Chicken and Rice Casserole (No Soup!)

Cheesy chicken and rice casserole in a cast iron skillet with broccoli.

5 from 1 vote

Chicken and Rice Casserole (No Soup!)

This chicken and cheesy rice casserole recipe is the perfect make-ahead weeknight dinner! Made with simple ingredients and no soup, it comes together in a single dish in under an hour for a nutritious, high-protein meal the whole family will love.

Prep Time5

Course: Main Course

Cuisine: American

Keyword: chicken and cheesy rice casserole, chicken and rice casserole without soup, chicken broccoli & rice, chicken rice casserole no soup, one pot chicken and rice

Servings: servings

Calories: 662kcal

Equipment

1 Large, Deep Skillet

Ingredients

3 tablespoon olive oil
½ onion diced (about 1 cup)
2 garlic cloves minced
½ pound chicken breast cut into 1-inch chunks
½ pound chicken thigh cut into 1-inch chunks
1 teaspoon paprika
1 teaspoon oregano
1 teaspoon cayenne pepper optional (adjust depending on spicy level)
½ teaspoon sea salt
¼ teaspoon black pepper
1 ½ cup brown rice
2 cups broth
2 cups broccoli
1 cup milk of choice
¼ cup white cheddar
¼ cup parmesan

US Customary - Metric

Get Recipe Ingredients

Instructions

Heat the olive oil in a large, deep skillet over medium heat. Add the onions and cook until soft and translucent. Add the garlic and cook for another minute until soft.
3 tablespoon olive oil, ½ onion, 2 garlic cloves
Add the chicken breast and chicken thigh chunks to the skillet along with the paprika, oregano, cayenne pepper, sea salt, and black pepper. Allow the chicken to sear and cook about 70% of the way in the skillet, stirring frequently to ensure the pieces are cooking evenly. The chicken should be white at this point and not pink.
½ pound chicken breast, ½ pound chicken thigh, 1 teaspoon paprika, 1 teaspoon oregano, 1 teaspoon cayenne pepper, ½ teaspoon sea salt, ¼ teaspoon black pepper
Dump the rice into the skillet and stir to combine. Then add the broth and gently stir so the rice is well coated in liquid. Place a lid on top of the skillet and let the rice cook for 30 minutes or until soft. Stir occasionally to prevent the rice from sticking to the bottom of the dish.
1 ½ cup brown rice, 2 cups broth
Once the rice is cooked, add the broccoli and the milk and allow the mixture to steam with the lid on for another 5 minutes.
2 cups broccoli, 1 cup milk of choice
Remove the lid and give the broccoli and rice a big stir and add the white cheddar and parmesan cheese and stir well to combine.
¼ cup white cheddar, ¼ cup parmesan
Serve while warm, add salt to taste, and enjoy!

Nutrition