| Prep Time | 10 minutes |
| Cook Time | 40 minutes |
| Passive Time | 50 minutes |
| Servings |
servings
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Ingredients
- 1 tbsp olive oil
- 1 onion, diced
- 3/4 cup long grain rice
- 2 boneless skinless chicken breasts, cubed
- 10.5 oz can cream of chicken soup
- 3 tbsps minced garlic
- 2.5 cups broccoli florets
- 1 Roma tomato, diced
- 2 cups chicken broth
- 1 cup sharp shredded cheddar cheese (grate the cheese for extra meltiness)
- 1/4 tsp each salt and ground black pepper
- 2 tbsps fresh parsley, chopped (highly recommend)
Ingredients
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Instructions
- Season chicken breasts with salt & pepper and cut into bite-size cubes. In a large non-stick, oven-safe skillet on med-high heat, add 1 tbsp of olive oil. Add in the chicken pieces and diced onions. After 2-3 minutes, add minced garlic and cook for another minute.
- Add chicken broth, cream of chicken soup and the rice. Stir. Bring to a boil and reduce heat to medium. Cover and cook for 25-30 minutes or until rice is fully cooked. Add more chicken broth if needed. Stir a few times during cooking.
- After rice has fully cooked, add the broccoli florets, chopped tomato and 1/2 cup of freshly grated sharp cheddar cheese. Stir together and cook for 2 minutes. Sprinkle the other 1/2 cup of remaining shredded cheese over the casserole. Don’t stir. Place under broiler for 1-2 minutes, until cheese is completely melted.
- Sprinkle chopped fresh parsley and enjoy!