One pan, one bake, and dinner is done. Creamy rice, tender chicken, bright broccoli, and a golden cheese topping that stretches with every spoonful. This family dinner gets requested again and again: warm, filling, and perfect for busy weeknights. Save it for your next cosy night in.
Why You’ll Love This Recipe
- One-dish comfort: Chicken, rice, broccoli, and cheese bake together in one dish, so dinner feels complete with little effort.
- Creamy and cheesy: A smooth sauce and melted cheddar make every bite rich, with a golden top.
- Family-friendly: Mild flavours that children and adults both enjoy, with broccoli beside the chicken and rice.
- Great for busy nights: Simple prep, then the oven does the work. Assemble ahead and bake when you get home.
- Leftovers that reheat well: It keeps its creamy texture the next day.
Ingredients
- 1 1/2 lbs (680 g) boneless, skinless chicken, cut into bite-size pieces
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon paprika
- 1 tablespoon olive oil or butter
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 1 1/2 cups (300 g) long-grain white rice, rinsed
- 3 cups (720 ml) chicken broth
- 1 cup (240 ml) milk
- 1 can (10.5 oz / 298 g) condensed cream of chicken soup
- 4 cups (400 g) broccoli florets, fresh or frozen
- 2 cups (200 g) shredded cheddar cheese, divided
- 1/2 cup (50 g) shredded mozzarella (optional)
- 1/2 cup (40 g) grated Parmesan (optional)
- 1 teaspoon dried thyme or Italian seasoning
- 2 tablespoons butter, melted (optional, for topping)
- 1/2 cup (30 g) breadcrumbs or crushed crackers (optional, for topping)
- Chopped parsley, for serving (optional)
Step-by-Step Method
- Heat the oven. Preheat to 375°F (190°C) and lightly grease a 9 x 13-inch (23 x 33 cm) baking dish.
- Season the chicken. Toss the chicken with the salt, pepper, garlic powder, onion powder, and paprika, coating every piece lightly.
- Brown the chicken. Heat the oil or butter in a large skillet over medium-high heat. Cook the chicken in a single layer for 3 to 4 minutes per side until lightly golden. It will finish in the oven. Set it aside.
- Soften the onion and garlic. Cook the onion in the same skillet for 3 to 4 minutes until soft. Add the garlic and cook for 30 seconds until fragrant.
- Mix the rice and sauce. Stir the rice, broth, milk, soup, thyme, and 1 cup of cheddar in a large bowl, until smooth and the rice is coated.
- Assemble. Spread the rice in the dish. Arrange the chicken over the top, scatter the broccoli around it, and pour over any juices.
- Cover and bake. Cover tightly with foil and bake for 40 to 45 minutes, until the rice is tender and most liquid is absorbed. Do not lift the foil early — steam helps the rice cook.
- Add the cheese topping. Remove the foil and sprinkle over the remaining cheddar, mozzarella, and Parmesan. For crunch, mix the breadcrumbs with melted butter and scatter them on top. Bake uncovered for 15 to 20 minutes, until bubbly and golden.
- Rest and serve. Let it stand for 10 minutes, so the sauce thickens and portions serve neatly. Sprinkle with parsley and serve warm.
Tips for Best Results
- Rinse the rice first. Rinse so the rice cooks fluffy rather than sticky.
- Cut the chicken evenly. Similar-size pieces cook at the same rate.
- Keep the foil tight. A good seal traps steam and helps the rice absorb the broth.
- Check the rice before adding cheese. If firm, recover and bake 10 minutes more.
- Use freshly shredded cheese if you can. Block cheese melts more smoothly.
Variations
- With turkey: Swap in the same amount of cooked turkey at assembly.
- Extra vegetables: Add mushrooms, carrots, or peas with the broccoli.
- Spicy version: Stir 1/2 teaspoon of chilli flakes into the rice and use pepper jack for some cheddar.
- Mushroom twist: Use cream of mushroom soup instead, with sautéed mushrooms.
- Crunchy topping: Top with crushed crackers or crispy fried onions for the last 10 minutes.
Storage / Make-Ahead / Reheating
Store leftovers in an airtight container for 3 to 4 days in the refrigerator. Reheat a portion in the microwave with a little milk or broth, covered loosely. For more, reheat in a covered dish at 350°F (175°C) for 20 to 25 minutes. Freeze for up to 2 to 3 months; thaw overnight. To make ahead, assemble, cover, and refrigerate for up to 24 hours; add 10 to 15 minutes to the covered bake if baking from cold.
FAQ
Can I use brown rice instead of white rice?
Yes — add an extra 1/2 cup of broth and bake covered 60 to 70 minutes before adding the cheese.
Can I use frozen broccoli?
Yes — scatter the frozen florets over the casserole; they will cook in the oven.
Can I use rotisserie chicken?
Yes. Use about 3 cups of shredded rotisserie chicken, skip browning, and bake as directed.
How do I keep the rice from drying out?
Cover tightly, use the full broth and milk, and rest for 10 minutes. When reheating, stir in a splash of milk or broth.