Kitchen notes · a little help before you start

30 Minute One Pot Cheesy Chicken Broccoli Rice Casserole

Name: 30 Minute One Pot Cheesy Chicken Broccoli Rice Casserole
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 6
Ingredients: 1 tablespoon olive oil; 1 each small onion (chopped); 2 each chicken breasts (cut into small cubes); ¼ teaspoon salt; ¼ teaspoon black pepper; 4 cloves garlic (minced); ¾ cup rice (uncooked); 10 ounces cream of chicken soup (1 can); 2 cups chicken broth (low sodium); 2 cups broccoli florets; 1 cup cheddar cheese; 1 tablespoon fresh parsley (chopped)

Cheesy rice with chicken and broccoli makes an inviting skillet to share. The tender rice catches the creamy sauce, with a little browned cheddar over the top. Scoop out a warm helping once the cheese melts and enjoy the soft rice with the broccoli's fresh bite.

Prep: 10 min
Cook: 20 min
Total: 30 min
Original yield: Serves 6
Ingredients: 12 listed

Make it part of your week

Estimating…

DinnerMain courseAmericanChickenPrep: 15 minutes or lessTotal: 30 minutes or lessCasserolesRice dishesOne potOne pot & sheet pan

Recipe categories & planning details

Meal type: Dinner · Main course
Primary protein: Chicken
Cuisine: American
Cooking method: One pot · One pot & sheet pan
Preparation & total time: Prep: 15 minutes or less · Total: 30 minutes or less
Dish type: Casseroles · Rice dishes

A few quick notes

1. Small, even chicken cubes

Cut the chicken into evenly sized small pieces before cooking with onion, helping them cook quickly and evenly in the skillet.

2. Check rice during cooking

Stir occasionally during the covered rice stage and add broth if needed until the grains are fully cooked.

3. Broccoli goes in late

Add the broccoli only after the rice cooks, giving it the brief final stage so it softens a little without turning mushy.

Get to know the ingredients

Uncooked long-grain rice

Try long-grain rice such as basmati or jasmine. Add it dry with the soup and broth.

Cream of chicken soup

The canned soup goes into the skillet with rice and broth after the chicken-and-onion stage, forming the creamy cooking mixture.

Divided cheddar

Stir half the cheddar into the rice with broccoli. Reserve the other half for the top before broiling.

The last little job

Parsley over the melted top

Broil the final cheese until melted and beginning to brown, then garnish with fresh parsley before serving from the skillet.

A little more help as you go

Choose an ovenproof skillet

Use an ovenproof skillet from the start because the finished rice goes under the broiler for its cheese topping.

Loosen a thick casserole

If the casserole becomes too thick, you can use a little broth or milk stirred in to loosen it.

A few questions you might have

What if the rice stays firm?

If the rice needs longer, add a splash more chicken broth, cover and cook for a few more minutes.

When does garlic cook?

Add it after the chicken is no longer pink and has started browning, then cook thirty seconds before adding rice and liquids.

How long can I refrigerate leftovers?

Keep the finished cheesy chicken and broccoli rice in the refrigerator for three to four days.

Can I freeze portions?

You can freeze leftovers for up to two months.

When should I taste for seasoning?

Taste after the rice is fully cooked and before adding broccoli and cheese, adjusting salt and pepper as needed.

Any more cooking tips?

Cut the chicken into small, even sized pieces so it cooks quickly and evenly. Use long grain rice like basmati or jasmine for best texture. If the rice is not fully cooked, add a splash more chicken broth, cover and cook a few more minutes. If the casserole gets too thick, stir in a little broth or milk to loosen it. Add the broccoli near the end so it doesn’t get mushy. Store leftovers in the fridge for up to 3 to 4 days or freeze for up to 2 months.

Storage & reheating safety

For cooked, perishable leftovers, refrigerate within 2 hours (1 hour above 90°F), using shallow containers for prompt cooling. Keep the refrigerator at 40°F or below, use refrigerated leftovers within 3–4 days, and reheat hot leftovers to 165°F, checked with a food thermometer. Follow any shorter package limit.

These are general safety limits, not a tested storage or freezing recommendation for this particular dish. USDA leftovers guidance · Safe cooking temperatures

Recipe source: jocooks.com. Ingredient names and quantities may be adapted for the pantry.

Preparation notes follow the recipe shown here.

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