Cheesy Chicken Broccoli Rice Casserole Recipe
Made with simple pantry staples and fresh ingredients, this one-skillet wonder is creamy, cheesy, and loaded with tender chicken, fluffy rice, and vibrant broccoli.
Ingredients
- 1 tablespoon olive oil
- 1 small onion, finely chopped
- 2 chicken breasts, cut into bite-sized pieces
- ¼ teaspoon salt
- ¼ teaspoon ground black pepper
- 4 cloves garlic, minced
- ¾ cup uncooked white rice
- 1 can (10 oz) cream of chicken soup
- 2 cups low-sodium chicken broth (plus extra if needed)
- 2 cups fresh broccoli florets
- 1 cup shredded cheddar cheese, divided
- 1 tablespoon chopped fresh parsley (for garnish)
Instructions
- In a large, oven-safe skillet, heat olive oil over medium heat. Add the chopped onion and cubed chicken. Season with salt and pepper. Cook for about 5 minutes, stirring occasionally, until the chicken is lightly browned and no longer pink inside.
- Add the minced garlic and sauté for about 30 seconds, just until it becomes aromatic. This gives the dish a boost of flavor from the very beginning.
- Add the uncooked rice to the skillet, followed by the cream of chicken soup and 2 cups of chicken broth. Stir everything well to combine. Bring the mixture to a gentle boil.
- Once boiling, reduce the heat to medium-low. Cover the skillet and let it cook for about 15 minutes, stirring occasionally. The rice should absorb most of the liquid and become tender. If the mixture looks too dry before the rice is done, add a little more broth.
- Once the rice is almost fully cooked, stir in the broccoli florets and half of the shredded cheddar cheese. Cook uncovered for another 2–3 minutes, just until the broccoli starts to soften and the cheese melts into the mix.
- Evenly scatter the remaining cheddar cheese over the top of the casserole. Place the skillet under a broiler for 2–3 minutes, or until the cheese is bubbly and slightly golden. Keep an eye on it so it doesn’t burn!
- Remove from the oven and let it cool slightly. Garnish with freshly chopped parsley before serving.