Skip to content
Skillet Night
American Classics 1 min read

Cheesy Chicken Broccoli Rice Casserole Skillet

Cheesy chicken broccoli rice casserole skillet cooks in one pan in about 40 minutes — no canned soup, no oven. Creamy weeknight comfort with real cheddar.

This skillet builds a quick flour-and-broth sauce, simmers rice and chicken together, then folds in broccoli and cheddar.

Cheesy Chicken Broccoli Rice Casserole Skillet
Photo: Wikimedia Commons

You get creamy casserole comfort without preheating the oven; watch the rice and adjust liquid on the stove.

Ingredients

  • Oil and butter; 1 lb chicken; salt and pepper
  • Onion; garlic; 2 Tbsp flour; chicken broth; whole milk
  • 1 cup rinsed long-grain rice; garlic powder; paprika
  • 3 cups small broccoli florets; 1½ cups sharp cheddar; parsley

Method

  1. Brown seasoned chicken; transfer. Soften onion, add garlic and flour.
  2. Whisk in broth and milk; stir in rice and spices and simmer.
  3. Return chicken, cover, and cook 12 minutes.
  4. Nestle broccoli on top and cook 6–8 minutes more.
  5. Stir in cheddar off heat, top with remaining cheese, cover to melt.

Cook’s note

Cut broccoli small so it steams through. Frozen florets work in the final 5 minutes.

What to serve

Crisp green salad, dinner rolls, tomatoes, or hot sauce.

Make-ahead

Leftovers keep 3 days. Reheat gently with milk; dairy sauce is not ideal for freezing.

Troubleshooting

Underdone rice needs broth and covered cooking. Loosen thick sauce with milk. Add cheese off heat to avoid graininess.