Cheesy Broccoli Chicken and Rice Casserole

Cheesy Broccoli Chicken Casserole

This cheesy chicken and rice casserole, loaded with broccoli and cheddar, is the epitome of comfort. Throw everything in one pot and let the magic happen. It's creamy, it's dreamy, and it's downright delicious. So grab a plate and dig in!


  • 1 pound chicken breasts, cut into 1 inch cubes
  • 1 small onion, finely chopped
  • 3 cloves garlic, minced
  • 1 1/2 cups white long grain rice
  • 2 cups chicken stock
  • 2 cups water
  • 3 cups broccoli florets, chopped
  • 1/2 cup milk
  • 2 cups sharp cheddar cheese, shredded
  • 1/2 teaspoon Runnin Wild Peppered Sea Salt Seasoning
  • 2 teaspoons Runnin Wild Poultry Seasoning


  1. Cut the chicken breasts into 1-inch cubes and season with Peppered Sea Salt. Preheat the oven to 425 degrees F.
  2. Heat the pan to high heat and add olive oil. Once the oil is hot, add the chicken and brown it on all sides for 5 minutes. (The chicken will finish cooking later, at this point we are just browning the chicken for additional flavor). When the chicken is browned, transfer it to a plate and set aside.
  3. Add chopped onion and garlic and cook it for about 3 minutes, until it gets soft. Add the browned chicken back to the pot.
  4. Add rice, chicken stock, and water to the pot. Mix everything and bring it to a boil. Then lower the heat and cover with the lid.
  5. After 10 minutes, add chopped broccoli, Poultry Seasoning, and stir. (Cover with the lid and let cook until the rice is fully cooked).
  6. When the rice is cooked, add milk and stir. Then add 1 cup of shredded sharp cheddar and fold it in.
  7. Sprinkle the rest of the cheese on top and transfer the pan to the oven for about 5-10 minutes or until the cheese is melted and bubbling.