chicken rice broccoli casserole
Made with tender chicken, fluffy rice, and wholesome broccoli all smothered in a creamy, cheesy sauce, this casserole brings warmth and flavor to the table without requiring hours in the kitchen.
Equipment
- 9 x 13-inch Baking Dish
- Mixing Bowl or Measuring Cup with a Spout
- Foil
- Cutting Board & Knife
- Cheese Grater
Ingredients
Main Ingredients
- 1 (10.5 oz) can condensed cream of chicken soup
- 2 cups chicken broth, water, or milk (I usually go with broth for extra flavor)
- 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 broccoli cuts)
- 1 cup grated sharp cheddar cheese
- Kosher salt and ground black pepper, to taste
Optional Herbs and Seasonings
- Garlic powder (¼ tsp)
- Onion powder (¼ tsp)
- Paprika
- Thyme, rosemary, basil, oregano
- Chives or parsley
- Seasoned salt (if you want a quick flavor boost)
Instructions
Preparation and Baking Instructions
- Start by preheating your oven to 375°F (190°C). Lightly spray a 9 x 13-inch baking dish with nonstick cooking spray to prevent sticking.
- In the prepared baking dish, whisk together the condensed cream of chicken soup and your choice of broth, water, or milk. I recommend using chicken broth for added depth of flavor.
- Stir in the uncooked long grain rice, diced raw chicken, and frozen broccoli florets directly into the dish. There’s no need to thaw the broccoli—it cooks perfectly in the oven.
- Sprinkle in ½ teaspoon salt and ¼ teaspoon black pepper. At this stage, I like to add ¼ teaspoon each of garlic powder and onion powder, plus a pinch of thyme or oregano for a little herby kick. Feel free to adjust the seasoning to your liking.
- Mix all the ingredients right in the dish until everything is evenly coated in the creamy sauce. Flatten it out with a spatula so it bakes evenly.
- Cover the dish tightly with foil and place it in the preheated oven. Bake for 55 to 60 minutes
- Once the rice and chicken are done, remove the foil and sprinkle 1 cup of grated sharp cheddar cheese over the top. Pop the dish back in the oven, uncovered, for a few more minutes—just until the cheese melts and turns golden around the edges.