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Cheesy Broccoli Chicken and Rice Casserole

Brown seasoned chicken with onion and garlic.
Cook rice with chicken stock, water, and broccoli until tender.
Stir in milk and cheddar, then bake until hot and bubbling.
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Prep Time 15 minutes
Course Dinner, Casserole
Cuisine American-inspired

Ingredients
  

  • 1 pound chicken breasts cut into 1-inch cubes
  • 1 tablespoon olive oil
  • Salt to taste
  • Black pepper to taste
  • 1 small onion finely chopped
  • 2 cloves garlic minced
  • 1½ cups white long-grain rice rinsed
  • 2 cups chicken stock
  • 2 cups water
  • 3 cups broccoli florets roughly chopped
  • ½ cup milk
  • 2 cups sharp cheddar cheese shredded and divided

Instructions
 

  • Cut the chicken breasts into 1-inch cubes and season with salt and black pepper.
  • Heat the olive oil in a large oven-safe skillet or Dutch oven over medium-high heat.
  • Add the chicken and brown it on all sides for about 5–7 minutes. The chicken does not need to be fully cooked at this stage because it will finish cooking later.
  • If necessary, brown the chicken in two batches to avoid overcrowding the pan. Transfer the browned chicken to a plate.
  • Add the chopped onion to the same pan and cook for about 5 minutes, until softened and translucent.
  • Stir in the minced garlic and cook for about 30 seconds, until fragrant.
  • Return the browned chicken to the pan. Add the rinsed rice, chicken stock, and water. Stir to combine and bring the mixture to a boil.
  • Reduce the heat to low, cover, and cook for about 10 minutes.
  • Add the chopped broccoli and stir gently. Cover again and continue cooking until the rice is tender and the chicken is cooked through, stirring occasionally as needed.
  • Preheat the oven to 425°F (220°C).
  • Once the rice is cooked, stir in the milk.
  • Add 1 cup of shredded cheddar cheese and fold it through the rice and chicken mixture.
  • Sprinkle the remaining 1 cup of cheddar evenly over the top.
  • Transfer the skillet to the oven and bake for 10–15 minutes, or until the cheese is melted, bubbling, and lightly golden.
  • Let the casserole rest for a few minutes before serving. This helps the creamy rice mixture settle slightly.

Notes

For a creamier casserole, use whole milk. For a lighter version, reduced-fat milk can be used.
You can substitute boneless chicken thighs for chicken breasts if you prefer darker, more tender meat. Make sure the chicken reaches a safe internal temperature before serving.
Serve this casserole on its own or alongside a simple green salad, roasted vegetables, or steamed green beans.
For extra flavor, add a pinch of paprika, onion powder, or dried Italian herbs when seasoning the chicken.