One-Pan Broccoli Cheese Chicken Casserole Recipe Is a Dinner Winner (8 Ingredients) by Donna John

Broccoli cheese casserole is something I associate with the holidays. There is always a dish of broccoli cheese casserole on the holiday table. This easy one-pan broccoli cheese chicken casserole recipe has changed that. This tasty casserole has minimal prep, easy cleanup and is a satisfying, hearty dinner.

A few things makes this chicken casserole a standout recipe. The broccoli stays crisp-tender because you cook it quickly first before cooking the rice, then remove it until the end. The casserole is also made with ground chicken instead of whole boneless chicken breasts or thighs, and seasoned with dry ranch seasoning. Sounds delicious, right? (Check out the health benefits of protein.)

Here is your shopping list for this winner high-protein chicken dinner: olive oil, broccoli (read about the health benefits of broccoli), onion, ground chicken (check out the health benefits of protein), dry ranch seasoning, long-grain rice, chicken broth and shredded cheese. All the ingredients cook in one (one!) pan. 

This cheesy broccoli chicken casserole is a complete meal (protein, starch, vegetable), but you could add a fresh salad on the side. The leftovers freeze well and reheat beautifully the next day for lunch or dinner again.

Cuisine: American
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Servings: 6

Ingredients

• 2 tablespoons olive oil (divided)
• 1 bunch broccoli, cut into small florets 
• 1 small onion, chopped
• 1 pound ground chicken 
• 2 tablespoons dry ranch seasoning
• 1 cup long-grain white rice
• 2 1/2 cups low-sodium chicken broth
• 1 1/2 cups shredded cheese 

Here's how to make it: 

1. Heat 1 tablespoon of the olive oil in a large skillet. Add the broccoli and onion and cook, stirring often, until it softens a bit and begins to lightly char, about 4 to 5 minutes. Season with a little salt and pepper. Remove to a bowl.
   
2. Add the remaining 1 tablespoon of olive oil to the skillet. Add the ground chicken and cook until just cooked through, about 3 to 4 minutes, breaking it up as you stir.
   
3. Add the dry ranch dressing and rice. Cook, stirring, for 1 minute. (Up the nutrition by using brown rice instead of white rice.)
   
4. Add the chicken broth.
   
5. Stir up any brown bits from the bottom of the pan. Bring to a simmer, reduce heat to low, cover and cook until rice is tender, about 12 to 15 minutes. (Add some spice by stirring in a little crushed red pepper flakes.)
   
6. Stir in half of the shredded cheese until melted, then the broccoli and onions. (Use whatever cheese you like. Some to consider are cheddar, Monterey Jack, Colby Jack, pepper-jack, Swiss, gruyere or a blend.)
   
7. Top with the remaining cheese. Cover the pan and let the cheese melt. Serve. Store any leftovers in an airtight container in the fridge. Reheat in the microwave.
   

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