Make this comforting, one-pot cheesy chicken and rice casserole for a simple, satisfying weeknight dinner. It uses basic ingredients and requires minimal cleanup.
Author:michaelcarter
Prep Time:10 min
Cook Time:30 min
Total Time:40 min
Yield:4 servings 1x
Category:Dinner
Method:Stovetop/One-Pot
Cuisine:American
Diet:Vegetarian
Ingredients
Scale
2 cups cooked, shredded chicken
1 tablespoon olive oil
1 small onion, chopped
2 cloves garlic, minced
1 (10.5 ounce) can condensed cream of chicken soup
1 cup chicken broth
1 cup uncooked long-grain white rice
1 teaspoon dried Italian seasoning
1/2 teaspoon salt
1/4 teaspoon black pepper
1 cup frozen broccoli florets (optional)
2 cups shredded cheddar cheese
Instructions
Heat the olive oil in a large, deep skillet or Dutch oven over medium heat. Add the chopped onion and cook until soft, about 5 minutes.
Add the minced garlic and cook for 1 minute until fragrant.
Stir in the cream of chicken soup, chicken broth, uncooked rice, Italian seasoning, salt, and pepper. Bring the mixture to a simmer.
Cover the skillet, reduce the heat to low, and cook for 15 minutes, or until the rice is mostly tender. Stir halfway through to prevent sticking.
Stir in the cooked, shredded chicken and the frozen broccoli florets, if using. Cover and cook for another 5 minutes, until the broccoli is tender and the chicken is heated through.
Remove the skillet from the heat. Sprinkle the shredded cheddar cheese evenly over the top. Cover the skillet again for 5 minutes to allow the cheese to melt completely.
Stir gently to combine the melted cheese into the rice mixture before serving.
Notes
For faster preparation, use pre-cooked rotisserie chicken.
If you prefer a thinner sauce, add an extra 1/4 cup of chicken broth during step 3.
This recipe is excellent for meal prep; it reheats well in the microwave.