With about 10 minutes of prep, this dump-and-bake chicken broccoli rice casserole is an easy dinner that cooks in one dish! There’s no need to pre-cook the rice, pre-cook the chicken, or sauté the veggies, so the comfort food meal is an ideal option to pop in the oven for busy weeknights.
If you love easy chicken casseroles, try my Chicken and Stuffing Casserole or Dump-and-Bake Chicken Parmesan Casserole, and check out my full collection of Favorite Dump and Bake Dinners for more simple recipes like this.
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How to Make Chicken Broccoli Rice Casserole | 1-Minute Video
Delicious, cheap and so simple. I didn’t have cream of chicken, so I used cream of celery. I’ll never do it any other way! I added some garlic powder and onion powder in as well. my 2yo and 4yo loved it, this is definitely going straight into the meal rotation
– Vicki
Before You Get Started
These key tips help the casserole cook evenly and make sure the rice turns out tender.
- Use long-grain white rice only. This recipe was developed and tested specifically for uncooked long-grain white rice. Other varieties (brown rice, wild rice, or instant rice) all absorb liquid differently and require their own cook times, so they won’t turn out well here.
- Keep the broccoli frozen. Frozen broccoli releases moisture as it cooks, which helps soften the rice and keeps the casserole from drying out. Baby florets are the best size for an even bite, but chopped fresh broccoli will work too as long as the pieces are small.
- Dice the chicken into small, bite-size pieces. Since everything cooks together in one dish, cutting the chicken small ensures it cooks through at the same rate as the rice. If you prefer, you can use about 2 cups of cooked, shredded chicken (such as rotisserie), which may shorten the baking time slightly.
- Cover the dish tightly with foil. Trapping steam is the most important part of dump-and-bake casseroles. A tight seal keeps the liquid in the dish so the rice can absorb it fully. If steam escapes, the rice can turn out undercooked or uneven.
How to Make Chicken Broccoli Rice Casserole
This easy dinner relies on simple ingredients and the dump-and-bake method. Everything cooks together in one dish, absorbing flavor as it bakes.
Step 1: Combine the Liquid Base
Whisk the condensed soup and water (or broth/milk) in a greased 9 x 13-inch baking dish until smooth. This mixture helps cook the rice, binds the casserole, and adds creaminess without extra steps.
Step 2: Add the Remaining Ingredients
Stir in the uncooked long-grain white rice, diced raw chicken, and frozen broccoli florets. Season with salt, pepper, garlic powder, onion powder, or any herbs you enjoy.
Good options include paprika, thyme, rosemary, basil, oregano, chives, seasoned salt, or parsley.
** Note: If you prefer, you can use about 2 cups of cooked, shredded chicken (such as rotisserie). The casserole may need slightly less baking time when starting with cooked chicken.
Step 3: Cover Tightly and Bake
Cover the dish tightly with foil so no steam escapes. This is the key to tender, fluffy rice.
Bake for 55-60 minutes, or until most of the liquid is absorbed and the rice is tender. Taste a small bite of rice to check doneness.
Glass or ceramic dishes may take a bit longer than metal pans, so adjust as needed.
Step 4: Add the Cheese
Fluff the rice gently with a fork, sprinkle cheese on top, and return the pan to the oven for a few minutes until melted.
Step 5: Serve
Let the casserole rest for a few minutes, then garnish with fresh herbs if you like.
Serving Suggestions
This casserole pairs well with a simple veggie or bread side. Try it with:
Preparation and Storage Tips
Make Ahead: You can assemble the casserole a few hours in advance, or even leave it covered in the refrigerator overnight before baking. The rice will start to soften and absorb some of the liquid as it sits, so you may need to decrease the baking time slightly. Don’t overcook the casserole or you’ll end up with gummy, mushy rice.
Storage: Leftovers will keep in an airtight container in the refrigerator for 3-4 days. The rice will dry out a bit as it sits, so you may need to stir in some additional broth or milk when you reheat the dish.
I don’t recommend freezing this dish since rice can turn mushy once thawed.
How to Reheat: Cover and reheat leftovers in a 350°F oven for 20-25 minutes, or until warmed through. You can also reheat individual portions in a microwave for about 1 minute.
Recipe Variations
- Swap out the broccoli for different vegetables. Frozen peas or corn, frozen mixed vegetables, sauteed sliced mushrooms, and diced or grated zucchini are all good options.
