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One-Pot Cheesy Chicken, Broccoli & Rice Casserole
Fast, comforting, and ridiculously easy—this one-pot wonder is the ultimate weeknight dinner hero!
Juicy chicken, tender broccoli, and creamy, cheesy rice all come together in just 30 minutes with minimal effort (and dishes!).
Made with simple, everyday ingredients, this is a meal the whole family will love.
Big flavors, easy cleanup, and guaranteed comfort in every bite.
Let’s get cooking!
Why You’ll Love This Recipe
This is one of those dinners that makes you wonder why you ever bothered making separate dishes for the chicken, rice and vegetables. Everything cooks together in one skillet, and the result is creamy, cheesy and seriously comforting.
The chicken gets cooked first with onion and garlic, then the rice simmers right in the same pan with chicken broth and cream of chicken soup. Broccoli goes in near the end so it stays a little fresh rather than turning to mush, and then there’s cheese. Plenty of cheese.
And the best part? It’s on the table in about 30 minutes, with just one pan to wash afterwards. That’s exactly the kind of weeknight dinner I’m talking about!
So, if easy, hearty and comforting sounds good to you, read on.
For the Chicken & Rice
- Chicken – Boneless, skinless chicken breasts, cut into small cubes for quick cooking.
- Olive Oil – Used to sauté the chicken and onion, adding flavor.
- Onion – Adds a subtle sweetness and depth to the dish.
- Garlic – Essential for that extra boost of flavor.
- Rice – Long-grain rice works best; it stays fluffy and absorbs flavors well.
- Chicken Broth – Low-sodium broth keeps the rice moist and adds richness.
- Cream of Chicken Soup – Makes the dish extra creamy and comforting.
For the Add-ins & Toppings
- Broccoli – Fresh florets add a pop of color and nutrients.
- Cheddar Cheese – Melts into the dish, making it extra cheesy and delicious.
- Fresh Parsley – A final garnish for a fresh, vibrant finish.
Step-by-Step Instructions
A nice, easy one-pan cook. We start by getting some colour and flavour into the chicken and onion, then the rice cooks right in the same skillet. The broccoli and cheese go in towards the end, followed by a quick blast under the broiler to get that lovely golden, melted cheese on top.
1. Cook the chicken and onion – Heat olive oil in a large, oven-safe skillet over medium heat. Add the chopped onion and cubed chicken and cook for about 5 minutes, until the chicken is browned and no longer pink. Season with salt and pepper, then stir in the garlic and cook for another 30 seconds until fragrant.
2. Add the rice and liquids – Stir in the uncooked rice, cream of chicken soup and chicken broth. Bring everything to a boil, then reduce the heat, cover and simmer for about 15 minutes, stirring occasionally, until the rice is tender.
3. Keep an eye on the rice – Rice can be a little unpredictable depending on the pan and the type you use. If it needs more liquid before it is fully cooked, add a little more broth. Once the rice is tender, adjust the seasoning to taste.
4. Add the broccoli and cheese – Stir in the broccoli and half of the shredded cheese. Cook for another 2 minutes, just until the broccoli is slightly softened. Then sprinkle the remaining cheese over the top.
5. Get that cheese golden – Pop the skillet under the broiler for 2–3 minutes, until the cheese is melted and golden brown. Keep an eye on it here because once cheese starts browning, it happens quickly!
6. Finish and serve – Scatter the fresh parsley over the top and serve while everything is warm and gloriously cheesy.
Expert Tips
Cut the chicken into small cubes. This is a quick-cooking recipe, so smaller pieces are the way to go. They cook faster and more evenly, without having to extend the cooking time.
Use long-grain rice. This is the rice recommended in the recipe, and Basmati is a particularly good option. It cooks nicely and absorbs all that creamy chicken flavour.
Don’t panic if the rice needs more liquid. Different rice and different pans can absorb liquid at slightly different rates. If the rice isn’t tender yet, add more chicken broth as needed rather than letting the bottom of the pan dry out.
Frozen broccoli is fine. Just thaw it first and pat it dry. Otherwise, all that extra water ends up in your casserole and can make the sauce thinner than you’d like.
Watch the broiler. The final couple of minutes are all about getting that cheese melted and golden. Stay nearby because it can go from beautifully browned to too dark surprisingly quickly.
Making it ahead? You can prepare the recipe through Step 2, cover it and refrigerate overnight. Then continue with the remaining steps when you’re ready to cook.
