Easy Chicken Broccoli and Cheese Casserole is a classic recipe that's a perfect weeknight dinner! It's cheesy, delicious, and so easy to make! It's one of those feel good meals that you're always looking forward to. Best of all, it's a one pot meal and comes together in under an hour.
There's so much flavor in this dish. Fresh herbs, broccoli, corn, two cheeses, perfectly season chicken, and rice topped with basil. Everything is cooked on the stove and finished in the oven! 40 minutes later, you've got dinner for everyone!
This Easy Chicken Broccoli and Cheese Casserole is easily becoming one of my favorite weeknight meals. I don't know about you but I've been SO busy lately. Between working, blogging, traveling, and growing a baby - I. Am. Exhausted. I've been resorting to quick weeknight meals that keep well like this Easy Chicken Broccoli and Cheese Casserole because it's so freaking delicious. It's also quick and easy.
So, if I make this on a Monday, I've got lunch or dinner at least until Wednesday. When I first made this Chicken Broccoli and Cheese Casserole, I loved it so much I was eating it for lunch and dinner for a few days. Then I made it again. There's something about the combination of cheese and broccoli that's just utterly amazing. I don't know who decided to make this combination a thing, but I'm forever grateful.
Are frozen veggies used for this Chicken Broccoli and Cheese Casserole?
Yes! I used all frozen veggies for this recipe. That includes frozen broccoli and frozen corn. I was actually reading that frozen broccoli is healthier for you because it's frozen as soon as it's picked which allows it to maintain its nutritional value. Random fact, but I thought that it was cool.
Long story short, I used frozen veggies, but you can absolutely use whatever you have in your kitchen!
Do I cook rice before adding it to a casserole?
No, you do not have to because the rice will cook in the stove and will finish cooking in the casserole while it's in the oven.
What sides go with Easy Chicken Broccoli and Cheese Casserole?
Because this casserole is a meal within itself, there's really no need for any sides! However, if you must, I recommend bread and butter or even a glass of white wine - which would pair exceptionally well with this. Naturally, I have not had this with white wine because I'm pregnant, but I imagine this would be really good with it because of the flavor profile. lol Also, a side salad would be awesome with this Chicken Broccoli and Cheese Casserole.
What ingredients do I need for this recipe?
A few simple and wholesome ingredients make this recipe amazing. See below!
- Aromatics - Red onion, garlic, thyme
- Boneless skinless chicken thighs
- Jasmine Rice
- Chicken Broth and Milk
- Frozen Broccoli and Corn
- Dash of red pepper, for a little spice
- Bay Leaves, for flavor
- Cheddar and Mozzarella Cheese - because they're amazing!
More recipes that I'm loving!
- Healthy Orange Sesame Chicken
- Cajun Chicken Caesar Salad
- Cheesy Cauliflower Bites with Sriracha Mayo
- Spiralized Broccoli Teriyaki Chicken Bowl
- Broccoli Cheddar Stuffed Spaghetti Squash
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Easy Chicken Broccoli and Cheese Casserole
Ingredients
- 1 large Red Onion, sliced
- 3 cloves garlic, diced
- 4 sprigs 4 sprigs thyme, leaves only
- 3 tbsps Olive Oil
- 2 tbsps Butter
- Salt and pepper
- 2 lbs boneless skinless chicken thighs
- 1 ½ cups jasmine rice
- 2 cups chicken broth
- 1 cup milk
- 1 cups frozen corn
- 3 cups frozen broccoli
- Dash red pepper, optional
- 2 bay leaves
- 1 cup cheddar cheese
- 1 cup mozzarella
Directions
- Preheat oven to 425 degrees F.
- Add olive oil and butter to a large cast iron skillet/oven safe pan over medium heat. Add sliced red onions and cook until onions begin to soften, about 3-5 minutes. Add garlic and thyme and continue to cook until fragrant.
- Cut boneless skinless chicken thighs into cubes and season with salt and pepper. Add to the pan and brown on both sides. Add jasmine rice and continue to saute in pan until rice becomes toasted/golden. Add chicken broth, milk, frozen corn, and frozen broccoli and mix together. Then add bay leaves and a dash of red pepper, optional.
- Bake in the oven for 15-20 minutes, until rice becomes soft and fluffy. Top with cheddar and mozzarella cheese and bake for an additional 5-10 minutes, until cheese is fully melted.
- Optional - top with avocado and fresh basil leaves.
This is really good and had become a regular in our house. It makes A lOT of food so half might be enough for some families. I have teens so we finish the leftovers. It did take quite a bit longer to get the rice tender. I’ve started covering it with a lid in the oven to help with that. Also, I can’t fit on in a pan, but use my large Le Creuset. Otherwise, I make it as written and we love it.
I'm so happy that this recipe is a regular in your house!
First, prep is longer than 20 minutes, cook time is longer than 30 minutes.
This makes a lot, so a large skillet is not big enough, unless you like having it so full you're afraid to move the pan. It wasn't hard to make, just be sure to start early and know that it makes a lot
It was good when I finally finished it. Will also make great leftovers.
So glad you enjoyed it!
This was really good!
Thank you!