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Home » Course » Dinner » Cheesy Broccoli Chicken and Rice Casserole

Published: Sep 19, 2020 · Modified: Dec 28, 2021 by Veronika's Kitchen * This post may contain affiliate links

Cheesy Broccoli Chicken and Rice Casserole

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Make this delicious cheesy chicken and rice casserole loaded with broccoli and cheddar cheese! This dinner recipe is so creamy and comforting and everything is made in one pot!

Chicken and rice with broccoli and melted cheese in a grey bowl.

What can be better than making the whole dinner in one pot! This Chicken and Rice casserole, loaded with broccoli and sharp cheddar cheese is a perfect comfort meal that’s so easy to make even if you are a beginner cook.

Like my Healthy Chicken Dinner Ideas recipes for Chicken Broccoli Ziti and One Pot Chicken and Rice, you can make this meal with minimum effort.

And if you like comfort One Pot Meals, check out my Easy Chicken Stew Recipe, Dutch Oven Short Ribs, Dutch Oven Beef Stew, Cheesy Baked Ziti, Beef and Broccoli Stir Fry Recipe, and Classic Chili Recipe.

Chicken and rice with broccoli and melted cheese in a white casserole.

Why you will love it

Well, there are so many reasons why you will want to keep this recipe on your weekly rotation.

  • One Pot Meal. Everything is made in one pot! No need to spend the rest of the evening washing multiple pots and pans!
  • Easy to make. The cooking time should take not more than 40 minutes from start to finish. Plus, all the steps are very simple.
  • So Comforting and Cheesy. This is a great meal for when you crave something comforting but want to stay on the healthier side.
Ingredients to make Cheesy Broccoli Chicken and Rice Casserole.

How to make it

We can start with cutting the chicken breasts into 1×1-inch cubes. Season with salt and pepper and mix it up.

Preheat the pan to medium/high heat and add olive oil.

When the oil is hot, add the cubed chicken and brown it on all sides for about 5-7 minutes. (Photos 1-2)

NOTE: At this point, we don’t need to cook the meat through, as it will finish cooking later. We just want some brown crust for additional flavor.

NOTE: If you have a lot of chicken, you can brown it in two batches. Make sure you don’t overcrowd the pan, as it will start to boil instead of browning.

Process photos of how to make Cheesy Broccoli Chicken and Rice Casserole.

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

Add chopped onion and cook it for about 5 minutes, until it gets soft and translucent. Add minced garlic and stir for about 30 seconds to release the aroma. (Photos 3-5)

Process photos of how to make Cheesy Broccoli Chicken and Rice Casserole.

Add the browned chicken back to the pot.

Now we can add rinsed rice, chicken stock, and water. Mix everything and bring it to boil. Then lower the heat to low and cover with the lid. (Photos 6-9)

Process photos of how to make Cheesy Broccoli Chicken and Rice Casserole.

After 10 minutes, add chopped broccoli and stir. Cover with the lid again and cook until the rice is fully cooked, stirring occasionally. (Photos 10-11)

Process photos of how to make Cheesy Broccoli Chicken and Rice Casserole.

Preheat the oven to 425°F.

When the rice is cooked, add milk and stir. Then add 1 cup of shredded sharp cheddar and fold it in. (Photos 12-14)

Sprinkle the rest of the cheese on top and transfer the pan to the oven for about 10-15 minutes or until the cheese is melted and bubbling. (Photo 15)

Process photos of how to make Cheesy Broccoli Chicken and Rice Casserole.

Tips for best results

  • For this recipe, I like to use a pan with a heavy bottom (like this casserole), so nothing gets burned and you can put it safely in the oven.
  • When browning the meat, I like to do it in two batches, so it doesn’t release its juices and gets a beautiful golden color.
  • Also, when you put the meat on the pan, don’t touch it until you are ready to flip it. That help with better browning.
  • If you want to use frozen broccoli, let it defrost for 20-30 minutes before adding to the pot.
Chicken and rice with broccoli and melted cheese in a white casserole.

Frequently Asked Questions

Can I make it ahead of time?

Yes! You can make it a day before, skip the cheesy topping, and refrigerate overnight. When ready to serve, let it sit on the counter for about 20 minutes, sprinkle cheese on top, then put in the oven. Bake at 350°F for about 15-20 minutes.

What kind of rice shall I use?