- Milk is a fine substitute for the broth or water.
- Top the casserole with other good melting cheeses, including Colby, Colby Jack, Monterey Jack, Pepper Jack, and mozzarella.
- Add buttered Ritz crackers, buttered seasoned bread crumbs, or buttered panko breadcrumbs at the same time that you add the cheese if you like a crunchy topping. This dump-and-bake chicken vegetable casserole even includes buttery stuffing mix on top.
- For a similar dish with pasta, try this dump-and-bake chicken pot pie pasta.
- Cooking for a smaller family? Cut all of the ingredients in half and bake the casserole in an 8-inch square dish. The cooking instructions remain the same.
Frequently Asked Questions
Can I use frozen broccoli?
Yes. Frozen broccoli works very well here and helps provide the moisture needed for the rice to cook properly.
Can I use a different type of rice?
No. Long-grain white rice is the only type that cooks evenly with this liquid ratio and timing. Minute rice, wild rice, and brown rice all require different amounts of liquid and won’t work with this dump-and-bake method.
Can I make this casserole ahead?
Yes. Assemble the dish and refrigerate it for several hours or overnight. Just note that the rice may soften slightly as it absorbs liquid.
Can I use rotisserie chicken?
Absolutely. Use about 2 cups of diced or shredded cooked chicken. The casserole may finish a little sooner in the oven.
Followed you before I became a Mom, but now as a first time mom I loved that this recipe took only 5 minutes to put together and I had something hot ready to eat and serve while our little 1 month old was in his bassinet. Thanks again! Added a little extra salt/pepper to prepared dish but overall very satisfying and easy. Thanks for sharing!
– Liz T.
More Easy Casserole Recipes
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If you enjoyed this recipe, please leave a comment with a 5-star review at the bottom of the post. Thank you!
Watch How to Make It
Dump-and-Bake Chicken Broccoli Rice 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 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: additional herbs and seasoning of choice, such as garlic powder, onion powder, paprika, thyme, rosemary, basil, oregano, chives, parsley, or seasoned salt
- Optional garnish: chopped fresh herbs such as parsley or thyme
Instructions
- Preheat oven to 375°F (190°C). Spray a 9 x 13-inch baking dish with nonstick cooking spray. In the prepared dish, whisk together the cream of chicken soup and the broth or water.
- Stir in the uncooked rice, the uncooked chicken, and the frozen broccoli. Season with about ½ teaspoon salt and ¼ teaspoon pepper. Add extra herbs and spices at this time, if you like. I typically include at least ¼ teaspoon of garlic powder and ¼ teaspoon of onion powder, but herbs such as parsley, thyme, basil, oregano, and/or chives are also great. Stir again so that everything is well combined.
- Cover tightly with foil and bake for 55-60 minutes, or until most of the liquid is absorbed, the rice is tender, and the chicken is cooked through. Use a fork to fluff the rice. If your rice is still too firm after 1 hour, cover the dish tightly and return it to the oven for 5-10 more minutes. Be careful that you don't overcook the rice or it will become mushy. Sprinkle the cheese on top of the dish.
- Return to the oven for a few more minutes, just until the cheese melts.
- Garnish with chopped fresh herbs if desired and serve immediately.
Notes
- The total cooking time will vary based on a number of factors, including the type of pan that you use and your individual oven. Glass or ceramic baking dishes will take longer than metal pans, for instance. To know when your casserole is done, taste a bite of the rice. The rice should be tender and most of the liquid should be absorbed.
- Use long-grain white rice only for the correct texture.
- Cover tightly with foil so the rice can steam and absorb liquid.
- Taste the rice for doneness before removing from the oven. Add 5–10 minutes if needed.
- Frozen broccoli works best, but fresh broccoli can be used if chopped small.
- If using cooked chicken, reduce baking time slightly and check early.
- Glass or ceramic baking dishes may require a bit more time than metal pans.
Nutrition
Originally published in November, 2017, this post was updated in December, 2025.
Everyone in my family of 5 loved this! Thanks for a delicious and easy recipe for busy weeknights!
Thank you, Lisa! We’re so glad it was a hit.
Well, my husband has been doing the grocery shopping lately and I dont have cream of anything. I did find a can of Campbell broccoli cheese soup, so im gonna experiment. I think it *should* work lol. Fingers crossed!
