Description
This One Pot Cheesy Chicken Broccoli and Rice Casserole is a comforting, easy-to-make meal featuring tender chicken, nutritious broccoli, and creamy cheddar cheese all cooked together with rice in a single skillet. Perfect for a quick weeknight dinner, it combines simple ingredients with minimal cleanup for satisfying homemade goodness.
Ingredients
Scale
Protein and Vegetables
- 2 chicken breasts (cut into small cubes)
- 1 small onion (chopped)
- 4 cloves garlic (minced)
- 2 cups broccoli florets
- 1 tablespoon fresh parsley (chopped)
Liquids and Staples
- 1 tablespoon olive oil
- ¾ cup rice (uncooked, long grain preferred)
- 10 ounces cream of chicken soup (1 can)
- 2 cups chicken broth (low sodium)
Seasonings and Cheese
- ¼ teaspoon salt
- ¼ teaspoon black pepper
- 1 cup cheddar cheese (divided)
Instructions
- Cook the onion and chicken: Heat the olive oil in a large ovenproof skillet over medium heat. Add the chopped onion and cubed chicken. Cook for about 5 minutes until the chicken starts to brown and is no longer pink. Season with salt and pepper. Stir in the minced garlic and cook an additional 30 seconds until fragrant.
- Add the rice and liquids: Stir in the uncooked rice, cream of chicken soup, and chicken broth. Use 2 cups of chicken broth initially and add more if needed to ensure the rice cooks thoroughly.
- Cook the rice: Bring the mixture to a boil, then reduce heat to medium-low. Cover the skillet and let cook for about 15 minutes, stirring occasionally, until the rice is fully cooked. Taste and adjust seasoning if necessary.
- Finish with broccoli and cheese: Add the broccoli florets and half of the cheddar cheese to the skillet. Cook for 2 more minutes until the broccoli softens slightly. Sprinkle the remaining cheese on top and place the skillet under the broiler for 2 to 3 minutes until the cheese melts and lightly browns.
- Garnish and serve: Remove from the broiler, sprinkle with fresh parsley, and serve warm.
Notes
- You can prepare this casserole up to step 2 the night before. Cover the skillet and refrigerate. Resume cooking the next day as instructed.
- If using frozen broccoli, pat it dry to avoid excess moisture in the casserole.
- Feel free to add other vegetables like mushrooms, bell peppers, or cauliflower for extra flavor and nutrition.
- Long grain rice such as Basmati works best for this recipe. Brown rice requires longer cooking time and more broth. Quick-cooking rice can be used to reduce cooking time.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
Nutrition
- Serving Size: 1 serving
- Calories: 450 kcal
- Sugar: 2 g
- Sodium: 600 mg
- Fat: 18 g
- Saturated Fat: 8 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 38 g
- Fiber: 3 g
- Protein: 30 g
- Cholesterol: 85 mg
