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.
Notes and 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.
- 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.
- To butterfly the chicken, 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.
- Make sure you’re using instant rice, not dry rice. Regular dry rice will not cook through!
- 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.
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 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
- 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 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.
Super simple and quick make, very delicious and it was a hit for my family!
My husband and keeps asking me to make this Chicken and Rice, at least twice a week. Perfect for us in a cold State like Michigan