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With just 5 ingredients and about 5 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, making the comfort food meal a simple option for busy nights!

A chicken broccoli rice casserole in a blue dish
Table of Contents
  1. The Easiest Chicken Rice Broccoli Casserole Ever!
  2. Ingredients
  3. How To Make Chicken Broccoli Rice Casserole
  4. Serving Suggestions
  5. Preparation and Storage
  6. Recipe Variations
  7. Tips for the Best Chicken Broccoli Rice Casserole Recipe
  8. Dump-and-Bake Chicken Broccoli Rice Casserole Recipe

You know what’s even better than creating my own new dump-and-bake dinner recipes? Having awesome readers send me their favorite dump-and-bake dinner recipes! Rachel emailed me this chicken broccoli and rice casserole, which is one of her family’s go-to easy meals, and I instantly knew it would be a hit in my house as well.

The Easiest Chicken Rice Broccoli Casserole Ever!

Dump-and-bake dinners aren’t fancy, but they help to get nourishing, homemade food on the table…fast. After all, not everyone loves to spend time in the kitchen! From sweet and sour chicken to meatball casserole and healthy chicken parm, these recipes all have one thing in common: they require just minutes of actual hands-on prep!

The idea behind a dump-and-bake recipe is that it takes advantage of simple, store-bought shortcuts to minimize your effort. Ideally, the ingredients all cook together in one baking dish, Dutch oven, or sheet pan, so there are very few dishes to wash at the end. An added bonus!

While the meals might not be “gourmet,” they have a place in your weeknight rotation when you just need to serve something that’s quick, easy, and tasty! If this sounds like your kind of cooking, you can find all of our dump-and-bake recipes here (there are so, so many!). I’d love to know which ones are your favorites.

A process shot for making chicken broccoli rice casserole

Do you cook rice before putting it in a casserole?

While most casserole recipes call for cooking the rice before mixing it into the dish, this particular recipe is designed specifically for uncooked rice. That means that you do not boil the rice in a saucepan on the stovetop before adding it to the casserole dish.

Instead, the rice cooks right in the oven with the rest of the ingredients. Perfect for busy weeknights! This requires extra liquid in the pan (since the rice absorbs liquid as it cooks), and extra cooking time to make sure that the rice is tender.

Pouring rice on top of broccoli in a casserole dish to make chicken broccoli rice casserole


This is just a quick overview of the ingredients that you’ll need for this easy chicken broccoli rice casserole. As always, specific measurements and step-by-step instructions are included in the printable recipe box at the bottom of the post.

  • Condensed cream of chicken soup: forget about making a roux and cream sauce in a skillet! This shortcut ingredient acts as the binding for the casserole, and adds flavor and a bit of creaminess. Sub with other flavors of condensed soup if you prefer. Good options include cream of mushroom soup and cream of celery soup.
  • Water: the liquid that the rice absorbs as it cooks. You can use chicken broth or milk for even more flavor if you like.
  • Long-grain white rice: the uncooked white rice bakes in the dish along with the other ingredients. I have not tested this recipe with brown rice, instant rice, or other varieties of rice — all of which require different amounts of liquid and different cooking times.
  • Chicken: use boneless, skinless chicken breast, chicken tenderloins, or boneless skinless chicken thighs. Just make sure to dice the meat into bite-size pieces before adding it to the dish. The raw chicken cooks in the same pan as the rice and veggies.
  • Frozen broccoli: the frozen broccoli becomes very soft by the end of the baking time. It also adds extra liquid to the dish, which the rice will absorb as it bakes. Fresh broccoli chopped into bite-size florets will also work!
  • Cheese: I consider this ingredient optional, since Rachel’s original recipe did not call for cheese of any kind. That said, sharp cheddar pairs so well with chicken and broccoli! I love a cheesy topping on my casseroles, but you can decide whether you add it to yours. Other good melting cheeses will also work, including Colby, Colby Jack, Monterey Jack, Pepper Jack, and mozzarella.

