My simple cheesy chicken and rice recipe has been a family favorite for years. My kids love the Velveeta so much, they never complain about the broccoli hiding beneath all the rice and chicken. Creamy, cheesy, and ready in less than 30 minutes, this stovetop casserole makes weeknight dinners a breeze!
Top Reader Reviews
Super simple and quick make, very delicious and it was a hit for my family!
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This is one of our favorite recipes ever. It is sooo delicious. My kids adore it! Thank you so much!
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Chicken Breasts over Velveeta, Broccoli, and Rice
My chicken and cheesy rice is loaded with Velveeta cheese, broccoli, cauliflower, and an array of simple spices that really turn up the flavor on this one pot dish! I added cream of chicken soup to make it extra moist and creamy, plus it infuses the rice with so much flavor. But the gooey Velveeta is the real star, holding this casserole together to make it taste like true comfort.
My kids eat this up without a single complaint every time I make it, which is a real win for me. And as much as my family loves my baked chicken and rice casserole, this quick stovetop chicken breast served over rice is even better for busy weeknights!
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This one pan family favorite never fails!
Cooking the rice and veggies directly in the cream of chicken soup turns it into a creamy, dreamy dish in no time. Serve the chicken breasts on top, and dinner is done!
One Pot Cheesy Chicken and Rice Recipe
Equipment
- 12-inch Pan (with fitted lid)
Ingredients
- 2 boneless, skinless chicken breasts (*)
- kosher salt (to taste)
- 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 instant white rice (**)
- 1 cup broccoli florets (***)
- 1 cup cauliflower florets
- 4 ounces Velveeta cheese (cubed)
Instructions
Cook the Chicken:
- Slice chicken breasts in half lengthwise to create 4 thin pieces.2 boneless, skinless chicken breasts
- Season the chicken liberally on both sides with salt and pepper.kosher salt, ground black pepper
- Melt butter in a large skillet over medium-high heat.2 tablespoons salted butter
- Once melted, add the chicken and cook for 3-4 minutes per side, until fully browned and nearly cooked through.
Cook the Rice:
- 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.1¾ cups instant white rice, 1 cup broccoli florets, 1 cup cauliflower florets
- Add the Velveeta cheese, stirring to melt.4 ounces Velveeta cheese
Combine:
- 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
- Use a 12-inch skillet/pan with a well-fitting lid for best results. Smaller pans simply won’t have enough room to cook the full recipe, though you could halve it for a smaller skillet.
- 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.
- If you only have regular rice (not instant), I would recommend cooking it as you normally would in a separate pot, then adding it into this dish at the end as instructed. Liquid amounts and cooking times would make it difficult to cook everything in one pan.
- Chicken breasts should be cooked to an internal temperature of 165F before consuming.
Note: Water, salt, pepper, oil, and broth are not counted as ingredients on this site.
Use the Right Rice
This chicken breast and cheesy rice recipe comes together so fast because we are using instant rice, not a regular white rice. This ingredient difference is super important to the cooking time and final outcome of your dish. Instant rice is cooked and dehydrated before being packaged for the store. This means it can cook in as little as 5 minutes, instead of the typical 25+ minutes for a package of dried/uncooked rice.
How to Make Cheesy Chicken and Rice Casserole on the Stovetop Step by Step
Prep: Gather the list of ingredients for this easy Velveeta chicken and rice recipe. Let the chicken breasts sit out for 15-20 minutes if you have time, so they’re not fridge-cold when they go in the pan. Cut the block of Velveeta into 1-inch cubes, so they melt evenly. Then cut the broccoli and cauliflower into small florets.
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Season the Chicken: Slice 2 boneless, skinless chicken breasts in half lengthwise to create 4 thinly-sliced breasts. This helps them cook through quickly on the stove. Then liberally season all sides with salt and pepper.
Brown the Chicken: Add 2 tablespoons of salted butter to a 12-inch skillet set over medium-high heat. Once melted, add the chicken breasts and cook for 3-4 minutes per side; until browned but not fully cooked through yet. Remove chicken from the pan and set it aside. Place it on a plate tented with foil to keep it warm while preparing the next steps.
Make the Sauce: To the same pan, add 10 ounces (1 can) of condensed cream of chicken soup, 1½ cups of chicken broth, ¼ teaspoon of ground paprika, and ¼ teaspoon of ground black pepper. Stir to combine.
Stir in the Rice and Veggies: Next, stir in 1¾ cups of instant white rice, 1 cup of broccoli florets, and 1 cup of cauliflower florets.
Add Velveeta: Then add 4 ounces of cubed Velveeta cheese, stirring until it’s fully melted. Velveeta melts much more easily than other cheeses, which is part of why I love it for this recipe!
Finish: Once the Velveeta is melted, return the chicken breasts to the skillet and nestle them into the cheesy rice and broccoli mixture. Place a well-fitted lid on the pan and cook for 5 minutes; or until the internal temp on the chicken reaches 165°F.
Serve: Serve chicken breasts over the rice while hot! If you prefer, you can slice up the chicken to make bite-sized pieces that can be mixed in more like a traditional casserole.
How to Store, Freeze, and Reheat
Let leftovers cool before storing. The chicken breast, cheesy rice, and vegetables can be stored together in an airtight container.
- Fridge: Keep in the refrigerator for 3-4 days.
- Freeze: Keep in the freezer for up to 2 months. Keep in mind, the texture of the rice and Velveeta may change in the process of freezing and thawing.
- Reheat: Reheat this chicken and rice casserole on the stovetop over medium heat until warmed through. Add a splash of broth or water while stirring to help loosen up the cheesy rice.
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