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This rice and broccoli chicken casserole is everything you want in a cozy weeknight meal. Tender chicken, fluffy rice, fresh broccoli, and melted cheese all cook together in one pan.
It is quick enough for a busy night, filling enough after school, and comforting enough to feel like a hug in a bowl.
This is not your “typical casserole”, it is made on the stove top for a quick dinner.
This dish goes by many names.
Some call it a rice and chicken broccoli casserole, others a chicken broccoli and rice casserole or even a chicken broccoli and rice cheese casserole.
Whatever you call it, this is a family favorite you will want to make on repeat.
Why you’ll love this recipe
- A classic family casserole with wholesome ingredients
- One pan dinner with easy cleanup
- Comforting, cheesy, and balanced with protein, rice, and veggies
- Perfect for weeknights or after school meals
- Packed with broccoli for extra fiber and freshness
- A classic family casserole with wholesome ingredients
What you’ll need for this chicken and broccoli rice casserole
- Olive oil
- Onion
- Chicken breasts
- Salt and black pepper
- Garlic
- Uncooked white rice (or swap in wild rice for more fiber and a nutty taste)
- Chicken broth
- Milk
- Broccoli florets for veggies and texture
- Cheddar cheese
- Fresh parsley for garnish
How to make rice and broccoli chicken casserole
- Sauté the onion and chicken. Heat olive oil in a large skillet over medium heat. Add the onion and chicken and cook for about 5 minutes until the chicken turns white. Season with salt and pepper, then stir in the garlic.
2. Add the rice and liquids. Stir in the rice, chicken broth, and milk. Mix well.
3. Cook the rice. Bring to a boil, then reduce heat to low. Cover and simmer for 15 minutes, stirring once or twice, until the rice is almost tender.
4. Add broccoli and cheese. Stir in the broccoli and half of the cheese. Cook for 2 to 3 minutes until the broccoli softens slightly.
5. Finish and serve. Sprinkle the remaining cheese on top, cover the skillet, and let it sit for 1 to 2 minutes until the cheese melts. Garnish with parsley and serve warm.
Tips for the best chicken broccoli and rice casserole
- Add peas, carrots, or spinach for even more veggies
- Use wild rice or a brown and wild rice blend for more fiber but simmer longer with extra broth
- Cut broccoli into small florets so it cooks quickly
- Freshly grated cheese melts smoother and tastes better
- Stir the rice once or twice while cooking to keep it from sticking
Storage
Store leftovers in an airtight container in the fridge for up to 3 days.
Reheat on the stove over low heat or in the microwave with a splash of broth or milk.
You can also freeze this casserole. Let it cool completely, portion it into freezer-safe containers, and freeze for up to 2 months.
Thaw in the fridge overnight and reheat gently with a little broth or milk to bring back the creaminess.
Frequently Asked Questions:
Yes, just add extra cheese for an even creamier and cheesier version.
Yes, wild rice works beautifully but takes more time and liquid.
Yes, thighs add extra flavor. Dice them small for even cooking.
Yes, cook it earlier in the day and gently reheat with a splash of broth.
More comfort food ideas
Rice and Broccoli Chicken Casserole
Ingredients
- 1 tablespoon olive oil
- 1 small onion, finely chopped (about 100 g)
- 2 boneless skinless chicken breasts, diced (about 350 g)
- 1/4 teaspoon salt, or to taste
- 1/4 teaspoon black pepper
- 4 garlic cloves, minced
- 3/4 cup uncooked white rice, about 135 g
- 2 cups chicken broth, 480 ml
- 1/2 cup milk, 120 ml
- 2 cups broccoli florets, about 160 g
- 1 cup shredded cheddar cheese, about 115 g
- 1 tablespoon chopped parsley, optional
Instructions
- Warm the olive oil in a large skillet over medium heat. Add the onion and chicken and cook for about 5 minutes until the chicken turns white. Season with salt and black pepper. Stir in the garlic and cook for 30 seconds.
- Stir in the rice, chicken broth, and milk. Mix well.
- Bring the mixture to a boil, then lower the heat to a simmer. Cover with a lid and cook for about 15 minutes, stirring occasionally, until the rice is almost tender.
- Add the broccoli and half of the shredded cheese. Cook for 2 to 3 minutes until the broccoli softens slightly.
- Sprinkle the remaining cheese on top, cover with a lid, and let it sit for 1 to 2 minutes until the cheese melts. Garnish with parsley if desired and serve warm.
Video
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