How To Make Chicken Broccoli Rice Casserole

What makes this chicken broccoli rice casserole easy? The dump-and-bake method, along with just a handful of very few, simple ingredients! I’ve included the detailed directions in the recipe card below, but here’s the quick overview so that you can see just how quick it really is:

  • Whisk together condensed soup and water in a greased baking dish.
  • Add the raw chicken, frozen broccoli florets (yes, still frozen!), and uncooked rice.
  • Season it all with salt and pepper (or other herbs and spices if you like), give it a stir, and cover the dish tightly with foil.
  • Bake until the liquid is absorbed, the rice is tender, and the chicken is cooked through.
  • Sprinkle cheese on top, and pop it back into the oven for a few more minutes.
Side shot of a chicken broccoli rice casserole with a wooden spoon

Serving Suggestions

This is basically an entire meal in one dish, thanks to the meat, rice, and veggies. That said, if you’d like to round out the meal, the cheesy chicken broccoli rice casserole goes well with any of the following sides:

An overhead shot of a chicken broccoli rice casserole in an oval dish

Preparation and Storage

  • 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. You don’t want to overcook the casserole or you’ll end up with gummy, mushy rice.
  • Storage: This chicken and rice casserole is best enjoyed immediately from the oven. 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 do not recommend storing the leftovers in the freezer, as rice tends to get mushy when 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 1-2 minutes on high power.

Recipe Variations

  • Try seasoning the dish with other herbs and spices that you enjoy. Good options include paprika, thyme, rosemary, basil, oregano, chives, garlic powder, onion powder, seasoned salt, and parsley.
  • If you don’t want to start with raw chicken, you can use about 2 cups of shredded or diced rotisserie chicken in this dish.
  • Use chicken broth or milk instead of the water.
  • 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.
  • Use cream of mushroom soup or cream of celery soup in lieu of the cream of chicken soup.
  • 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.
  • 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.

Tips for the Best Chicken Broccoli Rice Casserole Recipe

  • This recipe is specifically designed and tested with uncooked long grain white rice. Do not substitute with brown rice, wild rice, or instant rice — all of which require different amounts of liquid and different cooking times.
  • Make sure to cover your dish tightly with foil so that none of the liquid or steam escapes during cooking. The rice needs to absorb the liquid as it bakes.
  • 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.
  • Be careful not to overcook the casserole, or the rice will become mushy and gummy.
  • Fluff the rice with a fork — do not stir with a big spoon, which can compact the grains and yield a dense texture.
An oval casserole dish with a chicken broccoli rice casserole inside and a wooden spoon

More Easy Chicken Broccoli Rice Casserole Recipes to Try

Dump-and-Bake Cheesy Chicken and Rice

1 hour hr 5 minutes mins

Chicken Broccoli and Rice Casserole

45 minutes mins

Cheesy Chicken and Broccoli Casserole with Rice

55 minutes mins

Square side shot of a dump and bake chicken broccoli rice casserole on a wooden table.

Dump-and-Bake Chicken Broccoli Rice Casserole

4.51 from 114 votes
Prep: 5 minutes
Cook: 1 hour
Total: 1 hour 5 minutes
Servings 4 servings
Calories 406 kcal
A delicious, easy, healthy, and comforting casserole made with chicken, broccoli, and rice.


  • 1 (10.5 oz) can condensed cream of chicken soup (not diluted)
  • ¾ cup water (or increase to 2 cups for a more "saucy" dish)
  • 1 cup uncooked long grain white rice
  • 1 lb. uncooked chicken breast or tenders, diced
  • 1 (12.6 oz) bag frozen baby broccoli florets (or cuts)
  • Optional topping: ½ cup – 1 cup grated cheddar cheese
  • Kosher salt and ground black pepper, to taste


  • Preheat oven to 375°F (190°C). Spray a 9 x 13-inch baking dish with cooking spray.
  • Add cream of chicken soup and water to the prepared dish. Whisk together until completely combined.
    Liquid in baking dish.
  • Stir in uncooked rice, uncooked chicken, and frozen broccoli. Season with about ½ teaspoon salt and ¼ teaspoon pepper (or add other herbs and spices to suit your taste). Stir again.
    Process shot showing how to make chicken broccoli rice casserole in oven.
  • Cover tightly with foil and bake for 1 hour, or until the liquid is absorbed, the rice is tender, and the chicken is cooked through. Use a fork to fluff the rice. If desired, sprinkle the top of the casserole with grated cheese and return to the oven for a few more minutes, just until the cheese is melted.
    Square side shot of a dump and bake chicken broccoli rice casserole on a wooden table.


