Cheesy Broccoli Chicken and Rice Casserole
Make this cheesy chicken and rice casserole with broccoli in one pot! Creamy, comforting, and perfect for any season.
Ingredients
- 1 lb chicken breasts cut into 1x1-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.