Description
This Dump-and-Bake Chicken Broccoli Rice Casserole is a comforting and easy one-dish meal that combines creamy chicken soup, tender chicken, nutritious broccoli, and fluffy rice baked to perfection with melted sharp cheddar cheese on top. Perfect for busy weeknights, this recipe requires minimal prep and delivers a hearty, flavorful dinner all in one pan.
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 and ground black pepper, to taste
Optional Herbs and Seasonings
- ¼ teaspoon garlic powder
- ¼ teaspoon onion powder
- Additional optional herbs such as paprika, thyme, rosemary, basil, oregano, chives, parsley, or 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). Spray a 9 x 13-inch baking dish with nonstick cooking spray to prevent sticking.
- Combine base ingredients: In the prepared baking dish, whisk together the condensed cream of chicken soup and the chicken broth (or water/milk). Stir until smooth.
- Add rice, chicken, and broccoli: Stir in the uncooked long grain white rice, diced uncooked chicken breasts or thighs, and the frozen baby broccoli florets. Season with approximately ½ teaspoon kosher salt and ¼ teaspoon ground black pepper.
- Incorporate optional herbs and seasonings: Add optional garlic powder, onion powder, and any other preferred herbs such as paprika, thyme, rosemary, basil, oregano, chives, parsley, or seasoned salt. Mix all ingredients thoroughly to combine.
- Cover and bake: Cover the dish tightly with aluminum foil and bake for 55-60 minutes, or until most of the liquid is absorbed, the rice is tender, and the chicken is fully cooked. Check the rice for doneness; if it’s still too firm after 1 hour, recover and bake for an additional 5-10 minutes, being cautious not to overcook and create a mushy texture.
- Add cheese topping: Once cooked through, remove the foil and sprinkle the grated sharp cheddar cheese evenly over the casserole. Return the dish to the oven uncovered for a few minutes until the cheese melts completely.
- Garnish and serve: Garnish with freshly chopped herbs like parsley or thyme if desired. Serve the casserole immediately while hot and enjoy.
Notes
- The total cooking time may vary depending on your baking dish material; glass or ceramic dishes typically require more time than metal pans.
- Only use long-grain white rice to achieve the best texture.
- Ensure the dish is covered tightly with foil so the rice steams and absorbs the liquid properly.
- Check the rice for doneness and add extra baking time in 5-10 minute increments if necessary.
- Frozen broccoli works best, but if using fresh broccoli, chop it into small florets to ensure even cooking.
- If using pre-cooked chicken, reduce the baking time accordingly and monitor closely to avoid overcooking.
Nutrition
- Serving Size: 1/4 casserole
- Calories: 420
- Sugar: 3g
- Sodium: 720mg
- Fat: 14g
- Saturated Fat: 7g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 3g
- Protein: 34g
- Cholesterol: 95mg
