Cheesy Chicken Broccoli Rice

This one-pot chicken broccoli rice casserole is one of those meals I come back to on busy weeknights. It’s warm, cheesy, and everything cooks together in a single skillet — which means fewer dishes, more comfort, and a dinner that everyone actually wants to eat.

Why I Always Keep This Recipe in My Back Pocket

You know those days when the fridge looks a bit empty, everyone’s hungry, and you just need something hearty and foolproof? That’s when this dish saves the day. Chicken, rice, cheese, and broccoli — it’s nothing fancy, but it hits the spot every time.

I first whipped this up years ago when I had some leftover chicken breast and half a head of broccoli that was begging to be used. I didn’t expect much, but after watching my family scrape the pan clean, I knew I had something special.

The best part? Everything cooks in the same skillet, and it’s on the table in under 30 minutes.

What Makes This Chicken Rice Casserole So Good?

• It’s true comfort food. That golden layer of melted cheese over tender chicken and creamy rice? It’s the kind of meal that makes you want seconds before you’ve even finished your first bite.
• It’s quick and simple. No oven needed, no fancy prep — just a big skillet, a handful of everyday ingredients, and half an hour.
• It’s family-approved. Even my pickiest eater doesn’t complain about the broccoli in this one. Something about the cheese makes it all go down easy.

Here’s What You’ll Need

I usually just grab what I’ve got on hand, but here’s the breakdown of what goes into this easy one-pot dinner:

• Chicken: I use boneless, skinless chicken breasts, diced into small pieces. If I’ve got thighs, I’ll use those — they stay juicy and hold up well in the pan.
• Broccoli: Fresh broccoli is my go-to because I like that little crunch, but frozen works too. Just thaw and pat it dry so it doesn’t water down the rice.
• Rice: Long grain white rice works beautifully here. I wouldn’t use jasmine or basmati since they cook differently. If you’re using brown rice, expect a longer cooking time and extra broth.
• Onion & garlic: These build the base flavor. I always sauté the onion till it’s soft and golden before adding garlic.
• Cheddar cheese: I like to grate it fresh — it melts better and gives the best cheesy pull. You can use Monterey Jack or Colby if that’s what you’ve got.
• Cream of chicken soup: Makes the whole thing creamy and cozy. I’ll share a quick homemade version below if you don’t have a can.
• Chicken broth: Adds flavor and cooks the rice evenly.
• Salt and pepper: Keep it simple — let the cheese and chicken do most of the talking.

How I Make It (And What I’ve Learned Along the Way)

Start by browning the chicken in a bit of oil with onion. Make sure your pan is hot, so you get that slight sear on the chicken. Once it’s cooked through and the onion’s soft, toss in your garlic for a few seconds — just until it smells amazing.

Then I stir in the broth, cream of chicken soup, and rice. Cover and let it simmer — this part’s hands-off. Stir occasionally so nothing sticks.

Once the rice is tender, I fold in the broccoli and a good handful of cheese. The heat softens the broccoli just right while melting the cheese into the rice. I always top it with more cheese, cover the skillet for a minute or two, or if I’m feeling fancy, I slide it under the broiler for that golden top.

No Cream of Chicken? Make It Yourself

Don’t stress if you’re out of the canned stuff. I’ve made this with a quick homemade version that tastes even better.

Just melt 3 tablespoons butter, whisk in ⅓ cup flour, and cook it into a paste. Slowly whisk in ⅓ cup milk and ⅓ cup chicken broth. Add a pinch of onion powder, salt, and pepper. Keep whisking until it’s smooth and thick.

Done. That’s your homemade cream of chicken — great for this dish or any casserole.

Want to Use Rotisserie Chicken Instead?

Absolutely — I’ve done this on nights I didn’t want to deal with raw meat. Just shred or chop the rotisserie chicken and toss it in when you add the broccoli. It saves even more time and still tastes amazing.

Little Tricks That Make a Big Difference

• Rice too hard? Add a splash of broth and cook a few more minutes.
• Too dry? Stir in a couple of tablespoons of sour cream or milk before serving.
• Love extra veggies? Mushrooms, peas, bell peppers — I’ve thrown them all in at some point.
• Using frozen broccoli? Let it thaw and dry it off a bit so your rice stays creamy, not watery.

Prep Ahead for Easy Weeknight Cooking

You can chop everything ahead of time and even cook the chicken and onion the night before. Keep it covered in the fridge, and the next day, just pick up where you left off.

Sometimes I make the whole thing earlier in the day, then just reheat it gently in the same pan before dinner.

How I Serve It

This dish honestly doesn’t need much else. I usually scoop it right into bowls and call it a night. If you want to stretch it out, serve it with a simple side salad or some garlic bread.

If I’m packing lunch the next day, it heats up like a dream in the microwave — super comforting even as leftovers.

Leftovers and Freezing Tips

Fridge: Keep leftovers in an airtight container. They’ll stay good for about 3 days. A quick microwave zap and it’s ready to go.

Freezer: Yup, you can freeze this! Let it cool, then transfer to a freezer-safe dish. I reheat from frozen at 350°F — covered for about 20 minutes, then uncovered for 5 minutes to freshen up the texture.

Common Questions I Get

Can I use instant rice?
Yes, but reduce the cooking time and keep an eye on it — it’ll cook much faster than regular rice.

Can I bake it instead of using the stovetop?
Definitely. Just transfer everything to a baking dish after mixing, top with cheese, and bake at 375°F until bubbly and golden on top.

Can I double the recipe?
Absolutely. Just use a big enough pot or divide it between two pans. I usually do this when I know we’ll want leftovers.

Try Other Chicken and Rice Recipes:

Instant Pot Chicken and Rice Soup

Creamy Chicken and Rice Soup

Southern Chicken and Rice crockpot