Name: Cheddar Broccoli Chicken and Rice
Prep time: 10 min
Cook time: 70 min
Total time: 80 min
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); 1/2 cup water; 10 oz box frozen chopped broccoli (thawed); 2 cups shredded cheddar cheese (divided); 2 1/2-3 lb boneless skinless chicken thighs or breasts ( 1/2-inch thick pieces ); 1 tsp salt; 1 tsp black pepper; 1 tsp garlic powder

Only 10 minutes to prep and 1 dish to clean, this cheesy, easy dinner is 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…a new family favorite dinner! Simple, quick comfort food!

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

13”x9” Baking Dish

How to Make This Recipe

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 of 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 the steam doesn’t escape. Bake 1 hour, then remove the foil and cook an additional 10-15 minutes or until the chicken is cooked through and top is slightly browned.

Tips and Substitutions

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.
- Homemade Cream of Chicken: Melt 3 tablespoons butter in a saucepan over medium heat. Whisk in ⅓ cup all-purpose flour and cook 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 1-2 minutes or until thickened and creamy.
Fresh chopped broccoli can be substituted for frozen broccoli.
Dark or white meat both work in this dish. If chicken tenderloins are used, it 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 with a mallet or cut them in half horizontally. The USDA safe internal temperature for chicken is 165°F.
Store leftovers in an air-tight container up to 3 days and freeze up to 3 months.
You can prepare this dish the night before and cover/refrigerate. Place on the counter 30 minutes prior to baking. At the end of cook time, check the internal temperature of the chicken for doneness.
If you want to sear the seasoned chicken first, go ahead! Just adjust the covered oven cook time to 35-45 minutes.
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

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This is a picture of a white plate with baby carrots and a green and yellow broccoli cheese chicken casserole on top.

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