    • Try seasoning the dish with other herbs and spices that you enjoy. Good options include paprika, thyme, rosemary, basil, oregano, chives, garlic powder, onion powder, seasoned salt, and parsley.
    • Use chicken broth or milk instead of the water.
    • If you don’t want to start with raw chicken, you can use about 2 cups of shredded or diced rotisserie chicken in this dish.
    • 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.
    • Use cream of mushroom soup or cream of celery soup in lieu of the cream of chicken soup.
    • 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.
    • 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.
    • This recipe is specifically designed and tested with uncooked long grain white rice. Do not substitute with brown rice, wild rice, or instant rice — all of which require different amounts of liquid and different cooking times.
      • Fluff the rice with a fork — do not stir with a big spoon, which can compact the grains and yield a dense texture.
      • Be careful not to overcook the casserole, or the rice will become mushy and gummy.
      • 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.
      • Make sure to cover your dish tightly with foil so that none of the liquid or steam escapes during cooking. The rice needs to absorb the liquid as it bakes.


    Serving: 1/4 of the recipeCalories: 406kcalCarbohydrates: 47gProtein: 35gFat: 6.3gSaturated Fat: 2.9gCholesterol: 82mgSodium: 995mgFiber: 3.2gSugar: 2.7g
    Keyword: chicken broccoli casserole, chicken broccoli rice, chicken broccoli rice casserole
    Course: Dinner
    Cuisine: American
    Author: Blair Lonergan

    Hey, I’m Blair!

    Welcome to my farmhouse kitchen in the foothills of Virginia’s Blue Ridge Mountains. Inspired by local traditions and seasonal fare, you’ll find plenty of easy, comforting recipes that bring your family together around the table. It’s down-home, country-style cooking!

    Read More

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    1. Oh, this one looks like a winner! Definitely gonna try to work this into my meal plan this month. Normally I do a mushroom chicken casserole, but this will be a nice variation.

      1. 1 star
        This recipe Did not work out! First off, you need to add far more liquid than a can of soup & 3/4 c. Water. I added a full cup & it was still dry as a bone. Also, add way more seasonings. The recommended amount is way too minimal & caused blandness throughout. The cooking time was too long also. 45 min was too long. Over cooked chicken & mushy rice! My son did not like this, i thought it was far too bland & flat tasting. I do not recommend this recipe.

            1. Hi, Margaret Mary! Yes, I’ve heard that other folks have done that (or enjoyed leftovers), but personally I think the quality is definitely best if you enjoy it right after it comes out of the oven. Dishes like this tend to become dry as they sit. 🙂

            2. That sounds good because I was wondering if you could use canned chicken! Cutting the cooking time down might accommodate for that. Thanks.

        1. I agree with Tammy’s experience- the exact same thing happened to me when I made it. Super dry. But because the chicken, broccoli and rice were completely cooked i am going to make it again and figure out how to make it more moist. If adding more soup is going to make it mushy that isn’t the answer. I felt like I needed a gravy when it came out of the oven.

          1. 5 stars
            The recipe clearly says add up to cups of liquid as far as seasonings these amounts aren’t exact I play with the amount of rice and liquid not that complicated. I just eyeball and season to taste with seasonings we like. I added garlic powder and pepper to the cracker crumbs just to zip it up. I used chicken broth instead of water. Loved the recipe. Thanks !

            1. We’re so glad you’re able to make it work for you and enjoyed the recipe! Thank you for sharing, Kimberly.

            2. 5 stars
              I did the same as Kimberly. 2 cups of broth and seasoning to my taste, added garlic powder chicken bouillon instead of salt and pepper. Ritz crackers, melted butter and cheese. Delicious!!

