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A creamy, cheesy one-pot casserole combining chicken, rice, and broccoli cooked together in chicken broth and cream of chicken soup, topped with melted cheddar cheese and ready in about 30 minutes.

Ingredients

Scale
  • 1 tablespoon olive oil
  • 1 small onion, chopped
  • 2 chicken breasts, cut into small cubes
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • 4 cloves garlic, minced
  • 3/4 cup long grain white rice (such as basmati or jasmine)
  • 10 ounces cream of chicken soup (1 can)
  • 2 cups low sodium chicken broth, plus extra if needed
  • 2 cups broccoli florets
  • 1 cup cheddar cheese, divided
  • 1 tablespoon fresh parsley, chopped

Instructions

  1. Cut the chicken into small, uniform pieces.
  2. Chop the onion.
  3. Mince the garlic.
  4. Measure the rice, cream of chicken soup, and 2 cups chicken broth; have extra broth ready if needed.
  5. Heat 1 tablespoon olive oil in a large oven-safe skillet over medium heat.
  6. Add the chopped onion and cubed chicken to the skillet; cook about 5 minutes until the chicken starts to brown and is cooked through; season with 1/4 teaspoon salt and 1/4 teaspoon black pepper.
  7. Stir in the minced garlic and cook about 30 seconds until fragrant.
  8. Add the uncooked rice, cream of chicken soup, and 2 cups chicken broth to the skillet.
  9. Bring the mixture to a boil.
  10. Lower the heat, cover, and simmer over medium (or medium-low) heat until the rice is tender, about 15 minutes, stirring occasionally and tasting to adjust seasoning.
  11. If the rice isn’t tender after 15 minutes, add a splash more broth, cover, and cook a few minutes longer.
  12. Stir in the broccoli florets and half the cheddar cheese; cook uncovered 2 minutes until the broccoli softens slightly.
  13. Sprinkle the remaining cheese on top of the casserole.
  14. Place the skillet under the broiler for a few minutes until the cheese melts and turns golden brown.
  15. Garnish with chopped fresh parsley and serve warm.

Notes

Use long grain white rice like basmati or jasmine for best results; brown rice requires longer cooking and more liquid., Instant rice requires less broth and shorter cooking time, or it can become mushy., Avoid short grain or arborio rice as they create a sticky texture., If the rice is undercooked, add more broth and continue cooking covered., Add broth or milk when reheating leftovers to restore creaminess., Rotisserie chicken or chicken thighs can be used instead of raw chicken; if using rotisserie chicken, add it with broccoli near the end to warm through without drying out., Additional vegetables like mushrooms, bell peppers, peas, spinach, or cauliflower can be added to customize the dish., Cheese variations such as Monterey Jack, mozzarella, or Tex Mex blend can be substituted., The casserole stores well in the refrigerator for 3-4 days and freezes up to 2 months; thaw overnight and add liquid when reheating.

Nutrition

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