One-Pot Cheesy Chicken and Rice

Put your leftover shredded chicken to yummy use by making easy cheesy rice.


  • 2 tablespoons butter
  • 1/2 cup chopped onion
  • 1 tablespoon minced garlic
  • 1/2 cup sun-dried tomatoes
  • 2 cups chicken, shredded
  • 1 1/2 cups wild rice
  • 2 cups chicken stock
  • 1 teaspoon salt
  • 1/2 teaspoon cracked black pepper
  • 1 cup grated sharp cheddar cheese
  • 2 cups broccoli florets
  • 1/2 cup sour cream
  • Chopped parsley, for garnish


  1. In a large skillet, melt butter and sauté onions and garlic until tender. Add sun-dried tomatoes, chicken, rice and stock. Bring to a simmer, stir in half of the cheese and cook for 15 minutes, until chicken is cooked through.
  2. Add remaining cheese, broccoli and sour cream. Cook until broccoli is tender. Serve warm.