Rating: 3.5 stars
16 Ratings
  • 5 star values: 2
  • 4 star values: 7
  • 3 star values: 2
  • 2 star values: 3
  • 1 star values: 2

This one-pan chicken and broccoli casserole is prepared in a skillet on the stovetop, then finished in the oven until it's browned, cheesy and bubbling. Serve with a crunchy green salad.

EatingWell Magazine, January/February 2019; updated March 2022; updated October 2022

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Read the full recipe after the video.
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How To Make Chicken & Broccoli Casserole

This easy chicken & broccoli casserole is made in just one skillet and is ready in about 30 minutes. It's packed with broccoli and brown rice, making it a hearty and delicious weeknight meal. Here's how to make it:

Cook the Chicken

We start by cooking bite-sized chicken breast and chopped onion in a large high-sided ovenproof skillet. It's important to use a large high-sided ovenproof skillet as it has the capacity to cook the ingredients without overcrowding the pan. Flour is added, then milk is added and brought to a boil for 1 minute. Make sure to stir frequently during this step. The flour helps thicken the casserole and the reduced-fat milk makes it creamy without the added fat.

Cook the Broccoli

To ensure tenderness, the broccoli florets are cooked in the microwave for about 3 minutes. Make sure to drain the broccoli before adding it to the casserole.

Finish the Dish

Stir in the precooked brown rice, shredded Cheddar cheese, dry mustard, garlic powder, salt, pepper and broccoli to the skillet. Using precooked brown rice cuts down on the cooking time. The casserole is sprinkled with crispy fried onions and then baked until golden brown and bubbling at the edges, about 10 minutes. The crispy fried onions give the casserole a boost of flavor and a crunchy topping.

Additional reporting by Jan Valdez

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 400°F.

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  • Heat oil in a large high-sided ovenproof skillet over medium-high heat. Add chicken and chopped onion; cook, stirring occasionally, until the chicken is no longer pink on the outside, about 7 minutes. Sprinkle the mixture with flour and cook, stirring occasionally, for 1 minute. Add milk to the pan and bring to a boil, stirring frequently. (Be careful, the pan will be very full.) Boil, stirring, for 1 minute.

  • Meanwhile, place broccoli and water in a microwave-safe container. Cover and microwave on High until the broccoli is tender, about 3 minutes. Drain.

  • Remove the pan from the heat and carefully stir in rice, cheese, dry mustard, garlic powder, salt, pepper and the broccoli. Sprinkle with crispy onions.

  • Bake the casserole until bubbling at the edges, about 10 minutes. Let stand for 5 minutes before serving.

Recipe Updates

Based on earlier review and comments of this recipe, we've retested and made the following adjustments (and updated the nutritional analysis accordingly):

Used a large high-sided skillet (for greater capacity).

Added onion, ground mustard and garlic powder (to boost flavor).

Increased the salt and the crispy fried onions (to boost flavor).

Microwaved the broccoli (to ensure tenderness).

Equipment

Large high-sided ovenproof skillet

Nutrition Facts

1 cup
584 calories; protein 40g; carbohydrates 45g; dietary fiber 3g; sugars 9g; fat 24g; saturated fat 11g; cholesterol 104mg; vitamin a iu 1742IU; vitamin c 34mg; folate 67mcg; calcium 431mg; iron 2mg; magnesium 59mg; potassium 643mg; sodium 706mg.

1 1/2 lean protein, 1 1/2 starch, 1/2 fat, 1/2 high-fat protein, 1/2 reduced-fat milk, 1/2 vegetable

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