Creamy Chicken Broccoli Rice Cheese Casserole for Cozy Nights

This Chicken Broccoli Rice Cheese Casserole is a comforting weeknight dinner, bringing together chicken, broccoli, rice, and cheese in one delicious dish.

Print Recipe Pin Recipe

Prep Time 10

Cook Time 20

Total Time 30

Servings: 4 servings

Course: Dinner

Cuisine: American

Calories: 450

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Casserole

2 tablespoons Olive Oil Adds moisture and a rich flavor; substitute vegetable oil if needed.
1 medium Onion (chopped) Provides an aromatic foundation; use shallots for a milder taste if preferred.
1 pound Chicken Breasts (cut into small cubes) The main protein source; can substitute with turkey or rotisserie chicken for convenience.
to taste Salt Enhances the overall flavor; adjust to your taste preferences.
to taste Black Pepper Enhances the overall flavor; adjust to your taste preferences.
2 cloves Garlic (minced) Adds depth and aroma; fresh is best, but dried can be used sparingly.
¾ cup Rice (uncooked) Provides bulk and texture; long-grain white rice is suggested, while brown rice takes longer to cook.
1 can (10 oz) Cream of Chicken Soup Adds creaminess and flavor; try cream of mushroom or broccoli soup as a substitute.
2 cups Chicken Broth (low sodium) Moisture and flavor enhancer; homemade or store-bought options work well.
2 cups Broccoli Florets Ensures vegetable nutrition and vibrant color; can swap with green beans or spinach for variety.
1 cup Cheddar Cheese Melts beautifully for a creamy topping; feel free to use your favorite melting cheese like Monterey Jack or Gouda.
1 tablespoon Fresh Parsley (chopped) Adds freshness and color as a garnish; optional but recommended for a pop of flavor.

Equipment

large oven-proof skillet

Method

Step‑by‑Step Instructions for Chicken Broccoli Rice Cheese Casserole

In a large oven-proof skillet, heat 2 tablespoons of olive oil over medium heat. Add 1 chopped onion and 1 pound of cubed chicken breasts. Cook for about 5 minutes until the chicken is browned. Season with salt and black pepper to taste.
Stir in 2 minced garlic cloves, cooking for an additional 30 seconds until fragrant.
Add ¾ cup of uncooked long-grain rice, a 10-ounce can of cream of chicken soup, and 2 cups of low-sodium chicken broth. Stir well and bring to a gentle boil.
Reduce heat to low, cover with a lid, and simmer for approximately 15 minutes, stirring occasionally.
Gently stir in 2 cups of broccoli florets and half of 1 cup of shredded cheddar cheese. Cook uncovered for another 2 minutes.
Sprinkle the remaining cheddar cheese over the top of the casserole. Broil for about 2-3 minutes until the cheese is melted and bubbly.
Garnish with 1 tablespoon of chopped fresh parsley and serve hot.

Nutrition

Serving: 1servingCalories: 450kcalCarbohydrates: 40gProtein: 30gFat: 20gSaturated Fat: 10gPolyunsaturated Fat: 2gMonounsaturated Fat: 6gCholesterol: 80mgSodium: 600mgPotassium: 700mgFiber: 3gSugar: 2gVitamin A: 500IUVitamin C: 60mgCalcium: 300mgIron: 2mg

Notes

For deeper flavor, brown the chicken cubes well before adding other ingredients. Increase broth for brown rice and monitor closely under the broiler.

Tried this recipe?

Let us know how it was!