Why Make This Recipe
One Pot Cheesy Chicken Broccoli and Rice Casserole is a delightful dish that brings comfort and simplicity to your dining table. It’s perfect for busy weeknight dinners since it combines everything in one pot. You get tender chicken, nutritious broccoli, and creamy cheese all in a tasty meal without much cleanup afterward. Plus, it’s a crowd-pleaser that the whole family will enjoy!
How to Make One Pot Cheesy Chicken Broccoli and Rice Casserole
Ingredients:
- 1 tablespoon olive oil
- 1 small onion (chopped)
- 2 chicken breasts (cut into small cubes)
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 4 cloves garlic (minced)
- 3/4 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)
Directions:
- 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, or until the chicken starts to brown and is no longer pink. Season with salt and black pepper to taste.
- Stir in the minced garlic and cook for another 30 seconds until it becomes aromatic.
- Add the uncooked rice, cream of chicken soup, and chicken broth. Bring the mixture to a boil, then reduce the heat, cover, and let it cook until the rice is fully cooked, stirring occasionally (about 15 minutes).
- Taste the dish and adjust seasoning if needed. Next, add the broccoli florets and half of the cheese. Continue cooking for 2 more minutes until the broccoli is tender.
- Sprinkle the top with the remaining cheese. Place the skillet under the broiler until the cheese melts and starts to brown.
- Garnish with fresh parsley and serve hot.
How to Serve One Pot Cheesy Chicken Broccoli and Rice Casserole
You can serve this casserole directly from the skillet for a rustic touch. Pair it with a fresh side salad or some crusty bread to complete the meal. It’s hearty enough to stand alone, but adding a light side can balance out the richness of the dish.
How to Store One Pot Cheesy Chicken Broccoli and Rice Casserole
To store leftovers, place the casserole in an airtight container and refrigerate. It will keep well for up to 3 days. You can reheat in the microwave or on the stove over low heat. Just add a splash of chicken broth if it gets too dry when reheating.
Tips to Make One Pot Cheesy Chicken Broccoli and Rice Casserole
- Make sure to cut the chicken cubes small so they cook evenly.
- Use leftover chicken or rotisserie chicken for an even quicker meal.
- Feel free to substitute the broccoli with other veggies like spinach or peas if you prefer.
- If you want a little kick, add some red pepper flakes or hot sauce to the chicken while cooking.
Variation
You can switch up the cheese for a different flavor. Try using mozzarella or pepper jack cheese instead of cheddar for something unique. Additionally, you could make this dish with quinoa instead of rice for a healthier alternative.
FAQs
Can I use frozen broccoli instead of fresh?
Yes, you can use frozen broccoli. Just add it to the pot during the last few minutes of cooking.
Can I make this dish ahead of time?
Absolutely! You can prepare it and store it in the fridge. Just reheat before serving.
What if I don’t have cream of chicken soup?
If you don’t have cream of chicken soup, you can make a homemade version using heavy cream and chicken broth mixed with some seasoning, or use a different cream soup like cream of mushroom.
One Pot Cheesy Chicken Broccoli and Rice Casserole
Ingredients
Main ingredients
- 1 tablespoon olive oil
- 1 small onion (chopped)
- 2 pieces chicken breasts (cut into small cubes) Ensure they are cut evenly
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 4 cloves garlic (minced)
- 3/4 cup rice (uncooked)
- 10 ounces cream of chicken soup (1 can)
- 2 cups chicken broth (low sodium)
- 2 cups broccoli florets Fresh or frozen can be used
- 1 cup cheddar cheese Use shredded cheese for even melting
- 1 tablespoon fresh parsley (chopped) For garnish
Instructions
Cooking Preparation
- 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, or until the chicken starts to brown and is no longer pink.
- Season with salt and black pepper to taste.
- Stir in the minced garlic and cook for another 30 seconds until it becomes aromatic.
- Add the uncooked rice, cream of chicken soup, and chicken broth. Bring the mixture to a boil.
- Reduce the heat, cover, and let it cook until the rice is fully cooked, stirring occasionally (about 15 minutes).
- Taste and adjust seasoning if needed. Add the broccoli florets and half of the cheese.
- Continue cooking for 2 more minutes until the broccoli is tender.
- Sprinkle the top with the remaining cheese and place the skillet under the broiler until the cheese melts and starts to brown.
- Garnish with fresh parsley and serve hot.