The Ultimate One-Pot Comfort Meal
This One-Pot Cheesy Chicken, Broccoli, and Rice Casserole is everything a weeknight dinner should be—quick, hearty, and unbelievably delicious.
Made with simple pantry ingredients, it’s creamy, cheesy, and packed with tender chicken and nutritious broccoli.
Plus, it all comes together in just 30 minutes with minimal cleanup!
Whether you’re feeding a hungry family or just craving some comfort food, this casserole is about to become your new favorite go-to meal.
For the Casserole
- Chicken Breasts – Boneless, skinless chicken breasts, cut into small cubes. This gives the dish a hearty protein base.
- Onion – Chopped onion adds savory flavor and depth.
- Garlic – Minced garlic for an aromatic kick.
- Rice – Uncooked long-grain rice, which will absorb the flavors and cook in the casserole.
- Cream of Chicken Soup – This brings creaminess and richness to the dish.
- Chicken Broth – Low-sodium chicken broth for extra flavor and to cook the rice.
- Broccoli Florets – Fresh broccoli adds color, texture, and a healthy element to the casserole.
- Cheddar Cheese – Shredded cheddar cheese for that deliciously gooey, cheesy topping.
- Fresh Parsley – Chopped parsley for garnish, adding freshness and color.
For the Seasoning
- Salt – To taste, for seasoning the chicken and rice.
- Black Pepper – Ground black pepper to add warmth and balance the flavors.
One-Pot Cheesy Chicken, Broccoli, and Rice Casserole
Craving a cozy, home-cooked meal without the mess? This One-Pot Cheesy Chicken, Broccoli, and Rice Casserole is the ultimate weeknight dinner—hearty, creamy, and packed with flavor, all in just 30 minutes!
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Servings: 6
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Ingredients
- 1 tbsp olive oil
- 1 small onion, chopped
- 2 chicken breasts, cut into small cubes
- ¼ tsp salt
- ¼ tsp black pepper
- 4 cloves garlic, minced
- ¾ cup uncooked rice (long-grain recommended)
- 1 can (10 oz) cream of chicken soup
- 2 cups low-sodium chicken broth (more if needed)
- 2 cups broccoli florets
- 1 cup shredded cheddar cheese
- 1 tbsp fresh parsley, chopped (for garnish)
Instructions
1. Cook the Chicken and Onion
Heat olive oil in a large, oven-safe skillet over medium heat. Add the chopped onion and cubed chicken. Cook for about 5 minutes, until the chicken is no longer pink and starts to brown slightly. Season with salt and pepper. Add minced garlic and cook for another 30 seconds until fragrant.2. Add Rice and Liquids
Stir in the uncooked rice, cream of chicken soup, and 2 cups of chicken broth. If needed, add more broth as the rice cooks.3. Cook the Rice
Bring to a boil, then reduce the heat. Cover and let it cook over medium heat for about 15 minutes, stirring occasionally until the rice is tender. Taste and adjust seasoning if necessary.4. Add Broccoli and Cheese
Stir in the broccoli florets and half of the shredded cheese. Cook for another 2 minutes, allowing the broccoli to soften slightly.5. Melt the Cheese
Sprinkle the remaining cheese on top. Place the skillet under the broiler for a couple of minutes until the cheese melts and turns golden brown.6. Garnish and Serve
Top with fresh parsley and serve warm. Enjoy!Recipe Tips & Variations
- Make-Ahead Option: Prepare through Step 2, then cover and refrigerate overnight. Continue cooking when ready.
- Frozen Broccoli? Pat dry before using to prevent excess moisture.
- Extra Veggies? Add mushrooms, bell peppers, or cauliflower for more flavor.
- Rice Choices: Use long-grain rice like Basmati for the best texture. If using brown rice, increase the cooking time and liquid. Quick-cooking rice can speed up the process.
Storage & Reheating
- Leftovers: Store in an airtight container in the refrigerator for up to 3 days.
- Reheat: Warm in the microwave or on the stovetop with a splash of broth to keep it creamy.
Nutrition
Calories: 298 kcal | Carbohydrates: 27g | Protein: 18g | Fat: 13g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 47mg | Sodium: 631mg | Potassium: 397mg | Fiber: 1g | Sugar: 1g | Vitamin A: 532 IU | Vitamin C: 30mg | Calcium: 173mg | Iron: 1mg
- Can I use brown rice instead of white rice?
Yes, you can use brown rice, but it will take longer to cook and require more liquid. Add an extra 10-15 minutes of cooking time and ensure you have enough chicken broth to fully cook the rice. - Can I prepare this casserole ahead of time?
Absolutely! You can assemble the casserole up to step 2, then cover and refrigerate it. When you’re ready to cook, simply bring it to room temperature and follow the cooking instructions. - What if I don’t have fresh broccoli?
Frozen broccoli works just fine! Be sure to thaw and drain it thoroughly to avoid excess moisture, which could affect the texture of the casserole. - Can I use a different cheese?
While cheddar cheese is traditional, feel free to swap it out for mozzarella, Monterey Jack, or any cheese that melts well and suits your taste. - How can I make this casserole vegetarian?
For a vegetarian version, swap the chicken with cooked lentils or chickpeas, use vegetable broth, and make sure to use a plant-based cream soup if needed. You can also add extra veggies like mushrooms or bell peppers!
