Description
This Dump-and-Bake Chicken Broccoli Rice Casserole is a simple, comforting one-dish meal perfect for busy weeknights. Combining uncooked chicken, rice, frozen broccoli, and creamy soup, it cooks all together into a flavorful and hearty casserole with melted cheddar cheese on top. Ready in just over an hour, this recipe delivers a balanced dinner with minimal hands-on time and easy cleanup.
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, to taste
- Ground black pepper, to taste
Optional Seasonings
- Garlic powder (about ¼ teaspoon)
- Onion powder (about ¼ teaspoon)
- Paprika
- Thyme
- Rosemary
- Basil
- Oregano
- Chives
- Parsley
- Seasoned salt
Optional Garnish
- Chopped fresh herbs such as parsley or thyme
Instructions
- Preheat and Prepare Dish: Preheat your oven to 375°F (190°C). Lightly spray a 9 x 13-inch baking dish with nonstick cooking spray to prevent sticking.
- Mix Soup and Broth: In the prepared baking dish, whisk together the condensed cream of chicken soup and the chicken broth (or water or milk) until smooth.
- Add Rice, Chicken, and Broccoli: Stir in the uncooked long grain white rice, diced uncooked chicken pieces, and the frozen broccoli florets. Season the mixture with about ½ teaspoon kosher salt and ¼ teaspoon black pepper. Add any optional herbs and spices you prefer, such as garlic powder and onion powder, or dried herbs like parsley, thyme, basil, oregano, and chives. Mix everything thoroughly so the ingredients are evenly distributed.
- Bake Covered: Cover the baking dish tightly with aluminum foil to trap steam. Bake in the preheated oven for 55-60 minutes, or until the liquid is mostly absorbed, the rice is tender, and the chicken is fully cooked through. If after 1 hour the rice is still firm, recover the dish and bake for another 5-10 minutes. Be careful not to overcook to avoid mushy rice.
- Add Cheese and Melt: Remove the foil and sprinkle the grated sharp cheddar cheese evenly over the top. Return the dish to the oven uncovered for a few more minutes until the cheese is melted and bubbly.
- Garnish and Serve: If desired, sprinkle chopped fresh herbs such as parsley or thyme over the casserole for a fresh finish. Serve the casserole immediately while hot.
Notes
- This recipe cooks the chicken, broccoli, and rice together for a convenient, all-in-one meal with minimal prep and cleanup.
- Feel free to customize the herbs and seasonings to your taste—this base is very adaptable.
- Make sure to cover the casserole tightly with foil while baking to ensure the rice cooks properly and the chicken stays moist.
- Use sharp cheddar cheese for best flavor and proper melting consistency.
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
