Description

This Dump-and-Bake Chicken Broccoli Rice Casserole is a comforting and easy one-dish meal combining tender chicken, nutritious broccoli, creamy soup, and fluffy rice baked to perfection. Ready in just over an hour, it makes for a simple family dinner with minimal prep and cleanup. The dish features savory flavors enhanced with optional herbs and melty sharp cheddar cheese topping for a delicious finish.

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 thighs, diced
1 (12.6 oz) bag frozen baby broccoli florets or cuts
1 cup grated sharp cheddar cheese
Kosher salt, to taste (about ½ teaspoon)
Ground black pepper, to taste (about ¼ teaspoon)

Optional Seasonings

Garlic powder (at least ¼ teaspoon)
Onion powder (at least ¼ teaspoon)
Paprika
Thyme
Rosemary
Basil
Oregano
Chives
Parsley
Seasoned salt

Optional Garnish

Chopped fresh herbs such as parsley or thyme

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Instructions

Preheat and Prepare: 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 the Base: In the baking dish, whisk together the condensed cream of chicken soup and the chicken broth, water, or milk until smooth and combined.
Add Main Ingredients: Stir in the uncooked long grain white rice, diced raw chicken pieces, and frozen broccoli florets directly into the soup mixture. Season with about ½ teaspoon kosher salt and ¼ teaspoon ground black pepper. Add any optional herbs and seasonings such as garlic powder and onion powder. Stir thoroughly to ensure all ingredients are well incorporated.
Bake Covered: Cover the dish tightly with aluminum foil to trap steam, which helps cook the rice thoroughly. Place in the preheated oven and bake for 55 to 60 minutes. Check at the 55-minute mark for doneness: the rice should be tender, the chicken fully cooked, and most liquid absorbed. If rice is still firm, re-cover and bake for an additional 5 to 10 minutes, taking care not to overcook to avoid mushiness.
Add Cheese Topping: Remove the foil and sprinkle the grated sharp cheddar cheese evenly over the casserole. Return the uncovered dish to the oven for a few more minutes, just until the cheese melts and becomes slightly bubbly.
Garnish and Serve: Optionally, garnish the casserole with freshly chopped herbs such as parsley or thyme before serving warm for a fresh, vibrant finish.

Notes

Cooking time can vary depending on the baking dish material: glass or ceramic may require longer cooking times than metal pans.
Only use long-grain white rice for the best texture; other rice varieties may affect the final consistency.
Make sure to cover the dish tightly with foil to allow proper steaming and absorption of liquids during baking.
Test rice doneness before removing from oven; bake an additional 5-10 minutes if needed.
Frozen broccoli works best for consistent cooking but finely chopped fresh broccoli can be substituted.
If using precooked chicken, reduce baking time and check earlier to avoid overcooking.
Season generously with herbs and spices to elevate flavors; common additions include garlic powder, onion powder, thyme, and parsley.

Nutrition

Serving Size: 1/4 casserole (about 1.5 cups)
Calories: 410 kcal
Sugar: 3 g
Sodium: 650 mg
Fat: 15 g
Saturated Fat: 7 g
Unsaturated Fat: 6 g
Trans Fat: 0 g
Carbohydrates: 35 g
Fiber: 3 g
Protein: 30 g
Cholesterol: 80 mg