Only 10 minutes to prep and 1 dish to clean, this quick Cheddar Broccoli Chicken and Rice is a cheesy, easy dinner loaded with simple ingredients and perfect for a busy weeknight.
After the success of my Queso Chicken and Rice, I was excited to try out a new version by switching up just a few of the ingredients. I decided to give this one a try after a long day of meetings and video shoots, and boy was I glad! It was easy dinner perfection!
I know you have those weeknights too. You’re so tired that standing over the stove is the LAST thing you want to do. This recipe is made for nights like that!
Broccoli and cheese is a match made in food heaven, and who doesn’t love a good chicken and rice casserole? Combine these two delicious combos and VOILA…Broccoli Cheddar Chicken and Rice. A new family favorite dinner! Simple, quick comfort food!
Table of Contents
What You’ll Need
- Knorr Cheddar Broccoli Rice Sides
- Chicken Broth
- Cream of Chicken
- Frozen Chopped Broccoli
- Cheddar Cheese
- Chicken Thighs or Breasts
- Garlic Powder
Tools You’ll Need
How to Make Cheddar Broccoli Chicken and Rice
- The beauty of this recipe is that you can mix everything directly in the baking dish! Combine both rice packets, broth, cream of chicken, water, some cheese, and broccoli in your pan.
- Season chicken on both sides with salt, pepper, and garlic powder. Nestle the seasoned chicken into the rice in one even layer. Sprinkle the remaining cheese evenly on top.
- TIGHTLY cover the dish with aluminum foil. This is important so that the steam doesn’t escape. Bake the cheddar broccoli chicken and rice for 1 hour, then remove the foil and cook an additional 10-15 minutes or until the chicken is cooked through and the top is slightly browned.
Adding a colorful side dish is ideal for this delicious casserole. Some yummy side ideas are:
- Glazed Carrots
- Roasted Vegetables
- Garlic Green Beans
- Grilled Veggie Kabobs
Tips and Substitutions
- It is important that the pan is SECURELY covered with the foil. The steam must be captured in order for the rice to cook properly.
- Searing the chicken first 1-2 minutes per side in oil in a skillet over high heat is optional. The bake time should be about the same or 5-10 minutes less.
- Swap chicken thighs for breasts if you prefer dark meat, just make sure the chicken comes to the right temperature at 165ºF at the end of baking. The chicken shouldn't be thicker than ½-inch. If the pieces are too big, it will not be cooked through in the specified time.
- If your chicken cuts need additional cook time, simply recover and bake an additional 5-15 minutes or until and internal temperature of 165ºF is met.
Storing Cheddar Broccoli Chicken and Rice
Store leftovers in an air-tight container for up to 3 days and freeze for up to 3 months.
Frequently Asked Questions
Cream of chicken can be substituted with cream of mushroom, cream of broccoli, cheddar cheese, and broccoli cheese soups. You can also make it homemade as well.
Of course!
Homemade Cream of Chicken:
Melt 3 tablespoons butter in a saucepan over medium heat.
Whisk in ⅓ cup all-purpose flour and cook for 1 minute.
Whisk in ⅓ cup milk and ⅓ cup chicken broth until well combined.
Season with ¼ teaspoon onion powder and salt and pepper to taste.
Stir and cook for 1-2 minutes or until thickened and creamy.
Certainly! Fresh chopped broccoli can be substituted for frozen broccoli.
Dark or white meat both work in this dish. If chicken tenderloins are used, they will likely only need a total cook time of 50 minutes covered plus 10 minutes uncovered. Breasts or thighs will need the 1 hour covered plus 10-15 minutes uncovered. If your chicken breast or thigh is thicker than ½ inch, flatten it with a mallet or cut them in half horizontally. The USDA-safe internal temperature for chicken is 165°F.
If you want to sear the seasoned chicken first, go ahead! Searing adds some texture and flavor to the chicken. Just adjust the covered oven cook time to 35-45 minutes.
You can prepare this dish in advance and cover/refrigerate it. Place on the counter 30 minutes prior to baking. At the end of cook time, check the internal temperature of the chicken for doneness.
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Cheddar Broccoli Chicken and Rice
Ingredients
- 2 5.7oz packs Knorr Cheddar Broccoli Rice Sides
- 14.5 oz chicken broth regular or low-sodium
- 10.5 oz cream of chicken soup regular or low-sodium
- ½ cup water
- 10 oz box frozen chopped broccoli thawed
- 2 cups shredded cheddar cheese divided
- 2 ½-3 lb boneless skinless chicken thighs or breasts ½-inch thick pieces
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 teaspoon garlic powder
Instructions
- Preheat the oven to 350°F.
- To a 13”x9” baking dish, whisk together both Knorr rice packets, broth, soup, water, broccoli and ½ cup of the cheese. Season chicken on both sides with salt, pepper and garlic powder. Place the chicken into the rice mixture and sprinkle cheese on top.
- Cover TIGHTLY with foil and bake 1 hour. Remove the foil, and bake an additional 10-15 minutes or until slightly brown and bubbling at the edges
Tara Henderson
I started looking for a recipe for dinner and now my mouth is watering. I can't wait to eat. it's in the oven now and smells glorious
Laura Ashley
YAY!! I’m so happy you made it too! THANK YOU!
Beth Sine
This easy recipe has become one of my family’s favorites. It comes out perfect every single time I make it! Sometimes I change out the rice mix flavor and it still tastes great. 🙂
Laura Ashley
That is wonderful!! I’m so happy it’s been a hit!
Marisa
Hi! My only problem I’m having is my chicken thighs aren’t cooking all the way.. it almost took an extra hour I wonder if I should have flattened them before adding them instead of putting them while still all together. But can’t wait to try it as it’s still in the oven 😂
Laura Ashley
Aww! I’m so happy you’re making it. Yes, they have to be less than 1/2” thick to cook through in the time noted. I hope you liked it😁
Lisette Dahlin
What can be substituted for the cream of chicken soup?
Laura Ashley
You could use cream of mushroom, cream of celery or cheddar soup.
Jessica Smith
If I’m going to leave out the chicken and only do the rice how long should it cook?
Laura Ashley
I haven’t tried it, but probably 30-45 is my guess. You could recover and bake more if needed.😁
Melissa
can I use Rotisserie chicken and for how long do I bake in the oven?
Laura Ashley
I haven't tried that, but it might work. Since the chicken just needs reheated, it will need less time. You might want to check the rice though to ensure doneness.
Kim
I tried this with rotisserie chicken. Baked just the rice and broccoli for 40 mins. Then I added on top the shredded rotisserie chicken, top with cheese and baked uncovered an additional 10 mins. Delicious!!
Laura Ashley
That is AWESOME, Kim! Thank you for sharing how you did that with the rotisserie too. I'm definitely going to try that now!
Krystal
What if my chicken is already cooked?
Laura Ashley
You could just prepare the ingredients in the oven without it, then add the chicken later. 🙂 The rice mixture will need less cook time.
Linda
My husband and I love this recipe. I am making freezer meals for an upcoming surgery and wondered if I could make this and freeze it before baking it? Then thaw in refrigerator overnight and cook the next day.
Laura Ashley
Yes! I’ve need to add freezer options on the post. I’ve frozen it, thawed overnight and added the cheese on top right before baking. It turns out great. I’m so happy y’all like it too!