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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.
Adding cheddar to the top of the dish creates a cheesy, filling meal!

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.
The stove-top chicken casserole is so creamy and delicious.

How to make chicken broccoli rice casserole:

First, go ahead and cut your chicken into one (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.
You only to have the saute the chicken and onions for a few minutes.

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.
The dry rice will soak up all that liquid.

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.
The chicken will finish cooking with the rice.

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.
Don’t overcook the broccoli or it will become mushy.

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.
Try different cheeses to add a ton of flavor to the dish.

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..
Adding extra vegetables like mushrooms can change the flavor of the meal.

Don’t forget to check out our Chicken Broccoli Rice Casserole web story!

A blue skillet filled with cheesy chicken rice and broccoli.

Chicken Rice and Broccoli

Yield: 6 Cups
Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes

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


  • 2 Tablespoons Cooking Oil
  • 1 Cup White Onion, diced (about 1 medium onion)
  • 1 Pound Boneless Skinless Chicken Breasts, cubed into bite size pieces
  • 3 Cloves Garlic, minced
  • ¼ Teaspoon Salt
  • ¼ Teaspoon Pepper
  • 1 (10.5 Ounce) Can Cream of Chicken Soup
  • 1 Cup Long Grain White Rice
  • 3 ½ Cups 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.

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.

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.

Serve hot and store any leftovers in the refrigerator for up to 3 days.


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

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As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

Nutrition Information:
Yield: 4 Serving Size: 1.5 Cups
Amount Per Serving: Calories: 512Total Fat: 23gSaturated Fat: 8gTrans Fat: 0gUnsaturated Fat: 13gCholesterol: 131mgSodium: 1464mgCarbohydrates: 27gFiber: 4gSugar: 5gProtein: 48g

*The calories are an estimate and are based on the ingredients and serving size listed. The calories can vary depending on the brand of product purchased.

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