Cheesy Chicken and Rice

My cheesy chicken and rice casserole is a one-pan wonder! Filled with succulent chicken breasts, tender rice, broccoli, cauliflower, and gooey Velveeta cheese, it’s a recipe my whole family loves. It’s so creamy, cheesy, and easy to make in just 25 minutes on the stove.

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! I added cream of chicken soup to make it extra moist and creamy, and it infused the rice with so much flavor. The gooey Velveeta really holds the whole thing together and makes it taste incredible. My kids eat this up without a single complaint!

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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 casserole in an airtight container for up to 3 months. Let thaw overnight in the refrigerator before reheating.

4.60 from 54 votes

Cheesy Chicken and Rice Recipe

My cheesy chicken and rice casserole is a one-pan wonder filled with chicken, rice, broccoli, cauliflower, and gooey Velveeta cheese!

Prep: 5 minutes minutes

Cook: 20 minutes minutes

Total Time : 25 minutes minutes

Servings: 4

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Ingredients

• ▢ 2 boneless, skinless chicken breasts halved lengthwise
• ▢ 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 *
• ▢ 1 cup broccoli florets
• ▢ 1 cup cauliflower florets
• ▢ 4 ounces Velveeta cheese cubed

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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 black 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 the internal temp on the chicken reaches 165°F.
  

Notes

*Make sure you’re using instant rice, not dry rice. Regular dry rice will not cook through!

Tips:

• 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.
• Since this recipe comes together so quickly, be sure not to leave the pan unattended for too long. 
• 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 cooking time and final texture.

Storage: Store cheesy chicken and rice in an airtight container in the refrigerator for up to 3 days or in the freezer for up to 3 months.

Nutrition Facts

Cheesy Chicken and Rice Recipe

Amount Per Serving

Calories 467 Calories from Fat 144

% Daily Value*

Fat 16g25%

Saturated Fat 7g44%

Cholesterol 104mg35%

Sodium 1469mg64%

Potassium 777mg22%

Carbohydrates 42g14%

Fiber 1g4%

Sugar 3g3%

Protein 35g70%

Vitamin A 820IU16%

Vitamin C 39.8mg48%

Calcium 208mg21%

Iron 4mg22%

* Percent Daily Values are based on a 2000 calorie diet.

Author: Becky Hardin

Course:Main Course

Cuisine:American

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How to Make Cheesy Chicken and Rice Step by Step

Season the Chicken: Season 2 halved boneless, skinless chicken breasts liberally on both sides with salt and pepper.

Cook the Chicken: Add 2 tablespoons of salted butter to a large (12-inch) skillet set over medium-high heat. Once melted, add the chicken and cook for 3-4 minutes per side, until fully browned and nearly cooked through. Remove the chicken and place it on a foil-tented plate to keep warm.

Make the Sauce: Add 10 ounces (1 can) of condensed cream of chicken soup, 1½ cups of low-sodium chicken broth, ¼ teaspoon of ground paprika, and ¼ teaspoon of ground black pepper to the skillet. Stir to combine.

Stir in the Rice and Veggies: Stir in 1¾ cups of uncooked instant white rice, 1 cup of broccoli florets, and 1 cup of cauliflower florets. Add 4 ounces of cubed Velveeta cheese, stirring to melt.

Cook and Serve: Once the Velveeta is melted, return the chicken to the skillet and nestle in the rice. Cover and cook for 5 minutes or until the internal temp on the chicken reaches 165°F.

More Chicken and Rice Recipes to Try!

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Ranch Chicken and Rice

Instant Pot Chicken and Rice

Garlic Chicken Over Rice