Easy and comforting are two necessities when it comes to weeknight dinners, and this chicken broccoli casserole encapsulates both of those words perfectly. Comfort food at its finest, this casserole makes weeknight dinner an absolute breeze. Filled with chicken, broccoli, rice and plenty of cheese, this hearty bake is basically a leveled up, heartier version of our broccoli cheddar soup you can enjoy all year round.
Can I put raw broccoli in this casserole?
You not only can, you should. The broccoli will cook in the skillet and under the broiler, resulting in cooked florets that still have that bite of crispness we want. If you cook your broccoli before adding to your skillet mixture, the end result will be mushy pieces of broccoli, and nobody wants that.
Can I use brown rice?
Sure! If you prefer brown rice instead of white rice, just add an extra 1/2 cup chicken broth, and keep a little extra on the side to add in case the skillet is looking dry. Brown rice often takes longer than white rice to cook, so make sure to keep an eye on it, and increase your cooking time.
Can I make it ahead?
Absolutely! Simply prepare the casserole until the end of step 2, then wrap tightly and place in the fridge where it will keep for around 3 days. When you're ready to bake, top with your breadcrumbs and broil!
How do I store it?
Cover the baking dish or transfer or it to an airtight container and store in the fridge where leftovers should last for 3 to 4 days.
Made it? Let us know how it went in the comment section below!
extra-virgin olive oil
small yellow onion, chopped
cloves garlic, minced
boneless, skinless chicken breasts, cut into 1-inch pieces
Kosher salt
Freshly ground black pepper
white rice
low-sodium chicken broth, divided
heavy cream
broccoli florets
shredded cheddar
panko bread crumbs
Rian Handler is a food writer, editor, and recipe developer with a fierce love for sour gummies.
