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Crockpot Cheesy Chicken Broccoli Rice Casserole

A comforting and delicious casserole made with chicken, broccoli, and rice cooked in a crockpot, perfect for busy weeknights.
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Prep Time 15 minutes
Cook Time 4 hours
Total Time 4 hours 15 minutes
Servings: 6 servings
Course: Casserole, Main Course
Cuisine: American
Calories: 500
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 lb boneless, skinless chicken breast, cut into small 1-inch pieces
  • 1 tsp black pepper
  • 1 tsp salt
  • 1 tsp Dijon mustard
  • 1 tsp paprika
  • 1 tsp celery salt
  • 1 medium yellow onion, peeled and finely chopped
  • 2 cloves garlic, diced
  • 3 cups chicken broth
  • 16 oz cream of chicken soup (about 1 1/2 10.5 oz cans)
  • 1.5 cups brown rice (uncooked)
  • 4-6 cups broccoli florets (fresh or frozen)
  • 2 cups sharp cheddar cheese, shredded

Method
 

Preparation
  1. In your crockpot, combine the chicken pieces, black pepper, salt, Dijon mustard, celery salt, paprika, yellow onion, garlic, chicken broth, cream of chicken soup, brown rice, and broccoli florets. Stir well to mix all the ingredients evenly.
  2. Cover the crockpot and cook on high for about 4 hours, until the rice absorbs all the broth and becomes soft and tender.
  3. Once the cooking time is up, add the shredded cheddar cheese to the mixture, stirring it in well, and allow it to melt slightly before serving—just about 5 minutes.
  4. For an extra touch, garnish your casserole with freshly chopped parsley for a beautiful presentation.

Notes

Proper storage is key to keeping leftovers fresh. You can store any remaining casserole in an airtight container in the refrigerator for up to three days. For freezing, allow it to cool completely and transfer it to a freezer-safe container; it can be stored for up to three months. Thaw in the refrigerator overnight and reheat in the oven until warmed through.