Cheesy Chicken and Broccoli Casserole
A delicious and comforting casserole featuring chicken, broccoli, and cheddar cheese.
Equipment
- Oven-proof skillet
Ingredients
Main Ingredients
- 1 tablespoon olive oil
- 1 small onion, chopped
- 2 breasts chicken, cut into small cubes
- 0.25 teaspoon salt
- 0.25 teaspoon black pepper
- 4 cloves garlic, minced
- 0.75 cup uncooked long grain rice
- 10 ounces cream of chicken soup (1 can)
- 2 cups low-sodium chicken broth
- 2 cups broccoli florets
- 1 cup cheddar cheese, shredded
- 1 tablespoon fresh parsley, chopped (for garnish)
Instructions
- Heat olive oil in a large oven-proof skillet over medium heat. Add onion and chicken. Cook for about 5 minutes until chicken is browned and no longer pink. Season with salt and pepper. Stir in garlic and cook for another 30 seconds.
- Stir in rice, cream of chicken soup, and 2 cups of chicken broth. If needed, add more broth until rice is fully covered.
- Bring to a boil, reduce heat, cover, and cook over medium heat, stirring occasionally, for about 15 minutes until rice is fully cooked. Adjust seasoning as needed.
- Add broccoli and half of the cheddar cheese. Cook for 2 more minutes until broccoli softens. Sprinkle remaining cheese on top and broil for a couple of minutes until cheese melts and browns slightly.
- Garnish with fresh parsley before serving.
Notes
Make-ahead: Prepare up to step 2 the night before, cover, and refrigerate. Continue with the recipe the next day. If using frozen broccoli, pat it dry before adding. Customize with additional veggies like mushrooms or peppers. Long grain rice works best; brown rice will take longer and may need more liquid. Leftovers can be stored in an airtight container in the fridge for up to 3 days.