        2. You must have done something wrong because I made this and followed this recipe and it turned out perfect. I don’t know what you did to yours but everyone else did have a problem.

            1. Hi, Annslee! I’ve not tested it with the 5-minute rice, but I know other readers have (with good results). The quick-cooking rice is parboiled, so it will likely bake faster than regular long grain white rice and it will not absorb as much liquid. With the regular rice, almost all of the sauce/liquid is absorbed at the end. I think some folks prefer it with more sauce, in which case you might not need to reduce the liquid by too much with the quick rice. If you want a less saucy casserole, I would cut back on some of the liquid. Hope that helps!

        3. I made to the recipe. Bird’s Eye baby broccoli florets, Campbell’s cream of chicken, chicken breast, tap water, Mahatma LGW rice….it was bad, bland was being conservative. Chicken way over cooked. Casserole was about an inch thick in the 13×9 and sealed in heavy aluminum foil. I do not have it in me to try again and correct for another dinner…not worth it.

        4. I agree recipe isn’t right should have been better not enough liquid toss this recipe in the garbage not even close

      2. 5 stars
        This is super great! I’ve made it twice already, and I even just made a double batch, freezing one for later! I reccomend adding a little bit of cheese whiz or cream cheese, makes it EVEN better!

    2. Hi Blair! I have found your website SO helpful with meal planning. Every week, at least one of our meals (if not 2 or 3 or 4….) come from your website. Thank you for all of your hard work!

      Have you tried this recipe with brown rice? I’m sure it’s yummy without it, just trying to sneak in an extra healthy twist for picky eaters 🙂


      1. Hi, Mallorie! Thanks so much for your kind note! I’m glad that you’re enjoying the recipes. 🙂

        I haven’t tried this particular recipe with brown rice, but I’ve made similar dishes with brown rice that worked fine. The difference with brown rice, though, is the cooking time. It typically requires longer to cook through. You can take a look at this dump-and-bake chicken and brown rice casserole that I made last year to get a better sense for the cooking time on the brown rice: https://www.theseasonedmom.com/dump-bake-chicken-rice-casserole/

        Hope that helps, and let me know if you have any other questions! Have a good weekend!

        1. I have Minute rice both white and brown. Would either of these work in your recipe? Since white cooks so fast I was leaning on making it with brown.

          1. Hi, Renee! You’re right — I think the instant brown rice would be a better swap here. Since Minute rice is parboiled, it will not absorb as much liquid in the dish as the casserole bakes. That means that you’ll just end up with more “sauce” in the pan at the end (which might be fine for you), or you can play around with adjusting the amount of liquid that you use. I can’t give you a specific amount to use since I haven’t tested it with Minute Rice, but feel free to “guess” if you like. Hope that helps, and enjoy!

            1. 5 stars
              I made this last night with white Minute rice. Only baked for 40-45minutes. It turned out great. Stirred in shredded cheese. Then topped with more cheese and broiled for a nice brown top.

            2. Great! Thanks, Tamara. I’m so glad that it worked well with the Minute rice and the shorter bake time. Thanks for letting us know!

        2. could you use chicken that was cooked in this recipe?: My husband is so kind he vacuum packs my meat so all I do is put in on the stove too boil slowly for the day bc I am disabled and can only use 1 hand. my chicken & ground Turkey come out so nice
          Thanks Laurie

          1. Hi, Laurie! How wonderful that your husband preps the meat for you! Yes, you can absolutely use cooked chicken in this recipe. You will not need to adjust the cooking time too much because you still need that rice to have plenty of time to cook through. Enjoy!

          1. Hi, Michelle! No, the cauliflower rice will not work in the same way. If you want to experiment with it, I would suggest reducing the liquid by a lot, since the cauliflower will not absorb liquid as it cooks (but instead will release additional liquid into the dish). Also, you might need to adjust the cooking time since the cauliflower doesn’t need as long as the regular rice. Just bake until the chicken is done. 🙂

            1. Hi, Dave! Yes — I would suggest doubling all of the ingredients and baking two casseroles side by side in 9 x 13-inch dishes. The rest of the instructions remain the same! 🙂

            2. Hi, Susan! I don’t know exactly, because I haven’t tested it this way. If I had to guess, I would start checking it after about 1 hour, 15 minutes. You’ll be able to tell if it’s done by checking to see if the rice is tender. If it’s still hard, just re-cover and stick it back in the oven. Enjoy!