Long grain white rice, like Basmati, should work the best. Arborio (which is used for Risottos) will work as well and will be even creamier. I wouldn’t recommend to use brown rice, as it takes longer to cook.

How to store?

After it’s cooled off completely, transfer to an air-tight container. You can keep it in the fridge for about 2 days.

Chicken and rice with broccoli and melted cheese in a grey bowl.
Chicken and rice with broccoli and melted cheese in a white casserole.
Print Recipe
4.69 from 19 votes

Cheesy Broccoli Chicken and Rice Casserole

Make this delicious cheesy chicken and rice casserole loaded with broccoli and cheddar cheese! This dinner recipe is so creamy and comforting and everything is made in one pot!
Prep Time10 mins
Cook Time40 mins
Total Time50 mins
Course: Dinner, Main Course
Cuisine: American
Servings: 6 people
Calories: 472kcal
Author: Veronika’s Kitchen

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

Instructions

  • Cut the chicken breasts into 1×1-inch cubes. Season with salt and pepper and mix it up.
  • Preheat the 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.
  • NOTE: At this point, we don’t need to cook the meat through, as it will finish cooking later. We just want some brown crust for additional flavor.
  • NOTE: If you have a lot of chicken, you can brown it in two batches. Make sure you don’t overcrowd the pan, as it will start to boil instead of browning.
  • When the chicken is browned, transfer it to a plate and set aside.
  • Add chopped onion and cook it for about 5 minutes, until it gets soft and translucent. Add minced garlic and stir for about 30 seconds to release the aroma.
  • Add the browned chicken back to the pot.
  • Now we can add rinsed rice, chicken stock, and water. Mix everything and bring it to boil. Then lower the heat to low and cover with the lid.
  • After 10 minutes, add chopped broccoli and stir. Cover with the lid again and cook until the rice is fully cooked, stirring occasionally.
  • Preheat the oven to 425°F.
  • When the rice is cooked, add milk and stir. Then add 1 cup of shredded sharp cheddar and fold it in.
  • Sprinkle the rest of the cheese on top and transfer the pan to the oven for about 10-15 minutes or until the cheese is melted and bubbling.

Notes

  • For this recipe, I like to use a pan with a heavy bottom (like this casserole), so nothing gets burned and you can put it safely in the oven.
  • When browning the meat, I like to do it in two batches, so it doesn’t release its juices and gets a beautiful golden color.
  • Also, when you put the meat on the pan, don’t touch it until you are ready to flip it. That help with better browning.
  • If you want to use frozen broccoli, let it defrost for 20-30 minutes before adding to the pot.
Can I make it ahead of time? Yes! You can make it a day before, skip the cheesy topping, and refrigerate overnight. When ready to serve, let it sit on the counter for about 20 minutes, sprinkle cheese on top, then put in the oven. Bake at 350°F for about 15-20 minutes.
What kind of rice shall I use? Long grain white rice, like Basmati, should work the best. Arborio (which is used for Risottos) will work as well and will be even creamier. I wouldn’t recommend to use brown rice, as it takes longer to cook.
How to store? After it’s cooled off completely, transfer to an air-tight container. You can keep it in the fridge for about 2 days.

Nutrition

Serving: 1serving | Calories: 472kcal | Carbohydrates: 46g | Protein: 33g | Fat: 17g | Saturated Fat: 9g | Cholesterol: 92mg | Sodium: 467mg | Potassium: 651mg | Fiber: 2g | Sugar: 4g | Vitamin A: 717IU | Vitamin C: 43mg | Calcium: 343mg | Iron: 1mg
Did you make this recipe?I’d love to know how it turned out! Please let me know by leaving a review below. Or snap a photo and share it on Instagram; be sure to tag me @veronikaskitchen.

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    Recipe Rating




  1. Amanda says

    February 18, 2023 at 1:58 pm

    1 star
    Mushy rice – could not serve to my family

    Reply
  2. Marian says

    October 13, 2022 at 8:58 pm

    Made this for my grandson, I think he liked it a lot because I think he was hinting that he wanted it again! I need to try a different rice than what my husband bought, wasn’t tender or soft enough for my taste.

    Reply
    • Veronika's Kitchen says

      October 23, 2022 at 4:02 pm

      Hi Marian, I’m so glad you and our family enjoyed the recipe. Also, what kind of rice did you use?

