Description
This Dump-and-Bake Chicken Broccoli Rice Casserole is a simple, one-dish meal perfect for busy weeknights. Combining tender chicken, nutritious broccoli, and fluffy rice in a creamy cheddar-infused sauce, this casserole is baked to perfection in under 70 minutes. It’s an easy, wholesome, and family-friendly dish that requires minimal prep and clean-up.
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 Seasonings and Garnish
- Garlic powder (about ¼ teaspoon)
- Onion powder (about ¼ teaspoon)
- Optional herbs: paprika, thyme, rosemary, basil, oregano, chives, parsley, or seasoned salt
- Chopped fresh herbs such as parsley or thyme, for garnish
Instructions
- Preheat and Prepare: Preheat your oven to 375°F (190°C). Spray a 9 x 13-inch baking dish with nonstick cooking spray to ensure the casserole doesn’t stick.
- Mix Ingredients: In the prepared dish, whisk together the condensed cream of chicken soup with the chicken broth, water, or milk until smooth. Stir in the uncooked rice, diced chicken, and frozen broccoli florets.
- Season: Season the mixture with about ½ teaspoon of kosher salt and ¼ teaspoon of ground black pepper. Add any additional herbs and spices you like, such as ¼ teaspoon garlic powder and ¼ teaspoon onion powder, or other herbs like parsley, thyme, basil, oregano, and chives. Mix everything well to combine evenly.
- Bake Covered: Cover the baking dish tightly with foil and place it in the preheated oven. Bake for 55-60 minutes, or until most of the liquid is absorbed, the rice is tender, and the chicken is fully cooked through. If after 60 minutes the rice is still firm, cover again and bake an additional 5-10 minutes, being careful to avoid overcooking.
- Add Cheese: Remove the foil and sprinkle the grated sharp cheddar cheese evenly over the top of the casserole.
- Finish Baking: Return the casserole to the oven uncovered for a few more minutes, just until the cheese melts and becomes bubbly.
- Garnish and Serve: Garnish with chopped fresh herbs like parsley or thyme if desired, and serve immediately for a comforting, hearty meal.
Notes
- This recipe is a convenient all-in-one dish where chicken, broccoli, and rice cook together, minimizing cleanup and effort.
- You can customize the seasonings and herbs based on your preference for added flavor.
- Use chicken broth instead of water or milk for enhanced depth of flavor in the casserole.
- Ensure the dish is tightly covered with foil during baking to retain moisture and cook the rice thoroughly.
- If you prefer a milder cheese topping, substitute sharp cheddar with a milder variety like mozzarella or Monterey Jack.
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: 3.0 g
- Trans Fat: 0 g
- Carbohydrates: 47 g
- Fiber: 3.2 g
- Protein: 35 g
- Cholesterol: 82 mg