Recipe Variations
Use rotisserie chicken. A great shortcut when you already have cooked chicken in the fridge. Add it when you stir in the broccoli and cheese so it heats through without becoming dry.
Add more vegetables. Mushrooms, bell peppers and cauliflower all work nicely here. It’s an easy way to clean out the vegetable drawer while keeping the casserole nice and comforting.
Try brown rice. You can use it, but don’t expect it to cook in exactly the same amount of time. Brown rice needs extra cooking time and more liquid, so plan accordingly.
Use frozen broccoli. No problem at all. Thaw it and pat it dry before adding.
Make it gluten-free. Use gluten-free alternatives where needed, and check the labels on both the chicken broth and cream of chicken soup to make sure they’re gluten-free.
Storage & Reheating
Leftovers keep in the fridge for up to 3 days when stored in an airtight container.
The rice will absorb some of the creamy sauce as it sits, so when reheating, a small splash of chicken broth can help loosen everything back up. Heat until warmed through and you’re good to go.
And if you’re planning ahead, you can prepare the casserole through Step 2, cover and refrigerate overnight. Finish the remaining steps when you’re ready to cook.
Serving Suggestions
Honestly, this casserole doesn’t need much. You’ve already got chicken, rice and broccoli all in one pan, so it’s a complete meal on its own.
But if you want to make it feel a little more like a proper dinner spread, serve it with a simple green salad, some roasted vegetables or crusty bread.
And don’t forget the parsley. It’s a small thing, but that fresh pop at the end is a nice contrast to all that creamy, cheesy goodness.
Recipe FAQs
Can I use rotisserie or pre-cooked chicken?
Yes! Using pre-cooked or rotisserie chicken is a great time-saver. Just add it in when you stir in the broccoli and cheese so it heats through without overcooking.
Can I swap white rice for brown rice?
You can, but brown rice takes longer to cook and needs more liquid. Be sure to add extra broth and allow for a longer simmering time until the rice is tender.
What can I use instead of cream of chicken soup?
If you don’t have a can on hand, make a quick homemade version by whisking butter, flour, chicken broth, and milk together until thickened.
Can I use frozen broccoli instead of fresh?
Yes! Just thaw and pat it dry before adding to prevent extra moisture from making the casserole watery.
How do I make this gluten-free?
Easy! Use a gluten-free alternative for the flour if needed, and double-check that your chicken broth and cream of chicken soup are gluten-free.
One-Pot Cheesy Chicken, Broccoli, and Rice Casserole
Ingredients
- 1 tbsp olive oil
- 1 small onion, chopped
- 2 chicken breasts, cut into small cubes
- ¼ tsp salt
- ¼ tsp black pepper
- 4 cloves garlic, minced
- ¾ cup uncooked rice (long-grain recommended)
- 1 can (10 oz) cream of chicken soup
- 2 cups low-sodium chicken broth (more if needed)
- 2 cups broccoli florets
- 1 cup cheddar cheese, shredded
- 1 tbsp fresh parsley, chopped (for garnish)
Instructions
Cook the chicken and onion:
- Heat olive oil in a large, oven-safe skillet over medium heat.
- Add chopped onion and cubed chicken. Cook for about 5 minutes until the chicken is browned and no longer pink.
- Season with salt and pepper. Stir in minced garlic and cook for another 30 seconds until fragrant.
Add rice and liquids:
- Stir in the uncooked rice, cream of chicken soup, and 2 cups of chicken broth.
- Bring to a boil, then reduce heat, cover, and let simmer for about 15 minutes, stirring occasionally, until the rice is tender.
- If needed, add more broth to ensure the rice is fully cooked. Adjust seasoning to taste.
ncorporate broccoli and cheese:
- Stir in broccoli and half of the shredded cheese. Cook for another 2 minutes until the broccoli is slightly softened.
- Sprinkle the remaining cheese on top.
Melt the cheese:
- Place the skillet under the broiler for 2-3 minutes, or until the cheese melts and turns golden brown.
Serve and enjoy:
- Garnish with fresh parsley and serve warm.
Notes
- Make-ahead option: Prepare up to Step 2, cover, and refrigerate overnight. When ready to cook, follow the remaining steps.
- Using frozen broccoli? Thaw and pat dry before adding.
- Add variety: Try mushrooms, bell peppers, or cauliflower for extra veggies.
- Best rice to use: Long-grain rice like Basmati works best. If using brown rice, allow extra cooking time and more liquid. Quick-cooking rice can speed up the process.
- Storage: Store leftovers in an airtight container in the fridge for up to 3 days.
