One Pot Cheesy Chicken Broccoli Rice Casserole is a delicious, hearty family dinner made in just one pot! Tender chicken, fluffy rice, and crisp-tender broccoli simmer in a creamy, flavorful sauce and get finished off with melty cheddar cheese. It’s a comforting, easy weeknight meal that’s ready in under an hour, with no oven required!
Cheesy Chicken and Rice with Broccoli
Today I have a delicious, comfort food recipe for you! This One-Pot Chicken Broccoli Rice Casserole is a hearty, homemade dinner that won't leave you with a sink full of dishes.
This easy Chicken Broccoli Rice Casserole is warm, cheesy, and creamy (without any canned soup). It’s made on the stovetop, so no need to heat up your kitchen with the oven.
Why You’ll Love This One Pot Chicken Broccoli Rice Casserole
• A One-pot Meal! Made on the stovetop, and easy cleanup.
• Family-friendly comfort food casserole with chicken, rice, broccoli, and cheese.
• Versatile – use raw or cooked chicken thighs or breasts, fresh or frozen broccoli.
• Great for leftovers – reheats well for lunch the next day.
One Pot Chicken and Rice with Broccoli has been a family favorite dinner recipe for many years. I loved it as a kid, and still do!
The perfect busy weeknight dinner (or meal prep) recipe, this family-friendly casserole is a go-to dinner that’s ready in under an hour.
Ingredients in Chicken Broccoli Rice Casserole
Here's what you'll need (Exact amounts on recipe card below):
Unsalted Butter
Olive Oil
Yellow Onion – or white
Boneless Skinless Chicken Thighs – chicken breast can be used
Garlic – fresh is best, but jarred will work
Poultry Seasoning – or use Italian Seasoning
Dried Thyme Leaves – not ground. If ground is all you have use half the amount
Salt & Black Pepper
Garlic Powder & Onion Powder – this casserole needs the boost of flavor from these as it can be a little bland without them
Chicken Bouillon – I use Better Than Bouillon, but powdered also works
All-Purpose Flour – or use cornstarch if that's all you have
Chicken Broth – low Sodium to keep the salt content down
Milk – I like 2% for this recipe
Long Grain White Rice – this is the best option for this recipe
Broccoli Florets – fresh or frozen works
Shredded Cheddar Cheese – I use sharp, but use what you like (freshly grated works best)
Parsley, Chives, or Green Onion – optional garnish
Substitutions and Variations
• Chicken: Chicken breasts or leftover cooked chicken can be used (add cooked chicken when adding broccoli).
• Rice: Long grain white rice works best. Avoid quick-cooking rice. Brown rice is not tested.
• Broccoli: Frozen broccoli can be used—just thaw and chop before adding.
• Cheese: Try Monterey Jack, Colby, or a blend for a different flavor profile.
How to Make Cheesy Chicken Broccoli Rice Casserole
Sauté chicken & onions:
• Melt the butter with olive oil in a large pot over medium-high heat. Add the onion and chicken.
Season:
• Add garlic, salt, pepper, garlic powder, and onion powder. Stir well. Cook until chicken is no longer pink and onion softens, about 5 minutes.
Build the sauce:
• Stir in the poultry seasoning, thyme, chicken bouillon,
• Add the flour and cook for 1 minute, stirring constantly.
Add liquids:
• Pour in the chicken broth and milk, stirring to combine.
Cook the rice:
• Bring to a low boil, then add the rice, stir and reduce heat to low. Cover and cook for about 15 minutes, stirring occasionally to prevent sticking.
Add broccoli:
• Stir in the broccoli.
• Cover again, and cook for 5 more minutes, or until broccoli is tender.
Finish with cheese:
• Turn off the heat. Stir in half the cheese, then sprinkle the rest on top. Cover and let it sit for a few minutes until the cheese melts.
Garnish and serve:
• Top with parsley, chives, or green onions if desired. Serve warm.
Tips for Success
• Use freshly shredded cheese for the best melt and smooth texture. Bagged shredded cheese can give a grainy texture.
• Stir often while cooking to prevent rice from sticking or burning.
• Don’t overcook the broccoli – it should stay slightly crisp for best texture.
• Add a splash of broth or more milk if the casserole thickens too much after sitting.
Make Ahead
- Cook the casserole through adding the broccoli (before adding the cheese). Let cool slightly, then refrigerate up to 24 hours.