      Reply
  3. Lynne says

    September 26, 2022 at 7:36 pm

    Can I use a different type of cheese?

    Reply
    • Veronika's Kitchen says

      September 27, 2022 at 2:50 pm

      Hi Lynne, I like to use sharp cheddar cheese because it adds good flavor to the dish. You can also use some shredded mozzarella or even a pizza blend. Although, the flavor and texture will be a bit different.

      Reply
  4. Valorie says

    September 26, 2022 at 6:52 pm

    5 stars
    Delicious! My husband and three teen boys and now the exchange student staying with us request this often- makes enough to feed all 6 of us.

    Reply
    • Veronika's Kitchen says

      September 27, 2022 at 2:51 pm

      Yaay! Thank you so much, Valorie! I’m so happy you and your family love the recipe 😉

      Reply
  5. Danielle says

    September 07, 2022 at 10:11 pm

    Can I use jasmine rice??

    Reply
    • Veronika's Kitchen says

      September 09, 2022 at 2:37 pm

      Hi Danielle! Yes, you can use jasmine rice in this recipe.

      Reply
  6. Phylicia says

    September 07, 2022 at 9:18 pm

    5 stars
    Omg, loved this recipe. Instructions were so easy to follow. Thanks so much for sharing.

    Reply
    • Veronika's Kitchen says

      September 09, 2022 at 2:36 pm

      Thank you so much, Phylicia! I’m glad you enjoyed the recipe 😉

      Reply
  7. Andrea C. says

    August 30, 2022 at 8:01 pm

    5 stars
    This is DELICIOUS!!! My family loved it!

    Reply
    • Veronika's Kitchen says

      September 02, 2022 at 10:20 am

      Thank you so much, Andrea! I’m so happy you and your family loved the recipe 😉

      Reply
  8. Katie says

    August 24, 2022 at 11:49 pm

    5 stars
    My family of 5 gobbled it up! They loved it!
    Quick and easy recipe!

    Reply
    • Veronika's Kitchen says

      September 02, 2022 at 10:21 am

      Yaay! Thank you so much, Katie! So glad your family enjoyed it 😉

      Reply
  9. Barbara says

    July 11, 2022 at 9:03 pm

    Can this be frozen and reheated?

    Reply
    • Veronika's Kitchen says

      July 12, 2022 at 1:37 pm

      Hi Barbara! I don’t really like to freeze this dish, as it might get mushy when defrosted. Although, you can easily refrigerate it for 1-2 days and then reheat in the oven at 350F for about 10-15 minutes.

      Reply
  10. Debra L. says

    April 18, 2022 at 7:17 pm

    5 stars
    Made this recipe tonight and loved it! Appreciate that it’s a chix and rice dish that doesn’t call for a cream of “something” soup. Used 4 cups homemade chix broth (no water) and 1/2 cup evap milk which worked great. Thanks for a great recipe.

    Reply
    • Veronika's Kitchen says

      May 10, 2022 at 4:59 pm

      Thank you, Debra! Glad you liked it 😉

      Reply
  11. Debra says

    April 18, 2022 at 7:15 pm

    5 stars
    Made this recipe tonight and loved it! Appreciate that it’s a chix and rice dish that doesn’t call for a cream of “something” soup. Used 4 cups homemade chix broth (no water) and 1/2 cup evap milk which worked great. Thanks for a great recipe.

    Reply
  12. Cindy Hunt says

    April 11, 2022 at 4:34 pm

    Veronica, can I use cauliflower rice in this recipe for keto?

    Reply
    • Veronika's Kitchen says

      April 18, 2022 at 9:21 am

      Hi Cindy, I never tested this recipe with cauliflower rice, so I’m not sure if it will work out.

      Reply
  13. Cyndy says

    March 21, 2022 at 6:26 pm

    This was a very tasty, easy to make casserole that my husband
    and I enjoyed very much. Thanks for the recipe. I will definitely be making it again.

    Reply
    • Veronika's Kitchen says

      March 22, 2022 at 10:00 am

      Thank you so much, Cyndy! So happy you both enjoyed it 😉

      Reply
  14. Karen says

    March 03, 2022 at 6:47 pm

    I used brown rice. How long will it take to cook the rice?

    Reply
    • Veronika's Kitchen says

      March 09, 2022 at 9:26 am

      Hi Karen, brown rice takes twice longer to cook then white rice, so it’s not going to work in this recipe, because the chicken and veggies will be overcooked.

