Can I use brown rice instead of white rice?

Absolutely! Brown rice will require about 10-15 minutes additional cooking time and approximately ½ cup more broth. The nutty flavor works wonderfully with the chicken and broccoli.

What if I don't have an oven-proof skillet?

No problem! Complete all the stovetop steps in your regular skillet, then transfer everything to a greased baking dish before adding the final cheese topping. Bake at 375°F for 5-7 minutes or until the cheese is melted and bubbly.

Can I use frozen broccoli instead of fresh?

Yes, frozen broccoli works great! Just make sure to thaw and pat it dry first to remove excess moisture. Add it at the same point in the recipe, but it may need slightly less time to heat through since it's pre-cooked.

Is there a way to make this recipe without cream of chicken soup?

Definitely! Make a quick replacement by melting 2 tablespoons butter, whisking in 2 tablespoons flour until golden, then gradually adding ¾ cup milk and ¼ cup additional chicken broth, stirring until thickened. Season with garlic powder, onion powder, and a dash of poultry seasoning.

One Pot Cheesy Chicken Broccoli and Rice Casserole Recipe

Description

This One Pot Cheesy Chicken Broccoli and Rice Casserole is a quick and delicious comfort food that’s perfect for weeknight dinners. Packed with tender chicken, creamy rice, nutritious broccoli, and gooey melted cheddar cheese, this casserole is cooked entirely in one pot – an easy and satisfying meal the whole family will love!

Ingredients

Units Scale

Protein

2 chicken breasts, cut into small cubes

Vegetables

1 small onion, chopped
2 cups broccoli florets
1 tablespoon fresh parsley, chopped

Pantry Staples

1 tablespoon olive oil
4 cloves garlic, minced
3/4 cup rice (uncooked, long grain recommended)
10 ounces cream of chicken soup (1 can)
2 cups chicken broth, low sodium
1/4 teaspoon salt
1/4 teaspoon black pepper

Cheese

1 cup cheddar cheese, shredded

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Instructions

Cook the Onion and Chicken
Heat the olive oil in a large ovenproof skillet over medium heat. Add the chopped onion and cubed chicken. Cook for about 5 minutes until the chicken starts to brown slightly and is no longer pink. Season with salt and pepper to taste. Stir in the minced garlic and cook for another 30 seconds until fragrant.
Add the Rice and Liquids
Stir in the uncooked rice, cream of chicken soup, and chicken broth. Start with 2 cups of chicken broth and, if necessary, add more later to ensure the rice cooks fully.
Cook the Rice
Bring the mixture to a boil, then reduce to medium heat, cover the skillet, and let it cook. Stir occasionally until the rice is tender and fully cooked, which should take about 15 minutes. Taste and adjust seasoning if needed.
Finish with Broccoli and Cheese
Add the broccoli florets and half of the cheddar cheese to the skillet. Cook for 2 more minutes while stirring until the broccoli softens slightly. Sprinkle the remaining cheddar cheese over the top, then place the skillet under the broiler for 2-3 minutes. Broil until the cheese melts and develops a golden-brown crust.
Garnish and Serve
Remove the skillet from the oven, garnish the casserole with freshly chopped parsley, and serve hot.

Notes

Make-Ahead: You can prepare the dish up to step 2 the night before and refrigerate it. When ready to cook, follow the rest of the instructions.
For frozen broccoli, make sure to pat it dry before adding it to the skillet.
Feel free to customize the dish by adding other vegetables such as mushrooms, bell peppers, or cauliflower.
For best results, use long-grain rice like Basmati. Short-grain rice can yield a creamier texture. If opting for brown rice, note that it will take longer to cook and require additional liquid.
If you’d like to save time, quick-cooking rice can also be used.
Storing Leftovers: Keep any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat before serving.

Nutrition

Serving Size: 1 serving
Calories: 330
Sugar: 3g
Sodium: 580mg
Fat: 12g
Saturated Fat: 5g
Unsaturated Fat: 6g
Trans Fat: 0g
Carbohydrates: 30g
Fiber: 2g
Protein: 25g
Cholesterol: 65mg