Description
This Dump-and-Bake Chicken Broccoli Rice Casserole is an easy, comforting one-dish meal that combines chicken, broccoli, and rice with a creamy sauce and melted cheddar cheese. Featuring simple ingredients and minimal prep, it’s perfect for a busy weeknight or meal prep, delivering a hearty and flavorful dinner that the whole family will love.
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
- 1 cup grated sharp cheddar cheese
- Kosher salt, to taste (about ½ teaspoon)
- Ground black pepper, to taste (about ¼ teaspoon)
Optional Herbs and Seasonings
- Garlic powder, ¼ teaspoon
- Onion powder, ¼ teaspoon
- Paprika (optional)
- Thyme (optional)
- Rosemary (optional)
- Basil (optional)
- Oregano (optional)
- Chives (optional)
- Parsley (optional)
- Seasoned salt (optional)
Optional Garnish
- Chopped fresh herbs such as parsley or thyme
Instructions
- Preheat and prepare baking 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 ensure easy cleanup.
- Mix soup and liquid: In the prepared baking dish, whisk together the condensed cream of chicken soup and the 2 cups of chicken broth, water, or milk until smooth.
- Add rice, chicken, and broccoli: Stir in the uncooked rice, diced uncooked chicken breasts or thighs, and frozen broccoli florets. Season the mixture with about ½ teaspoon kosher salt and ¼ teaspoon ground black pepper. Add any optional herbs and spices at this time, such as garlic powder and onion powder, or your preferred combination of herbs like parsley, thyme, basil, oregano, or chives. Stir well to combine all ingredients evenly.
- Cover and bake: Cover the baking dish tightly with aluminum foil and bake in the preheated oven for 55 to 60 minutes. The casserole is done when most of the liquid is absorbed, the rice is tender, and the chicken is fully cooked. To check tenderness, fluff the rice with a fork. If the rice is still too firm after an hour, cover again and return to the oven for an additional 5 to 10 minutes, being careful not to overcook to avoid mushiness.
- Add cheese and finish baking: After the rice and chicken are cooked through, remove the foil and evenly sprinkle the grated sharp cheddar cheese over the casserole. Return the dish to the oven for a few more minutes, just until the cheese is melted and bubbly.
- Garnish and serve: Remove from oven and garnish with chopped fresh herbs such as parsley or thyme if desired. Serve immediately for a warm, comforting meal.
Notes
- This recipe combines chicken, broccoli, and rice in one baking dish for an effortless, healthy, and family-friendly dinner.
- You can customize the seasoning with your favorite herbs and spices to suit your taste preferences.
- Make sure to cover the casserole tightly with foil during baking to trap steam and ensure even cooking of the rice and chicken.
- If the rice isn’t fully cooked after the recommended time, simply bake covered for additional minutes to avoid mushy texture.
- Use chicken broth for richer flavor or water/milk depending on dietary preference and what you have on hand.
Nutrition
- Serving Size: 1/4 of the recipe
- Calories: 406 kcal
- Sugar: 2.7 g
- Sodium: 995 mg
- Fat: 6.3 g
- Saturated Fat: 2.9 g
- Unsaturated Fat: 3.0 g
- Trans Fat: 0 g
- Carbohydrates: 47 g
- Fiber: 3.2 g
- Protein: 35 g
- Cholesterol: 82 mg
