Looking for a cozy, comforting meal that’s easy to make and requires minimal cleanup? This Cheesy Broccoli Chicken and Rice Casserole checks all the boxes! Made in just one pot, it’s loaded with tender chicken, fluffy rice, broccoli florets, and plenty of sharp cheddar cheese for that irresistible creamy, cheesy finish. Whether you’re a beginner cook or a seasoned home chef, this is a go-to recipe for busy weeknights and satisfying family dinners.
Why You’ll Love This Recipe
- One-Pot Wonder: Everything cooks in the same pot—from searing the chicken to melting the cheese. Less mess, more flavor.
- Beginner-Friendly: Simple steps and common ingredients make this a great recipe even if you’re new to cooking.
- Ultimate Comfort Food: Creamy, cheesy, and full of hearty ingredients, it’s a crowd-pleasing classic.
- Quick & Easy: Ready in under 1 hour from start to finish.
Ingredients
- 1 lb chicken breast, cut into 1-inch cubes
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1½ 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 and divided
- Salt & pepper, to taste
- Olive oil, for cooking
How to Make Cheesy Chicken Broccoli and Rice Casserole
- Brown the Chicken
Heat olive oil in a large oven-safe pot over medium-high heat. Season chicken cubes with salt and pepper, then sear for 5–7 minutes until golden brown on all sides. (No need to cook it through yet.) Transfer to a plate and set aside. - Sauté the Onion and Garlic
In the same pot, add chopped onion and cook for about 5 minutes until soft. Stir in the garlic and cook for another 30 seconds. - Add Rice and Liquids
Return the browned chicken to the pot. Stir in rinsed rice, chicken stock, and water. Bring to a boil, then reduce heat to low. Cover and simmer for 10 minutes. - Add Broccoli
Stir in chopped broccoli, cover again, and continue cooking until the rice is tender, stirring occasionally. - Stir in the Creaminess
Preheat your oven to 425°F. Add milk and 1 cup of shredded cheddar to the pot. Stir gently to combine. - Bake Until Bubbling
Sprinkle the remaining cheese on top. Transfer the pot to the oven and bake uncovered for 10–15 minutes, until the cheese is melted and bubbly.
Tips for Success
- Use a Heavy-Bottom Pan: It prevents sticking and allows for oven use.
- Don’t Overcrowd the Pan: Brown the chicken in two batches if needed.
- Let Broccoli Soften Naturally: If using frozen broccoli, let it thaw for 20–30 minutes before adding.
- Golden Crust Tip: Don’t stir the chicken too much when browning—let it develop a good sear before flipping.
Make Ahead & Storage
- To Make Ahead: Assemble everything except the cheese topping. Refrigerate overnight, then add cheese and bake at 350°F for 15–20 minutes when ready to serve.
- To Store: Cool completely, then store in an airtight container in the fridge for up to 2 days.
FAQs
What kind of rice works best?
Use long grain white rice like Basmati for the best texture. Arborio rice also works if you want a creamier consistency. Avoid brown rice as it requires longer cooking.
Can I use frozen broccoli?
Yes, just let it thaw slightly before adding to the pot to prevent excess water.
Is it freezer-friendly?
For best texture, this recipe is better enjoyed fresh or refrigerated short-term.
Leave a Reply