30-Minute Cheesy Chicken Broccoli Rice Casserole: One-Pot Wonder
This casserole is creamy, cheesy, and very comforting!
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Servings: 6 SERVINGS
Calories: 284kcal
Equipment
- Large skillet
- Knife and cutting board
- Stove
Ingredients
- 1 tbsp avocado oil
- ⅓ cup yellow onion, chopped
- 1 celery stalk, chopped
- ½ cup yellow bell pepper, chopped
- 2 garlic cloves, minced
- 2- 4 oz boneless, skinless chicken breasts, cut into 1-inch cubes
- ¾ cup long-grain white rice, uncooked
- ¼ tsp salt
- ¼ tsp ground black pepper
- ½ tsp dry oregano
- ½ tsp dry basil
- 1 tsp dry parsley
- 1- 10 oz cream of chicken soup
- 2 cups low-sodium chicken broth
- 2 cups broccoli florets
- 1 cup cheddar cheese, shredded and divided
Instructions
- Heat the oil in a heavy-bottomed skillet over medium-high heat, and cook the diced chicken breasts until slightly brown, about 4 mins. Add the onion, celery, bell pepper, garlic, oregano, basil, parsley, salt, and pepper for 3 more minutes.
- Mix in the rice, cream of chicken soup, and chicken broth. Bring to a boil, reduce the heat, and simmer, covered, for about 15 minutes or until the rice is almost fully cooked, stirring occasionally.
- Add the broccoli florets and ½ cup of shredded cheddar. Cook for 5 more minutes or until the broccoli florets are tender.
- Sprinkle the remaining ½ cup shredded cheddar on top and cover until melted.
Nutrition
Calories: 284kcal | Carbohydrates: 28g | Protein: 17g | Fat: 11g | Saturated Fat: 4g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 2g | Cholesterol: 49mg | Sodium: 474mg | Potassium: 238mg | Fiber: 1.5g | Sugar: 1.5g | Vitamin A: 7IU | Vitamin C: 22mg | Calcium: 19mg | Iron: 4.5mg