Sometimes I just have to give into my need for comfort and this Skillet Cheesy Chicken, Rice and Broccoli is nothing but comfort. Plus, it’s super easy and hardly any clean up. It doesn’t get much simpler when it’s a one pan meal!
Skillet Cheesy Chicken, Rice & Broccoli
Anytime you can catch that cheesy goodness oozing off a bite, you have to know that you’re about to eat pure comfort. This meal is one of my girls favorites. They actually eat every bite and I don’t even find leftover broccoli on their plates. Avery is known to find broccoli buried so the fact that her plate is clean after this meal is huge. She’s like a little blood hound sniffing out the “yucky” broccoli as she likes to call it.
Personally, I love this meal during the week because the clean up is so easy. Everything is cooked in the skillet. Plus, there isn’t any prep work. Unless you decide to use fresh broccoli, which would then just be a bit of chopping. I like to make this meal after gymnastics or dance because by the time we get home the girls are starving. We go straight from picking Riley up at school out to her gymnastics or dance class so we’re getting home close to five.
This meal is also great for during the week because it’s not something you have to sit on top of the entire time. You saute the onion and ground chicken until the chicken is cooked through, but then you’re adding in the rice, chicken stock and water and letting it simmer for a while. During that time I can finish unpacking Riley’s book bag and get her situated with her homework. I have to tell you really quick that as a former New York State teacher, I am completely satisfied with the rigor of the curriculum down here in North Carolina. I grew up always hearing how the schools down south were so much easier, but Riley’s school is definitely up to par.
- ground chicken
- 1/2 onion chopped
- 1 cup rice
- 2 cups chicken stock
- 1 cup water
- 12 oz bag frozen broccoli florets
- can of cream of mushroom soup
- can of cream of chicken
- salt & pepper to taste
- 1 cup cheddar cheese
- In a skillet saute onion & ground chicken until the chicken is cooked through.
- Add in rice, chicken stock and water. Simmer on low with top on for about 15 – 20 minutes or until the rice is just about tender.
- Add in broccoli and cover on low for 5 minutes.
- Add in cans of soup, salt & pepper and mix well.
- Sprinkle the cheese on top and cover and turn the heat off to let the cheese melt.
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