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30 minutes
4.45 from 253 votes

One Pot Cheesy Chicken Broccoli Rice Casserole

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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!

Cheesy Chicken Broccoli Rice Casserole in a skillet right out of the oven

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.

Cheesy Chicken Broccoli Rice Casserole serving on a white plate

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!

Cheesy Chicken Broccoli Rice Casserole in a skillet right out of the oven

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:

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One Pot Cheesy Chicken Broccoli and Rice Casserole

4.45 from 253 votes
Prep: 10 mins
Cook: 20 mins
Total: 30 mins
Author: Joanna Cismaru
Serves: 6
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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!

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
US Customary - Metric

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

Recipe 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.
 

Nutrition Information:

Calories: 244kcal (12%)Carbohydrates: 14g (5%)Protein: 17g (34%)Fat: 13g (20%)Saturated Fat: 5g (31%)Cholesterol: 47mg (16%)Sodium: 636mg (28%)Potassium: 410mg (12%)Fiber: 1g (4%)Sugar: 1g (1%)Vitamin A: 530IU (11%)Vitamin C: 29.9mg (36%)Calcium: 172mg (17%)Iron: 1.4mg (8%)
Course:Main Course
Cuisine:American
Keyword:broccoli casserole, chicken and rice casserole, chicken rice casserole
Tried this recipe? Rate it belowtag @jocooks on instagram and hashtag it #jocooks!
Recipe originally shared May, 2015.

30-Minute One-Pot Meals Cookbook by Joanna Cismaru

Meet jo

I’m Joanna (Jo for short) and this is my blog where I share with you my culinary adventures. Here you will find a variety of recipes using simple everyday ingredients and creating wonderful, delicious and comforting meals, including some decadent desserts.

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Comments

  1. Mary Beth says

    So good. My 5 year old loves it and my 18 month old – pickiest eater in the world – devours it. So easy too. I’m gonna make a triple batch and freeze some next time.

    Reply

  2. Maxine says

    I like brown rice so I cooked in 2 cups chicken broth then added to chicken and cooked as directed..It was a hit at the potluck.. Thank you

    Reply

  3. Zach says

    I’m not an avid commenter but I follow this site consistently and have tried many amazing recipes from here. After trying this, OMG, It’s a serious winner!! Most chicken, broccoli, rice casseroles I’ve tried/made have come out fairly bland. This one due to the garlic and onion cooking technique with the chicken accents the chicken perfectly. Only substitution I did was replacing the cheddar with all Gouda (Lidl brand). This was the best tasting chicken, broccoli, rice casserole I’ve ever had. Koudos and thanks so much for a fantastic recipe!!

    Reply

  5. Tina says

    I made this recipe and I’m sure I followed it to the letter. Am I covered the pan after I put rice in there my soup curdle. Has this happened to anyone else? I know if you have milk in something you’re not supposed to cover it there’s none in this.

    Reply

  6. Matthew says

    I was wondering how much 3/4 cups of rice would be? Would it be enough to have decent portions tonight for my wife and I and our son and then have leftovers tomorrow? Also what would be a good side?

    Reply

  7. Nicolette says

    Dear Jo
    I cook daily for 60 hungry engineers who not only need brainfood, but they need GOOD FOOD!
    I want to thank you for your efforts and constant “FEED” of good to go and good to eat recipes – I don’t know how I would have coped without your blog giving me fresh new ideas daily and the best thing of all IT IS SO AFFORDABLE!
    Lots of love from my kitchen in South Africa
    Nicolette

    Reply

  10. JT says

    Could this be made by tossing everything together (including the raw chicken) and baking it in the oven like your Chicken Bacon Ranch Casserole?

    Reply

    • Nicole Beaulieu says

      It can, but you’ll be missing a lot of flavor from not sauteing the onion and garlic first. If you use something like a dutch oven or other oven safe pot with a lid you’ll be able to sear your ingredients, bring the everything to a boil, then pop it in the oven to finish up.

      Reply

  12. Valeigh D says

    This was amazing! I didn’t have the cream of chicken soup so I made it using your recipe (with whole wheat flour) and it was so good. Thank you!

    Reply

  14. Josh says

    This is excellent! I used fresh broccoli from the produce section, full sodium chicken broth, and Campbell’s condensed cream of chicken soup. It came out really good, and was just as good or better reheated the next couple days. Go heavy on the salt, though; I’d say it’s pretty bland without it, but I love salt, so that could just be me. Girlfriend loved it, too, and wants another batch today. 🙂

    Reply

    • Nicole Beaulieu says

      If you take the broccoli out of the freezer and place it in a bowl right before you start cooking, it should be nicely thawed and ready to go by the time you need to use it in the recipe 🙂

      Reply
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