One Pot Cheesy Chicken Broccoli and Rice Casserole
User Reviews
4.6
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Prep Time
10 mins
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Cook Time
20 mins
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Total Time
30 mins
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Servings
6
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Calories
298 kcal
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Course
Main Course, Dinner
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Cuisine
American
One Pot Cheesy Chicken Broccoli and Rice Casserole
Description
One Pot Cheesy Chicken Broccoli and Rice Casserole starts by sautéing cubed chicken and chopped onions in olive oil until lightly browned and no longer pink. Minced garlic is added briefly for aroma. Rice, cream of chicken soup, and chicken broth are then stirred in, and the mixture simmers covered until the rice reaches tender doneness. The combination of these ingredients yields a creamy base from the soup and broth, enriching the dish’s flavor and texture.
Broccoli florets and half of the cheddar cheese are gently incorporated toward the end of cooking, allowing the broccoli to soften without overcooking. The casserole is finished under the broiler, melting the remaining cheese into a golden topping. The result is a hearty and creamy casserole with a balance of tender meat, rice, and vegetables enhanced by the sharp cheddar.
This dish can be prepared a day ahead through the initial steps and refrigerated before cooking. Using fresh or properly dried frozen broccoli works well, and substituting other vegetables like mushrooms or peppers is an option. Long grain rice is preferred for texture, while quick-cooking or brown rice variations can alter cooking times. Leftovers keep refrigerated for several days.
Ingredients
- 1 tablespoon olive oil
- 1 small onion chopped
- 2 chicken breast 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 parsley chopped, fresh
Instructions
- Cook the onion and chicken. 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 and liquids. 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.
- Cook the rice. 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.
- Finish with broccoli and cheese. 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 and serve. Garnish with fresh parsley and serve.
Notes
- Prep the casserole up to adding broth, then refrigerate covered to cook next day for convenience.
- If using frozen broccoli, pat dry well to avoid excess moisture in the dish.
- Additional vegetables like mushrooms or peppers can be included to vary the casserole.
- Use long grain rice for optimal texture; brown rice requires longer cooking and more liquid.
- Store leftovers in an airtight container in the fridge for up to three days.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 298 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 298kcal | 15% |
| Carbohydrates | 27g | 9% |
| Protein | 18g | 36% |
| Fat | 13g | 20% |
| Saturated Fat | 5g | 25% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 5g | 25% |
| Trans Fat | 1g | 50% |
| Cholesterol | 47mg | 16% |
| Sodium | 631mg | 26% |
| Potassium | 397mg | 8% |
| Fiber | 1g | 4% |
| Sugar | 1g | 2% |
| Vitamin A | 532IU | 11% |
| Vitamin C | 30mg | 33% |
| Calcium | 173mg | 17% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.6
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