Description
This Dump-and-Bake Chicken Broccoli Rice Casserole is a comforting, all-in-one meal that combines tender chicken, fresh broccoli, and fluffy rice in a creamy, cheesy sauce. Perfect for busy weeknights, it requires minimal prep and bakes together in a single dish, delivering a delicious and satisfying dinner the whole family will enjoy.
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
- ¼ teaspoon garlic powder
- ¼ teaspoon onion powder
- Herbs such as thyme, rosemary, basil, oregano, chives, parsley, or seasoned salt, as desired
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 Base Ingredients: In the baking dish, whisk together the can of condensed cream of chicken soup with 2 cups of chicken broth, water, or milk until combined smoothly.
- Add Rice, Chicken, and Broccoli: Stir in the uncooked long grain white rice, diced uncooked chicken, and frozen broccoli florets. Season the mixture with about ½ teaspoon kosher salt and ¼ teaspoon ground black pepper. Add any optional herbs and seasonings, such as garlic powder, onion powder, thyme, basil, or parsley. Mix well to combine all ingredients evenly.
- 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 rice is tender, most of the liquid has been absorbed, and the chicken is fully cooked through. Check the texture of the rice by fluffing it with a fork. If the rice is still firm after an hour, reseal the dish and continue baking for an additional 5-10 minutes, being careful to avoid overcooking.
- Add Cheese and Finish Baking: Once the rice is done, remove the foil and sprinkle the grated sharp cheddar cheese evenly over the top of the casserole. Return the dish to the oven for a few minutes until the cheese has melted and is bubbly.
- Garnish and Serve: Remove the casserole from the oven and garnish with chopped fresh herbs such as parsley or thyme if desired. Serve immediately for a warm, hearty meal.
Notes
- This casserole cooks the chicken, broccoli, and rice together in one dish, making it a simple and wholesome dinner option.
- Using frozen broccoli makes prep faster and adds convenience without sacrificing flavor.
- To keep the casserole gluten-free, ensure the cream of chicken soup is gluten-free or use an alternative.
- Customize the seasoning to your preference with your favorite herbs and spices.
- Leftovers can be refrigerated and reheated; add a splash of broth or water when reheating to restore moisture.
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: 3.4 g
- Trans Fat: 0 g
- Carbohydrates: 47 g
- Fiber: 3.2 g
- Protein: 35 g
- Cholesterol: 82 mg
