One Pot Cheesy Chicken Broccoli Rice Casserole
Some meals speak softly but carry a big spoon. This is one of them.
Imagine tossing everything into one pot and ending up with a cozy, creamy, ridiculously comforting dinner that feels like it took effort—but didn’t. That’s this Cheesy Chicken Broccoli Rice Casserole.
It’s packed with flavor, easy on the cleanup, and exactly what you want after a long day or, frankly, even a regular one. What makes it even better is that it comes together in a way that doesn’t require twelve side bowls, three pans, and a mild existential crisis.
Let’s get into it.
What You’ll Need
Here’s everything you’ll need to bring this golden, gooey comfort to life:
| Ingredient | Amount |
|---|---|
| Olive oil | 1 tbsp |
| Small onion, chopped | 1 |
| Chicken breast, diced | 2 (boneless, skinless) |
| Garlic cloves, minced | 4 |
| Salt | ¼ tsp |
| Black pepper | ¼ tsp |
| Long-grain white rice (uncooked) | ¾ cup |
| Cream of chicken soup | 1 can (10 oz) |
| Chicken broth (low sodium) | 2 cups |
| Broccoli florets, chopped small | 2 cups |
| Shredded cheddar cheese | 1 cup |
| Fresh parsley, chopped | 1 tbsp (optional for garnish) |
Tip: Go for sharp cheddar if you like bolder cheese flavor.
Tools You’ll Need
No fancy gadgets required here. Keep it simple.
- Large oven-safe skillet or Dutch oven
- Wooden spoon or heat-proof spatula
- Sharp knife
- Cutting board
- Measuring cups & spoons
- Cheese grater (if you’re shredding fresh cheddar)
That’s it. If you’ve got these, you’re good to go.
Pro Tips
This isn’t a complicated recipe, but a few small tweaks can take it from “oh this is good” to “wait… why does this taste like restaurant comfort food?!”
1. Let the cheese rest before stirring it in
When you add the cheese at the end, let it sit on top of the hot casserole for a minute before stirring. This helps it melt into a smooth layer instead of disappearing into the mix.
2. Cut your chicken small and even
Try to keep the chicken pieces uniform in size (about ½ to ¾ inch chunks) so everything cooks evenly without drying out.
3. Don’t overcook the broccoli
Add broccoli at the end to avoid it turning into green mush. You want it tender but still with some structure. Think: a tiny crunch.
4. Don’t skip the simmer step
It might be tempting to rush the rice, but simmering allows it to soak up all the savory broth and soup mixture. That’s where the flavor lives.
5. Taste test before broiling
Cheese changes the saltiness, so do a quick taste test after it’s all mixed. If you need a pinch more salt or pepper, now’s the time.
How to Make It
Step 1: Sauté aromatics and cook chicken
In your large skillet or Dutch oven, heat the olive oil over medium heat. Add the chopped onion and cook for 2–3 minutes until it softens up.
Next, add the diced chicken, season it with salt and pepper, and cook until it’s browned on all sides and no longer pink in the middle—about 5–7 minutes. Stir in the garlic and cook for another 30 seconds.
Step 2: Add rice, soup, and broth
Pour in the uncooked rice, cream of chicken soup, and chicken broth. Stir well to combine everything, scraping up any browned bits from the bottom of the skillet (flavor gold).
Bring it all to a gentle boil.
Step 3: Simmer and steam
Once it starts bubbling, reduce the heat to low, cover, and let it simmer for 15 minutes. Stir occasionally to make sure the rice doesn’t stick to the bottom.
Step 4: Add the broccoli
Stir in the broccoli florets and half of the shredded cheese. Cover again and cook for another 5–7 minutes until the broccoli is just tender and the rice is fully cooked.
Step 5: Top with cheese and broil
Sprinkle the remaining cheese evenly over the top. If your skillet is oven-safe, pop it under the broiler for 2–3 minutes until the cheese is bubbly and golden. Keep an eye on it—broilers are not known for being forgiving.
Step 6: Garnish and serve
Top with chopped fresh parsley if you want a little green pop. Serve warm straight from the pan.
Substitutions and Variations
| Ingredient | Substitute | Notes |
|---|---|---|
| Chicken breast | Rotisserie chicken | Just add it in Step 4 to avoid overcooking |
| Cream of chicken soup | Greek yogurt + spices or homemade version | Lower fat and customizable |
| Broccoli | Cauliflower or frozen peas | Add at the same stage as broccoli |
| Cheddar cheese | Monterey Jack, Mozzarella, or Vegan cheese | Try blends for different flavors |
| White rice | Brown rice or quinoa | Adjust liquid and cook time |
You can also throw in mushrooms, zucchini, or even spinach to get more veggies in without much effort.
Make-Ahead Tips
You can prep nearly everything ahead of time if you’re short on time later:
- Dice the chicken and chop the onion and broccoli up to 24 hours in advance.
- Grate the cheese and store it in an airtight container in the fridge.
- Pre-measure the rice and broth and keep them ready to pour.
To make the entire dish ahead, follow the steps but stop before broiling. Store it in the fridge and just reheat in the oven at 350°F for 10–15 minutes, then broil the cheese right before serving.
Storage and Leftovers
This casserole keeps well and reheats like a dream.
| Storage Method | How Long | Notes |
|---|---|---|
| Fridge | Up to 3 days | Use an airtight container |
| Freezer | Up to 2 months | Let it cool first; freeze in portions |
| Reheat | Microwave or stovetop | Add a splash of broth to keep it creamy |
Leftover tip: wrap it in a tortilla with hot sauce and greens for a cheesy burrito moment.
Nutrition (Per Serving – approx.)
| Nutrient | Amount |
|---|---|
| Calories | 450 |
| Protein | 30g |
| Carbs | 35g |
| Fat | 20g |
| Fiber | 3g |
This is an estimate based on standard ingredients. Your numbers may vary slightly.
Ingredient Swaps for Dietary Needs
- Gluten-Free: Use a gluten-free cream of chicken soup or make your own with cornstarch instead of flour.
- Dairy-Free: Use coconut cream in place of soup and dairy-free shredded cheese.
- Low Carb: Try cauliflower rice and reduce the soup amount slightly to avoid excess moisture.
Pair It With…
- A crisp side salad with lemon vinaigrette
- Roasted carrots or green beans
- Lemon water or iced tea with mint
Time-Saving Tips
- Use pre-chopped broccoli or frozen florets.
- Buy pre-shredded cheese (but fresh melts better).
- Multitask: sauté chicken while chopping the broccoli to save a few minutes.
FAQ
Can I use frozen broccoli?
Yes! No need to thaw. Just toss it in with the cheese and cook as directed.
What kind of rice should I use?
Long-grain white rice works best. If using brown rice, increase the cook time by 10–15 minutes and possibly add more broth.
Do I have to use cream of chicken soup?
Not at all. You can make a quick roux with butter, flour, and broth or use plain Greek yogurt with a few seasonings like garlic powder and paprika.
Can I double the recipe?
Absolutely. Just use a larger pot or make it in a Dutch oven. It also freezes great in batches.
Can I skip the cheese?
Technically yes, but… why? It’s called cheesy chicken broccoli rice casserole for a reason.
Wrapping Up
This isn’t just a throw-everything-in kind of recipe. It’s a reset. It’s that thing you make when you want to feel a little more in control without doing a ton of work. It’s quick enough for a weeknight, cozy enough for Sunday night, and flexible enough for whatever’s in your fridge.
If you make it, let me know what you think. Drop a comment, ask a question, or share how you made it your own. I’d love to hear your version.
