Chicken Rice Casserole (without soup)

Make Chicken Rice Casserole without soup! You don't need soup to make a tasty casserole with tender chicken, cheese, broccoli, and rice.

5 from 1 vote

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Course: Main Course

Cuisine: American

Keyword: chicken and rice casserole, chicken and rice casserole without soup

Prep Time: 5

Cook Time: 50

Total Time: 55

Servings:

Calories: 286kcal

Author: Kate | You Say Potatoes

Equipment

Skillet
Casserole Dish or Dutch Oven

Ingredients

2 tablespoons butter divided
1 onion finely chopped
2 chicken breasts cut into 1-inch cubes
3 cups chicken broth
½ cup rice uncooked
1 ½ cups broccoli divided into florets
1 cup shredded cheddar cheese
½ teaspoon each salt and black pepper

Instructions

Preheat the oven to 350°F.
Heat half of the butter in a skillet over medium heat, then add the chopped onion and sauté for 5 minutes until soft and translucent, but not browned. Transfer to a casserole dish or Dutch oven.
Add the rest of the butter to the pan over medium heat, then add chicken and sauté, stirring often, for 6-7 minutes or until cooked through and lightly browned. Transfer to the casserole dish.
Add the rice and chicken stock to the casserole dish and stir. Cover with the lid and cook for 35 minutes in the oven. Check towards the end of the cooking time and add a little water or chicken stock if it's getting too dried out.
Add the broccoli florets, cheese, salt and pepper to the pot (no need to stir it in). If the pan is dry, add a little more water or chicken stock. Cover with the lid, and return to the oven for 5 minutes or until the broccoli is steamed and the cheese has melted.
Serve and enjoy!

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Nutrition

The nutritional information provided is approximate and can vary depending on several factors, so is not guaranteed to be accurate. Please see a registered dietician for special diet advice.