Broccoli Cheddar Chicken Rice Casserole
A hearty and comforting one-pot meal that combines chicken, broccoli, and cheese with rice, perfect for busy families.
Ingredients
Essential Ingredients
- 1 lb Boneless skinless chicken breasts
- 1 cup Uncooked long grain rice Use white or brown rice based on preference.
- 2 cup Fresh broccoli florets Cut into small florets for even cooking.
- 1 can Cream of chicken soup Can substitute with homemade or cream of mushroom soup.
- 1 cup Shredded cheddar cheese Feel free to mix with other cheese variants.
- 2 cup Chicken broth Low-sodium can be used to control salt intake.
Optional Seasonings
- 1 tsp Italian seasoning
- 1 tsp Garlic powder Add more for stronger flavor.
- 1 tsp Dried thyme Can be substituted with fresh thyme.
Instructions
Preparation
- Cut raw chicken into small pieces. Season with salt, pepper, and garlic powder.
- Heat oil in a large pot over medium heat and cook the chicken for 6-8 minutes until browned on all sides.
Cooking
- Add uncooked long-grain rice to the pot, pour in chicken broth to cover the rice, and stir gently.
- Cover the pot and let rice cook for 15-20 minutes.
- Five minutes before the rice is done, add broccoli florets to the pot and let steam.
- Once the rice and broccoli are tender, mix everything gently.
Notes
Store leftovers in airtight containers in the fridge for up to 3 days. Freezing is recommended for longer storage; wrap tightly in plastic or foil.