Description
The ultimate set-it-and-forget-it comfort meal that cooks while you’re away! This creamy, cheesy casserole brings together tender chicken, perfectly cooked rice, and fresh broccoli for a dinner win that’s practically effortless.
Ingredients
Scale
- 1½ pounds boneless, skinless chicken breasts, cut into 1-inch pieces
- 4 cups low-sodium chicken broth
- 1 medium onion, finely diced (about 1 cup)
- 2 cups uncooked long-grain white rice, rinsed and drained
- 4 cups fresh broccoli florets, cut into bite-sized pieces
- 2 cups shredded cheddar cheese, divided
- 1 can (10.5oz) condensed cream of chicken soup
- 1 can (10.5oz) condensed cream of mushroom soup
- 1 teaspoon garlic powder
- 1 teaspoon dried thyme
- ½ teaspoon black pepper
- ½ teaspoon salt (adjust to taste)
- 2 tablespoons butter, cut into small pieces
Instructions
- Spray 6-quart crockpot with non-stick cooking spray. In a medium bowl, whisk together cream of chicken soup, cream of mushroom soup, and chicken broth until smooth.
- Add diced onion to the bottom of the crockpot, then place chicken pieces on top. Season chicken with garlic powder, dried thyme, salt, and pepper.
- Pour the rinsed and drained rice over the seasoned chicken in an even layer. Pour the soup mixture over everything, ensuring all rice is submerged. Dot the surface with butter pieces.
- Cover and cook on LOW for 3-4 hours, until rice is nearly tender and has absorbed most of the liquid.
- Gently stir in the broccoli florets and half of the shredded cheese. Cover and continue cooking on LOW for an additional 30-45 minutes, until broccoli is tender-crisp.
- Sprinkle remaining cheese on top and cover for 5-10 minutes until melted. Serve warm.