One Pot Cheesy Chicken Broccoli Rice Casserole
A comforting, filling casserole made in just one pot. Perfect for busy nights or using up leftover chicken and veggies.
Ingredients
Main Ingredients
- 1 tablespoon olive oil
- 1 small onion, chopped
- 2 pieces chicken breasts, cut into small cubes
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 4 cloves garlic, minced
- 3/4 cup uncooked rice
- 10 ounces cream of chicken soup (1 can)
- 2 cups low-sodium chicken broth
- 2 cups broccoli florets
- 1 cup cheddar cheese
- 1 tablespoon fresh parsley, chopped
Instructions
Preparation
- Heat olive oil in a large oven-proof skillet over medium heat.
- Add the chopped onion and cubed chicken. Cook for about 5 minutes until the chicken turns brown and is cooked through. Season with salt and pepper.
- Add the minced garlic and cook for 30 seconds until you smell that wonderful aroma.
- Stir in the uncooked rice, cream of chicken soup, and chicken broth. Mix well to combine everything.
Cooking
- Bring this mixture to a boil, then reduce the heat to low. Cover and let it simmer for about 15 minutes, stirring occasionally until the rice is fully cooked.
- Add in the broccoli florets and half the cheddar cheese. Cook for another 2 minutes until the broccoli is tender.
- Sprinkle the remaining cheddar cheese on top and broil for 2-3 minutes until the cheese is melted and golden brown.
- Garnish with fresh parsley and serve warm.
Notes
Feel free to swap out the broccoli for other veggies like carrots or peas. For extra flavor, try adding some grated Parmesan cheese or your favorite spices. Store leftovers in an airtight container in the fridge for up to 3 days. To reheat, add a splash of chicken broth if needed to keep it moist.