One-Pot Cheesy Chicken, Broccoli & Rice Casserole
Fast, comforting, and ridiculously easy—this one-pot wonder is the ultimate weeknight dinner hero!
Juicy chicken, tender broccoli, and creamy, cheesy rice all come together in just 30 minutes with minimal effort (and dishes!).
Made with simple, everyday ingredients, this is a meal the whole family will love.
Big flavors, easy cleanup, and guaranteed comfort in every bite.
Let’s get cooking!
For the Chicken & Rice
- Chicken – Boneless, skinless chicken breasts, cut into small cubes for quick cooking.
- Olive Oil – Used to sauté the chicken and onion, adding flavor.
- Onion – Adds a subtle sweetness and depth to the dish.
- Garlic – Essential for that extra boost of flavor.
- Rice – Long-grain rice works best; it stays fluffy and absorbs flavors well.
- Chicken Broth – Low-sodium broth keeps the rice moist and adds richness.
- Cream of Chicken Soup – Makes the dish extra creamy and comforting.
For the Add-ins & Toppings
- Broccoli – Fresh florets add a pop of color and nutrients.
- Cheddar Cheese – Melts into the dish, making it extra cheesy and delicious.
- Fresh Parsley – A final garnish for a fresh, vibrant finish.
One-Pot Cheesy Chicken, Broccoli, and Rice Casserole
Ingredients
- 1 tbsp olive oil
- 1 small onion, chopped
- 2 chicken breasts, cut into small cubes
- ¼ tsp salt
- ¼ tsp black pepper
- 4 cloves garlic, minced
- ¾ cup uncooked rice (long-grain recommended)
- 1 can (10 oz) cream of chicken soup
- 2 cups low-sodium chicken broth (more if needed)
- 2 cups broccoli florets
- 1 cup cheddar cheese, shredded
- 1 tbsp fresh parsley, chopped (for garnish)
Instructions
Cook the chicken and onion:
- Heat olive oil in a large, oven-safe skillet over medium heat.
- Add chopped onion and cubed chicken. Cook for about 5 minutes until the chicken is browned and no longer pink.
- Season with salt and pepper. Stir in minced garlic and cook for another 30 seconds until fragrant.
Add rice and liquids:
- Stir in the uncooked rice, cream of chicken soup, and 2 cups of chicken broth.
- Bring to a boil, then reduce heat, cover, and let simmer for about 15 minutes, stirring occasionally, until the rice is tender.
- If needed, add more broth to ensure the rice is fully cooked. Adjust seasoning to taste.
ncorporate broccoli and cheese:
- Stir in broccoli and half of the shredded cheese. Cook for another 2 minutes until the broccoli is slightly softened.
- Sprinkle the remaining cheese on top.
Melt the cheese:
- Place the skillet under the broiler for 2-3 minutes, or until the cheese melts and turns golden brown.
Serve and enjoy:
- Garnish with fresh parsley and serve warm.
Notes
- Make-ahead option: Prepare up to Step 2, cover, and refrigerate overnight. When ready to cook, follow the remaining steps.
- Using frozen broccoli? Thaw and pat dry before adding.
- Add variety: Try mushrooms, bell peppers, or cauliflower for extra veggies.
- Best rice to use: Long-grain rice like Basmati works best. If using brown rice, allow extra cooking time and more liquid. Quick-cooking rice can speed up the process.
- Storage: Store leftovers in an airtight container in the fridge for up to 3 days.
Can I use rotisserie or pre-cooked chicken?
Yes! Using pre-cooked or rotisserie chicken is a great time-saver. Just add it in when you stir in the broccoli and cheese so it heats through without overcooking.
Can I swap white rice for brown rice?
You can, but brown rice takes longer to cook and needs more liquid. Be sure to add extra broth and allow for a longer simmering time until the rice is tender.
What can I use instead of cream of chicken soup?
If you don’t have a can on hand, make a quick homemade version by whisking butter, flour, chicken broth, and milk together until thickened.
Can I use frozen broccoli instead of fresh?
Yes! Just thaw and pat it dry before adding to prevent extra moisture from making the casserole watery.
How do I make this gluten-free?
Easy! Use a gluten-free alternative for the flour if needed, and double-check that your chicken broth and cream of chicken soup are gluten-free.
