Easy Chicken Broccoli Rice and Cheese Casserole is a comforting, family-friendly meal that works perfectly for busy weeknights. Cheesy and savory, it combines seasoned chicken, jasmine rice, frozen broccoli and corn, fresh aromatics and two kinds of cheese into one oven-finished skillet dish. This recipe is hearty, easy to scale, and ready in under an hour, making it ideal for meal prep or leftovers that reheat well.
The casserole builds big flavor from simple ingredients: sautéed onions and garlic, fresh thyme, tender chicken seasoned with Herbs de Provence and onion powder, toasted jasmine rice, and a creamy mix of chicken broth and milk. Frozen broccoli and corn add bright color and convenience. After baking briefly covered, the dish is finished uncovered with cheddar and mozzarella for a melty golden top. A few basil leaves or a light sprinkle of red pepper flakes give a final touch of freshness or heat if desired.
Are frozen veggies used for this Chicken Broccoli and Cheese Casserole?
Yes. This version uses frozen broccoli and frozen corn for convenience and consistent results. Frozen vegetables are usually blanched and frozen shortly after harvest, which helps retain nutrients and flavor. They also save prep time and make the recipe easy to pull together any night of the week. If you prefer, fresh vegetables can be substituted—adjust the cook time slightly if they need to be pre-steamed first.
Do I cook rice before adding it to a casserole?
No. For this casserole the jasmine rice is added uncooked to the pan after toasting briefly with the chicken and aromatics. The rice then cooks directly in the mixture of chicken broth and milk while the casserole bakes, absorbing flavor and becoming tender without needing a separate pot.
What sides go with Easy Chicken Broccoli and Cheese Casserole?
This casserole is a complete meal on its own, combining protein, starch and vegetables. If you want a simple accompaniment, warm bread and butter or a crisp side salad complement the dish nicely. A light white wine would pair well for adults, but the casserole stands up well on its own for family dinners and packed lunches.
Ingredients you’ll need
This recipe uses straightforward pantry staples and a few fresh aromatics. Quantities for the full recipe are listed below in the ingredient section.
- Aromatics: yellow onion, garlic, fresh thyme
- Boneless skinless chicken tenderloins or thighs
- Jasmine rice (uncooked)
- Chicken broth and milk
- Frozen broccoli and frozen corn
- Optional dash of red pepper flakes for heat
- Bay leaves for extra depth
- Cheddar and mozzarella cheese for melting
More recipes you might enjoy
- Healthy Orange Sesame Chicken
- Cajun Chicken Caesar Salad
- Cheesy Cauliflower Bites with Sriracha Mayo
- Spiralized Broccoli Teriyaki Chicken Bowl
- Broccoli Cheddar Stuffed Spaghetti Squash
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Easy Chicken Broccoli and Cheese Casserole
A cheesy, one-pan chicken, rice and broccoli casserole that bakes in under an hour. Comforting, simple, and perfect for leftovers.
Prep: 20 mins • Cook: 30 mins • Total: 50 mins • Servings: 6
Equipment
- 12-inch oven-safe skillet or similar ovenproof pan
Ingredients
- 2 tbsps olive oil
- 2 tbsps salted butter
- 1 large yellow onion, diced
- 3 cloves garlic, diced
- 4 sprigs fresh thyme, stems removed
- Salt and pepper, to taste
- 2 lbs chicken tenderloins, cut into bite-size pieces
- 2 tsp Herbs de Provence
- 1 tsp onion powder
- 1 1/2 cups jasmine rice (uncooked)
- 2 cups chicken broth
- 1 cup milk
- 1 cup frozen corn
- 3 cups frozen broccoli
- Dash red pepper flakes (optional)
- 2 bay leaves
- 1 cup shredded cheddar cheese
- 1 cup shredded mozzarella
Instructions
- Preheat the oven to 425°F (220°C).
- Season the cubed chicken with Herbs de Provence, onion powder, salt and pepper; set aside.
- Heat olive oil and butter in a large oven-safe skillet over medium heat. Add the diced onion and cook 3–5 minutes until beginning to soften. Add garlic and thyme and cook another 1–2 minutes until fragrant.
- Add the seasoned chicken and brown on both sides. Stir in the jasmine rice and cook briefly until the rice becomes lightly toasted and golden.
- Pour in the chicken broth and milk, then add the frozen corn, frozen broccoli, bay leaves and a sprinkle of red pepper flakes if using. Stir to combine.
- Cover the skillet with a lid or foil and bake for 15–20 minutes, until the rice is tender and the liquid is mostly absorbed.
- Remove the cover, top evenly with cheddar and mozzarella, and return to the oven uncovered for 5–10 minutes until the cheese is melted and bubbly.
- Remove bay leaves, let rest a few minutes, garnish with fresh basil or additional thyme if desired, and serve warm.
Nutrition (per serving, approximate)
Calories: 637 kcal • Carbohydrates: 48 g • Protein: 48 g • Fat: 27 g • Saturated Fat: 11 g • Sodium: 774 mg
Nutrition information is an approximation and may vary based on exact ingredients and portion sizes.