One Pot Cheesy Chicken Broccoli Rice Casserole Easiest Recipe Ever :- There aren’t many recipes that compare to the classic appeal of a one-pot cheesy chicken broccoli rice casserole when it comes to hearty, simple dinners. This delicious recipe combines juicy chicken, bright broccoli, fluffy rice, and oozy cheese into a harmonic dish that’s a treat to prepare and devour. This recipe, which requires little preparation or cleanup, is ideal for hectic workdays or leisurely weekends when you want a filling dinner without all the hassle. So gather your ingredients, and let’s get started on the easiest and tastiest cheesy chicken broccoli rice casserole you’ve ever made!
One Pot Cheesy Chicken Broccoli Rice Casserole Easiest Recipe Ever
There aren’t many recipes that compare to the classic appeal of a one-pot cheesy chicken broccoli rice casserole when it comes to hearty, simple dinners. This delicious recipe combines juicy chicken, bright broccoli, fluffy rice, and oozy cheese into a harmonic dish that’s a treat to prepare and devour. This recipe, which requires little preparation or cleanup, is ideal for hectic workdays or leisurely weekends when you want a filling dinner without all the hassle. So gather your ingredients, and let’s get started on the easiest and tastiest cheesy chicken broccoli rice casserole you’ve ever made!
Ingredients:
- 1 lob (450g) boneless, skinless chicken breasts, diced
- 1 tablespoon olive oil
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 cup (185g) long-grain white rice
- 2 cups (480ml) chicken broth
- 1 head broccoli, cut into florets
- 1 cup (240ml) milk
- 2 cups (200g) shredded cheddar cheese
- Salt and pepper, to taste
- Optional: chopped parsley for garnish
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Instructions:
Turn the oven on to 375°F, or 190°C. This will guarantee that when you need to bake your casserole later, it will be ready. Heat the olive oil in a large ovenproof pan or Dutch oven over medium heat. Add the chopped chicken breasts to the heated oil and season with salt and pepper. Cook for 5 to 7 minutes, or until the chicken is golden brown on all sides. After removing it from the skillet, set the chicken aside.
Add the minced garlic and chopped onion to the same skillet. Sauté the onion for two to three minutes, or until it is aromatic and transparent.
Stir the rice into the skillet with the onion and garlic combination, making sure to coat it evenly. Give the rice about two minutes to lightly toast, stirring from time to time.
Stirring to mix everything in the skillet, pour in the chicken broth. Simmer the mixture for a while. Add the broccoli florets to the skillet with the boiling liquid. To blend them into the rice mixture, give them a little stir. When the rice is soft and most of the liquid has been absorbed, simmer the mixture in the skillet with a lid on for 15 to 20 minutes. To keep from sticking, stir from time to time.
After the rice is done, return the cooked chicken to the skillet and stir in the milk. Mix everything until thoroughly mixed. Evenly distribute the shredded cheddar cheese on top of the casserole .Place the pan in the oven that has been preheated, and bake for 15 to 20 minutes, or until the cheese is bubbling and melted.
NUTRITION :
- Calories: Around 400-450 calories per serving
- Protein: Approximately 30-35 grams per serving
- Fat: Varies depending on portion size and cheese content, but likely around 20-25 grams per serving
- Carbohydrates: Approximately 30-35 grams per serving, primarily from the rice and broccoli
