cheese for better melting and flavor. Drain broccoli thoroughly to avoid watery casserole. If sauce is too thick before mixing, whisk in a splash more milk. Leftover rice works well and helps prevent mushiness. Bake just until bubbly and golden to avoid drying out. Can substitute cauliflower rice for a low-carb version. For a crispier top, broil for 2-3 minutes before serving.

Nutrition

Keywords: chicken casserole, broccoli casserole, homemade casserole, creamy chicken casserole, easy dinner, comfort food, chicken broccoli rice casserole, no canned soup

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