Easy Chicken Broccoli Rice and Cheese Casserole is a timeless weeknight favorite: cheesy, comforting, and simple to prepare. This one-pan meal comes together on the stovetop and finishes in the oven, delivering a hearty dinner in under an hour that keeps well for leftovers.
The casserole balances fresh aromatics, tender chicken, vegetables, two kinds of cheese and jasmine rice in a creamy, flavorful base. With bright notes from thyme and a light sprinkle of basil on top, it’s an all-in-one dinner the whole family will enjoy.
Between work, life and travel, quick meals that deliver both convenience and flavor have been my go-to lately. This recipe fits that need: it’s straightforward, stores well, and tastes great reheated. Make it early in the week for easy lunches and dinners for several days.
Are frozen veggies used for this Chicken Broccoli and Cheese Casserole?
Yes. This version uses frozen broccoli and frozen corn for convenience. Frozen vegetables are often picked and frozen quickly, which helps retain nutrients, and they’re a reliable option when fresh produce isn’t available. Feel free to substitute fresh vegetables if you prefer.
Do I cook rice before adding it to a casserole?
No—this recipe uses uncooked jasmine rice. The rice simmers with the chicken broth and milk in the pan, continues to cook in the oven, and becomes tender by the time the casserole is finished.
What sides go with Easy Chicken Broccoli and Cheese Casserole?
The casserole is a complete meal on its own, but if you want extras try a simple side salad, warm crusty bread with butter, or a light vegetable side. For adults, a glass of chilled white wine pairs nicely with the dish’s creamy, cheesy flavor.
What ingredients do I need for this recipe?
Simple, wholesome ingredients make this casserole flavorful and satisfying. The main components are:
- Aromatics – yellow onion, garlic, fresh thyme
- Boneless, skinless chicken tenderloins (cubed and seasoned)
- Jasmine rice (uncooked)
- Chicken broth and milk
- Frozen broccoli and frozen corn
- Seasonings – Herbs de Provence, onion powder, salt, pepper, and optional red pepper flakes
- Bay leaves for added depth
- Cheddar and mozzarella cheese for a melty finish
More recipes that I’m loving!
- 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
Equipment
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12-inch skillet or oven-safe 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
- 2 lbs Chicken tenderloins, cut into cubes
- 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 of red pepper flakes (optional)
- 2 Bay leaves
- 1 cup Cheddar cheese, shredded
- 1 cup Mozzarella cheese, shredded
Instructions
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Preheat the oven to 425°F (220°C).
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Cut the chicken into bite-sized cubes and season with Herbs de Provence, onion powder, salt and pepper. Set aside.
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Heat the olive oil and butter in a large oven-safe skillet over medium heat. Add the diced onion and cook 3–5 minutes until softened. Stir in the garlic and thyme and cook 1–2 minutes until fragrant.
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Add the seasoned chicken to the pan and brown on both sides. Stir in the jasmine rice and toast it briefly until it becomes golden. Pour in the chicken broth and milk, then add the frozen corn and frozen broccoli. Stir to combine and add the bay leaves and a pinch of red pepper flakes if using.
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Cover the pan and transfer to the oven. Bake 15–20 minutes, until the rice is tender and has absorbed most of the liquid. Remove the lid, sprinkle cheddar and mozzarella over the top, and bake uncovered another 5–10 minutes until the cheese is melted and bubbly. Remove bay leaves before serving.
Nutrition
Nutrition information is an estimate and should be used as a guideline only.