This One Pot Cheesy Chicken Broccoli Rice Casserole is an easy go to comfort meal for the whole family that is perfect for busy weeknight dinners. With fluffy rice, crisp-tender broccoli and tender chunks of chicken all coated in a rich and creamy sauce, it’s topped off with a generous helping of gooey melted cheddar cheese. The best part? Nothing here cooks in the single skillet, causing minimal clean-up and maximum flavor! The dish is quick, taking only 30 minutes to prepare, and is a surefire hit with the family. Enjoy it alone or paired with a fresh side salad for a complete and delicious entrée.
I love cooking this dish because it’s so simple and versatile. Any rice you have in your cupboard can work, and you can add any favorite veggies to make it even more healthy. The rich sauce, the chicken, the cheese topping — it all makes for a satisfying forkful. Want to make a satisfying one-pot meal that’s packed with flavor? Let’s get started!
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Why You’ll Love This Recipe
One-Pot Wonder: Everything cooks in one skillet, so clean-up is easy and all the flavors are in the same dish.
Creamy and Cheesy: The creamy sauce is enriched with cheddar cheese, providing the casserole with oozing creaminess and cheesiness.
Kid Friendly: This dish will keep even the pickiest kids satisfied (actually, adults will love it too)!
Quick and Easy: For busy weeknights when you don’t want to take a lot of time with dinner but still want something delicious, this comes together in about 30 minutes.
Key Ingredients
For the Casserole:
Grilled Chicken Breasts: Shredded Chicken also! (cut into small cubes for fast even cooking.
Uncooked Rice: The foundation of the casserole, soaking up all of the tasty flavors from the broth and sauce.
Cream of Chicken Soup: This gives the dish creaminess and a savory depth.
Chicken Broth: Adds the liquid to cook the rice and extra savory flavor.
Broccoli Florets: You can use fresh broccoli to add color, texture, and nutritional benefits to the dish.
Cheddar Cheese: It melts beautifully into the casserole and creates a creamy, cheesy texture.
Full ingredient list with amounts and instructions are located in the recipe card towards the end of the post
How to Make One Pot Cheesy Chicken Broccoli Rice Casserole
Sauté the Onion and Chicken
Heat 1 tablespoon of olive oil in a large, deep-sided skillet or pot over medium-high heat. When you see that the oil is hot and shimmering, add 1 small chopped onion, and sauté about 3–4 minutes, until the onion is soft and transparent.
Then add 2 cubes of chicken breasts to the frying pan. Sprinkle the chicken with ¼ teaspoon salt and ¼ teaspoon black pepper. Cook, stirring occasionally, the chicken until it lacks of pink at the center, for 5-6 minutes.
Tip: Don’t overcrowd the skillet when cooking the chicken. If necessary, cook the chicken in batches to avoid steaming and ensure a nice sear.
Add the Garlic and Rice
When the chicken is done, stir 4 minced garlic cloves into the skillet. Sauté for about 30 seconds, stirring constantly, until fragrant.
Add ¾ cup uncooked rice to the skillet, stir to combine with the chicken and onions. Let the rice sauté for 1-2 minutes, to lightly toast and coat it in the flavors in the skillet.
Pro Tip: If you plan on substituting brown rice, you might have to add in an additional ½ cup of broth and increase cooking time, as brown rice takes longer to cook than white rice.
Make that Creamy Base and Cook That Rice
Add 1 can cream of chicken soup (10 oz) & 2 cups low-sodium chicken broth Mix everything up, until the soup and broth are well mixed. Cover and reduce heat to low, and bring the mixture to a boil.
Cook the rice for 15 to 18 minutes, until tender, and most of the liquid has been absorbed. Make sure to check on it occasionally and give it a stir so that it doesn’t stick.
Pro Tip: If you are using instant rice, cut the cooking time back to about 5-7 minutes as that cooks faster than regular rice.
Add the Broccoli and Cheese
When the rice is done, remove the lid, add 2 cups broccoli florets. Fold the broccoli into the rice mixture, then top with an even layer of 1 cup shredded cheddar cheese.
Cover the skillet once more and continue cooking for about 3-5 minutes, or until broccoli is tender and cheese is melted.
Finish and Serve
Take the skillet off the heat and add 1 tbsp of fresh chopped parsley on top to liven it up a bit. For a golden, bubbly top, add the skillet under the broiler for 2-3 minutes, or until the cheese is light brown.
Allow the casserole to rest for a few minutes to set before serving. Serve hot, with more cheese or garlic bread on the side, if you like.
