Description
This Dump-and-Bake Chicken Broccoli Rice Casserole is a comforting, all-in-one meal that combines tender chicken, nutritious broccoli, and fluffy rice baked together in a creamy chicken soup base and topped with melted sharp cheddar cheese. It’s an easy, hands-off bake ideal for busy weeknights, delivering a warm, hearty dish with simple ingredients and minimal prep.
Ingredients
Scale
Main 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 Ingredients
- Additional herbs and seasoning of choice, such as garlic powder, onion powder, paprika, thyme, rosemary, basil, oregano, chives, parsley, or seasoned salt
- Optional garnish: chopped fresh herbs such as parsley or thyme
Instructions
- Prepare the baking dish and base: Preheat your oven to 375°F (190°C). Lightly spray a 9 x 13-inch baking dish with nonstick cooking spray. In the prepared dish, whisk together the condensed cream of chicken soup and the chicken broth or chosen liquid until smooth and combined.
- Add and season ingredients: 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 optional herbs and spices such as ¼ teaspoon garlic powder and ¼ teaspoon onion powder, or any preferred herbs like parsley, thyme, or basil. Mix gently but thoroughly so all ingredients are evenly combined.
- Bake the casserole: Cover the dish tightly with aluminum foil to trap steam and bake the casserole for 55 to 60 minutes. The goal is for the rice to absorb most of the liquid, become tender, and for the chicken to be fully cooked through. After this time, check the rice with a fork; if it’s still firm, cover again and return to the oven for an additional 5 to 10 minutes, being careful not to overcook and cause mushiness.
- Add cheese topping: Once the rice and chicken are fully cooked, remove the foil and sprinkle the grated sharp cheddar cheese evenly over the top of the casserole. Return it to the oven uncovered for a few more minutes until the cheese melts and becomes bubbly.
- Garnish and serve: Remove from the oven and garnish with optional chopped fresh herbs such as parsley or thyme for added color and flavor. Serve immediately for a warm, satisfying meal.
Notes
- The total cooking time may vary depending on your oven and the type of baking dish used. Glass or ceramic dishes often require longer baking times compared to metal pans.
- Use only long-grain white rice to achieve the ideal texture; other rice types might not cook properly.
- Cover the casserole tightly with foil during baking to ensure the rice steams and absorbs liquid effectively.
- Always taste the rice for doneness before removing from the oven; add 5 to 10 extra minutes if needed.
- Frozen broccoli is preferred for best results, but small-chopped fresh broccoli can be substituted.
- If using pre-cooked chicken, reduce the baking time accordingly and check earlier to avoid overcooking.
- Cooking times might slightly differ with different pan materials: glass or ceramic pans typically take longer to heat through.
Nutrition
- Serving Size: 1/4 of recipe
- Calories: 410 kcal
- Sugar: 3 g
- Sodium: 750 mg
- Fat: 14 g
- Saturated Fat: 7 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 35 g
- Fiber: 3 g
- Protein: 32 g
- Cholesterol: 85 mg
