30 Minute One Pot Cheesy Chicken Broccoli Rice Casserole
This 30 Minute One Pot Cheesy Chicken Broccoli Rice Casserole is an easy weeknight dinner made with chicken, rice, broccoli and cheese all cooked together in one pot. The rice cooks right in the chicken broth and cream of chicken soup so it soaks up all the flavor, then everything gets finished with melted cheese on top. It’s creamy, comforting, simple to make and perfect for busy nights when you want a full meal without a lot of dishes.
Servings: 6
Calories: 298kcal
Ingredients
- 1 tablespoon olive oil
- 1 small onion chopped
- 2 chicken breasts cut into small cubes
- ¼ teaspoon salt
- ¼ teaspoon black pepper
- 4 cloves garlic minced
- ¾ 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
Instructions
- Heat the olive oil in a large oven proof skillet. Add chopped onion and cubed chicken. Cook on medium heat for about 5 minutes until the chicken starts to brown a bit and is no longer pink. 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
- Cut the chicken into small, even sized pieces so it cooks quickly and evenly.
- Use long grain rice like basmati or jasmine for best texture.
- If the rice is not fully cooked, add a splash more chicken broth, cover and cook a few more minutes.
- If the casserole gets too thick, stir in a little broth or milk to loosen it.
- Add the broccoli near the end so it doesn’t get mushy.
- Store leftovers in the fridge for up to 3 to 4 days or freeze for up to 2 months.
Nutrition
Serving: 1serving | Calories: 298kcal | Carbohydrates: 27g | Protein: 18g | Fat: 13g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 47mg | Sodium: 631mg | Potassium: 397mg | Fiber: 1g | Sugar: 1g | Vitamin A: 532IU | Vitamin C: 30mg | Calcium: 173mg | Iron: 1mg
