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Cheesy Chicken and Broccoli Rice Casserole Recipe

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4.3 from 62 reviews

This hearty Chicken and Rice Casserole is a comforting one-pan meal featuring tender chicken cubes, fluffy long grain rice, fresh broccoli, and melted sharp cheddar cheese. With a combination of stovetop cooking and oven baking, this dish delivers rich flavors and a creamy cheesy finish perfect for family dinners.

  • Total Time: 50 minutes
  • Yield: 6 servings

Ingredients

Chicken and Rice Mix

  • 1 pound chicken breasts (cut into 1×1-inch cubes)
  • 1 small onion (finely chopped)
  • 2 cloves garlic (minced)
  • 1 1/2 cups white long grain rice (rinsed)
  • 2 cups chicken stock
  • 2 cups water
  • 3 cups broccoli florets (roughly chopped)

Dairy

  • 1/2 cup milk
  • 2 cups sharp cheddar cheese (shredded, divided into 1 cup and 1 cup)

Other

  • Olive oil (amount not specified, estimated 1-2 tablespoons)
  • Salt and pepper (to taste)

Instructions

  1. Prepare and season chicken: Cut the chicken breasts into 1×1-inch cubes and season them with salt and pepper evenly to enhance the flavor.
  2. Heat the pan and add oil: Preheat a pan over medium/high heat and add 1-2 tablespoons of olive oil, allowing it to get hot before adding ingredients.
  3. Brown the chicken: Add the chicken cubes to the hot pan and brown them on all sides for about 5-7 minutes. This browning develops a crust that adds flavor but does not fully cook the chicken.
  4. Set browned chicken aside: Remove the chicken from the pan after browning and transfer to a plate to rest.
  5. Sauté onions and garlic: In the same pan, add the chopped onion and cook for about 5 minutes until soft and translucent. Stir in the minced garlic and cook for an additional 30 seconds until aromatic.
  6. Return chicken to pan: Add the browned chicken pieces back into the pan with the sautéed onions and garlic.
  7. Add rice and liquids: Mix in the rinsed rice, chicken stock, and water. Stir well and bring the mixture to a boil.
  8. Simmer covered: Once boiling, reduce the heat to low, cover the pan, and let it cook for 10 minutes.
  9. Add broccoli and continue cooking: Stir in the chopped broccoli florets, cover again, and cook until the rice is fully tender, stirring occasionally to prevent sticking.
  10. Preheat oven: While the rice finishes cooking, preheat your oven to 425°F (220°C) to prepare for the final baking stage.
  11. Add milk and cheese: Once the rice and broccoli are cooked, stir in the milk and fold in 1 cup of shredded sharp cheddar cheese until melted and combined.
  12. Top and bake: Sprinkle the remaining 1 cup of shredded cheddar cheese evenly on top, then transfer the entire pan to the preheated oven. Bake for 10-15 minutes until the cheese on top is melted, bubbly, and slightly golden.

Notes

  • Do not overcrowd the pan while browning the chicken as it will steam rather than brown.
  • Browning the chicken only partially cooks it; it will finish cooking with the rice and broccoli in later steps.
  • Stir occasionally when cooking rice to prevent it from sticking to the bottom of the pan.
  • Use a casserole-safe pan or transfer contents to an oven-safe dish before baking.
  • If preferred, substitute sharp cheddar with your favorite cheese varieties for different flavors.
  • This recipe can be doubled if using a larger pan and adjusted cooking times.
  • Author: Olivia
  • Prep Time: 15 minutes
  • Cook Time: 35 minutes
  • Category: Casserole
  • Method: Stovetop and Baking
  • Cuisine: American

Find it online: https://yourdailycook.com/cheesy-chicken-and-broccoli-rice-casserole-recipe/