One Pot Cheesy Chicken Broccoli Rice Casserole
This comforting one pot casserole combines tender chicken, bright broccoli, and melty cheddar over a silky, lightly seasoned rice base for an easy weeknight meal with minimal cleanup.
Ingredients
Main Ingredients
- 2 tablespoons olive oil
- 1 pound boneless skinless chicken breasts cut into bite-size pieces
- 1 small yellow onion chopped
- 3 cloves garlic minced
Rice & Casserole
- 1.5 cups long grain white rice rinsed
- 2.5 cups low-sodium chicken broth
- 1 cup water
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- 2 cups broccoli florets
- 2 cups shredded sharp cheddar cheese
- 2 tablespoons fresh parsley chopped
Instructions
Sauté & Aromatics
- Heat the olive oil in a large pot over medium-high heat. Season the chicken with salt and pepper, then add and sauté until no longer pink, about 4 minutes.
- Add the chopped onion and minced garlic; cook until softened and fragrant, about 2–3 minutes.
Simmer & Finish
- Pour in the chicken broth and water. Stir in the rice, garlic powder, paprika, salt, and pepper, then add the broccoli florets.
- Bring to a boil, cover, reduce heat to low, and simmer until rice is tender and broccoli is bright, about 20 minutes.
- Remove from heat and stir in the cheddar cheese and parsley until the cheese is melted and the sauce is glossy.
Notes
Always rinse the rice until the water runs clear to prevent gummy grains.
Allow the casserole to rest for 5 minutes before serving to let the flavors meld.
Store leftovers in an airtight container in the refrigerator for up to 4 days; freeze portions for up to 3 months.
Allow the casserole to rest for 5 minutes before serving to let the flavors meld.
Store leftovers in an airtight container in the refrigerator for up to 4 days; freeze portions for up to 3 months.