Description
A comforting one pot cheesy chicken broccoli and rice casserole made with tender chicken, fresh broccoli florets, creamy chicken soup, and melted cheddar cheese, all cooked together for an easy and satisfying meal.
Ingredients
Scale
Main Ingredients
- 1 tablespoon olive oil
- 1 small onion (chopped)
- 2 chicken breasts (cut into small cubes)
- ¼ teaspoon salt
- ¼ teaspoon black pepper
- 4 cloves garlic (minced)
- ¾ cup rice (uncooked, preferably long grain)
- 10 ounces cream of chicken soup (1 can)
- 2 cups chicken broth (low sodium)
- 2 cups broccoli florets
- 1 cup cheddar cheese
- 1 tablespoon fresh parsley (chopped)
Instructions
- Cook the onion and chicken: Heat the olive oil in a large oven-proof skillet over medium heat. Add chopped onion and cubed chicken. Cook for about 5 minutes until the chicken starts to brown and is no longer pink. Season with salt and pepper. Stir in minced garlic and cook for another 30 seconds until aromatic.
- Add the rice and liquids: Add the uncooked rice, cream of chicken soup, and chicken broth to the skillet. Stir to combine. Start with 2 cups of chicken broth and add more if necessary to ensure the rice cooks properly.
- Cook the rice: Bring the mixture to a boil, then reduce heat to medium-low, cover the skillet, and cook until the rice is fully cooked, approximately 15 minutes. Stir occasionally and taste for seasoning, adjusting salt and pepper if needed.
- Finish with broccoli and cheese: Stir in the broccoli florets and half of the cheddar cheese. Cook for 2 more minutes until the broccoli softens slightly. Sprinkle the remaining cheese on top and place the skillet under the broiler for a couple of minutes until the cheese melts and starts to brown.
- Garnish and serve: Remove from heat, garnish with fresh chopped parsley, and serve warm.
Notes
- You can prep the dish up to step 2 the night before, cover it tightly, and refrigerate. Continue with cooking steps the next day.
- If using frozen broccoli, pat it dry to prevent excess moisture in the casserole.
- Feel free to add other vegetables such as mushrooms, peppers, or cauliflower for variety and added nutrition.
- Use long grain rice like Basmati for best texture; brown rice will require longer cooking and more liquid, while quick cooking rice can reduce cook time.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
Nutrition
- Serving Size: 1 serving
- Calories: 450 kcal
- Sugar: 2 g
- Sodium: 550 mg
- Fat: 18 g
- Saturated Fat: 8 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 35 g
- Fiber: 3 g
- Protein: 35 g
- Cholesterol: 85 mg
