Description
This One Pot Cheesy Chicken Broccoli and Rice Casserole is a comforting and easy-to-make dish featuring tender chicken, flavorful rice, fresh broccoli, and melted cheddar cheese all cooked together in a single skillet. Perfect for a hearty weeknight dinner, it combines creamy textures with savory notes and simple preparation.
Ingredients
Scale
Main Ingredients
- 1 tablespoon olive oil
- 1 small onion, chopped
- 2 chicken breasts, cut into small cubes
- ¼ teaspoon salt
- ¼ teaspoon black pepper
- 4 cloves garlic, minced
- ¾ cup long grain rice (such as Basmati), uncooked
- 10 ounces cream of chicken soup (1 can)
- 2 cups low sodium chicken broth
- 2 cups broccoli florets
- 1 cup cheddar cheese, shredded
- 1 tablespoon fresh parsley, chopped
Instructions
- Cook the onion and chicken: Heat olive oil in a large oven-proof skillet over medium heat. Add chopped onion and cubed chicken. Cook for about 5 minutes until the chicken starts to brown and is no longer pink. Season with ¼ teaspoon salt and ¼ teaspoon black pepper. Stir in minced garlic and cook for 30 seconds until aromatic.
- Add the rice and liquids: Stir in the uncooked rice, cream of chicken soup, and 2 cups of low sodium chicken broth. If necessary, add more broth later to ensure rice cooks fully.
- Cook the rice: Bring the mixture to a boil, then reduce heat to medium-low. Cover the skillet and let it cook, stirring occasionally, for about 15 minutes or until rice is tender and liquid is absorbed. Adjust seasoning as needed.
- Finish with broccoli and cheese: Add broccoli florets and half of the shredded cheddar cheese to the skillet. Cook uncovered for 2 more minutes until broccoli softens slightly. Sprinkle remaining cheese on top and place the skillet under the broiler for 2-3 minutes until the cheese melts and slightly browns.
- Garnish and serve: Remove skillet from the broiler, garnish with chopped fresh parsley, and serve warm.
Notes
- Make-ahead: Prepare up to step 2 the night before, cover, and refrigerate. Continue cooking the next day.
- If using frozen broccoli, pat dry before adding to avoid excess moisture.
- Add other veggies such as mushrooms, peppers, or cauliflower for variety.
- Use long grain rice like Basmati for best texture; brown rice requires more liquid and longer cooking.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
Nutrition
- Serving Size: 1 serving
- Calories: 420 kcal
- Sugar: 2 g
- Sodium: 600 mg
- Fat: 18 g
- Saturated Fat: 7 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 34 g
- Fiber: 3 g
- Protein: 32 g
- Cholesterol: 85 mg
