Cheesy Chicken Broccoli Rice Casserole with a Crispy Topping
85% authentic · American
An elevated take on the classic, featuring a richer cheese sauce and a crunchy, seasoned breadcrumb and almond topping for added texture and flavor.
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Ingredients
- Boneless, skinless chicken breasts, cooked and cubed3 cups
- Fresh broccoli florets, steamed4 cups
- Cooked long-grain white rice3 cups
- Butter4 tablespoons
- All-purpose flour1/4 cup
- Chicken broth1.5 cups
- Heavy cream1/2 cup
- Gruyere cheese, shredded1.5 cups
- Parmesan cheese, grated1/4 cup
- Panko breadcrumbs1/2 cup
- Slivered almonds1/4 cup
- Garlic powder1/2 teaspoon
- Salt1 teaspoon
- Black pepper1/2 teaspoon
Steps
- 1
Preheat oven to 375°F (190°C).
- 2
In a large saucepan, melt 4 tablespoons of butter over medium heat. Whisk in the flour and cook for 1 minute.
- 3
Gradually whisk in chicken broth and heavy cream until smooth. Bring to a simmer and cook until thickened, about 5 minutes.
- 4
Remove from heat. Stir in Gruyere cheese and Parmesan cheese until melted. Season with salt and pepper.
- 5
In a large bowl, combine the cubed chicken, steamed broccoli, cooked rice, and cheese sauce. Mix well.
- 6
Pour the mixture into a greased 9x13 inch baking dish or cast-iron skillet.
- 7
In a small bowl, combine panko breadcrumbs, slivered almonds, and garlic powder. Sprinkle evenly over the casserole.
- 8
Bake for 20-25 minutes, until the topping is golden brown and the casserole is bubbly.
