This One Pot Cheesy Chicken Broccoli Rice Casserole is a comforting, family-friendly meal that’s perfect for busy weeknights. Featuring tender chunks of chicken, fluffy rice, and crisp-tender broccoli all coated in a rich and creamy sauce, it’s finished with a generous topping of gooey melted cheddar cheese. The best part? Everything cooks in a single skillet, which means minimal clean-up and maximum flavor! Ready in just 30 minutes, this dish is simple to make and sure to become a household favorite. Serve it on its own or with a fresh side salad for a complete and satisfying meal.
I love making this dish because it’s so easy and versatile. You can use whatever rice you have on hand, and add your favorite veggies to make it even more nutritious. The creamy sauce, combined with the savory chicken and cheesy topping, makes every bite a delight. Ready to whip up a comforting one-pot meal that’s bursting with flavor? Let’s get started!
Why You’ll Love This Recipe
- One-Pot Wonder: Everything cooks in one skillet, making clean-up a breeze and keeping all the flavors in one dish.
- Creamy and Cheesy: The creamy sauce is enriched with cheddar cheese, making the casserole irresistibly creamy and cheesy.
- Family-Friendly: This dish is a hit with both kids and adults, thanks to its comforting flavors and cheesy goodness.
- Quick and Easy: Ready in just 30 minutes, this is the perfect meal for busy weeknights when you want something delicious without a lot of fuss.
Key Ingredients
For the Casserole:
- Chicken Breasts: Cut into small cubes for quick and even cooking.
- Uncooked Rice: The base of the casserole, absorbing all the delicious flavors from the broth and sauce.
- Cream of Chicken Soup: Adds creaminess and a savory depth to the dish.
- Chicken Broth: Provides the liquid for cooking the rice and adds additional savory flavor.
- Broccoli Florets: Fresh broccoli adds color, texture, and a nutritional boost to the dish.
- Cheddar Cheese: Melts beautifully into the casserole, creating a creamy, cheesy texture.
Complete list of ingredients with quantities and instructions is located in the recipe card below
How to Make One Pot Cheesy Chicken Broccoli Rice Casserole
1. Sauté the Onion and Chicken
Start by heating 1 tablespoon of olive oil in a large, deep-sided skillet or pot over medium-high heat. Once the oil is hot and shimmering, add 1 small chopped onion and sauté for about 3-4 minutes, or until the onion is soft and translucent.
Next, add 2 chicken breasts (cut into small cubes) to the skillet. Season the chicken with ¼ teaspoon of salt and ¼ teaspoon of black pepper. Cook the chicken for about 5-6 minutes, stirring occasionally, until the chicken is no longer pink in the center.
Pro Tip: Avoid overcrowding the skillet when cooking the chicken. If needed, cook the chicken in batches to get an even sear and prevent steaming.
2. Add the Garlic and Rice
Once the chicken is cooked through, add 4 minced garlic cloves to the skillet. Sauté for about 30 seconds, stirring frequently, until the garlic is fragrant.
Add ¾ cup of uncooked rice to the skillet and stir to combine with the chicken and onions. Sauté the rice for 1-2 minutes to lightly toast it and coat it in the flavors from the skillet.
Pro Tip: If using brown rice, you may need to add an additional ½ cup of broth and increase the cooking time, as brown rice takes longer to cook than white rice.
3. Create the Creamy Base and Cook the Rice
Pour in 1 can of cream of chicken soup (10 oz) and 2 cups of low-sodium chicken broth. Stir everything together until the soup and broth are fully combined. Bring the mixture to a boil, then reduce the heat to low and cover the skillet with a tight-fitting lid.
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Let the rice cook for about 15-18 minutes, or until it’s tender and has absorbed most of the liquid. Check the rice occasionally and give it a stir to prevent sticking.
Pro Tip: If using instant rice, reduce the cooking time to about 5-7 minutes, as it cooks much faster than regular rice.
4. Add the Broccoli and Cheese
Once the rice is cooked, remove the lid and add 2 cups of broccoli florets. Stir the broccoli into the rice mixture, then sprinkle 1 cup of shredded cheddar cheese evenly over the top.
Cover the skillet again and let it cook for an additional 3-5 minutes, or until the broccoli is tender and the cheese is melted.
5. Finish and Serve
Remove the skillet from the heat and sprinkle 1 tablespoon of fresh chopped parsley over the top for added freshness and color. If you want a golden, bubbly top, place the skillet under the broiler for 2-3 minutes, or until the cheese is lightly browned.
Let the casserole sit for a few minutes to set before serving. Serve it hot, with extra cheese or a side of garlic bread if desired.
Pro Tip: If your skillet isn’t oven-safe, you can transfer the casserole to a baking dish before broiling. Just be sure to watch it closely, as cheese can go from melted to burnt very quickly!
Tips for Success
- Use Fresh Broccoli: Fresh broccoli florets work best in this dish, as frozen broccoli can release extra moisture and make the casserole watery.
- Check the Rice: Depending on the type of rice used, the cooking time and liquid absorption may vary. If the rice isn’t fully cooked, add a splash of chicken broth and cook for a few more minutes.
- Broil for Extra Golden Cheese: For an irresistible golden-brown cheesy top, broil the casserole for a few minutes before serving.
Serving Suggestions
This One Pot Cheesy Chicken Broccoli Rice Casserole is hearty and satisfying on its own, but here are a few serving ideas to elevate your meal:
- Garlic Bread: Serve with a side of garlic bread or dinner rolls to mop up the creamy sauce.
- Green Salad: Pair with a crisp green salad dressed with a light vinaigrette for a balanced meal.
- Roasted Vegetables: Serve with roasted or steamed vegetables like carrots, asparagus, or green beans for added color and nutrition.
Storage and Reheating Tips
- Refrigeration: Store any leftovers in an airtight container in the refrigerator for up to 3 days.
- Freezing: This casserole can be frozen, but keep in mind that the texture of the rice and broccoli may change slightly upon thawing. To freeze, let the dish cool completely, then transfer to a freezer-safe container and freeze for up to 3 months. Thaw in the refrigerator overnight before reheating.
- Reheating: Reheat in a skillet over medium heat, adding a splash of chicken broth or milk to loosen up the sauce. Alternatively, reheat individual portions in the microwave.
Variations and Modifications
- Switch Up the Cheese: Use Monterey Jack, mozzarella, or a blend of cheeses for a different flavor profile.
- Add Extra Veggies: Stir in some sautéed mushrooms, bell peppers, or spinach for extra nutrition and flavor.
- Make it Spicy: Add a pinch of red pepper flakes or a dash of hot sauce to the sauce for a spicy kick.
Final Thoughts
This One Pot Cheesy Chicken Broccoli Rice Casserole is the perfect blend of creamy, cheesy goodness with tender chicken and crisp-tender broccoli. It’s a comforting, easy-to-make meal that’s sure to become a family favorite. Serve it with your favorite sides for a complete, satisfying dinner that everyone will love!
Enjoy every cheesy, comforting 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.