One Pot Cheesy Chicken Broccoli Rice Casserole Easiest Recipe Ever : In about 30 minutes, this Cheesy Chicken Broccoli Rice Casserole may be prepared entirely in ONE POT. It’s easy to make, warm, cheese-filled, and full of broccoli!
One Pot Cheesy Chicken Broccoli Rice Casserole Easiest Recipe Ever
Ingredients
- 1 tablespoon olive oil
- 1 small onion (chopped)
- 2 chicken breasts (cut into small cubes)
- ¼ teaspoon salt
- ¼ teaspoon black pepper
- 4 cloves garlic (minced)
- ¾ cup rice (uncooked)
- 10 ounces cream of chicken soup ((1 can))
- 2 cups chicken broth (low sodium)
- 2 cups broccoli florets
- 1 cup cheddar cheese
- 1 tablespoon fresh parsley (chopped)
Instructions
Pour in the liquids and rice. Stir in the chicken broth, cream of chicken soup, and rice. To properly cook the rice, start with two cups of chicken stock and add more as needed.
Get the rice cooked. Bring to a boil, then lower heat, cover, and cook over medium heat for about 15 minutes or until rice is cooked through, stirring periodically. Check for seasoning and make any required adjustments.
Add cheese and broccoli to finish. After adding the broccoli florets and half of the cheese, simmer for a further two minutes, or until the broccoli starts to soften. Once the remaining cheese has melted and begun to brown somewhat, sprinkle it over the top and broil the skillet for a few more minutes.
After garnishing, serve. Serve with fresh parsley as a garnish.
Notes
Prepare ahead: All of the ingredients can be prepared the night before, up to and including step 2. The pan can then be covered with an aluminum foil covering and chilled until the next day, when it’s time to cook. Just follow the recipe’s remaining instructions.
Make sure to blot the broccoli dry before using it if it’s frozen.
Feel free to substitute cauliflower, peppers, or mushrooms for other vegetables in this dish.
Which type of rice should I use? I used Basmati, a long grain variety. Short grain rice yields a creamier texture, so I suggest using long grain rice instead of short grain rice. It will take longer to cook and might need extra liquid if you use brown rice. Should you wish to expedite this up you could even use quick cooking rice.
How do I store leftovers: Store leftovers in an airtight container in the fridge for up to 3 days.
Nutrition Information
- Serving: 1serving
- Calories: 298kcal (15%)
- Carbohydrates: 27g (9%)
- Protein: 18g (36%)
- Fat: 13g (20%)
- Saturated Fat: 5g (31%)
- Polyunsaturated Fat: 1g
- Monounsaturated Fat: 5g
- Trans Fat: 1g
- Cholesterol: 47mg (16%)
- Sodium: 631mg (27%)
- Potassium: 397mg (11%)
- Fiber: 1g (4%)
- Sugar: 1g (1%)
- Vitamin A: 532IU (11%)
- Vitamin C: 30mg (36%)
- Calcium: 173mg (17%)
- Iron: 1mg (6%)
Expert Tips
Prepare ahead: All of the ingredients can be prepared the night before, up to and including step 2. The pan can then be covered with an aluminum foil covering and chilled until the next day, when it’s time to cook. Just follow the recipe’s remaining instructions.
Make sure to blot the broccoli dry before using it if it’s frozen.
Feel free to substitute cauliflower, peppers, or mushrooms for other vegetables in this dish.
