Description
A creamy, hearty one-pan weeknight dinner that uses leftover rotisserie chicken, rice, and broccoli. It’s kid-approved, easy to clean up, and perfect for busy evenings.
Ingredients
Scale
- 1 ½ cups uncooked white rice (long-grain like Jasmine or Basmati)
- 3 cups cooked chicken, diced (rotisserie chicken recommended)
- 2 cups broccoli florets (fresh or frozen, thawed and squeezed dry)
- 1 ½ cups chicken broth (low-sodium)
- 1 can (10.5 oz) cream of chicken soup
- 2 cups shredded sharp cheddar cheese
- 1 teaspoon garlic powder
- ½ teaspoon onion powder
- Salt and black pepper to taste
- 2 tablespoons butter
- Optional: French fried onions for topping
Instructions
- Preheat oven to 350°F (175°C).
- If using raw chicken, season with salt and pepper and cook in a skillet until done, then dice. If using rotisserie chicken, pull meat from bones and dice. Set aside.
- Chop fresh broccoli into small florets if not already done.
- In a large oven-safe skillet or Dutch oven, melt 2 tablespoons of butter over medium heat.
- Add diced onions (if using fresh) and cook until soft and translucent. Add garlic powder and onion powder; stir for 30 seconds until fragrant.
- Add uncooked rice to the skillet and stir to coat in butter for one minute.
- Pour in chicken broth and cream of chicken soup. Stir well to combine and bring to a gentle simmer.
- Stir in the diced chicken and broccoli florets, ensuring ingredients are submerged in liquid.
- Transfer skillet to the oven (or pour into a 9×13 baking dish if not oven-safe). Bake at 350°F (175°C) for 25-30 minutes, or until rice is tender and liquid is mostly absorbed.
- Remove from oven and sprinkle shredded cheddar cheese evenly over the top.
- Return to oven for 5 minutes until cheese is melted and bubbly. Optionally broil for 1-2 minutes for a golden top.
- Let rest for 5 minutes before serving to allow sauce to thicken.
Notes
If using frozen broccoli, thaw and squeeze out excess water to prevent a soupy casserole. For a gluten-free version, use gluten-free cream of chicken soup and ensure broth is gluten-free. For dairy-free, use dairy-free butter, soup, and cheese. Brown rice can be used but requires more liquid (2 cups broth) and longer cooking time (45-50 minutes).
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sodium: 600
- Fat: 18
- Carbohydrates: 40
- Fiber: 3
- Protein: 25
Keywords: chicken casserole, broccoli rice, one pan dinner, weeknight meals, comfort food, rotisserie chicken recipes, easy dinner, cheesy casserole