There’s something so nostalgic and heartwarming about casseroles. They remind me of chilly Sunday evenings at my grandmother’s kitchen table, where the oven was always warm, and the scent of bubbling cheese meant dinner was ready. This Cheesy Broccoli Chicken and Rice Casserole is one of those beloved recipes I’ve adapted from her notes—made creamy, cheesy, and entirely satisfying. Best of all, everything cooks in one pot, making it a dream come true for busy families or anyone craving a hassle-free hearty meal.
Whether you’re looking for a cozy winter dish or a versatile summer dinner that still hits the spot, this American classic is your go-to. It’s packed with juicy chicken, tender rice, fresh broccoli, and loads of sharp cheddar cheese—all brought together in a rich and creamy texture.
Why You’ll Love This Cheesy Chicken and Rice Casserole
- One-Pot Wonder: Minimal cleanup, maximum flavor.
- Extra Cheesy: With two full cups of sharp cheddar, this casserole hits all the right notes.
- Vegetable-Forward: Packed with broccoli for added nutrition and color.
- Time-Saving: A complete dinner ready in under an hour.
- Perfect for Meal Prep: Easily stored and reheated for busy weekdays.
Ingredients
Here’s everything you’ll need to make this recipe for 6 servings:
- 1 lb chicken breasts, cut into 1×1-inch cubes
- Salt and pepper, to taste
- 2 tbsp olive oil
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1½ 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)
Instructions
Step 1: Brown the Chicken
- Season chicken cubes with salt and pepper.
- Heat olive oil in a large oven-safe skillet or Dutch oven over medium-high heat.
- Add the chicken in batches (if necessary) and brown on all sides for 5–7 minutes. Don’t worry about cooking it through—just get that flavorful sear. Remove and set aside.
Step 2: Sauté the Aromatics
- In the same pot, add the chopped onion. Sauté for 5 minutes until translucent.
- Stir in the garlic and cook for another 30 seconds until fragrant.
Step 3: Cook the Rice
- Return the browned chicken to the pot.
- Add rinsed rice, chicken stock, and water. Stir everything together and bring to a boil.
- Reduce heat to low, cover, and simmer for 10 minutes.
Step 4: Add the Broccoli
- Stir in the chopped broccoli, re-cover, and continue cooking until rice is fully tender—about another 10–12 minutes, stirring occasionally.
Step 5: Make it Cheesy
- Preheat your oven to 425°F (220°C).
- Stir in the milk and 1 cup of shredded cheddar cheese. Mix until creamy.
- Sprinkle the remaining cheese over the top and transfer the entire pot to the oven.
Step 6: Bake to Perfection
- Bake uncovered for 10–15 minutes or until the cheese is melted and bubbling.
- Remove from oven, let cool slightly, and serve hot.
Tips for Success
- Don’t Overcrowd the Pan: Browning chicken in batches ensures it sears instead of steams.
- Rinse Your Rice: This removes excess starch and keeps the casserole from becoming gummy.
- Broccoli Swap: Try cauliflower or green beans if broccoli isn’t your favorite.
- Cheese Variations: Mix in mozzarella or Gruyère for added complexity.
Storage & Reheating
- Fridge: Store leftovers in an airtight container for up to 4 days.
- Freezer: Freeze in portions for up to 3 months. Thaw in the fridge overnight before reheating.
- Reheat: Warm in a 350°F oven or microwave with a splash of milk to restore creaminess.
Serving Suggestions
Pair your Cheesy Broccoli Chicken and Rice Casserole with:
- A fresh green salad with lemon vinaigrette
- Garlic bread or dinner rolls
- Roasted carrots or corn on the cob
Final Thoughts
This dish is everything you want in a dinner—easy, hearty, comforting, and bursting with flavor. Make it once and you’ll find yourself craving it again and again. Whether it’s a weeknight meal or a potluck favorite, this casserole earns a permanent spot in your recipe box.
Cheesy Broccoli Chicken and Rice Casserole
Ingredients
- 1 lb chicken breasts cut into 1×1-inch cubes
- Salt and pepper to taste
- 2 tbsp olive oil
- 1 small onion finely chopped
- 2 cloves garlic minced
- 1½ 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)
Instructions
Step 1: Brown the Chicken
- Season chicken cubes with salt and pepper.
- Heat olive oil in a large oven-safe skillet or Dutch oven over medium-high heat.
- Add the chicken in batches (if necessary) and brown on all sides for 5–7 minutes. Don’t worry about cooking it through—just get that flavorful sear. Remove and set aside.
Step 2: Sauté the Aromatics
- In the same pot, add the chopped onion. Sauté for 5 minutes until translucent.
- Stir in the garlic and cook for another 30 seconds until fragrant.
Step 3: Cook the Rice
- Return the browned chicken to the pot.
- Add rinsed rice, chicken stock, and water. Stir everything together and bring to a boil.
- Reduce heat to low, cover, and simmer for 10 minutes.
Step 4: Add the Broccoli
- Stir in the chopped broccoli, re-cover, and continue cooking until rice is fully tender—about another 10–12 minutes, stirring occasionally.
Step 5: Make it Cheesy
- Preheat your oven to 425°F (220°C).
- Stir in the milk and 1 cup of shredded cheddar cheese. Mix until creamy.
- Sprinkle the remaining cheese over the top and transfer the entire pot to the oven.
Step 6: Bake to Perfection
- Bake uncovered for 10–15 minutes or until the cheese is melted and bubbling.
- Remove from oven, let cool slightly, and serve hot.
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