Skillet Chicken Broccoli and Cheese Rice Casserole is perfect for weeknight “I have no clue what to make for dinner” situations, and “I have 40 minutes to have everyone fed and out the door” situations. Which, for me, happen often! Busy mama’s have a LOT on their plates and limited time in the day. Which is why it’s so important to have quick, filling, and nutritious recipes on hand. And this skillet chicken broccoli and cheese rice casserole can be made in 20 minutes! Wowza!
Not only does this skillet chicken broccoli and cheese rice casserole fit all the requirements for a super practical dinner option, it is SOOO delicious! I’m talkin’ creamy, perfectly savory, gooey cheesy, hug in your tummy goodness! Only a couple of ingredients and minimal effort and you have a great dinner to feed your family.
Every bite is the best bite. Tender flavorful chicken, broccoli soaked in a glorious cheese sauce, and wonderful gooey cheesy rice. What’s not to like!?
Once you have made this recipe a few times (and trust me you will make it more than a few times after you taste it) you won’t even need to check the recipe anymore! It’s only a few ingredients so it is pretty easy to remember. I have been eating this skillet chicken broccoli and cheese rice casserole since I was a kid when my mom would frequently make it for us, so I have it memorized by heart at this point.
I ALWAYS keep the ingredients for this skillet chicken broccoli and cheese rice casserole on hand for nights when I need something fast and dont want to have to find a recipe or play a game of “what can I make with this can of beans and this pancake mix.” I keep plenty of each ingredient so my evening doesn’t turn into an episode of cutthroat kitchen because I forgot to go shopping that day.
Don’t forget to post a picture of your beautiful creations on instagram and tag me @tenatthetable !!!
Ingredients:
- 1 1/2 cups rice
- 3 cups of water
- 1 large or 2 small chicken breasts, cubed into bite sized pieces
- 3 Tbs. olive oil
- 1 (12 oz.) bag frozen chopped broccoli florets, thawed
- 1 can cream of chicken soup
- 1 cup chicken broth
- 1 cup cheddar cheese
- 1 Tbsp. Cajun seasoning
Instructions:
- In a medium sauce pan, bring the water and rice to a boil. Reduce heat to medium-low, cover, and cook 15 minutes.
- Meanwhile, in a large skillet, heat the olive oil over medium-high heat. Add the chicken and cajun seasoning. Cook for 5-6 minutes, stirring occasionally or until cooked through. Add the broccoli, cream of chicken, and broth to the skillet. Bring to a boil and cook an additional 2 minutes. Reduce heat to low until rice is done cooking.
- Once the rice is cooked, add to the skillet along with the cheese and stir well.
- Serve hot!
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