Dump-and-Bake Chicken Broccoli Rice Casserole Recipe:
With just a handful of pantry staples and one baking dish, you’ll have a creamy, cheesy, family-friendly casserole on the table—no pre-cooking required!
Equipment
- 9 x 13-inch Baking Dish
- Whisk or Spoon
- Measuring Cups and Spoons
- Aluminum Foil
- Sharp Knife and Cutting Board
Ingredients
Casserole 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 broccoli cuts)
- 1 cup grated sharp cheddar cheese
- Kosher salt and ground black pepper, to taste
Optional Seasonings
- ¼ teaspoon garlic powder
- ¼ teaspoon onion powder
- ¼ teaspoon paprika
- ¼ teaspoon dried thyme, rosemary, or basil
- ½ teaspoon seasoned salt or Italian seasoning
Garnish (Optional)
- Fresh chopped parsley or thyme
Instructions
- Preheat your oven to 375°F (190°C). Lightly grease a 9 x 13-inch baking dish with nonstick cooking spray. This helps prevent sticking and makes cleanup easier.
- In the prepared dish, whisk together the condensed cream of chicken soup and your choice of liquid (chicken broth, water, or milk). This forms the creamy base of the casserole and ensures the rice cooks evenly.
- Uncooked long grain white riceDiced raw chickenFrozen broccoli floretsSeason with ½ teaspoon salt and ¼ teaspoon pepper, then add any optional herbs and spices to taste. I personally love including at least ¼ teaspoon of garlic powder and onion powder, plus a dash of paprika or thyme for extra depth. Stir everything again to evenly combine the ingredients.
- Cover the baking dish tightly with foil. Bake in the preheated oven for 55–60 minutes, or until the rice is tender, the liquid is mostly absorbed, and the chicken is cooked through. To test for doneness, fluff the rice with a fork—if it's still a bit firm, re-cover the dish and return it to the oven for another 5–10 minutes.
- Once the rice and chicken are fully cooked, sprinkle the grated cheddar cheese evenly over the top of the casserole. Return it to the oven (uncovered) for just a few minutes, until the cheese melts into a gooey, golden layer.