Name: Cheesy Broccoli Chicken and Rice Casserole
Prep time: 10 min
Cook time: 40 min
Total time: 50 min
Cuisine: American
Ingredients: 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

Why You’ll Love This Recipe

I love how this recipe combines everything I need for a complete meal: chicken, rice, broccoli, and cheese. It’s comforting, creamy, and so satisfying. The best part is that it’s made all in one pot, which means minimal cleanup afterward! The tender chicken cubes and crispy broccoli florets are coated in a creamy sauce and topped with melted cheddar cheese that makes every bite irresistible. It’s a quick, easy dinner option that’s perfect for busy nights or any time I’m craving something cozy and flavorful.

Ingredients

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

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

Cut the chicken breasts into 1×1-inch cubes, then season with salt and pepper. Mix it up.

Preheat a pan to medium-high heat and add olive oil. When the oil is hot, add the chicken and brown it on all sides for about 5-7 minutes. You don’t need to cook the chicken all the way through here—just get a nice brown crust for flavor.

If you have a lot of chicken, brown it in two batches to avoid overcrowding the pan. This will help ensure better browning.

Once the chicken is browned, transfer it to a plate and set aside.

In the same pan, add the chopped onion and cook for about 5 minutes until it softens and turns translucent. Add the minced garlic and cook for another 30 seconds to release the aroma.

Add the browned chicken back into the pan. Then add the rinsed rice, chicken stock, and water. Stir everything together, bring it to a boil, then reduce the heat to low. Cover the pan with a lid.

After 10 minutes, add the chopped broccoli and stir it in. Cover the pan again and continue cooking until the rice is fully cooked, stirring occasionally.

Preheat the oven to 425°F.

Once the rice is cooked, add the milk and stir it in. Then add 1 cup of shredded cheddar cheese, folding it into the mixture.

Sprinkle the remaining cheese on top of the casserole and transfer the pan to the oven. Bake for 10-15 minutes or until the cheese is melted and bubbly.

Servings and Timing

Servings: 6 people

Prep Time: 10 minutes

Cook Time: 40 minutes

Total Time: 50 minutes

Variations

Add extra veggies: You can add more vegetables like carrots, peas, or corn for extra color and nutrition.

Swap the cheese: If you prefer a different kind of cheese, feel free to swap out sharp cheddar for mozzarella, Monterey Jack, or even Gruyère for a different flavor profile.

Use frozen broccoli: If fresh broccoli isn’t available, you can use frozen broccoli, but make sure to thaw it first for best results.

Storage/Reheating

Once the casserole has cooled completely, transfer it to an airtight container. It will stay fresh in the fridge for up to 2 days. To reheat, simply place it in the oven at 350°F for about 15-20 minutes, or microwave individual portions until heated through.

FAQs

Can I make this casserole ahead of time?

Yes! You can prepare it a day ahead, skipping the cheesy topping. Refrigerate it overnight, and when you’re ready to serve, add the cheese on top and bake at 350°F for about 15-20 minutes.

What type of rice works best for this recipe?

Long-grain white rice, like Basmati, works best in this recipe. Arborio rice (used for risottos) can also work for an even creamier texture. I wouldn’t recommend using brown rice as it requires a longer cooking time.

How can I prevent the chicken from being too dry?

By browning the chicken but not fully cooking it at the beginning, it retains moisture throughout the casserole. It finishes cooking with the rice, which keeps the chicken tender.

Can I freeze this casserole?

Yes, you can freeze the casserole after cooking. Allow it to cool, then transfer to a freezer-safe container. When ready to eat, thaw it overnight in the fridge, then reheat in the oven or microwave until hot.

How do I make this recipe spicier?

If I’m in the mood for some heat, I like to add a bit of red pepper flakes, diced jalapeños, or a spicy cheese blend to the casserole.

Conclusion

This Cheesy Broccoli Chicken and Rice Casserole is a go-to comfort food that I can count on to be delicious, filling, and easy to prepare. It’s a one-pot wonder that combines tender chicken, creamy rice, and melty cheese—everything I want in a dinner. Whether you’re feeding a crowd or just enjoying a family meal, this casserole is a winner!