Description
This Easy Chicken Rice Broccoli Casserole is a comforting and hearty one-pan meal featuring tender chicken, fluffy rice, steamed broccoli, and a creamy cheesy sauce. Ready in just 30 minutes, it combines simple ingredients into a delicious dish perfect for weeknight dinners.
Ingredients
Scale
Chicken
- 2 tablespoons olive oil
- 3/4 up 1 pound boneless, skinless chicken breasts (2 small breasts, or use rotisserie chicken)
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
Vegetables and Aromatics
- 1-1/2 cups finely diced yellow onion (1 large onion)
- 1 tablespoon minced garlic (3 cloves)
- 3 to 4 cups broccoli, cut to small pieces (1 large head)
Rice and Seasonings
- 1-1/4 cups uncooked long-grain white rice
- 1/4 teaspoon dried thyme
- 3/4 teaspoon ground mustard
- 3/4 teaspoon paprika
- 3 tablespoons all-purpose flour
Liquids and Dairy
- 2 tablespoons unsalted butter
- 2 cups milk (whole milk recommended)
- 2 cups chicken broth
- 2 cups freshly shredded sharp Cheddar cheese (packed to measure)
Instructions
- Prep Chicken: Slice the chicken breasts in half widthwise to create 4 even pieces. Lightly pound them to an even thickness using the bottom of a frying pan. Season all sides evenly with 1/4 teaspoon salt and 1/4 teaspoon pepper.
- Cook Chicken: Heat olive oil in a large (12-inch) nonstick skillet or pot over high heat. Once hot, add the chicken pieces in a single layer. Cook for 2–3 minutes per side, or until fully cooked. Transfer chicken to a cutting board, cover with foil, and let rest for 10 minutes. Then dice into bite-sized pieces.
- Cook Aromatics and Rice: In the same pan, add unsalted butter, diced onion, and minced garlic. Cook over medium heat for about 5 minutes until the onion turns golden and fragrant. Stir in uncooked rice and cook, stirring constantly, for 1 minute to toast the rice slightly. Add dried thyme, ground mustard, paprika, and all-purpose flour, stirring constantly for another minute to combine and cook out the flour taste.
- Make Creamy Base: Gradually whisk in milk and chicken broth while stirring constantly until the mixture is smooth. Bring to a simmer (edges boiling and center foamy), then cover with a lid and reduce heat slightly to just above the lowest setting. Cook gently for 10–12 minutes, allowing the rice to absorb most of the liquid.
- Steam Broccoli: Remove the lid and layer the broccoli evenly on top of the rice mixture. Cover again and cook for an additional 3–5 minutes, until the broccoli is tender and the rice is fully cooked. It’s okay if the casserole remains slightly saucy at this point.
- Add Cheese and Chicken: Remove the pan from heat. Stir in the diced chicken and 1/2 cup of the shredded cheddar cheese until melted and combined. Gently fold in another 1/2 cup of cheese. Then spread the mixture evenly in the pan. Sprinkle the remaining 1 cup of cheese evenly on top, cover with the lid, and let the cheese melt from residual heat for about 5 minutes.
- Serve: Remove the lid, serve immediately, and enjoy! Add extra salt and pepper to taste if necessary.
Notes
- For a shortcut, substitute rotisserie chicken for the chicken breasts.
- Use whole milk for the creamiest texture; low-fat milk can be substituted but will result in a thinner sauce.
- Ensure broccoli is cut into small, bite-sized pieces for even cooking.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days and reheated gently on the stovetop or in the microwave.
