Description
A comforting and easy one-pot casserole featuring chicken, broccoli, and rice in a creamy, cheesy sauce. Perfect for a simple weeknight meal or a Thanksgiving side dish.
Ingredients
- 1 tablespoon olive oil
- 1 pound boneless, skinless chicken breasts, cut into bite-sized pieces
- 1 cup uncooked white rice
- 2 cups chicken broth
- 1 head broccoli, cut into florets
- 1 can (10.5 ounces) condensed cream of chicken soup
- 1 cup shredded cheddar cheese
- Salt and pepper to taste
Instructions
- Preheat oven to 375°F (190°C).
- Heat olive oil in a large oven-safe skillet or Dutch oven over medium-high heat. Add chicken and cook until browned on all sides.
- Stir in uncooked rice and chicken broth. Bring to a boil, then reduce heat, cover, and simmer for 10 minutes.
- Add broccoli florets to the skillet.
- In a separate bowl, mix cream of chicken soup and shredded cheddar cheese. Pour this mixture over the chicken and broccoli.
- Stir everything together until well combined. Season with salt and pepper.
- Cover the skillet and bake for 20-25 minutes, or until rice is cooked and liquid is absorbed.
- Uncover and bake for an additional 5 minutes, or until the cheese is melted and bubbly.
- Let stand for 5 minutes before serving.
Notes
- You can substitute other cheeses like Monterey Jack or a blend of cheeses.
- For a healthier option, use brown rice and low-fat cream of chicken soup.
- Add other vegetables like diced carrots or peas if desired.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: American