Hi, Amber! I hope it worked with what you had in your pantry! 🙂
So good! I loved the recipe but 2 cups of broth was more liquid than I needed. After 1 hour of baking, there was still a lot of liquid and the rice was not quite cooked through. I just added 15 more minutes and it was very good! I noted that for next time because I will definitely make this again! It’s great for meal prepping!
Thank you for the feedback, Hillary! We’re glad you were able to make it work for you and enjoyed the recipe.
I also experienced this. Added 15-20 minutes.
The whole family loved it! Might add some sour cream next time for added creaminess, but it was so good and a great quick dinner for busy weeknights.
Awesome, Natalie! That makes me happy to hear! The sour cream would be a great addition.
Amazing! I used Cream of Mushroom with garlic; it was in the pantry.
Thank you! We’re so glad you enjoyed it.
This is a winner. I subbed broccoli cheddar soup for the cream of chicken and used fresh broccoli. I also marinated the chicken pieces first (after pounding them to make them tender) with oil, onion flakes, garlic, salt, black pepper, Italian seasoning, paprika, and parsley. Then I put a mixture of cheddar, mozerella and a bit of feta on the top and broiled.
Yum! We’re so glad you enjoyed it, Jessica.
Hi Jessica, did you cook/steam the fresh broccoli first? I want to make this bug only have gresh broccoli. Thank you.
I made this yesterday and my family loved it. I doubled the recipe and used rotisserie chicken. I appreciate how quick and easy this was to throw together. I did need to cook it an extra 15 minutes to finish the cooking of the rice.
Yay! Thanks for letting me know, Colleen!
Can cauliflower rice be used instead of the long grain rice?
Hi Donna!
We haven’t tested it and can’t say for sure but think the cauliflower would turn out a little mushy. We’d love to know how it turns out if you give it a try!
Had to tweak it a little. Had condensed cheddar cheese soup to use up.
Fresh broccoli and chicken thighs.
Turned out great! Thank you for the recipe!
We’re so glad you were able to make it work for you! Thank you for trying it out and taking the time to leave a review.
This recipe is on regular repeat at my house! Also very easy to make gluten free, you just swap out the soup for the gluten free version. I’ve had to start doubling the recipe because it goes so fast!
Thank you, Grace! That makes me so happy to hear!
I’ve left it in the oven for over 2 hours and the chicken is still as pink as when I diced it. No liquid has been consumed, I’m so confused.
We’re sorry to hear this, Martina! Did you use diced chicken and long grain white rice?
What temp da you bake at for 60 to 90min? Didnt specify in the instructions. I tried it at 350F but the Chicken is still pink in center after 90 min.
Hi,
We bake at 375F. The full instructions are always listed in the recipe card at the bottom of the page!
I made this receipe,I found it very bland and did not taste good at all.We ate it anyway and I put the rest in the garbage.
We’re sorry to hear this, Virginia, but appreciate the feedback. We hope you continue to enjoy other recipes on the site!
Great recipe… I added some of the suggested spices and it was great.!
Thank you, Patrice! We’re so glad you enjoyed it.
One of the worst “5-star” recipes I’ve tried. Very underwhelming and completely lacks depth. It desperately needs seasoning, adjustments, and some actual love. As written, it’s about as exciting as a box of starch. Two stars because we ate it anyways.
We’re sorry to hear this but appreciate the feedback, Kyle. We hope you continue to enjoy other recipes on the site!
Great! For a Fall or winter meal and it doesn’t cost a lot to prepare
Thank you!!
This was a hit. My wife loved it. I added parsley, sage, and thyme. I also opted for a bread crumb topping. Served with a fresh salad. Definitely serves more than 4.
Thank you for the feedback, Stephen! We’re so glad you enjoyed it.
Can you make this ahead of time and bake the next day?
Hi Amber!
You can assemble the casserole a few hours in advance, or even leave it covered in the refrigerator overnight before baking. The rice will start to soften and absorb some of the liquid as it sits, so you may need to decrease the baking time slightly. Don’t overcook the casserole or you’ll end up with gummy, mushy rice!
My family’s new favorite. You almost cant screw it up no matter what you add or substitute.
Wonderful! Thank you, Charlotte!
easy to make and so delicious /
Thank you, Susan!