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Easy Chicken Broccoli Rice 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.
For more easy casserole recipes, make my creamy mushroom chicken and rice and cornbread cowboy casserole!
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
Equipment
- Dutch Oven (or Large Pot)
Ingredients
- 1 1/2 lbs Chicken Tenderloins
- 1 tbsp Italian Seasoning
- 1 tsp Garlic Powder
- 1 tsp Onion Powder
- 1 tsp Kosher Salt
- 1/2 tsp Black Pepper
- 2 tbsp Olive Oil
- 1 Yellow Onion
- 1 lb Frozen Broccoli
- 2 cups Long Grain White Rice
- 2 tsp Chicken Bouillon Powder, (optional, but recommended)
- 3 1/2 cups Chicken Broth
- 2 cans Cream of Chicken Soup
- 1 can Evaporated Milk
- 2 cups Cheddar Cheese, (shredded)
- 2 cups Mozzarella Cheese, (shredded)
Instructions
- Preheat the oven to 350 degrees F.
- In a large bowl, combine chicken tenderloins, Italian seasoning, garlic powder, onion powder, kosher salt, and black pepper. Mix together, ensuring all of the chicken is fully coated. 1 1/2 lbs Chicken Tenderloins 1 tbsp Italian Seasoning 1 tsp Garlic Powder 1 tsp Onion Powder 1 tsp Kosher Salt 1/2 tsp Black Pepper
- Place a Dutch oven or large pot onto the stove over medium high heat. Allow the pan for get nice and hot for about 3-4 minutes, then add olive oil and the seasoned chicken tenderloins and cook 4-6 minutes per side, until fully cooked and golden brown. 2 tbsp Olive Oil
- Remove the chicken from the pot and place onto a plate. Set aside.
- Add diced yellow onion to the pot and cook until lightly browned and softened, about 5 minutes. Then add the frozen broccoli and cook for another 7-10 minutes, until the broccoli is thawed. Season with chicken bouillon powder and toss to coat, then add the rice and cook for 2-3 minutes, to toast the rice slightly, allowing it to soak up the flavors in the pot. Use a wooden spoon to gently scrape any browned bits on the bottom of the pot, that's where the flavor lives! 1 Yellow Onion 1 lb Frozen Broccoli 2 tsp Chicken Bouillon Powder 2 cups Long Grain White Rice
- Pour chicken broth into the pot and bring to a boil. Once boiling, reduce the heat to low and simmer for 18-22 minutes, until the rice is fully cooked. 3 1/2 cups Chicken Broth
- Once the rice is tender and cooked, remove from heat and add in the cream of chicken, evaporated milk, and half of the cheddar and mozzarella cheeses. Stir until everything is fully incorporated and the cheese is fully melted. Taste and see if it needs any additional salt and pepper. Adjust as needed. 2 cans Cream of Chicken Soup 1 can Evaporated Milk 2 cups Cheddar Cheese 2 cups Mozzarella Cheese
- Chop up the chicken into bite sized chunks and add into the pot and stir to combine. Pour everything into a 9×13 baking dish and top with the remaining cheese. Bake for 25-30 minutes, until the cheese is fully melted and slightly golden on the edges. Broil for 2-3 minutes to develop a golden crust on top.
- Allow the casserole to rest for 10 minutes and then serve.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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!