Description
A creamy one-pot broccoli chicken rice casserole made with tender chicken, fluffy rice, fresh broccoli, and melted cheddar cheese for a comforting dinner.
Ingredients
Scale
- 1 pound chicken breasts, cut into 1×1-inch cubes
- Salt and black pepper, to taste
- Olive oil, for cooking
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 1/2 cups long grain white rice, rinsed
- 2 cups chicken stock
- 2 cups water
- 3 cups broccoli florets, roughly chopped
- 1/2 cup milk
- 2 cups sharp cheddar cheese, shredded and divided
Instructions
- Season the chicken with salt and pepper.
- Heat olive oil in a heavy-bottomed pan over medium-high heat.
- Brown the chicken on all sides for 5–7 minutes, then transfer to a plate.
- Add the onion and cook until soft and translucent.
- Stir in the garlic and cook briefly until fragrant.
- Return the chicken to the pan.
- Add the rice, chicken stock, and water, then bring to a boil.
- Reduce heat, cover, and simmer for 10 minutes.
- Add the broccoli, stir, cover, and cook until the rice is tender.
- Preheat the oven to 425°F.
- Stir in the milk and 1 cup of shredded cheese.
- Top with remaining cheese and bake for 10–15 minutes until melted and bubbling.
Notes
- Use a heavy-bottomed, oven-safe pan to prevent burning.
- Brown the chicken in batches if needed to avoid overcrowding.
- Do not stir the chicken too early to allow proper browning.
- If using frozen broccoli, thaw and drain before adding.
- To make ahead, assemble without cheese topping, refrigerate overnight, then add cheese and bake before serving.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Category: Dinner
- Method: One-Pot, Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 472
- Sugar: 4 g
- Sodium: 620 mg
- Fat: 18 g
- Saturated Fat: 9 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 3 g
- Protein: 32 g
- Cholesterol: 95 mg