Cheesy Chicken and Rice is our go-to weeknight dinner, something the entire family loves! This one-pan casserole is filled with chicken breast, rice, broccoli, cauliflower, and Velveeta. It’s so creamy, cheesy, and easy. Even the kids will love it!
What’s in Cheesy Chicken and Rice Casserole?
This cheesy chicken and rice recipe is loaded with Velveeta cheese, broccoli, cauliflower, and an array of spices that really turn up the flavor on a tried and true classic casserole dish!
- Chicken: Use chicken breast. You could also mix in rotisserie chicken or pre-cooked and shredded chicken.
- Rice: Instant rice works great in this recipe, and cooks up just as fast as the rest of the meal. I used white rice, but you could use brown rice too.
- Veggies: Broccoli and cauliflower florets add some extra nutrients. Feel free to mix in other vegetables if you prefer.
- Velveeta: Velveeta melts quickly and easily into this one-pot casserole, and adds to the smooth, creamy texture.
- Salted Butter: Adds richness to the casserole.
- Condensed Cream of Chicken Soup: This adds all that creaminess to the casserole.
- Chicken broth: Use a low-sodium option if you like.
- Seasonings: Salt, pepper, paprika.
Pro Tip: Use the largest skillet you have available!
Variations on Cheesy Chicken Broccoli and Rice Casserole
You can swap the chicken breasts for chicken thighs if you prefer. Try this recipe with different veggies, like cauliflower, carrots, peas, or corn!
Skinless, boneless chicken breast works best for this recipe.
Simply cut into the side of each chicken breast, and cut lengthwise. In this case you’ll cut all the way through, to create 4 thin cutlets. That means enough pieces for the whole family, but it also means the chicken will cook through faster.
Velveeta melts much more easily than other cheese options, which is what makes it so great for this quick recipe. If you use another cheese, just be aware that it could affect the cook time and final texture.
Yes, this casserole freezes quite well. Let it cool, then place it in freezer-safe containers. Freeze up to 3 months.
How to Store and Reheat
Store leftover cheesy chicken and rice in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave in 30-second increments until warmed through.
How to Freeze
Freeze cheesy chicken and rice in an airtight container for up to 3 months. Let thaw overnight in the refrigerator before reheating.
Serving Suggestions
This is the perfect one-pan complete meal. You could serve it with a light soup or salad!
Top Reader Reviews
- “Made this last night and the four of us ate almost an entire double batch. I love that your recipes are so quick and easy but taste like someone slaved away for hours.” – Deborah
Cheesy Chicken and Rice Recipe
Ingredients
- 2 boneless, skinless chicken breasts cut in half lengthwise (butterflied)
- Kosher salt and freshly ground black pepper to taste
- 2 tablespoons salted butter (¼ stick)
- 10 ounces Condensed Cream of Chicken Soup (1 can)
- 1½ cups low-sodium chicken broth
- ¼ teaspoon ground paprika
- ¼ teaspoon ground black pepper
- 1¾ cups uncooked instant white rice (not dry rice)
- 1 cup broccoli florets
- 1 cup cauliflower florets
- 4 ounces Velveeta cheese
Instructions
- Season the chicken liberally on both sides with salt and pepper.2 boneless, skinless chicken breasts, Kosher salt and freshly ground black pepper
- Add butter to a large (12 inch) skillet over medium high heat. Once melted, add the chicken and cook for 3-4 minutes per side, until fully browned and nearly cooked through.2 tablespoons salted butter
- Remove the chicken and place on a foil tented plate to keep warm.
- Add the soup, chicken broth, paprika, and pepper to the skillet. Stir to combine.10 ounces Condensed Cream of Chicken Soup, 1½ cups low-sodium chicken broth, ¼ teaspoon ground paprika, ¼ teaspoon ground black pepper
- Stir in the rice, broccoli, and cauliflower. Add the velveeta cheese, stirring to melt.1¾ cups uncooked instant white rice, 1 cup broccoli florets, 1 cup cauliflower florets, 4 ounces Velveeta cheese
- Once Velveeta is melted, return the chicken to the skillet and nestle in the rice. Cover and cook for 5 minutes or until internal temp on the chicken reaches 165F.
