American · main

Cheesy Chicken Broccoli Rice Casserole

Cheesy Chicken Broccoli Rice Casserole reads umami 6.8, richness 6.4 and salinity 5.2 on Palate's 0–10 flavor X-ray — a American main, about 1 hr 7 min. Measured from the recipe itself: ingredients and technique.

The flavor X-ray — six axes, 0–10

The measured notes (of 18)

Umami 6.8 · Richness 6.4 · Salinity 5.2 · Allium 4.6 · Heat 2.4 · Nutty 2.3 · Funk & Ferment 2.3 · Sweetness 2.1 · Herbaceous 1.9 · Warm Spice 1.7 · Bitterness 1.7 · Earthy 1.3 · Sourness 0.6

What's in it (16)

Time & effort: about 1 hr 7 min (1 hr 2 min active) · effort: involved

Nutrition (per 100 g, engine-estimated): 152.6 kcal, 14.2 g protein, 3.5 g fat, 20.2 g carbs

Dietary: Contains meat · Contains dairy — engine-derived; double-check anything allergy-critical.

How it's cooked (11 steps)

  1. Preheat the oven to 375°F and butter a 9x13-inch baking dish. In a medium saucepan, bring the rice and broth to a boil, then cover, reduce the heat to low, and simmer until the liquid is absorbed and the rice is tender, 16-18 minutes; remove from the heat and keep covered.
  2. While the rice cooks, season the chicken with 3/4 teaspoon of the salt and 1/4 teaspoon of the pepper. Heat 1 tablespoon of the butter in a large, deep skillet or Dutch oven over medium-high heat and sear the chicken until golden on the outside and cooked through to 165°F, 7-9 minutes, stirring occasionally; transfer to a plate.
  3. Add the broccoli to a pot of boiling salted water and blanch until just crisp-tender and bright green, about 2 minutes; drain well and set aside (it will finish cooking in the oven).
  4. In the same skillet, melt 1 tablespoon of the butter over medium heat. Add the onion and cook, stirring, until softened and translucent, 4-5 minutes, then add the garlic and cook until fragrant, about 30 seconds.
  5. Add 2 more tablespoons of the butter to the skillet and let it melt, then whisk in the flour and cook, whisking constantly, until the mixture is pale golden and smells toasted, 1-2 minutes.
  6. Slowly whisk in the milk, scraping up any browned bits, and cook, whisking often, until the sauce thickens enough to coat the back of a spoon, 4-5 minutes.
  7. Remove the skillet from the heat and stir in the cheddar, Parmesan, garlic powder, cayenne, and the remaining 1/2 teaspoon salt and 1/4 teaspoon pepper until the cheese is fully melted and the sauce is smooth.
  8. Fold the cooked rice, seared chicken (and any accumulated juices), and blanched broccoli into the cheese sauce until evenly coated.
  9. Scrape the mixture into the prepared baking dish and spread into an even layer. Toss the panko with the remaining 1 tablespoon of butter, melted, and scatter evenly over the top.
  10. Bake, uncovered, until the casserole is bubbling at the edges and the topping is deep golden brown, 20-25 minutes.
  11. Let rest 5 minutes before serving so the sauce sets.

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Every number above is Palate's engine-measured estimate, computed from this recipe's ingredients and techniques — not human-tasted ratings or reviews.