This Cheesy Chicken Broccoli Rice Casserole is made all in ONE POT and ready in only 30 minutes. It’s cheesy, it’s comforting, loaded with broccoli and super simple to make!
I wanted to share with you another favorite one pot recipe of mine. It has rice, chicken, cheese, and some broccoli. You know it’s going to be good. This chicken and rice dish is so delicious and a popular recipe on the blog.
CHICKEN AND RICE RECIPE
Chicken and rice! Who doesn’t love a good chicken and rice casserole sorta dish. But the beauty here is that it’s all made in one skillet, it’s quick and before you know it dinner is ready to be served.
My favorite part about this casserole is the cheese and I like to place the skillet under the broiler just for a minute or so until the cheese melts and starts to bubble. Simple, quick and pure comfort food. Can’t beat that.
HOW TO MAKE THIS CHICKEN RICE CASSEROLE
This easy dish comes together in 30 minutes and it’s extremely easy to make. Start by cooking the chicken with the onion first until it’s no longer pink inside. Add the broth and cream of chicken soup then add the rice and cook the rice.
The rice should take about 15 minutes to cook, depending on what type of rice you used. You could use instant rice to speed this up. Brown rice will take a lot longer to cook.
Add in the broccoli and cheese and continue cooking for a couple more minutes until the broccoli softens.
Top with more cheese and cover with the lid so that the cheese melts. The chicken is incredibly tender and juicy and the rice is perfectly cooked. Totally delicious!
As a side note, we just bought these skillets shown in the picture below, they’re from Starfrit called The Rock and I have to say they are the best skillets I’ve ever tried. Nothing, absolutely nothing sticks to them and no oil is necessary.
Not to mention they’re super easy to clean and they work on my induction stovetop. WIN! WIN!
CRAVING MORE CASSEROLES? TRY THESE:
- Chicken Bacon Ranch Casserole
- Chicken Enchilada Casserole
- Deconstructed Stuffed Pepper Casserole
- Chicken Enchilada Rice Casserole
- Taco Lasagna
- Mighty Moussaka
One Pot Cheesy Chicken Broccoli and Rice Casserole
Ingredients
- 1 tbsp olive oil
- 1 small onion chopped
- 2 chicken breasts cut into small cubes
- 1/4 tsp salt
- 1/4 tsp black pepper
- 4 cloves garlic minced
- 3/4 cup rice uncooked
- 10 oz cream of chicken soup (1 can)
- 3 cups chicken broth low sodium
- 2 cups broccoli florets
- 1 cup cheddar cheese
- 1 tbsp fresh parsley chopped
Instructions
- Heat the olive oil in a large skillet. Add chopped onion and cubed chicken. Cook on medium heat for a few minutes until the chicken starts to brown a bit. Season with salt and pepper to taste. Stir in garlic and cook for another 30 seconds until garlic gets aromatic.
- Add the rice, cream of chicken soup and chicken broth. Start with 2 cups of chicken broth and if more is needed add more until rice is fully cooked. Bring to a boil, then reduce heat, cover, and cook over medium heat until the rice is fully cooked, stirring occasionally, should take about 15 minutes or so. Taste for seasoning and adjust as necessary.
- Add the broccoli florets and half the cheese then continue cooking for 2 more minutes, until broccoli softens a bit. Sprinkle over the top with remaining cheese and place the skillet under the broiler for a couple more minutes, just until it melts and starts to brown a bit.
- Garnish with fresh parsley and serve.
Video
Notes
- I don't have condensed cream of chicken soup, what can I use: You can make your own cream of chicken soup using this recipe:
- 3 tbsp butter
- 1/3 cup all-purpose flour
- 1/3 cup milk
- 1/3 cup chicken broth
- 1/4 tsp onion powder
- salt and pepper to taste.
- Melt the butter in a saucepan over medium heat, then add the flour and mix until it turns into a paste. Whisk in the milk and chicken broth until the flour paste is dissolved. Season with onion powder, salt and pepper. Continue whisking until the soup is smooth and creamy.
- What kind of rice should I use: I used a long grain rice (Basmati) and I recommend a long grain rice over a short grain rice because the shorter grain rice gives you a creamier rice. If using brown rice, it will take longer to cook and may require more liquid. If you wanted to speed this up you could even use quick cooking rice.
- How do I store leftovers: Store leftovers in an airtight container in the fridge for up to 3 or 4 days.
- Please keep in mind that nutritional information is a rough estimate and can vary greatly based on products used.
- I don't have condensed cream of chicken soup, what can I use: You can make your own cream of chicken soup using this recipe:
Nutrition
Recipe originally shared May, 2015.
Absolutely loved this!! Followed the amounts as stated but did add slightly more chicken stock and improvised at covering using a baking tray as didn’t have a lid, worked perfectly and made so much, think I got around 5 meals from it, which was a hit with a flatmate who had just returned from a 13 hour shift on a&e. Looking forward to trying more recipies as well as the one again!!
Yay! Glad you liked it, Nicola!
Going to make it tonight for dinner. I only have regular white minute rice, I hope that works.
This is so good. I’ll definitely go with low sodium broth next time. I got it a touch salty. My fault. I used thighs instead of breast, love the dark meat, it worked well. I used three, will probably go with 4 next time. Used Basmati rice. This is great as leftovers too. I actually seasoned the leftovers with a little Cajun seasoning which was really good too. Will definitely cook again, so easy.
I love Cajun seasoning, I usually add it to a bunch of casseroles to for more flavor. Glad you enjoyed the recipe!
I thought I had chicken stock but I only have beef.. would this work or no way?
Yes that’ll still work!
Delish!
I made this in my instant pot last night. I sauteed the onion, chicken, and garlic in the olive oil using the saute function, then added the rice, only a cup of broth, and the cream of chicken soup. Put on the lid, sealed the valve, and pressed the rice function. Quick release when I was done, turned the saute function back on, added the broccoli, all of the reduced fat cheese, and parsley, and stirred it up until the cheese melted and the broccoli heated through. I did add some garlic salt. Super easy. Super cheap meal, which is something we needed right now. And if you use reduced fat cheese it’s 6 freestyle points per serving. Thanks for the recipe!
I made this recipe for lunch today and have leftovers for later. Very easy and very tasty. I will definitely be using this recipe again. Thank you for sharing.
Looks yummy. Will try this one.
Made this tonight and it was very good. I think the measurements may be off in your DIY cream of chicken soup though. I followed it to the letter and ended up with a roux, very stiff. I thinned it out with extra stock and it turned out to be 10oz and worked fine.
Your casserole looks incredibly mouth-watering! Cheddar cheese melting on the top makes the dish even more tempting. I would love to use it next timeee for my cass ❤
– Natalie
Can I use can chicken
I’m also using chicken.
Do you use fresh broccoli or frozen?
Fresh, however frozen will work too!
Really good and really easy. I was out of cream of chicken so I used cream of celery. Tasted great. Will definitely make again!
Had it for dinner. We both loved it!!!
Easy and good!!!
Amazingly good, since it is SO simple. made this on a whim and it was supe easy and fast. Truly delish. I will definitely try more of Jo’s recipes!!!
So glad you liked it!
Hit with the family! Easy to make – stayed true to the recipe. Will definitely make it again.
Very tasty! My husband and I enjoyed this. Thanks for the great recipe.
If I wanted to freeze this meal what would be the best way to do that?
Scoop it into portions so it’s easier to thaw. You can reheat in the oven or microwave.
Made this for my sister tonight and it was awesome!! Definitely a keeper!! Thank you. Going to try the chicken broccoli and rice casserole next and Will probably add bacon like you did,