If you’re on the hunt for a comforting, hearty meal that’s easy to prepare and packed with flavor, look no further than this Cheesy Broccoli Chicken and Rice Casserole.

Cheesy Broccoli Chicken and Rice Casserole

This dish combines tender chicken, fluffy rice, and nutritious broccoli, all enveloped in a creamy, cheesy sauce. Best of all, it’s made in just one pot, making cleanup a breeze!

Why You’ll Love This Recipe

One-Pot Wonder: Everything cooks in one pan, saving you time on washing up.
Comfort Food at Its Best: Creamy, cheesy, and packed with flavor, this casserole is the definition of comfort food.
Nutritious: Loaded with protein from the chicken and vitamins from the broccoli, it’s a wholesome meal for the family.

Ingredients You’ll Need

1 pound chicken breasts, cut into 1×1-inch cubes
1 small onion, finely chopped
2 cloves garlic, minced
1 ½ cups white long grain rice, rinsed
2 cups chicken stock
2 cups water
3 cups broccoli florets, roughly chopped
½ cup milk
2 cups sharp cheddar cheese, shredded (divided)

Step-by-Step Instructions

Preparation

Prep the Chicken: Begin by cutting your chicken breasts into 1×1-inch cubes. Season generously with salt and pepper.

Cooking

Brown the Chicken: Heat some olive oil in a heavy-bottomed pan over medium/high heat. Once hot, add the chicken cubes and brown them on all sides for about 5-7 minutes. Remember, you don’t need to cook them through at this stage; just aim for a nice golden crust.
Sauté the Onion and Garlic: Remove the browned chicken and set aside. In the same pan, add the chopped onion and cook until soft and translucent, about 5 minutes. Add the minced garlic and stir for another 30 seconds to release its aroma.
Combine Ingredients: Return the chicken to the pan. Add the rinsed rice, chicken stock, and water. Stir everything together and bring to a boil. Reduce the heat to low, cover with a lid, and let it simmer for about 10 minutes.
Add Broccoli: After 10 minutes, add the chopped broccoli to the pot. Stir well, cover again, and cook until the rice is fully cooked, stirring occasionally.

Finishing Touches

Preheat the Oven: Set your oven to 425°F.
Add Cheese: Once the rice is cooked, stir in the milk and 1 cup of shredded cheddar cheese. Mix well until everything is creamy.
Bake: Sprinkle the remaining cheese on top of the mixture. Transfer the pan to the oven and bake for about 10-15 minutes or until the cheese is melted and bubbling.

Tips for Success

Pan Choice: Use a heavy-bottomed pan that can safely go from stovetop to oven.
Browning Chicken: For best results, brown the chicken in batches if needed to avoid overcrowding.
Frozen Broccoli: If using frozen broccoli, allow it to defrost for about 20-30 minutes before adding it to the pot.

Make-Ahead and Storage

This casserole can be made a day ahead. Simply skip the cheesy topping and refrigerate overnight. When ready to serve, let it sit at room temperature for about 20 minutes, sprinkle cheese on top, and bake at 350°F for about 15-20 minutes.

Store leftovers in an airtight container in the fridge for up to 2 days.

Nutritional Information (Per Serving)

Calories: 472 kcal
Carbohydrates: 46g
Protein: 33g
Fat: 17g
Saturated Fat: 9g
Cholesterol: 92mg
Sodium: 467mg
Potassium: 651mg
Fiber: 2g
Sugar: 4g
Vitamin A: 717IU
Vitamin C: 43mg
Calcium: 343mg
Iron: 1mg

This Cheesy Broccoli Chicken and Rice Casserole is sure to become a family favorite with its rich flavors and easy preparation. Enjoy this delightful dish any night of the week!

Cheesy Broccoli Chicken and Rice Casserole

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Author: Noura
Prep Time: 10 minutes
Cook Time: 40 minutes
Total Time: 50 minutes
Yield: 6 servings 1x
Category: Dinner, Main Course
Method: Baking, One-Pot
Cuisine: American
Diet: Comfort Food

Print Recipe

Description

Make this delicious cheesy chicken and rice casserole loaded with broccoli and cheddar cheese! This dinner recipe is so creamy and comforting and everything is made in one pot!

Instructions

Cut the chicken breasts into 1×1-inch cubes. Season with salt and pepper and mix it up.
Preheat the pan to medium/high heat and add olive oil.
When the oil is hot, add the chicken and brown it on all sides for about 5-7 minutes.
NOTE: At this point, we don’t need to cook the meat through, as it will finish cooking later. We just want some brown crust for additional flavor.
NOTE: If you have a lot of chicken, you can brown it in two batches. Make sure you don’t overcrowd the pan, as it will start to boil instead of browning.
When the chicken is browned, transfer it to a plate and set aside.
Add chopped onion and cook it for about 5 minutes, until it gets soft and translucent. Add minced garlic and stir for about 30 seconds to release the aroma.
Add the browned chicken back to the pot.
Add rinsed rice, chicken stock, and water. Mix everything and bring it to a boil. Then lower the heat to low and cover with the lid.
After 10 minutes, add chopped broccoli and stir. Cover with the lid again and cook until the rice is fully cooked, stirring occasionally.
Preheat the oven to 425°F.
When the rice is cooked, add milk and stir. Then add 1 cup of shredded sharp cheddar and fold it in.

Sprinkle the rest of the cheese on top and transfer the pan to the oven for about 10-15 minutes or until the cheese is melted and bubbling.

Notes

For this recipe, I like to use a pan with a heavy bottom (like this casserole), so nothing gets burned and you can put it safely in the oven.

When browning the meat, I like to do it in two batches, so it doesn’t release its juices and gets a beautiful golden color.

Also, when you put the meat on the pan, don’t touch it until you are ready to flip it. That helps with better browning.

If you want to use frozen broccoli, let it defrost for 20-30 minutes before adding to the pot.

Can I make it ahead of time? Yes! You can make it a day before, skip the cheesy topping, and refrigerate overnight. When ready to serve, let it sit on the counter for about 20 minutes, sprinkle cheese on top, then put in the oven. Bake at 350°F for about 15-20 minutes.

What kind of rice shall I use? Long grain white rice, like Basmati, should work the best. Arborio (which is used for Risottos) will work as well and will be even creamier. I wouldn’t recommend using brown rice, as it takes longer to cook.

How to store? After it’s cooled off completely, transfer to an air-tight container. You can keep it in the fridge for about 2 days.