One-Pot Cheesy Chicken, Broccoli, and Rice Casserole

One-Pot Cheesy Chicken, Broccoli, and Rice Casserole

This quick and easy one-pot casserole is packed with cheesy goodness, tender chicken, and fresh broccoli—perfect for a comforting meal in just 30 minutes!

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Course: Main Course

Cuisine: American

Keyword: Chicken, Broccoli, and Rice Casserole

Prep Time: 10

Cook Time: 20

Total Time: 29

Servings:

Calories: 299kcal

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.

Nutrition

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