Ingredients
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1 tablespoon olive oil
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1 small onion, chopped
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2 boneless, skinless chicken breasts, cut into small cubes
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¼ teaspoon salt
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¼ teaspoon black pepper
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4 cloves garlic, minced
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¾ cup uncooked rice
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1 (10-ounce) can cream of chicken soup
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2 cups low-sodium chicken broth
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2 cups broccoli florets
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1 cup shredded cheddar cheese
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1 tablespoon fresh parsley, chopped (optional, for garnish)
Instructions
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Heat the olive oil in a large ovenproof skillet over medium heat.
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Add the chopped onion and cubed chicken to the skillet. Cook for about 5 minutes until the chicken starts to brown and is no longer pink. Season with salt and pepper.
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Stir in the minced garlic and cook for another 30 seconds until fragrant.
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Add the uncooked rice, cream of chicken soup, and chicken broth to the skillet. Stir well to combine.
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Bring the mixture to a boil, then reduce the heat to medium-low. Cover and cook for about 15 minutes, stirring occasionally, until the rice is tender and most of the liquid is absorbed.
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Stir in the broccoli florets and half of the shredded cheddar cheese. Cook for an additional 2 minutes until the broccoli is tender.
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Sprinkle the remaining cheese over the top of the casserole.
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Place the skillet under the broiler for a couple of minutes until the cheese melts and starts to brown slightly.
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Garnish with fresh parsley if desired, and serve warm.