Cheesy Broccoli Chicken and Rice Casserole

Why You’ll Love This Recipe

I love how everything comes together in a single pot—no need to juggle multiple pans or stress over timing. The flavor starts with golden-browned chicken and builds with aromatics like onion and garlic. Add in creamy cheddar, fresh broccoli, and perfectly cooked rice, and it’s a full meal all on its own. Plus, it’s great for leftovers and just as satisfying the next day.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• 1 pound chicken breasts, cut into 1×1-inch cubes

• 1 small onion, finely chopped

• 2 cloves garlic, minced

• 1 ½ cups white long grain rice, rinsed

• 2 cups chicken stock

• 2 cups water

• 3 cups broccoli florets, roughly chopped

• ½ cup milk

• 2 cups sharp cheddar cheese, shredded (divided)

• Salt and pepper to taste

• Olive oil (for cooking)

Directions

1. I start by cutting the chicken into bite-sized cubes and seasoning it with salt and pepper.

2. In a large, oven-safe pan, I heat olive oil over medium-high heat and brown the chicken on all sides for about 5–7 minutes. I’m not cooking it all the way through yet—just getting that golden crust for extra flavor. Once browned, I remove the chicken and set it aside.

3. In the same pan, I sauté the chopped onion until soft and translucent, about 5 minutes. Then I add the minced garlic and cook for another 30 seconds.

4. I return the browned chicken to the pot, add the rinsed rice, chicken stock, and water. I stir well, bring it to a boil, then reduce the heat to low and cover with a lid.

5. After 10 minutes of simmering, I stir in the chopped broccoli, cover again, and continue cooking until the rice is fully cooked and tender, stirring occasionally.

6. Meanwhile, I preheat the oven to 425°F.

7. Once the rice is cooked, I stir in the milk and fold in 1 cup of shredded cheddar.

8. I sprinkle the remaining 1 cup of cheese on top, then transfer the pan to the oven. I bake for 10–15 minutes, until the cheese is melted and bubbly.

9. Once out of the oven, I let it rest for a few minutes before serving.

Servings and Timing

This casserole makes 6 generous servings. It takes 10 minutes to prep and 40 minutes to cook, so I can have a comforting, home-cooked meal on the table in 50 minutes total. It’s great for feeding a crowd or for making enough to have leftovers the next day.

Variations

Sometimes I like to put a twist on this recipe depending on what I have in the kitchen:

• Use rotisserie chicken: If I’m in a rush, I skip browning and just stir in cooked chicken before baking.

• Swap the rice: Arborio rice gives it a creamier texture, while jasmine rice adds aroma. I avoid brown rice—it takes too long to cook.

• Cheese variety: I’ve used mozzarella or Monterey Jack when I’m out of cheddar for a milder, gooier melt.

• Extra veggies: Peas, carrots, or mushrooms also work well in the mix.

• Add crunch: A sprinkle of crushed crackers or breadcrumbs on top before baking adds a satisfying crunch.

Storage and Reheating

Once cooled, I store leftovers in an airtight container in the fridge for up to 2 days. To reheat, I warm individual portions in the microwave or the full dish in the oven at 350°F until heated through. If it looks a little dry, I stir in a splash of milk or broth before reheating to bring back the creaminess.

FAQs

Can I make this casserole ahead of time?

Yes, I often make it the day before, skipping the cheese topping. I let it cool, refrigerate it, then bring it to room temperature before baking with the cheese on top at 350°F for 15–20 minutes.

Can I use frozen broccoli?

Yes, I just make sure to thaw it for 20–30 minutes before adding it to the pot so it doesn’t water down the dish.

What kind of rice works best?

I prefer long grain white rice like Basmati—it cooks evenly and stays fluffy. Arborio rice also works well for a creamier texture.

Is it okay to skip the oven step?

Absolutely. If I’m short on time, I finish everything on the stovetop and just stir in all the cheese at the end. It won’t be bubbly on top but will still taste great.

Can I freeze this casserole?

I don’t usually recommend freezing it because the texture of the rice and cheese changes when thawed. It’s best enjoyed fresh or from the fridge within a couple of days.

Conclusion

Cheesy Broccoli Chicken and Rice Casserole is a satisfying, all-in-one meal I turn to when I need something warm, cheesy, and filling. It’s packed with protein, full of flavor, and comes together in one pot for minimal cleanup. Whether it’s dinner for the family or a cozy meal for a chilly night, this casserole always delivers.