One Pot Cheesy Chicken and Broccoli Rice Casserole
Try this One Pot Cheesy Chicken and Broccoli Rice Casserole recipe, or contribute your own.
Try this One Pot Cheesy Chicken and Broccoli Rice Casserole recipe, or contribute your own.
- Carbohydrate 8.05380000023805 g
- Cholesterol 23.1000000195276 mg
- Fat 8.16456667307117 g
- Fiber 2.32299993435542 g
- Protein 7.9972666712975 g
- Saturated Fat 4.7576966706226 g
- Serving Size 1 1 Serving (119g)
- Sodium 174.851345601608 mg
- Sugar 5.73080006588263 g
- Trans Fat 0.613259166992151 g
- Calories 131 calories
Step-by-step
- Heat olive oil in a large skillet.
- Add chopped onion, garlic and cubed chicken.
- Cook on medium heat for a few minutes until chicken start to brown a bit.
- Season with salt and pepper to taste.
- Add rice, cream of chicken soup and chicken broth.
- Start with 2 cups of chicken broth and if more is needed until rice is fully cooked, add more.
- Cook over medium heat until rice is fully cooked, should take about 10 minutes or so.
- Taste for seasoning and adjust as necessary.
- Add half the cheese and the broccoli florets and continue cooking for 2 more minutes, until broccoli softens a bit.
- Sprinkle over the top with remaining cheese and place skillet under broiler for a couple minutes, just until it melts and starts to brown a bit.
Cheddar cheese does the heaviest lifting in this skillet by providing both emulsified fat and sharp savory depth as it melts into the starches released by the grains. Skillet casseroles require careful moisture management because starches thicken rapidly in a confined space. Heavy-bottomed cast iron distributes heat evenly, preventing scorching at the base while the liquids reduce. If you lack a wide oven-safe skillet, a standard saucepan paired with a baking dish works just as well for the final broiling stage.
- Cut chicken breasts into uniform half-inch cubes to ensure they brown evenly during the initial five-minute sauté without drying out.
- Start with two cups of chicken broth, adding the third cup only if the grains absorb the liquid before reaching a tender texture around the ten-minute mark.
- Stir in broccoli florets during the final two minutes of simmering to preserve bright green pigments and prevent sulfurous aromas from developing.
- Store leftovers in an airtight glass container for up to three days, adding two tablespoons of water before reheating to restore moisture to the grains.
Day-two starches often clump and harden after refrigeration. Reheating portions gently over medium-low heat with an extra splash of broth returns the sauce to its original glossy consistency.
