cheesy chicken + broccoli over rice

this dish is a super easy, one-pot meal that can be whipped up in 10 minutes or slow cooked throughout the day. it is cheesy, comforting and simple to make.

I used my slow cooker [low for 4 hours]; however, if you wanted to do a quicker version, you could always use your pressure cooker or bake it in the oven.

oven method:

  • precook and shred the chicken – place the chicken in a pot and cover with 1-inch of water. Bring to a boil then reduce the heat to simmer for 10-15 minutes, depending on the size of the breasts. Shred.

  • precook the broccoli – boil the florets for 2-3 minutes

  • precook the rice, according to the package’s directions

  • complete the first 3 steps of the instructions to the make the sauce; mix together the sauce, chicken, broccoli, rice, sour cream and shredded cheddar

  • bake in a 9x13 inch, lightly greased baking dish at 350° for 40 minutes.

pressure cooker method:

  • follow steps 1-5 – pressure cook the chicken for 7 minutes and quick release

  • transfer the chicken to a cutting board to shred

  • re-add the chicken, broccoli, sour cream and cheese – pressure cook for another 3 minutes

cheesy chicken + broccoli casserole

yields: 6 servings prep time: 10 minutes cook time: 3-4 hours


2 Tbsp. butter

1 medium yellow onion, diced

1 tsp. minced garlic

1 tsp. kosher salt

½ tsp. black pepper

1 [10.5 oz.] can condensed cream of chicken soup

1 [10.5 oz.] can condensed cheddar cheese soup

10.5 oz. chicken broth

2 boneless, skinless chicken breasts

1 medium head of broccoli, cut into small florets

1 cup sour cream

1 cup shredded cheddar cheese

white rice, to serve with


  • Melt the butter in a large skillet over medium heat.

  • Add the onions and cook for 5 minutes. Add the garlic, salt and pepper and cook for another minute.

  • Remove from the heat and whisk in the 2 condensed soups and chicken broth.

  • I just fill one of the empty soup cans with chicken broth – alternately, you could use a whole 14.5 oz. can of broth.

  • Transfer the soup mixture to the base of the slow cooker.

  • Add the chicken breasts; flip them to allow that they are fully coated.

  • Place on the lid and cook on low for 4-6 hours or high for 3 hours.

  • Before the last 30 minutes of cooking, transfer the chicken to a cutting board to shred.

  • Re-add the chicken along with the broccoli, sour cream and shredded cheddar. Stir to combine.

  • Cook for another 30 minutes, or until the broccoli is tender and heated through.

  • I used bigger chunks of broccoli, so I needed to cook for another hour.

  • Serve over a bed of rice!

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