This Cheesy Chicken and Rice Casserole is loaded with tender chicken, fluffy rice, broccoli, and gooey melted cheddar cheese. It’s creamy, comforting, and comes together in just one pot—perfect for a quick and easy weeknight dinner!
Why You’ll Love This Recipe:
- One-Pot Wonder: Fewer dishes mean less cleanup!
- Quick and Easy: Ready in just about 40 minutes.
- Cheesy Comfort Food: Deliciously satisfying without being overly indulgent.
Ingredients:
- Chicken: Boneless chicken breasts, diced into 1-inch cubes.
- Rice: Long-grain white rice like Basmati for the best texture.
- Broccoli: Freshly chopped or frozen (defrosted).
- Cheese: Sharp cheddar, shredded.
- Aromatics: Onion and garlic for flavor.
- Stock and Milk: Chicken stock and a splash of milk for creaminess.
- Seasonings: Salt and pepper.
How to Make Cheesy Broccoli Chicken and Rice Casserole:
- Prep the Chicken: Dice chicken breasts into cubes, season with salt and pepper, and toss to coat.
- Sauté the Chicken: Heat olive oil in a heavy-bottom pan over medium-high heat. Add the chicken and brown on all sides for 5–7 minutes. Transfer to a plate.Tip: Avoid overcrowding the pan to ensure proper browning.
- Cook the Onion and Garlic: In the same pan, sauté chopped onion until soft and translucent, about 5 minutes. Add minced garlic and stir for 30 seconds.
- Simmer the Rice: Add browned chicken back to the pan along with rinsed rice, chicken stock, and water. Stir, bring to a boil, reduce heat to low, and cover. Cook for 10 minutes.
- Add Broccoli: Stir in chopped broccoli, cover again, and cook until rice is fully tender, stirring occasionally.
- Cheesy Finish: Preheat the oven to 425°F. Once the rice is cooked, mix in milk and 1 cup of shredded cheddar. Sprinkle the remaining cheese on top and transfer the pan to the oven. Bake for 10–15 minutes until the cheese is melted and bubbling.
Tips for Success:
- Use a heavy-bottom pan or casserole dish to prevent burning and allow safe oven transfer.
- Brown chicken in batches for the best flavor and texture.
- If using frozen broccoli, defrost for 20–30 minutes before adding to the pot.
- Avoid stirring chicken too soon while browning for a golden crust.
FAQs:
Can I Make This Ahead of Time?
Yes! Prepare the casserole without the cheese topping, refrigerate overnight, and add cheese just before reheating. Bake at 350°F for 15–20 minutes until heated through.
What Kind of Rice Works Best?
Long-grain white rice like Basmati is ideal. Arborio rice also works, adding a creamier texture, but avoid brown rice as it takes longer to cook.
How Should I Store Leftovers?
Let the casserole cool completely, then transfer to an airtight container. Store in the fridge for up to 2 days.
Cheesy Broccoli Chicken and Rice Casserole
Cheesy Broccoli Chicken and Rice Casserole is loaded with tender chicken, fluffy rice, broccoli, and gooey melted cheddar cheese. It's creamy, comforting, and comes together in just one pot—perfect for a quick and easy weeknight dinner.
Ingredients
- 1 pound chicken breasts cut into 1-inch cubes
- 1 small onion finely chopped
- 2 cloves garlic minced
- 1 ½ 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 (divided)
- Salt and pepper to taste
Instructions
Prepare the Chicken:
- Season chicken cubes with salt and pepper.
- Heat a large pan over medium-high heat, add olive oil, and when hot, brown the chicken on all sides for 5–7 minutes. (The chicken does not need to be fully cooked at this stage, just browned for flavor.)
- Remove the chicken and set aside.
Cook the Aromatics:
- In the same pan, add chopped onion and sauté for about 5 minutes until soft and translucent.
- Add minced garlic and stir for 30 seconds to release its aroma.
Simmer the Rice:
- Return the browned chicken to the pot.
- Add the rinsed rice, chicken stock, and water. Stir to combine.
- Bring to a boil, then reduce heat to low, cover with a lid, and cook for 10 minutes.
Add Broccoli:
- Stir in the chopped broccoli, cover, and continue cooking until the rice is fully tender, stirring occasionally.
Incorporate Cheese:
- Preheat the oven to 425°F.
- Once the rice is cooked, add the milk and stir.
- Mix in 1 cup of shredded cheddar cheese, folding it into the casserole.
Bake to Perfection:
- Sprinkle the remaining cheese on top and transfer the pan to the oven.
- Bake for 10–15 minutes, or until the cheese is melted and bubbling.
Serve:
- Enjoy this warm, cheesy casserole as a comforting dinner for the whole family!
