Growing up in a bustling Italian-American household, we rarely had leftovers—especially on days when my grandmother would create something bubbling and fragrant straight from the oven. While lasagnas and baked zitis were regulars, every so often, she’d try her hand at an American classic, inspired by neighbors and potlucks. One standout that quickly became a staple? This Cheesy Broccoli Chicken and Rice Casserole. It’s creamy, cheesy, and soul-soothing—exactly what you need whether it’s a cozy winter evening or a hectic summer weeknight.
Why You’ll Love This Recipe
- One-Pot Wonder: Everything cooks in one pan—less mess, more flavor.
- Balanced and Hearty: Chicken for protein, broccoli for greens, and rice to keep you full.
- All-Season Appeal: Light enough for summer, hearty enough for winter.
Ingredients
To make this Cheesy Broccoli Chicken and Rice Casserole, you’ll need:
- 1 lb chicken breasts, cut into 1×1-inch cubes
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 ½ cups long grain white rice, rinsed
- 2 cups chicken stock
- 2 cups water
- 3 cups broccoli florets, roughly chopped
- ½ cup milk
- 2 cups sharp cheddar cheese, shredded (divided into 1 cup and 1 cup)
- Salt and pepper, to taste
- 1 tbsp olive oil
Instructions
Step 1: Prep and Sear the Chicken
Season the chicken cubes with salt and pepper. In a large oven-safe pan, heat olive oil over medium-high heat. Sear the chicken pieces until golden brown on all sides, about 5-7 minutes. Note: Don’t worry about cooking them all the way through; they’ll finish in the oven.
Tip: Brown the chicken in batches if needed to avoid overcrowding the pan, which could cause boiling instead of browning.
Transfer the browned chicken to a plate and set aside.
Step 2: Sauté Aromatics
In the same pan, reduce heat to medium. Add the chopped onion and cook until translucent (about 5 minutes). Add the minced garlic and stir until fragrant (about 30 seconds).
Step 3: Build the Base
Return the chicken to the pan. Add the rinsed rice, chicken stock, and water. Stir well, bring to a boil, then reduce to low heat and cover. Simmer for 10 minutes.
Step 4: Add the Broccoli
Stir in the chopped broccoli, cover again, and cook until rice is tender and the liquid is absorbed, about another 10-15 minutes. Stir occasionally to prevent sticking.
Step 5: Add Dairy and Cheese
Preheat your oven to 425°F (220°C). Once the rice is tender, stir in the milk and 1 cup of the shredded cheddar cheese until well combined.
Step 6: Bake to Perfection
Sprinkle the remaining cheddar cheese over the top. Transfer the pan to the oven and bake uncovered for 10-15 minutes, or until the cheese is melted and bubbling.
Serving Suggestions
Serve this casserole straight from the pan with a side salad or a crusty piece of bread. It reheats beautifully and is perfect for meal prep.
Storage Tips
Store leftovers in an airtight container in the fridge for up to 4 days. Reheat in the microwave or oven. You can also freeze portions for up to 2 months—just thaw overnight in the fridge before reheating.
Reader Tip
Tried this Cheesy Broccoli Chicken and Rice Casserole? Add a dash of smoked paprika or a handful of crispy bacon for a flavor twist and let us know how it turned out in the comments below!
Cheesy Broccoli Chicken and Rice Casserole
Ingredients
- 1 lb chicken breasts cut into 1×1-inch cubes
- 1 small onion finely chopped
- 2 cloves garlic minced
- 1 ½ cups long grain white rice rinsed
- 2 cups chicken stock
- 2 cups water
- 3 cups broccoli florets roughly chopped
- ½ cup milk
- 2 cups sharp cheddar cheese shredded (divided into 1 cup and 1 cup)
- Salt and pepper to taste
Instructions
Step 1: Prep and Sear the Chicken
- Season the chicken cubes with salt and pepper. In a large oven-safe pan, heat olive oil over medium-high heat. Sear the chicken pieces until golden brown on all sides, about 5-7 minutes. Note: Don’t worry about cooking them all the way through; they’ll finish in the oven.
- Tip: Brown the chicken in batches if needed to avoid overcrowding the pan, which could cause boiling instead of browning.
- Transfer the browned chicken to a plate and set aside.
Step 2: Sauté Aromatics
- In the same pan, reduce heat to medium. Add the chopped onion and cook until translucent (about 5 minutes). Add the minced garlic and stir until fragrant (about 30 seconds).
Step 3: Build the Base
- Return the chicken to the pan. Add the rinsed rice, chicken stock, and water. Stir well, bring to a boil, then reduce to low heat and cover. Simmer for 10 minutes.
Step 4: Add the Broccoli
- Stir in the chopped broccoli, cover again, and cook until rice is tender and the liquid is absorbed, about another 10-15 minutes. Stir occasionally to prevent sticking.
Step 5: Add Dairy and Cheese
- Preheat your oven to 425°F (220°C). Once the rice is tender, stir in the milk and 1 cup of the shredded cheddar cheese until well combined.
Step 6: Bake to Perfection
- Sprinkle the remaining cheddar cheese over the top. Transfer the pan to the oven and bake uncovered for 10-15 minutes, or until the cheese is melted and bubbling.
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