Pro Tip: If your skillet isn’t oven-safe, you can shift the casserole to a baking dish before broiling. You just have to keep an eye on it because cheese can go from melted to burnt in seconds!
Tips for Success
Use fresh broccoli: It’s best to use fresh broccoli florets in this dish; frozen broccoli tends to release more moisture during cooking, making the casserole watery.
My Tip: Since all rice does not take the same time to cook or absorb water, check the rice. If the rice isn’t tender enough, add a splash of chicken broth and cook a few minutes longer.
Broil for Extra Golden Cheese: To obtain an irresistible golden-brown cheese crust on top, broil it for a few minutes before serving.
Serving Suggestions
This One Pot Cheesy Chicken Broccoli Rice Casserole is so hearty and filling on its own, but here are some serving suggestions to elevate your meal:
Garlic Bread: Offer garlic bread or dinner rolls to mop up that creamy sauce.
Greens: Enjoy with a fresh green salad tossed with a light vinaigrette for a complete meal.
Roasted Vegetables: Keep it colorful by adding roasted or steamed vegetables such as carrots, asparagus, or green beans for some extra nutrition.
Storage and Reheating Tips
Refrigerate: Keep any leftovers in an airtight container in the fridge for up to 3 days.
To Freeze: You can freeze this casserole, but the texture of the broccoli and rice may slightly change when thawed. Allow to cool completely, then transfer to a freezer-safe container and freeze for up to 3 months. Defrost in refrigerator overnight before reheating for serving.
To reheat: Place in a skillet over medium heat, adding a splash of chicken broth or milk to loosen up the sauce. Or warm individual servings in the microwave.
Variations and Modifications
Switch Up the Cheese: Use Monterey Jack, mozzarella, or a blend of cheeses for a different flavor profile.
Sneak in Some Extra Veggies: A few handfuls of sautéed mushrooms, diced bell peppers, or wilted spinach can provide a little more nutrition and more flavor.
Make It Spicy: Stir in a pinch red pepper flakes or a splash of hot sauce into the sauce for a spicy kick.
Final Thoughts
One Pot Cheesy Chicken Broccoli Rice Casserole is a buttery, creamy, cheesy, tender chicken, crisp-tender broccoli casserole of perfection. It’s a comforting meal that’s easy to prepare and sure to become a family favorite. Pair it with your favorite accompaniments for a full, satisfying meal everyone will rave about!
Take pleasure in each cheesy, soul-soothing bite! 🍗🧀🥦
One Pot Cheesy Chicken Broccoli Rice Casserole
Ingredients
- 1 tbsp olive oil
- 1 small onion chopped
- 2 chicken breasts cut into small cubes
- 1/4 tsp salt for seasoning chicken
- 1/4 tsp black pepper for seasoning chicken
- 4 cloves garlic minced
- 3/4 cup rice uncooked
- 1 can cream of chicken soup 10 oz
- 2 cups chicken broth low sodium
- 2 cups broccoli florets cut into small, bite-sized pieces
- 1 cup shredded cheddar cheese
- 1 tbsp fresh parsley chopped, for garnish
Instructions
- Heat 1 tablespoon of olive oil in a large, deep skillet or oven-proof pot over medium-high heat. Add the chopped onion and sauté for 3-4 minutes until soft and translucent.
- Add the cubed chicken breasts to the skillet. Season with ¼ teaspoon salt and ¼ teaspoon black pepper. Cook for 5-6 minutes, stirring occasionally, until the chicken is no longer pink and starts to develop a light golden-brown color.
- Stir in the minced garlic and sauté for about 30 seconds until fragrant. Add ¾ cup of uncooked rice to the skillet. Stir to coat the rice in the garlic and chicken mixture, letting it toast slightly for 1-2 minutes.
- Pour in 1 can of cream of chicken soup and 2 cups of chicken broth. Stir until fully combined. Bring the mixture to a gentle boil, then reduce the heat to medium-low. Cover and cook for 15-18 minutes, or until the rice is tender and most of the liquid is absorbed.
- Once the rice is cooked, fold in 2 cups of broccoli florets. Sprinkle 1 cup of shredded cheddar cheese over the top. Cover again and cook for another 3-5 minutes, or until the broccoli is tender and the cheese is melted.
- If desired, broil on high for 2-3 minutes for a golden-brown top. Remove the skillet from the oven and let the casserole rest for a few minutes.
- Garnish with 1 tablespoon of fresh chopped parsley and serve hot. Enjoy with a side of green salad, garlic bread, or roasted vegetables.