One Pot Cheesy Chicken Broccoli Rice Casserole
One Pot Cheesy Chicken Broccoli Rice Casserole is a delicious and hearty dish that brings comfort to your dinner table. This simple recipe combines tender chicken, fresh broccoli, and creamy, cheesy rice all cooked together in one pot. It’s perfect for busy weeknights or a casual gathering with friends and family.
Why Make This Recipe
This recipe is not only tasty but also incredibly convenient. Cooking everything in one pot means less mess and easier cleanup. It combines the goodness of protein, vegetables, and carbs into one satisfying meal. Plus, the cheesy goodness makes it appealing to both kids and adults. It’s a great way to sneak in some veggies while keeping everyone happy!
How to Make One Pot Cheesy Chicken Broccoli Rice Casserole
Ingredients:
- 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 uncooked rice
- 10 ounces cream of chicken soup (1 can)
- 2 cups low-sodium chicken broth
- 2 cups broccoli florets
- 1 cup cheddar cheese
- 1 tablespoon fresh parsley, chopped
Directions:
- Heat olive oil in a large oven-proof skillet over medium heat.
- Add the chopped onion and cubed chicken, cooking for about 5 minutes until the chicken is browned and cooked through. Season with salt and pepper.
- Add the minced garlic and cook for another 30 seconds until fragrant.
- Stir in the uncooked rice, cream of chicken soup, and chicken broth. Mix well to combine.
- Bring the mixture to a boil, then reduce the heat to low. Cover and simmer for about 15 minutes, stirring occasionally, until the rice is fully cooked. Add more broth if needed to ensure the rice cooks evenly.
- Stir in the broccoli florets and half the cheddar cheese. Cook for an additional 2 minutes until the broccoli is tender.
- Sprinkle the remaining cheddar cheese on top and broil for 2-3 minutes until the cheese is melted and golden brown.
- Garnish with fresh parsley and serve warm.
How to Serve One Pot Cheesy Chicken Broccoli Rice Casserole
Serve this dish warm straight from the skillet. It’s perfect on its own, but you can also pair it with a light salad or some crusty bread to make a complete meal.
How to Store One Pot Cheesy Chicken Broccoli Rice Casserole
If you have leftovers, let the casserole cool completely. Then, transfer it to an airtight container and store it in the refrigerator for up to 3-4 days. To reheat, just warm it up in the microwave or on the stove with a little added broth if needed.
Tips to Make One Pot Cheesy Chicken Broccoli Rice Casserole
- Make sure to chop the chicken into small, even pieces for quicker cooking.
- You can use brown rice instead of white rice, but be mindful that the cooking time will change.
- Feel free to add other veggies like bell peppers or carrots for extra nutrition.
Variation
For a healthier twist, you can replace the cream of chicken soup with a homemade version or a low-fat alternative. You can also use different types of cheese like mozzarella or pepper jack for a fun flavor change.
FAQs
1. Can I use frozen broccoli instead of fresh?
Yes, frozen broccoli works well! Just add it towards the end of cooking so it doesn’t get too soggy.
2. Can I make this casserole ahead of time?
Absolutely! You can prepare it in advance and refrigerate it. Just reheat it when you’re ready to serve.
3. Is this dish gluten-free?
To make it gluten-free, choose a gluten-free cream of chicken soup and ensure your rice is also gluten-free.
Now you’re all set to enjoy this simple and tasty One Pot Cheesy Chicken Broccoli Rice Casserole! Happy cooking!
Cheesy Chicken Broccoli Rice Casserole
Ingredients
Main Ingredients
- 1 tablespoon olive oil
- 1 small onion, chopped
- 2 pieces chicken breasts, cut into small cubes
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 4 cloves garlic, minced
- 3/4 cup uncooked rice
- 10 ounces cream of chicken soup (1 can)
- 2 cups low-sodium chicken broth
- 2 cups broccoli florets
- 1 cup cheddar cheese
- 1 tablespoon fresh parsley, chopped
Instructions
Cooking Instructions
- Heat olive oil in a large oven-proof skillet over medium heat.
- Add the chopped onion and cubed chicken, cooking for about 5 minutes until the chicken is browned and cooked through. Season with salt and pepper.
- Add the minced garlic and cook for another 30 seconds until fragrant.
- Stir in the uncooked rice, cream of chicken soup, and chicken broth. Mix well to combine.
- Bring the mixture to a boil, then reduce the heat to low. Cover and simmer for about 15 minutes, stirring occasionally, until the rice is fully cooked. Add more broth if needed to ensure the rice cooks evenly.
- Stir in the broccoli florets and half the cheddar cheese. Cook for an additional 2 minutes until the broccoli is tender.
- Sprinkle the remaining cheddar cheese on top and broil for 2-3 minutes until the cheese is melted and golden brown.
- Garnish with fresh parsley and serve warm.
