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There’s just something magical about a dish that lets you toss dinner in one trusty pan, call it good, and put your feet up, isn’t there? Every time life gets busy (and frankly, when doesn’t it?), I find myself hunting through the fridge for those “left-behind” ingredients and hoping inspiration sticks. That’s exactly how this one-pot cheesy chicken broccoli rice casserole was born—out of necessity, a dash of nostalgia, and, let’s be real, a craving for something cozy and hearty after a long day.
I’ll admit it: the best weeknight dinners are the ones that leave you with both a full belly and minimal cleanup (amen!). If you’ve ever stared at a lonely chicken breast, half an onion, and a straggler cup of rice, you know that feeling of “uh oh, what’s for dinner?” But with a few handfuls of fresh broccoli and a sprinkle of cheddar, this casserole comes together fast, friends. Not fancy, not fussy—just simple, craveable comfort that makes you want to eat straight from the skillet.
Why You’ll Love It
- All the cozy vibes of a classic casserole, no oven or baking dish required.
- Creamy, melty, cheesy, and packed full of tender chicken and vibrant broccoli—all in one big, bubbling skillet.
- Family-friendly and totally picky-eater approved. (Trust me. Even my “broccoli suspicious” son goes back for seconds!)
- Cleans up quick, so you won’t have to dread the after-dinner sink situation.
- Leftovers? They reheat beautifully, so tomorrow’s lunch is handled already. (If there are even leftovers…no promises!)
Ingredient Notes & Substitutions
This recipe is built around fridge and pantry staples, but there’s always room to riff. Here’s what you’ll need and a few tips I’ve learned along the way (and some easy swaps for those classic “oh no, I forgot!” evenings):
- Olive oil: Or any neutral oil you like—avocado, canola, even a pat of butter if you’re feeling a little fancy.
- Onion: Yellow or white both work, or swap for a bunch of green onions if that’s what’s hanging around, just for a little zip.
- Chicken breasts: Boneless, skinless, and chopped up small, but honestly thighs work great if you’re after a richer flavor. Need to skip a step? Rotisserie chicken is a busy-night miracle—just add it later in the process so it doesn’t dry out.
- Garlic: Fresh is ideal, but garlic powder totally works (I do about 1 teaspoon for every 2 cloves when I’m feeling lazy or just out of fresh).
- White rice: Long grain holds up best in a cheesy casserole like this. You can absolutely use brown rice, just give it a bit more time and broth.
- Cream of chicken soup: Don’t stress if you’re out—Greek yogurt with a little broth or even sour cream works in a pinch. Cream of mushroom or celery soup will add a slightly earthy note. Use what’s in the pantry and taste as you go.
- Chicken broth: Low sodium is my go-to. Veggie broth totally works, too, so you can sneak in extra flavor.
- Broccoli florets: Fresh is always lovely, but frozen broccoli is absolutely fine—just toss it in toward the end so it doesn’t go all mushy.
- Cheddar cheese: Sharp cheddar gives big flavor, but a little Monterey Jack or Colby blend adds that gooey, melty stretch (so good!). Feeling wild? A handful of Pepper Jack adds a perfect zing.
- Fresh parsley: Totally optional, but I do love the pop of color and freshness—especially if it’s been “a day.”
Missing something? Trust me, peas, spinach, or any leftover roasted veggies can jump right in and feel at home. There’s really no need to play by the rules here—make it yours!
Step-by-Step Directions
1. Start with the sizzle: Heat your biggest, deepest skillet (the one you use for everything) over medium-high heat and add the olive oil. When it shimmers, toss in the chopped onion and let it soften up and get a little golden around the edges—about 3–4 minutes. (Honestly, just the smell brings a bit of peace to my kitchen. Is that just me?)
2. Chicken time: Sprinkle your diced chicken with salt and pepper, then let those pieces hit the pan. Spread them out, let them get a little color, and try not to fuss too much—letting them sit a minute helps with browning. Flip/stir once or twice, just until they’re losing their pinkness (about 5–6 minutes).
3. Build the flavor: Add the garlic and stir for about 30 seconds—maybe a minute (just don’t let it burn, trust me). Sprinkle the uncooked rice across everything and let it toast for a minute or so in all those good chicken juices. It’ll go from bright white to a little opaque and that toasty bite is worth it—promise.
4. Sauce it up: Pour in the can of cream of chicken soup and the chicken broth. Stir really well, scrape up the bits on the bottom (that’s serious flavor there), and bring it all to a gentle simmer. It will look a little soupy at first, but don’t worry—the rice is about to drink all that up and turn it into something magical.
