I remember the first time I tried this cheesy chicken broccoli casserole. It was one of those evenings where time slipped away faster than I expected. I started chopping the chicken and onion, but got distracted by a phone call I couldn’t quite finish, so the pieces weren’t all perfectly uniform—some were a bit bigger than others. Still, once everything simmered together, the kitchen filled with this warm, inviting aroma. The bubbling cheese sauce combined with the subtle scent of thyme and garlic was enough to pull me back from my distraction. When I finally sat down with a spoonful, the creamy, cheesy rice mingled with tender chicken and crisp broccoli bits felt like just the kind of comfort my day needed. It’s the kind of meal you can almost taste in the air before it even hits your plate.
Why You’ll Love It
- It’s a one pot wonder, which means fewer dishes and less fuss after dinner.
- The creamy cheese sauce melts into every bite, but the broccoli adds a fresh, slightly crunchy contrast that keeps it from feeling too heavy.
- You get the satisfaction of a home-cooked meal without hours in the kitchen—less time cooking, more time relaxing.
- It’s simple — and that’s kind of the point. You don’t need fancy ingredients or complicated steps to enjoy something delicious.
Even if you’re not usually a big fan of casseroles, this one feels fresh and approachable. Plus, it holds up well if you want to pack leftovers for lunch the next day.
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One Pot Cheesy Chicken Broccoli Casserole
- Total Time: 45 minutes
- Yield: 6 1x
Description
A comforting and easy one pot cheesy chicken broccoli casserole that combines tender chicken, fresh broccoli, and creamy cheese sauce all cooked together for a delicious family-friendly meal.
Ingredients
1 tablespoon olive oil
1 pound boneless skinless chicken breasts, cut into 1-inch pieces
1 medium yellow onion, diced
3 cloves garlic, minced
2 cups low sodium chicken broth
1 cup long grain white rice, uncooked
2 cups fresh broccoli florets
1 cup shredded sharp cheddar cheese
1 cup shredded mozzarella cheese
1/2 cup grated Parmesan cheese
1 cup whole milk
1 teaspoon salt
1/2 teaspoon black pepper
1/2 teaspoon dried thyme
Instructions
Heat olive oil in a large deep skillet or Dutch oven over medium heat.
Add the diced chicken pieces and cook for 5-6 minutes, stirring occasionally, until the chicken is lightly browned but not fully cooked through.
Add the diced onion and minced garlic to the skillet and cook for 3-4 minutes until the onion is softened and fragrant.
Pour in the chicken broth and add the uncooked rice, salt, black pepper, and dried thyme. Stir to combine.
Bring the mixture to a boil, then reduce heat to low and cover the skillet with a tight-fitting lid.
Simmer for 15 minutes without lifting the lid.
After 15 minutes, add the fresh broccoli florets on top of the rice and chicken mixture. Cover again and cook for an additional 5 minutes.
Remove the lid and stir the broccoli into the rice and chicken mixture.
Pour in the whole milk and stir to combine.
Add the shredded cheddar cheese, mozzarella cheese, and grated Parmesan cheese. Stir gently until all the cheese is melted and the casserole is creamy.
Cook uncovered for 2-3 more minutes to thicken the sauce slightly.
Remove from heat and let the casserole rest for 5 minutes before serving.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
Kitchen Notes: This recipe comes together easily in a deep skillet or Dutch oven, so if you don’t have one, a large heavy-bottomed pan will do just fine. I usually serve it with a crisp green salad or some crusty bread to soak up any extra cheesy sauce. I’ve tried swapping the broccoli for cauliflower or green beans once or twice, but broccoli’s mild bit of bitterness really balances the richness here. You could also experiment with different cheeses if you’re feeling adventurous—maybe a little smoked gouda or pepper jack—but I haven’t tested those enough to say how they’d change the texture exactly. And if you want to add a touch of heat, a sprinkle of red pepper flakes on top before serving works wonders.
FAQ
Can I use frozen broccoli? Yes, but I prefer fresh for the best texture. If using frozen, add it a bit earlier to ensure it cooks through.
Is this dish freezer-friendly? You can freeze leftovers, but the texture of the broccoli might soften a bit upon thawing.
Can I make this vegetarian? You could swap the chicken for tofu or a plant-based protein, though I haven’t tried it myself.
What if I don’t have all the cheeses? Use what you have. Sharp cheddar is key for flavor, but mozzarella and Parmesan can be flexible.
When you’re ready for a cozy, cheesy dinner that feels like a warm hug after a long day, this casserole is waiting for you. Give it a try, save it, and keep it in your weeknight rotation.