A creamy and cheesy casserole made with tender chicken, savory broccoli, and rice. This one-pan dish is perfect for a comforting, weeknight meal.

1 pound chicken breasts, cut into 1×1-inch cubes

1 small onion, finely chopped

2 cloves garlic, minced

1 ½ cups white long grain rice, rinsed

2 cups chicken stock

2 cups water

3 cups broccoli florets, roughly chopped

½ cup milk

2 cups sharp cheddar cheese, shredded, divided

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Cut the chicken breasts into 1×1-inch cubes and season with salt and pepper.
Preheat a pan over medium-high heat and add olive oil. Once hot, add the chicken and brown it on all sides for 5-7 minutes. Transfer to a plate and set aside.
In the same pan, add chopped onion and cook for 5 minutes until soft. Add minced garlic and stir for 30 seconds.
Return the browned chicken to the pan, then add rice, chicken stock, and water. Stir to combine and bring to a boil. Lower the heat, cover, and cook for 10 minutes.
Add chopped broccoli, stir, cover, and cook until the rice is fully cooked, stirring occasionally.
Preheat the oven to 425°F.
Once the rice is cooked, stir in the milk and 1 cup of shredded cheddar cheese. Sprinkle the remaining cheese on top, then transfer to the oven and bake for 10-15 minutes, or until the cheese is melted and bubbly.

For extra vegetables, consider adding peas, carrots, or corn for more color and nutrition.
Feel free to experiment with different cheeses like mozzarella, gouda, or Monterey Jack for a unique flavor.
If you like spice, add red pepper flakes, cayenne, or hot sauce for extra heat.
If using frozen broccoli, thaw it first to avoid excess moisture in the casserole.