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Cheesy Broccoli Rice Chicken Casserole

Close-up of a bubbling Broccoli Rice Chicken Casserole topped with melted cheese and visible chunks of chicken and broccoli.
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A simple and cheesy chicken, broccoli, and rice casserole perfect for a family weeknight dinner.

Ingredients

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  • 1 pound boneless, skinless chicken breasts, cut into 1-inch pieces
  • 1 teaspoon salt
  • 1 teaspoon black pepper
  • 1 tablespoon olive oil
  • 1 cup uncooked white rice
  • 2 cups chicken broth
  • 1 (10.5 ounce) can condensed cream of chicken soup
  • 1 cup frozen broccoli florets
  • 1 cup shredded cheddar cheese
  • 1/2 cup shredded Monterey Jack cheese

Instructions

  1. Preheat your oven to 375°F (190°C).
  2. Season the chicken pieces with salt and pepper.
  3. Heat the olive oil in a large oven-safe skillet or Dutch oven over medium-high heat. Add the chicken and cook until browned on all sides, about 5-7 minutes. Remove the chicken from the skillet and set aside.
  4. Add the uncooked rice and chicken broth to the skillet. Bring to a boil, then reduce heat, cover, and simmer for 15 minutes, or until the rice is almost tender.
  5. Stir in the condensed cream of chicken soup and frozen broccoli florets.
  6. Return the browned chicken to the skillet. Stir everything together until well combined.
  7. Sprinkle the cheddar and Monterey Jack cheeses evenly over the top.
  8. Cover the skillet with a lid or foil and bake for 20-25 minutes, or until the casserole is bubbly and the cheese is melted and lightly golden.
  9. Let stand for 5 minutes before serving.

Notes

  • For a creamier casserole, you can substitute 1 cup of milk for 1 cup of the chicken broth.
  • You can add other vegetables like peas or carrots along with the broccoli.
  • This casserole freezes well. Let it cool completely, then wrap tightly and freeze for up to 3 months. Reheat in a 350°F (175°C) oven until heated through.

Nutrition

Find it online: https://dishicious.com/broccoli-rice-chicken-casserole/