      Reply
  15. Emma says

    March 03, 2022 at 8:14 am

    The recipe says it serves 6, and it’s 472 calories per serving, but what is the serving size?

    Reply
  16. Jim says

    December 19, 2021 at 10:30 am

    5 stars
    I made this 2 nights ago and the entire family loved it. Even the picky ones. The only thing that I did different from the recipe was the chicken and liquid. For the chicken, I used 1 lb cooked frozen fajita chicken, then thawed it before adding it after the onions. For the liquid, I used 4 cups of chicken broth which gave the dish more of a chicken flavor.

    Reply
    • Veronika's Kitchen says

      December 22, 2021 at 12:51 pm

      Thank you so much, Jim! I’m so happy you and your family enjoyed the recipe! This is a great idea to use precooked chicken, it makes it so much easier 😉

      Reply
  17. Brandy says

    November 24, 2021 at 2:20 pm

    If I skip the chicken will the amount of the other ingredients differ?

    Reply
    • Veronika's Kitchen says

      November 28, 2021 at 12:53 pm

      Hi Brandy! No, the amount of other ingredients will be the same.

      Reply
  18. Libby says

    October 20, 2021 at 7:26 pm

    5 stars
    Made this tonight and my whole family loved it! My picky 7 year old, 1 year old and husband ate it and all wanted seconds. I used half and half instead of regular milk and it was super creamy and delicious. Will definitely be making and freezing this in preparation for after baby #3 arrives in March!

    Reply
    • Veronika's Kitchen says

      November 05, 2021 at 6:00 pm

      Thank you so much, Libby! I’m so happy that your whole family loved the recipe! Congratulations on the baby #3!

      Reply
  19. Lynn says

    January 22, 2021 at 8:56 am

    3 stars
    I made this yesterday and followed your recipe to a T.
    My family found it bland – any suggestions to jazz it up? Spices? Peppers? Sauces?

    Reply
    • Kali says

      November 24, 2021 at 8:29 pm

      I added some boullion and extra spices to mine. Was a good base, but I had a feeling it would be a bit bland based on the ingredients list. I also added extra garlic and used a big onion.

      Reply
  20. Karyl Henry says

    September 27, 2020 at 9:04 pm

    5 stars
    I love one pot meals! The less we have to clean the better 🙂 This looks like a great, comforting weeknight meal. I’m a dark-meat girl, so I would switch to chicken thighs but other than that this recipe looks perfect

    Reply
  21. Elaine says

    September 27, 2020 at 6:01 pm

    5 stars
    Chicken and rice… does it get any better? 🙂 Love this combo as much as I am sure you love it, too. Fantastic meal to make over the weekend by the way!

    Reply
  22. Moop Brown says

    September 27, 2020 at 5:04 pm

    5 stars
    This dish looks super tasty and seems like a quick and easy meal for weeknights! Can’t wait to try

    Reply
  23. Tammy says

    September 27, 2020 at 3:39 pm

    5 stars
    This is what I call simple comfort food…what a delicious meal for the whole family and easy too for weeknights. Who could ever resist such a cheesy dish?! 😀

    Reply
  24. Denise says

    September 27, 2020 at 2:01 pm

    5 stars
    This cheesy broccoli chicken and rice casserole is not only easy to make, but its also delicious! My family loved it!

    Reply
  25. Kushigalu says

    September 27, 2020 at 4:58 am

    5 stars
    What a creamy and comforting dinner casserole. Drooling here. I would love to try this out soon. Thanks for sharing

    Reply
  26. Ramona says

    September 26, 2020 at 4:30 am

    5 stars
    This cheesy broccoli chicken looks perfect for a quick dinner! i want to make this for me and my family tonight, as i have all the ingrediants needed! this looks soo delicious, i cant wait to try this out.

    Reply
  27. Kathryn Donangelo says

    September 22, 2020 at 7:33 pm

    5 stars
    This was such a wonder dinner! I loved how quickly and easily this dish came together. Thank you so much for this amazing chicken dinner recipe!

    Reply
  28. Bernice Hill says

    September 22, 2020 at 7:07 pm

    5 stars
    This dish looks so comforting and cheesy. I’m wondering…could I also make this casserole with leftover rice and chicken? Maybe leave out some of the liquid? I usually have chicken and rice ready to go in my fridge.

    Reply

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