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Chicken Broccoli Rice Cheese Casserole

Creamy Chicken Broccoli Rice Cheese Casserole That's Love in a Dish

A comforting Chicken Broccoli Rice Cheese Casserole made in one pot that’s perfect for busy weeknights.
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Prep Time 30 minutes
Cook Time 15 minutes
Total Time 45 minutes
Servings: 6 servings
Course: Dinner
Cuisine: American
Calories: 410
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Casserole
  • 1 tablespoon Olive Oil Great for sautéing; can be replaced with vegetable or canola oil.
  • 1 small Onion, chopped Adds depth and aroma; use shallots for a milder flavor.
  • 2 pieces Chicken Breasts, cut into small cubes The protein powerhouse of the dish; substitute with turkey or rotisserie chicken.
  • ¼ teaspoon Salt Essential for flavor enhancement; adjust according to dietary needs.
  • ¼ teaspoon Black Pepper Provides a gentle kick; white pepper is a milder alternative.
  • 4 cloves Garlic, minced Infuses rich flavor; garlic powder (1 teaspoon) works as a substitute.
  • ¾ cup Rice, uncooked Acts as the hearty base; quinoa or cauliflower rice can replace.
  • 10 ounces Cream of Chicken Soup Adds creaminess and binds flavors together; cream of mushroom soup is a great alternative.
  • 2 cups Chicken Broth, low sodium Keeps everything moist; vegetable broth makes it vegetarian-friendly.
  • 2 cups Broccoli Florets Nutritious and textural; frozen broccoli helps in a pinch.
  • 1 cup Cheddar Cheese Perfect gooey topping; mozzarella or dairy-free cheese alternatives are great swaps.
  • 1 tablespoon Fresh Parsley, chopped Brings freshness and aesthetic; chives can be used for a different flavor.

Equipment

  • Large oven-proof skillet

Method
 

Directions
  1. In a large oven-proof skillet, heat 1 tablespoon of olive oil over medium heat. Add the chopped onion and cubed chicken, cooking for about 5 minutes until the chicken is browned and the onion is translucent.
  2. Once the chicken is browned, season it with ¼ teaspoon of salt and ¼ teaspoon of black pepper. Stir in the minced garlic for about 30 seconds.
  3. Add ¾ cup of uncooked rice to the skillet along with a 10-ounce can of cream of chicken soup and 2 cups of low-sodium chicken broth. Stir thoroughly to combine all ingredients. Bring to a boil, then reduce heat, cover, and let cook for about 15 minutes.
  4. Remove the lid and stir in 2 cups of broccoli florets and half of the 1 cup of shredded cheddar cheese. Cook for an additional 2 minutes.
  5. Sprinkle the remaining half of the cheddar cheese evenly over the top and broil on high for about 2-3 minutes, until melted and bubbly.
  6. Once melted, remove from the broiler and garnish with freshly chopped parsley.

Nutrition

Serving: 1servingCalories: 410kcalCarbohydrates: 38gProtein: 28gFat: 20gSaturated Fat: 8gPolyunsaturated Fat: 2gMonounsaturated Fat: 5gCholesterol: 85mgSodium: 500mgPotassium: 600mgFiber: 3gSugar: 2gVitamin A: 900IUVitamin C: 45mgCalcium: 250mgIron: 2mg

Notes

Leftover casserole can be stored in an airtight container for up to 3 days or frozen for up to 3 months. Reheat in the microwave or bake at 350°F until heated through.

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