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 is cooked in one skillet, making clean-up a cinch and — to be cheesy about it — all the flavors end up in the same dish.
Creamy and Cheesy: Cheddar cheese is stirred into the creamy sauce, giving the casserole oozing creaminess and cheesiness.
Kid Friendly: Even the pickiest of kids will be smiling with a bowlful of this dish (actually, so will the adults)!
Little Time: For those busy weeknights when you don’t want to spend hours working on dinner, but you still want to eat 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 additional savory flavor.
Broccoli Florets: I use the broccoli to add just a pop of color and texture here, along with the nutritional benefits.
Cheddar Cheese: It melts well into the casserole and gives it a creamy, cheesy texture.
You’ll find the full ingredient list with amounts and instructions in the recipe card at the bottom 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 hearty and filling enough on its own, but if you want to round it out for a complete, truly memorable meal, here are a couple of pairing ideas I’d recommend:
Garlic Bread or Dinner Rolls: A warm, crusty piece of garlic bread — or soft, buttery dinner rolls — is a perfect companion. Not only do they lend a warm, carb-filled note, they’re also perfect for mopping up every bit of that creamy, cheesy sauce.
Fresh Greens: Add something light and crisp to balance the richness of the casserole. A light green salad consisting of mixed greens, cherry tomatoes, cucumber and a zesty vinaigrette brings a fresh and crunchy balance that pairs wonderfully with the dish.
Roasted or Steamed Veggies: For a little extra color and nutrition, serve with some seasonal roasted or steamed vegetables. Roasted carrots, tender asparagus or crisp green beans are all welcome, and add some variation to the plate.
Storage and Reheating Tips
Refrigerate: Store any leftovers in an airtight container in the refrigerator for up to 3 days.
To Freeze: This casserole can be frozen, but note that the texture of the broccoli and rice may change slightly once thawed. Let cool completely, then transfer to a freezer-safe container and freeze for up to 3 months. To use: Thaw in fridge overnight, then reheat before serving.
To Reheat: Add to a skillet over medium heat, and a splash of chicken broth or milk to loosen the sauce. Or heat in 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: Add in a sprinkle red pepper flakes or a dash of hot sauce to the sauce for spicy oomph.
Final Thoughts
A buttery, creamy, cheesy, tender chicken, crisp-tender broccoli casserole of perfection: One Pot Cheesy Chicken Broccoli Rice Casserole It’s a comforting meal that’s simple to make and guaranteed to be a family favorite. Serve with your favorite toppings for a complete, mouth-watering meal everyone will love!
Enjoy every cheesy, soul-warming 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.