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Dump-and-Bake Chicken Broccoli Rice Casserole Recipe

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3.8 from 7 reviews

This Dump-and-Bake Chicken Broccoli Rice Casserole is a wholesome and simple one-dish meal where chicken, broccoli, and rice cook together in the oven. With minimal prep and just a handful of ingredients, it delivers a comforting, cheesy casserole perfect for a family-friendly dinner.

Ingredients

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 Seasonings and Garnishes

  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon onion powder
  • Additional herbs and seasonings such as paprika, thyme, rosemary, basil, oregano, chives, parsley, or seasoned salt
  • Chopped fresh herbs such as parsley or thyme for garnish

Instructions

  1. 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.
  2. Mix Ingredients: In the baking dish, whisk together the condensed cream of chicken soup and the chicken broth (or water/milk). Then, 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 garlic powder and onion powder (about ¼ teaspoon each) and any other preferred seasoning. Stir everything thoroughly to combine well.
  3. Cover and Bake: Cover the baking dish tightly with aluminum foil. Bake in the preheated oven for 55-60 minutes. Check the dish for doneness by tasting the rice—it should be tender and most of the liquid absorbed. If the rice is still firm or there is excess liquid, recover tightly and continue baking, checking every 5-10 minutes to avoid overcooking and mushy rice.
  4. Add Cheese and Melt: Once the rice is cooked and the chicken is done, remove the foil carefully and sprinkle the grated sharp cheddar cheese evenly over the top. Return the dish to the oven for a few more minutes, just until the cheese melts.
  5. Garnish and Serve: Remove from the oven and garnish with chopped fresh herbs like parsley or thyme if desired. Serve the casserole immediately while hot and cheesy.

Notes

  • The total cooking time may vary based on your oven and the type of baking dish used; glass or ceramic dishes often require longer than metal pans.
  • Always use long-grain white rice for the best texture in this recipe.
  • Cover tightly with foil during baking to allow the rice to steam and absorb liquid properly.
  • Taste the rice for doneness before removing; if needed, add 5-10 more minutes of cooking.
  • Frozen broccoli works best, but finely chopped fresh broccoli can be substituted.
  • If using pre-cooked chicken, reduce baking time accordingly and check earlier to avoid overcooking.

Find it online: https://cookedbysarah.com/dump-and-bake-chicken-broccoli-rice-casserole-recipe/