Ingredients
Equipment
Method
- Heat olive oil in a large oven-safe skillet over medium heat. Add chopped onion and cubed chicken. Cook for about 5 minutes, stirring occasionally, until chicken is no longer pink. Season with salt and pepper.
- Stir in minced garlic and cook for 30 seconds until fragrant, being careful not to burn.
- Add uncooked rice, cream of chicken soup, and chicken broth to the skillet. Stir to combine. Start with 2 cups of broth — you can add more later if needed.
- Bring mixture to a boil, then reduce heat to medium-low. Cover and cook for about 15 minutes, stirring occasionally, until rice is tender. Adjust seasoning as needed.
- Stir in broccoli florets and half of the shredded cheddar cheese. Cook uncovered for 2 more minutes until broccoli softens slightly but remains bright green.
- Sprinkle remaining cheese on top. Cover for 1–2 minutes to melt, or broil 2–3 minutes for a golden bubbly top if using an oven-safe skillet.
- Remove from heat, sprinkle with chopped parsley, and serve immediately for the ultimate cheesy comfort dinner!
Notes
Pro Tips:
• Use an oven-safe skillet so you can broil the top at the end.
• Add broccoli near the end to keep it tender-crisp.
• Different rice brands absorb liquid differently — add more broth if needed.
• Rotisserie chicken works great for an even faster version (add with broccoli). Homemade Cream of Chicken Substitute:
3 Tbsp butter, ⅓ cup flour, ⅓ cup milk, ⅓ cup chicken broth, ¼ tsp onion powder, salt & pepper. Cook together until thickened and creamy. Storage:
Store leftovers in the fridge up to 3 days or freeze up to 3 months. Reheat in microwave or oven until hot.
• Use an oven-safe skillet so you can broil the top at the end.
• Add broccoli near the end to keep it tender-crisp.
• Different rice brands absorb liquid differently — add more broth if needed.
• Rotisserie chicken works great for an even faster version (add with broccoli). Homemade Cream of Chicken Substitute:
3 Tbsp butter, ⅓ cup flour, ⅓ cup milk, ⅓ cup chicken broth, ¼ tsp onion powder, salt & pepper. Cook together until thickened and creamy. Storage:
Store leftovers in the fridge up to 3 days or freeze up to 3 months. Reheat in microwave or oven until hot.
