Sometimes, dinner needs to be more than just food on a plate—it needs to wrap you up in a warm, familiar hug. This chicken broccoli rice cheese casserole with jasmine rice does exactly that. It’s the kind of meal that smells like home the moment it’s in the oven, filling the kitchen with the soft scent of melting cheese and jasmine rice mingling with tender chicken and fresh broccoli.
I remember the first time I made this casserole. I was halfway through chopping broccoli and got distracted by a phone call, leaving the broccoli a bit chunkier than I intended. But honestly, those slightly oversized florets added a rustic charm that made every bite feel homemade in the best way. The mixture of melted sharp cheddar and mozzarella with a touch of Parmesan on top created a golden crust that was perfectly crispy, contrasting the creamy inside. It wasn’t perfect, but it was exactly what I needed: a dish that felt both indulgent and nourishing.
Why you’ll love it:
- The jasmine rice adds a fragrant, slightly floral note that makes this casserole stand out from the usual rice dishes.
- It’s comforting and creamy—but it’s simple—and that’s kind of the point. No complicated sauces or fancy techniques.
- The broccoli stays tender-crisp, thanks to steaming before baking, giving a fresh pop of green and texture.
- It’s great for feeding a crowd or for leftovers that reheat beautifully without losing their creamy appeal.
- Though it’s cheesy and rich, the balance of chicken, rice, and broccoli makes it feel like a sensible, all-in-one dinner.
If you’re new to casseroles or juggling a busy evening, this dish is forgiving. I usually prep the rice and broccoli ahead, so the assembly feels quick, even if the oven time is a bit long. And hey, if you forget to preheat the oven early enough like I sometimes do, the smell alone will make the wait worth it.
PrintChicken Broccoli Rice Cheese Casserole with Jasmine Rice
A comforting and creamy chicken broccoli casserole made with fragrant jasmine rice, tender chicken, fresh broccoli, and melted cheese. Perfect for a hearty family dinner.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Total Time: 55 minutes
- Yield: 6 1x
Ingredients
1 1/2 cups jasmine rice
3 cups water
2 cups cooked chicken breast, shredded
3 cups fresh broccoli florets
1 1/2 cups shredded sharp cheddar cheese
1 cup shredded mozzarella cheese
1/2 cup grated Parmesan cheese
1 1/2 cups milk
1/2 cup sour cream
1/4 cup unsalted butter
1/4 cup all-purpose flour
1 teaspoon garlic powder
1 teaspoon onion powder
1/2 teaspoon salt
1/4 teaspoon black pepper
Instructions
Preheat the oven to 350°F (175°C).
Rinse the jasmine rice under cold water until the water runs clear.
In a medium saucepan, bring 3 cups of water to a boil. Add the jasmine rice, reduce heat to low, cover, and simmer for 15 minutes, or until the rice is tender and water is absorbed.
While the rice cooks, steam the broccoli florets until tender but still crisp, about 4-5 minutes. Drain and set aside.
In a medium saucepan, melt the butter over medium heat. Whisk in the flour and cook for 1-2 minutes, stirring constantly to form a roux.
Gradually whisk in the milk, continuing to whisk until the sauce thickens, about 3-5 minutes.
Remove the sauce from heat and stir in garlic powder, onion powder, salt, and black pepper.
In a large mixing bowl, combine the cooked jasmine rice, shredded chicken, steamed broccoli, sour cream, cheddar cheese, and half of the mozzarella cheese. Pour the sauce over the mixture and stir until well combined.
Transfer the mixture to a greased 9×13 inch casserole dish. Sprinkle the remaining mozzarella cheese and Parmesan cheese evenly on top.
Bake uncovered in the preheated oven for 20-25 minutes, or until the casserole is bubbly and the cheese on top is golden brown.
Remove from oven and let it cool for 5 minutes before serving.
Kitchen Notes: You don’t need any special equipment here—just a good casserole dish and a saucepan for the sauce. Serving it with a crisp side salad or some crusty bread rounds out the meal nicely. If you want to switch things up, try swapping the broccoli for green beans or adding a little cooked bacon for a smoky twist. You could also experiment with different cheeses—maybe a bit of pepper jack for a subtle kick or swapping sour cream for Greek yogurt if you want a tangier edge. I haven’t tested those all myself, but they sound promising!
FAQ
Can I make this casserole ahead of time? Absolutely. You can assemble it and refrigerate for a few hours before baking, just add a few extra minutes to the cook time. Leftovers keep well for a few days and freeze nicely too.
Is jasmine rice necessary? Jasmine rice gives this dish a unique aroma and texture, but you can use long-grain white rice if that’s what you have on hand.
Can I use frozen broccoli? Yes, but I’d thaw and drain it well before mixing to prevent sogginess.
Ready to turn your dinner into a cozy, cheesy experience? Save this recipe, print it out, and get cooking—your kitchen will thank you.