Description
Creamy, cheesy, and comforting—this broccoli chicken and rice casserole is a one-pot dinner loaded with sharp cheddar and tender chicken.
Ingredients
1 pound chicken breasts, cut into 1x1-inch cubes
Salt & pepper, to taste
1 tablespoon olive oil
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)
Instructions
Preheat a large oven-safe pan over medium-high heat and add olive oil.
Season chicken cubes with salt and pepper, then brown on all sides for 5–7 minutes. (Do not cook through.) Transfer to a plate.
In the same pan, sauté onion for about 5 minutes until soft. Add garlic and cook for 30 seconds.
Return the browned chicken to the pan. Add rinsed rice, chicken stock, and water. Stir, bring to a boil, then reduce heat to low and cover.
After 10 minutes, stir in chopped broccoli. Cover again and continue cooking until rice is fully cooked, stirring occasionally.
Preheat oven to 425°F.
Once rice is cooked, stir in milk and 1 cup of shredded cheddar cheese.
Sprinkle the remaining cheese on top and transfer the pan to the oven. Bake for 10–15 minutes, or until the cheese is melted and bubbling.
Notes
For best results, use a heavy-bottom, oven-safe pan.
Brown chicken in batches for better caramelization.
Frozen broccoli should be thawed for 20–30 minutes before use.
Make-ahead: Prepare casserole (without topping), refrigerate overnight. Add cheese and bake at 350°F for 15–20 minutes before serving.
Best rice options: Long grain white rice (e.g., Basmati) or Arborio for extra creaminess. Avoid brown rice due to longer cooking time.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Category: Dinner, Main Course
- Method: One-Pot / Baked
- Cuisine: American
