Cheesy Chicken Broccoli Rice Casserole

This comforting one pot cheesy chicken broccoli and rice casserole is my go-to for quick weeknight dinners when I want something hearty and satisfying without a sink full of dishes. The creamy texture and oozy cheese hit all the cozy notes while sneaking in bright green bites of broccoli. It is perfect for busy evenings and I love that everything comes together in just about half an hour.

The first time I tossed together this casserole I honestly just wanted something that felt like comfort food but without all the hassle. Now whenever my husband smells it cooking he always asks if there will be leftovers for lunch.

Ingredients

• Olive oil: I always use extra virgin for its flavor and body
• Small onion, chopped: adds gentle sweetness and depth so pick a firm heavy onion with no soft spots
• Chicken breasts, cut into cubes: for juicy lean protein make sure to use fresh chicken and cut into even pieces for even cooking
• Salt: to season and boost all the other flavors
• Black pepper: for a touch of warmth I like to grind it fresh for best taste
• Garlic, minced: for a boost of aroma and flavor use plump cloves with tight skins
• Rice, uncooked: for the base I use long grain rice like Basmati which stays fluffy and separate
• Cream of chicken soup: one can gives creamy body and binds everything together low sodium is a good choice if you want to control saltiness
• Chicken broth, low sodium: keeps the rice moist and adds another layer of savory flavor look for clear golden broth with mild aroma
• Broccoli florets: bring color crunch and nutrition I pick broccoli with deep green tops and crisp stems
• Cheddar cheese: sharp or mild based on your preference gives meltiness and punch grate fresh cheese for best melting
• Fresh parsley, chopped: for a fresh herby finish bright green leaves are a must

Step by Step Instructions

Prep the Chicken and Onion

Heat olive oil in a large oven proof skillet over medium heat then add chopped onion and cubed chicken. Stir occasionally and cook for about five minutes until the chicken loses its pinkness and starts browning a bit and onions soften. Season gently with salt and black pepper to taste. Stir in garlic and cook just thirty seconds until fragrant and golden but not burnt

Add the Rice and Liquids

Measure in the rice followed by cream of chicken soup and pour in chicken broth. Start with two cups of broth and check that all the rice is submerged. If needed add a splash more broth so the rice cooks evenly and stays tender

Simmer Until Rice Cooks

Turn the heat up to bring the mixture to a slight boil then immediately reduce to a gentle simmer. Cover the skillet and cook undisturbed for about fifteen minutes stirring once or twice until rice is just cooked and liquid is absorbed. Taste and adjust seasoning if you feel it needs more salt or pepper

Add Broccoli and Cheese

Toss in broccoli florets and half the grated cheddar cheese. Stir to combine then let it all cook an extra two minutes just until the broccoli brightens and softens but keeps a little bite. Sprinkle the rest of the cheese all over the top in an even layer

Melt and Brown the Cheese

Slide the skillet under your oven broiler for two to three minutes or until the cheese melts and blisters with golden brown spots. Watch it carefully since the broiler works fast

Garnish and Serve

Remove from oven then sprinkle fresh chopped parsley over the casserole for color and extra flavor. Serve it right from the skillet while hot and bubbling

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Nothing beats the creamy combination of sharp cheddar and tender broccoli against the backdrop of seasoned rice. My favorite part is always scraping up those golden crusty bits from the bottom of the skillet which my whole family fights over every single time.

Storage Tips

Store leftovers in an airtight container and refrigerate for up to three days. To reheat place servings in the microwave or a skillet with a splash of broth to keep it moist. This casserole does not freeze as well due to the creamy sauce but it can be done if you do not mind a slight texture change.

Ingredient Substitutions

You can use rotisserie chicken or leftover roasted chicken cut into bite size pieces to save prep time. Swap cream of mushroom soup for cream of chicken for a slightly earthier flavor. For variety add extra veggies like mushrooms diced bell pepper or even bits of cauliflower for texture and color.

Serving Suggestions

Serve this casserole on its own for an easy one dish meal. For a complete spread add a crisp green salad and crusty bread. For a little extra comfort spoon some sauce over the casserole and garnish with extra parsley.

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Cultural Context

Chicken broccoli rice casseroles have been a staple in American kitchens since the popularity boom of one pot meals in the mid twentieth century. They represent the cozy practical spirit of home cooking combining convenience and crowd pleasing flavors all in one dish.

Commonly Asked Questions

→ What type of rice works best in this dish?

Long grain rice, such as basmati, works best because it holds its texture. Brown rice can be used, but it requires more liquid and a longer cook time.

→ Can I substitute frozen broccoli?

Yes, just be sure to pat the broccoli dry before adding it so the casserole doesn't get watery.

→ How do I store leftovers?

Transfer cooled portions to an airtight container and refrigerate for up to three days. Reheat gently before serving.

→ Can I add other vegetables?

Absolutely! Mushrooms, peppers, or cauliflower mix in well for added flavor and nutrition.

→ Is it possible to prepare this ahead of time?

You can assemble up to the rice and broth step, cover, and refrigerate overnight. Finish cooking when ready to serve.

→ What gives the dish its creamy texture?

A blend of cream of chicken soup, chicken broth, and melted cheddar cheese creates a rich, creamy base.