- To serve, reheat gently on the stovetop with a splash of broth or milk. Stir in half the cheese, top with the rest, cover, and let melt before serving.
- Prep tip: You can chop the broccoli, onion, and chicken a day ahead to save time.
Make Ahead & Bake Option
- Cook the casserole through Step 7 (before adding the cheese), then transfer to a greased 9x13-inch baking dish. Cool slightly, cover, and refrigerate for up to 24 hours.
- When ready to bake:
Let sit at room temp for 20 minutes. - Stir in half the cheese, top with the rest.
- Cover with foil and bake at 350°F for 25–30 minutes, until hot and bubbly.
- Uncover for the last 5–10 minutes to brown the cheese, if desired.
- Tip: Add a splash of milk or broth if it seems dry after chilling.
Leftover Chicken Broccoli Rice Casserole Storage
Fridge: Store leftovers in an airtight container for up to 4 days.
Freezer: Freezes well for up to 2 months. Reheat gently with a splash of broth or milk after thawing.
More Casserole Recipes to Try
Cheesy Taco Pasta Casserole
Slow Cooker Green Bean Casserole
Cheesy Baked Chicken Spaghetti
Irish Cottage Pie
If you make this delicious one pot Cheesy Chicken Broccoli Rice Casserole recipe, please let me know! Just leave a comment with a star rating below. I'd love to hear from you!
One-Pot Chicken Broccoli Rice Casserole is a creamy, cheesy stovetop comfort food the whole family will love! Tender chicken, fluffy rice, and broccoli come together in one pot for an easy weeknight dinner.
- 2 Tablespoons Unsalted Butter
- 1 Tablespoon Olive Oil
- 1 Yellow Onion, diced
- 1 ½ lbs Boneless-Skinless Chicken Thighs (cut into bite-size pieces)
- 3 cloves Garlic, minced
- ½ teaspoon Poultry Seasoning (or Italian Seasoning)
- ½ teaspoon Dried Thyme Leaves (not ground)
- 1 teaspoon Salt
- 1 teaspoon Black Pepper
- 2 teaspoons Garlic Powder
- 1 teaspoon Onion Powder
- 1 Tablespoon Chicken Bouillon
- 3 Tablespoons All Purpose Flour
- 3 cups Chicken Broth (low sodium)
- 3 cups Milk
- 1 ½ cups Long Grain White Rice, uncooked
- 2 large Heads Broccoli, cut small, into florets (~1 ½ lbs)
- 3 cups Shredded Cheddar Cheese (or other cheese)
- Chopped Parsley or Green Onion, optional garnish
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Melt the butter with the olive oil in a pot over medium-high heat. Add the onion and chicken and cook until chicken is no longer pink and onion softens, about 5 minutes.
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Add the garlic, poultry seasoning, thyme, salt, pepper, garlic powder and onion powder. Stir.
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Stir in the chicken bouillon.
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Add the flour and cook for about 1 minute, stirring.
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Stir in the chicken broth, mixing well.
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Add the milk and stir well.
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Add the rice, and bring to a low boil, stirring occasionally so the rice doesn’t stick to the bottom.
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Cover and turn the heat down to low and cook for 15 minutes, or until rice is cooked, stirring occasionally so rice doesn’t stick.
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Add the broccoli and stir in. Cover again and cook about 5 minutes, or until broccoli is tender.
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Turn off the heat. Stir in half of the cheese, then top the casserole with the remaining cheese. Place the lid back on and let sit a few minutes until the cheese melts.
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Serve garnished with green onions, chives, or parsley, if desired.
CHICKEN
- Chicken breasts can be used.
- Precooked chicken can be added when you add the broccoli.
RICE
- Long grain white rice works best.
- I don’t recommend the quick-cooking rice as it will over cook.
- If using brown rice, consult the package for liquid and time adjustments (I have not tested brown rice in this recipe).
BROCCOLI
- Slightly steaming broccoli in the microwave before adding helps the casserole cook quicker.
- Frozen Broccoli can be used, just thaw it first and chop it up.
CHEESE
- If you can, shred your own cheese. The pre-shredded kind leaves a grainy texture.
Nutrition is approximate and based on 6 (~1 ½ cup) servings. | Calories: 530 | Protein: 33g | Carbs: 38g | Fat: 28g | Saturated Fat: 14g | Fiber: 3g | Sugar: 6g | Sodium: 580mg
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