Description
This easy, creamy, and cheesy chicken and rice casserole is packed with tender chicken, nutritious broccoli, and rich cheddar cheese. A perfect one-pot meal for busy weeknights!
Ingredients
Scale
- 1 lb boneless, skinless chicken breasts, cubed
- 1 small onion, chopped
- 2 cloves garlic, minced
- 1 ½ cups long-grain white rice, rinsed
- 2 cups chicken broth
- 2 cups water
- 3 cups broccoli florets, chopped
- ½ cup milk
- 2 cups sharp cheddar cheese, shredded (divided)
- 1 teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon paprika
- 1 tablespoon olive oil
Instructions
- Heat olive oil in a large skillet. Brown the chicken, then remove and set aside.
- Sauté the onion until soft, then add garlic and cook for 30 seconds.
- Stir in rice, broth, and water. Bring to a boil, then simmer for 10 minutes.
- Add broccoli and return chicken to the pan. Cover and cook for 10 more minutes.
- Stir in milk and 1 cup of cheese until melted.
- Sprinkle remaining cheese on top and bake at 425°F for 10-15 minutes until bubbly.
Notes
- Use freshly shredded cheese for the best melt.
- Swap white rice for brown rice (increase cook time by 10 minutes).
- Store leftovers in the fridge for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Category: Main Dish
- Method: Baking, Stovetop
- Cuisine: American