Cheesy Chicken Broccoli Rice Casserole

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In less than 45-minutes, you can create a cheesy, comforting chicken broccoli rice casserole dinner using only one pot!

The weekend is finally here and for most people that means relaxing.

The last thing you want to do is spend all day in the kitchen trying to prepare a meal.

For days like today, you want something quick and easy. However, that doesn’t mean you have to skip on flavor just to save time.

Our one pot chicken broccoli rice casserole can be prepared in less than hour.

A blue skillet filled with cheesy chicken rice and broccoli.

Much like our chili relleno casserole, the main ingredients are chicken and cheese! It’s a winning combination.

The best part of the recipe is that it can be made in one pan.

Which means you won’t spend hours trying to clean your kitchen. So, shall we get cooking?

A close-up of the stove-top casserole in a pan.

How to make chicken broccoli rice casserole:

First, go ahead and cut your chicken into 1-inch chunks. After that, finish prepping the rest of the ingredients.

Next, heat the oil over low-medium heat, using a large saucepan. Once it’s warm, add the chicken, onions, salt, and pepper.

Diced chicken breast cooking in a pan.

Let the meat and onions cook for about 5 minutes. Now, toss in the garlic and let the mixture cook for another 30 seconds.

Afterward, pour in the canned soup, rice, and 2.5 cups of chicken broth. Increase the heat to medium.

Canned soup and broth added to the pan.

Stir the ingredients and bring the liquids to a boil. When broth starts to boil, reduce the heat to low, cover the pan, and let the rice simmer.

Everything will need to cook for about 15-minutes. Also, you’ll need to stir the mixture from time to time.

If the rice starts to soak up too much of the liquid, add more broth a 1/4-cup at a time.

Dry rice added to the broth and soup.

Now, when both the chicken and the rice have finished cooking, uncover the dish.

Toss in the broccoli florets and half of the cheese. Stir the ingredients to combine everything.

Broccoli florets added to the chicken and rice mixture.

Last, sprinkle the rest of the cheese over the dish and cover the pan again.

The residual heat will steam the broccoli and melt the cheese. After about 5-minutes, remove the lid and serve!

That’s it, your chicken rice and broccoli recipe is done. Kim and I hope you enjoy it and wish you all the best 🙂

The dish has been topped with shredded cheddar.

Recipe Tips:

  • To cut down on the cook time, you could use minute rice and pre-cooked chicken. Then, the chicken would only need to, “cook,” until the onions were soft. Additionally, the rice step would only need to cook for about 2-minutes instead of 15-minutes.
  • Our chicken broccoli rice casserole has al dente’ broccoli. For softer vegetables, use thawed, frozen broccoli.
  • If you want to remove some of the sodium in the dish, use low-sodium broth and low-sodium canned soup. You could also skip the cheese.
The finished cheesy rice broccoli and chicken in the pan..
Cheesy chicken rice and broccoli in one pot.

Chicken Rice and Broccoli

4.7 from 22 votes
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Author: Kimberly
Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes
Servings: 4 Servings


  • 2 tablespoons cooking oil
  • 1 cup white onion, diced (about 1 medium onion)
  • 1 pound boneless skinless chicken breasts, cubed into bite size pieces
  • ¼ teaspoon kosher salt
  • ¼ teaspoon ground black pepper
  • 3 garlic cloves, minced
  • 10 ½ cream of chicken soup, 1 can
  • 1 cup long grain white rice
  • 3 ½ cups low-sodium chicken broth
  • 2 cups broccoli florets
  • 1 cup shredded cheddar cheese


  • In a large pan, heat the oil over low to medium heat. Then add the onion, chicken, salt, and pepper. Cook for 5 to 6 minutes until the onions are translucent and the chicken is browned. The chicken doesn’t need to be cooked through. Add the garlic and continue to cook for another 30 seconds.
    2 tablespoons cooking oil
    1 cup white onion
    1 pound boneless skinless chicken breasts
    ¼ teaspoon kosher salt
    ¼ teaspoon ground black pepper
    3 garlic cloves
  • Add the cream of chicken soup, rice, and 2 ½ cups of chicken broth. More broth can be added later if needed to add moisture to the dish. Stir, and bring the ingredients to a boil. Reduce to a simmer, and cover. Allow the ingredients to cook for 15 minutes while stirring occasionally or until the rice is cooked through and the chicken is done.
    10 ½ cream of chicken soup
    1 cup long grain white rice
  • Remove from heat, uncover and add the broccoli and half the cheese. Stir to combine. Sprinkle the remaining cheese on the top cover for an additional 5 minutes.
    2 cups broccoli florets
    1 cup shredded cheddar cheese
  • Serve hot and store any leftovers in the refrigerator for up to 3 days.

Suggested Equipment


The calories listed are an approximation based on the ingredients in the recipe card and a serving size of about 1 cup.
The chicken rice and broccoli can be stored in your fridge, in a sealed container, for up to 3 days.


Serving: 1.5cups | Calories: 525kcal | Carbohydrates: 46g | Protein: 37g | Fat: 21g | Saturated Fat: 7g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 8g | Trans Fat: 0.04g | Cholesterol: 105mg | Sodium: 1262mg | Potassium: 746mg | Fiber: 3g | Sugar: 4g | Vitamin A: 611IU | Vitamin C: 46mg | Calcium: 262mg | Iron: 1mg

Nutrition Disclaimer

Kim and John Vargo of Berly’s Kitchen and its affiliates are not dieticians or nutritionists. Any nutritional information shared is an estimate. If preferred, use your favorite online nutrition calculator to double check the amounts. Calories and other nutritional values can vary based on brand and serving size.

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  1. I wish I knew that the rice was not supposed to be cooked beforehand. When I got to the step to add rice I realized then and my rice was already cooked. Recipe was a fail for me.

    1. Hi Nancy!

      We’re sorry that the recipe didn’t work out. We’ll specific in the ingredients if the rice should be cooked, so if it doesn’t say cooked, assume that it’s uncooked rice. Hope that helps for next time if you decide to make it or one of our other recipes again. Have a wonderful evening! 🙂

    2. @Nancy, Hi Nancy after cooking for over 50 years I also learned the hard way to always read the recipe all the way through before starting to cook the recipe. Good luck.

    3. @Cynthia Cook, I must’ve messed up somewhere cause I put a cup of boil in a bag rice maybe that’s why mine was soupier than it should’ve been, I just added more rice but lol

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