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Easy Cheesy Chicken Broccoli Rice Casserole One Pot Oven - Comfort Food Made Simple

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Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Servings: 6 servings
Ingredients Method

Ingredients
  

  • 2 tablespoons olive oil or butter
  • 1 pound boneless, skinless chicken breasts, cut into small bite-size pieces
  • 1 small onion, finely chopped
  • 2 cloves garlic, minced
  • 1 cup long-grain white rice (uncooked; not instant)
  • 2 cups low-sodium chicken broth
  • 1 cup milk (whole or 2% for creaminess)
  • 2 cups broccoli florets (fresh or thawed frozen, chopped small)
  • 2 cups shredded cheese (sharp cheddar is classic; Monterey Jack or a blend works)
  • 1 teaspoon kosher salt, plus more to taste
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon paprika (optional, for color and warmth)
  • 1/2 teaspoon dried thyme or Italian seasoning
  • 1/4 cup grated Parmesan (optional, for extra savoriness)
  • Cooking spray (if your pot isn’t well-seasoned or nonstick)

Method
 

  1. Preheat and prep: Heat the oven to 375°F (190°C). If your Dutch oven or deep oven-safe skillet isn’t nonstick, lightly spray it.
  2. Brown the chicken: Warm the olive oil or butter over medium-high heat. Season the chicken with a pinch of salt and pepper, then sear for 3–4 minutes, just until lightly golden. It doesn’t need to be cooked through. Transfer to a plate.
  3. Soften aromatics: Add the onion to the pot with a small splash of oil if needed. Cook 2–3 minutes until translucent. Stir in the garlic for 30 seconds.
  4. Toast the rice: Add the rice, paprika, and thyme. Stir for 1 minute to coat the grains. This boosts flavor and helps the rice cook evenly.
  5. Add liquids: Pour in the chicken broth and milk. Stir, scraping up any browned bits from the bottom. Season with the remaining salt and pepper.
  6. Simmer: Return the chicken (and any juices) to the pot. Bring to a gentle simmer, then reduce the heat to medium-low. Cover and cook for 10 minutes, stirring once halfway to prevent sticking.
  7. Add broccoli: Stir in the broccoli florets and 1 cup of the shredded cheese. If using Parmesan, add it now. Taste and adjust seasoning.
  8. Oven finish: Smooth the top, sprinkle on the remaining 1 cup shredded cheese, and transfer the uncovered pot to the oven. Bake 12–15 minutes, until the rice is tender and the top is melted and bubbly with light golden spots.
  9. Rest and serve: Let the casserole sit 5 minutes before serving so it sets and thickens slightly. Scoop and enjoy.