Description
This Dump-and-Bake Chicken Broccoli Rice Casserole is a simple, comforting one-dish meal combining tender chicken, nutritious broccoli, and creamy rice all baked together with melted sharp cheddar cheese. Perfect for easy weeknight dinners, this casserole requires minimal prep with wholesome ingredients delivered in a flavorful blend.
Ingredients
Base Ingredients
- 1 (10.5 oz) can condensed cream of chicken soup
- 2 cups chicken broth, water, or milk
- 1 cup uncooked long grain white rice
- 1 lb. uncooked boneless, skinless chicken breasts or boneless, skinless chicken thighs, diced
- 1 (12.6 oz) bag frozen baby broccoli florets (or cuts)
- 1 cup grated sharp cheddar cheese
- Kosher salt and ground black pepper, to taste
Optional Seasonings & Garnish
- Additional herbs and seasoning (garlic powder, onion powder, paprika, thyme, rosemary, basil, oregano, chives, parsley, seasoned salt)
- Chopped fresh herbs such as parsley or thyme for garnish
Instructions
- Preheat and Prepare Dish: Preheat your oven to 375°F (190°C). Spray a 9 x 13-inch baking dish with nonstick cooking spray to prevent sticking and for easy cleanup.
- Mix Ingredients: In the prepared dish, whisk together the condensed cream of chicken soup and chicken broth, water, or milk until combined. Stir in the uncooked long grain white rice, diced uncooked chicken, and frozen broccoli florets. Season with about ½ teaspoon kosher salt and ¼ teaspoon ground black pepper. Add any optional herbs or spices such as garlic powder and onion powder for enhanced flavor. Mix everything thoroughly to ensure an even distribution.
- Cover and Bake: Cover the baking dish tightly with foil to trap steam. Bake for 55 to 60 minutes, or until most of the liquid has been absorbed, the rice is tender, and the chicken is fully cooked through. After about an hour, check the rice for doneness using a fork; if the rice is still firm, cover again and bake for an additional 5 to 10 minutes, taking care not to overcook to prevent mushiness.
- Add Cheese and Melt: Once the casserole is cooked and rice is tender, remove the foil and sprinkle the grated sharp cheddar cheese evenly over the top. Return the dish to the oven uncovered and bake for a few more minutes until the cheese has melted and is bubbly.
- Garnish and Serve: Remove the casserole from the oven, garnish with chopped fresh herbs like parsley or thyme if desired, and serve immediately while warm and creamy.
Notes
- The total baking time varies depending on your oven and the type of baking dish used—glass or ceramic dishes may require longer cooking times compared to metal pans.
- Use long-grain white rice for optimal texture and cooking results.
- Tightly cover the dish with foil to lock in steam, helping the rice cook evenly and absorb liquid properly.
- Check the rice for tenderness before removing from the oven; if needed, continue baking in 5–10 minute increments.
- Frozen broccoli gives the best consistent texture, but finely chopped fresh broccoli can be substituted.
- If using pre-cooked chicken, reduce the baking time and start checking earlier to avoid overcooking.
