Broccoli cheddar chicken rice casserole is a creamy one pot dinner of browned chicken, long grain rice, and tender broccoli folded into a cheddar and chicken soup sauce.
It cooks on the stovetop in about thirty five minutes, so you get the comfort of a baked casserole without the long oven time, and the whole meal needs just one pot.
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Why This Broccoli Cheddar Chicken Rice Casserole Recipe Works
Cooking the rice right in chicken broth lets it absorb savory flavor, and the starch it releases thickens the casserole naturally.
Adding the broccoli for the last few minutes steams it until tender but still bright green, so it does not turn mushy in the long simmer.
Cream of chicken soup and sharp cheddar make a smooth, cheesy sauce that coats the rice and chicken without any roux to prepare.
Ingredients for Broccoli Cheddar Chicken Rice Casserole
- You need boneless skinless chicken breasts, long grain rice, broccoli florets, cream of chicken soup, shredded cheddar, chicken broth, olive oil, Italian seasoning, garlic powder, thyme, salt, and pepper.
- Cut the broccoli into small florets and the chicken into half inch pieces, so everything finishes cooking in the same time as the rice.
Chicken. Small pieces brown quickly and cook through while the rice simmers.
Long grain rice. It stays separate and tender instead of clumping, and it soaks up the broth.
Broccoli. Small florets steam on top of the rice and stay bright and tender.
Cream of chicken soup. It adds a creamy, savory base that binds the casserole.
Cheddar. Sharp cheddar melts into the sauce and adds tang.
How to Make Broccoli Cheddar Chicken Rice Casserole
1. Season the chicken. Cut the chicken into small pieces and season with salt, pepper, and garlic powder.
2. Brown it. Heat the oil in a large pot over medium heat and cook the chicken for six to eight minutes until browned on all sides.
3. Add the rice and broth. Stir in the rice, Italian seasoning, thyme, and chicken broth, scraping up the browned bits.
4. Simmer. Bring to a boil, cover, reduce the heat to low, and cook for fifteen to twenty minutes until most of the broth is absorbed.
5. Add the broccoli. Scatter the broccoli over the rice for the last five minutes, cover, and let it steam until tender.
6. Make it cheesy. Stir in the soup and half the cheddar, top with the rest, cover, and let it stand for five minutes until melted.
Keep the lid on while the rice cooks, because lifting it lets steam escape and the rice may stay firm in the center.
For a baked finish, transfer the casserole to a baking dish, top it with extra cheddar, and broil it for two to three minutes until bubbly.
How to Serve Broccoli Cheddar Chicken Rice Casserole
Serve the casserole hot with a simple salad or roasted green beans with garlic on the side. buttery yeast dinner rolls and homemade crusty bread loaves are good for mopping up the sauce, and ground beef vegetable soup makes a warm starter for a larger meal. Looking for something similar? Try chicken broccoli rice casserole.
How to Store and Reheat Broccoli Cheddar Chicken Rice Casserole
Cool the casserole and refrigerate it in an airtight container for up to three days. Reheat in the microwave or a covered skillet with a splash of broth or milk until steaming hot, because the rice absorbs liquid as it sits. Freeze it in portions for up to two months and thaw it overnight in the refrigerator.
Tips and Variations for Broccoli Cheddar Chicken Rice Casserole
Flag the allergens. This casserole contains milk, cheese, and wheat from the soup, so warn guests with allergies and check the soup and broth labels.
Check the chicken. Chicken is safe at 165 degrees F, so cut a large piece open or use a thermometer to confirm.
Do not rinse raw chicken. Rinsing spreads bacteria, so skip it and wash your hands, cutting board, and tools with hot soapy water afterward.
Use the right rice. Long grain white rice is the most reliable choice, and brown rice needs more broth and a longer cook.
Shred your own cheese. Freshly shredded cheddar melts smoother than the pre shredded kind, which contains anti caking starch.
Lighten it up. Use low sodium broth and soup, and adjust the salt to taste.
Swap the vegetables. Cauliflower, peas, or carrots work in place of broccoli, and adjust the timing to size.
Check trusted guidance. For safe handling of poultry and leftovers, read the FDA safe food handling guidance.
Frequently Asked Questions About Broccoli Cheddar Chicken Rice Casserole
What is broccoli cheddar chicken rice casserole?
It is a creamy one pot dish of chicken, rice, broccoli, and cheddar cooked together on the stovetop.
Can I bake broccoli cheddar chicken rice casserole?
Yes, move it to a baking dish, top it with cheese, and bake at 350 degrees F for fifteen to twenty minutes.
Can I use frozen broccoli in broccoli cheddar chicken rice casserole?
Yes, add it for the last five minutes and drain any extra water before stirring.
Can I use brown rice?
Yes, add about one extra cup of broth and cook for thirty five to forty five minutes.
Can I use leftover chicken?
Yes, add cooked chicken with the broccoli and skip the browning step.
Broccoli Cheddar Chicken Rice Casserole
Equipment
- Large pot with lid
- Wooden spoon
- Cutting board
Ingredients
- 1 lb boneless skinless chicken breasts cut into half inch pieces
- 1 tbsp olive oil
- 1 cup long grain white rice uncooked
- 2 cups chicken broth
- 2 cups broccoli florets small
- 1 can cream of chicken soup
- 1 cup shredded cheddar cheese
- 1 tsp Italian seasoning
- 1 tsp garlic powder
- 1 tsp dried thyme
- ½ tsp salt
- ¼ tsp black pepper
Instructions
- Brown. Season and brown 1 pound chicken in 1 tablespoon oil.
- Add. Stir in 1 cup rice, 1 teaspoon Italian seasoning, 1 teaspoon garlic powder, 1 teaspoon thyme, 1/2 teaspoon salt, 1/4 teaspoon pepper, and 2 cups broth.
- Simmer. Cover and cook for 15 to 20 minutes, until the rice is tender and the chicken reaches 165 degrees F.
- Steam. Add 2 cups broccoli for the last 5 minutes.
- Cheese. Stir in 1 can soup and 1/2 cup of the 1 cup cheddar.
- Top. Add the remaining 1/2 cup cheddar and let it melt.
