One Pot Cheesy Chicken Broccoli Rice Casserole
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
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One Pot Cheesy Chicken Broccoli and Rice Casserole
Prep: 10 mins
Cook: 20 mins
Total: 30 mins
Serves: 6
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
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.
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%)
Recipe originally shared May, 2015.
jeffrey harman says
Hello everyone this comment is from a military Chef and this one I promise is Yum, Yum!
Any Thomas says
This is such a great recipe! Thank you!!
jo says
My pleasure, happy you liked it.
LizzieD says
My new go-to chicken recipe! With the kids at college, it’s just me and the dog and I slid into a microwave meal rut — until I found this recipe. Now I make a batch and freeze several portions so I can continue to eat healthy. Thanks, Jo — love, love, LOVE your blog! Thanks for making cooking worthwhile and fun again!!!
jo says
Thank you, Lizzie! I love your comment and really appreciate it! 🙂
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.
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
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!!
Joanna Cismaru says
Thank you, Zach for taking the time to comment. I really appreciate it and I’m so glad you enjoyed this recipe.
Brenda says
This was awesome!!!
Joanna Cismaru says
Glad you liked it!
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.
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?
Nicole Beaulieu says
Along with all the other ingredients, there will be plenty for all 3 of you 🙂
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
Nicole Beaulieu says
That’s so wonderful to hear! Thanks so much for being a loyal reader, Nicolette 🙂 We’re glad you’re loving these recipes!
Sherry Drover says
Can this be frozen?
Nicole Beaulieu says
Yes it can! I would bake it first before freezing so the rice cooks properly. You can thaw it for 24 hours in the fridge, then cover it with foil and pop it in the oven at 325F until heated through.
April Richardson says
Yes, it can!
Beth says
Can you season the chicken with salt, pepper and garlic……and let it marinate?
Nicole Beaulieu says
Sure! You’ll need vinegar and olive oil as well for it to marinate properly.
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?
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.
Diana says
Can you substitute Quinoa for the rice? would you use equal amounts?
Nicole Beaulieu says
Yes you can keep all the amounts the same!
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!
Susan says
I cooked a dish years ago but it called for Velveeta or Cheez Whiz. What do you think?
Nicole Beaulieu says
Totally up to you! If that’s your preferred cheese, go ahead and substitute 🙂
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. 🙂
Katie says
Any recommendations for frozen broccoli??
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 🙂
L Lewis says
Super easy and tastes great!