- Serve and enjoy!
Notes
- Be sure your skillet is at least 12 inches. We’re going to be making the whole recipe in this one dish so any smaller and you’ll have overflow. If you only have smaller skillets, cook half the recipe in each skillet, or try using a dutch oven.
- To make the process go smoothly, I like to make sure all of my ingredients are prepped before I start doing any cooking on the stove. So make sure your chicken and veggies are all ready to go before you start adding anything to the skillet.
- Since this recipe comes together so quickly, be sure not to leave the pan unattended for too long.
Deborah J. Sweeney says
Made this last night and the four of us ate almost an entire double batch. I love that your recipes are so quick and easy but taste like someone slaved away for hours. This one does cook quick so it is important to have all the ingredients prepped and near the stove when you start, as you stated. Thank you so much! I just found you and you’re instantly my favorite cooking blogger!
Becky Hardin says
YAY! Best type of comment ever. Thanks so much for letting me know it was a success 🙂
Cindy says
Great weekday dinner. Quick & easy. It got from hubby and kids.
Becky Hardin says
Thank you, Cindy!
Taylor Price says
Not only was this super easy to make, it is probably one of the best things I’ve made in a while. I was worried it would be plain because the seasonings list is short but it is amazing.
Becky Hardin says
Thanks for stopping by and sharing, Taylor!
Maggie Olson says
I ended up basically doubling the liquid to keep the instant rice from sticking to the pan. Just not good.
Becky Hardin says
I am sorry it didn’t work for you, Maggie!
Laura says
I forgot to rate the recipe in my post.
Marie says
Question!! If I use regular rice, is there a different liquid variation I should use?? I’m sure there is lol I just don’t know what that is. PS… I’m making it now and just realized it said “instant” whoops lol
Becky Hardin says
Oh no! Hopefully it all worked out!
Becky Hardin says
Oh no! Hopefully, it all worked out!
Allison says
I made this recipe and it was very good. I let the liquid reduce so it was a little dry but I’ve learned my lesson. I loved the tongs you used in the video of this recipe. Do you know where you got them or the brand? If you have an affiliate link, I’ll purchase it that way.
Becky Hardin says
It’s been so long since I bought them, I’m not sure. They’re called pastry tongs. A quick google search led me to some similar ones by Winco. Hope this helps!
Allison says
How kind of you to search the web for them and also to respond. I’ll look up the Winco ones. Thanks again.
Shannon says
You are an absolute moron!!!! I knew I shouldn’t have listened to you saying put uncooked rice in a pan with the rest of the ingredients but I thought maybe you know something I don’t know. You ruined my entire meal and my whole night. I spent a fortune on all these ingredients WHILE IM UNEMPLOYED and the rice didn’t cook because it has to be cooked first!! I had to throw out the whole thing. How stupid are you that you suggest using uncooked rice??
Becky Hardin says
Hi Shannon, it sounds like you may have used regular raw white rice, while this recipe calls for instant white rice. Raw white rice will not cook in the allotted time!
Susan Soucie says
I’m so sorry Shannon felt the need to berate you & call you names. You didn’t ruin her meal and night she did. Had she paid attention to the directions ( using INSTANT rice. I have many of your recipes and I just love them all. We must read the recipes before making them. And then re-read them and pay close attention. Just love you ♥️
Becky Hardin says
Thanks so much for your kind words, Susan!
Laura says
Shannon, who’s the moron that used regular rice instead of instant? How rude! Especially when you noted that regular rice wouldn’t cook in the alloted time. Hmmmm, let’s all think on that.
Absolutely, delicous, quick, and easy recipe. The whole family lioved it!
Jd says
Can I use frozen cauliflower and broccoli?
Becky Hardin says
Yes, but I recommend thawing first!