Description
This One Pot Cheesy Chicken Broccoli and Rice Casserole is a comforting and easy-to-make meal combining tender chicken, nutritious broccoli, and creamy cheese with perfectly cooked rice, all made in one skillet for a quick and delicious dinner.
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 rice (uncooked)
- 10 ounces cream of chicken soup (1 can)
- 2 cups chicken broth (low sodium)
- 2 cups broccoli florets
- 1 cup cheddar cheese
- 1 tablespoon fresh parsley (chopped)
Instructions
- Cook the onion and chicken: Heat the olive oil in a large oven-proof skillet over medium heat. Add the chopped onion and cubed chicken. Cook for about 5 minutes until the chicken begins to brown and is no longer pink inside. Season with salt and black pepper. Stir in the minced garlic and cook for an additional 30 seconds until fragrant.
- Add the rice and liquids: Stir in the uncooked rice, cream of chicken soup, and 2 cups of low sodium chicken broth. If needed, add more chicken broth to ensure the rice cooks properly and does not dry out.
- Cook the rice: Bring the mixture to a boil, then reduce the heat to medium low. Cover the skillet with a lid and cook, stirring occasionally, until the rice is fully cooked, about 15 minutes. Taste and adjust seasoning if necessary.
- Finish with broccoli and cheese: Add the broccoli florets and half of the cheddar cheese to the skillet. Cover and cook for 2 more minutes until the broccoli softens slightly. Sprinkle the remaining cheese over the top and place the skillet under the broiler for a couple of minutes until the cheese melts and starts to turn golden brown.
- Garnish and serve: Remove from the broiler, garnish with chopped fresh parsley, and serve hot.
Notes
- You can prep the casserole up to step 2 the night before, cover, and refrigerate. Finish cooking when ready to serve.
- If using frozen broccoli, pat it dry before adding to prevent excess moisture.
- Add other vegetables like mushrooms, bell peppers, or cauliflower for variety.
- Use long grain rice such as Basmati for best texture; short grain rice will be creamier.
- Brown rice requires longer cooking time and more liquid.
- 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: 3 g
- Sodium: 550 mg
- Fat: 18 g
- Saturated Fat: 8 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 40 g
- Fiber: 4 g
- Protein: 35 g
- Cholesterol: 80 mg