5. Cover and cook: Turn down the heat to low, slap on a lid (or use foil, no shame in that!), and walk away for 15–18 minutes. Try to resist peeking—though if your curiosity wins, just don’t stir too much. You want the steam in there doing its fluffy rice magic.
6. Broccoli in, cheese on: Take off the lid, nestle your broccoli florets gently right into the rice mixture, and sprinkle the shredded cheddar all over the top. Cover up again and let things mellow for another 3–5 minutes, just long enough for the broccoli to turn bright green and the cheese to start its melt-fest.
7. Feeling extra? Pop the whole skillet under your broiler for 2 or 3 minutes so the top gets all bubbly and golden. This step is totally optional but if you’re a fan of that can’t-resist cheesy crust, go for it (just set a timer because it can go from hero to whoops in a hot second!).
8. Let it rest: Take the skillet off the heat and let everything settle for about 2–3 minutes (it finishes soaking in all the sauce and the spoonability is just right). Hit it with a little sprinkle of fresh parsley if you’re feeling fancy. Serve it straight from the pan for those ultimate cozy vibes—no shame.
Variations & Twists
- Whole grain magic: If you want to switch up the rice, brown rice totally works here. Just add an extra ½ cup of broth and let it cook about 10–12 minutes longer. A little patience pays off with extra nuttiness.
- Veggie-boost: My favorite way to use up what’s on hand—toss in diced bell peppers, mushrooms, spinach, or even corn alongside the onions. Leftover roasted veggies are surprisingly amazing in this, too!
- Meat swap: Got turkey or leftover ham? Throw that in for a whole new flavor. Or skip the meat entirely for a vegetarian spin (add a can of white beans for a boost!).
- Spice it up: Want more heat? Sprinkle in some crushed red pepper, a dash of hot sauce, or a little smoked paprika. My husband always wants his half with extra jalapeños—go wild!
- Cheese, please: Don’t be afraid to mix it up in the cheese department. Pepper Jack, Swiss, Gouda—they’re all welcome at the party. Sometimes I even throw in a handful of whatever ends I find in the fridge for a fun twist.
Storage & Reheating Tips
If you’re lucky enough to have leftovers (honestly, not always the case at my house!), just spoon the cooled casserole into an airtight container and tuck it in the fridge for up to three days. When you’re ready to reheat, do it gently on the stovetop with a splash of broth or milk—works like a charm, and keeps it creamy.
For single-servings, microwaving is just fine. Stir halfway through so everything warms up evenly. And for freezer fans—this recipe’s a dream. Just let the casserole cool completely, scoop it into freezer-friendly containers, and freeze for up to three months. Thaw in the fridge overnight, reheat low and slow, and if it thickens too much, just add a little milk or broth. It almost tastes even better after a nap in the freezer, promise!
FAQs
Can I use instant rice? You sure can! Just shorten the simmer step to about 5–7 minutes and be gentle with the broth—instant rice cooks quickly and can get mushy if it sits in too much liquid.
What if I don’t have cream of chicken soup? Been there! Mix together ½ cup heavy cream, ½ cup broth, and a teaspoon of poultry seasoning—or grab full-fat Greek yogurt with a pinch of garlic powder. Canned cream of mushroom or celery works, too. It’s all about that creamy comfort, not perfection.
Dairy-free? Absolutely—swap in coconut milk and your favorite dairy-free shredded cheese. It’s a little different in flavor, but still dreamy and cozy.
Can I make this ahead? Yes! Assemble everything through the simmer step, cool, and stash covered in the fridge. When you’re ready, let it come up to room temp, add a splash more broth if it looks dry, then heat and finish with the broccoli and cheese. Such a lifesaver on busy nights, truly.
Conclusion
This is exactly the kind of one-pot wonder I reach for when everyone’s hungry, the dishes are piling up, and I just need a sure winner on the table. It’s filling, unfussy, and guaranteed to bring smiles all around—even from the pickiest kid or the neighbor who “was just passing by” (ha!). Serve it just as it is, or with a crisp green salad or warm garlicky bread. I really hope you’ll give it a try, or put your own spin on it! Drop a comment below, or let me know your favorite way to mix it up—because honestly, swapping stories is half the fun. Here’s to simple, cheesy, swoon-worthy comfort food and all the cozy evenings ahead.
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.