Cheesy Chicken Broccoli Rice Casserole

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.

Course Dinner

Cuisine American

Keyword broccoli casserole, chicken and rice, rice recipes

Prep Time 15 minutes

Cook Time 33 minutes

Total Time 48 minutes

Servings 6

Calories 530 kcal

Author Sandy Clifton

Ingredients

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

Instructions

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.
Add the garlic, poultry seasoning, thyme, salt, pepper, garlic powder and onion powder. Stir.
Stir in the chicken bouillon.
Add the flour and cook for about 1 minute, stirring.
Stir in the chicken broth, mixing well.
Add the milk and stir well.
Add the rice, and bring to a low boil, stirring occasionally so the rice doesn’t stick to the bottom.
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.
Add the broccoli and stir in. Cover again and cook about 5 minutes, or until broccoli is tender.
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.
Serve garnished with green onions, chives, or parsley, if desired.

Recipe Notes

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.