            1. Hi, Sharon! Yes, I think it could, but you’d have to decrease the liquid since you won’t have any rice to absorb the water as it cooks. I would omit the rice, leave out the water, and thin the sauce a little bit with milk until it reaches your desired consistency. You can also look at this recipe, which is similar but without the rice: https://www.theseasonedmom.com/chicken-broccoli-casserole/ For that recipe, you can omit the stuffing on top if you don’t want to use it. Hope that helps!

      1. Did you end up trying it with fresh broccoli? That’s what I have. Don’t really feel like steaming it first.

        1. I used fresh broccoli, cut into fairly small pieces, and did not blanch or steam it, and I thought it was overcooked- was pretty soft with no crunch at all. So I would maybe cut the pieces slightly bigger next time. Definitely don’t steam it beforehand!

      2. 5 stars
        This is delicious! I use a can (14.5oz) of chicken stock instead of water some garlic power and onion powder and whatever canned soup I have normally mushroom but I’ve also used cheddar cheese soup. Also I do 1 or 2 cups of the cheddar cheese. I love your recipes the chicken bruschetta is amazing also!

    3. If I were to use brown rice, how should I adjust the liquid and the cooking time? I also plan to use ‘heart healthy’ canned soup, and “French’s” Onions for the topping, instead of cheese. The changes are due to the fact that we have an elderly relative residing with us, so I must cook as ‘healthy’ as possible. I try to do my best, but it’s difficult at times.

      1. Hi, Angelina! The liquid would stay the same for the brown rice, but it would require an even longer cooking time (probably about 75 minutes). Hope that helps!

        1. I just made this using brown rice and baked for an hour. Rice is still hard. Added a little more water and put back in the oven .. wish I had checked it before I started to eat.

          1. Wish I hadn’t added extra water. Didn’t make a difference. But I did bake it an extra 20 minutes and the rice was still hard. Any suggestions?

            1. Hi, MIchelle! Brown rice can take anywhere from 75-90 minutes to bake in the oven. Another reader just used the brown rice and had great luck with the recipe after 1 hour, 15 minutes. I’m not sure what else to suggest, because it should work as long as you give the rice enough time to bake.

      1. Hi, Steve! Yes, the recipe calls for boneless, skinless chicken breasts (or tenders) that are diced (just cut it up in bite-sized pieces). Enjoy!

    4. Your recipes are perfect for me right now seeing as I’m in the middle of renovating with most of my kitchen gear packed away.
      I plan on buying a rotisserie chicken to use with another one of your recipes, do you think that would work for this one in place of the raw chicken?

      1. That’s wonderful, Lindsay! I’m so happy that you’re able to take advantage of the easy recipes! 🙂

        The rotisserie chicken will definitely work well in this dish. I’d use about 2 cups of the diced rotisserie chicken. Enjoy!

      1. Hi, Francie! I’m not sure! I would worry that freezing and re-heating the dish after it’s baked might dry it out a bit. If anything, I would freeze it before baking. I will say, though, that I usually prefer to stir together this type of recipe right before baking, since I worry that the raw rice will start to absorb the liquid before you bake it, and then the end product might be a bit mushy. I don’t think it will be inedible if it’s frozen first, but I do think it’s best if you can stir it together just before it goes in the oven. 🙂

    5. I’m going to try this tonight. But the only thing I don’t have is cream of chicken soup. I do have cream of mushroom and cream of potato. So I was going to use mushroom. So hopefully it will turn out right.

      1. Hi, Allison! Yes, I imagine that it would work in the slow cooker as well, but I haven’t tested it myself (so you’ll have to guess on the timing and just keep an eye on it). 🙂

    6. I’m making this dish as I type this. I just realized I bought the five min rice that comes in the box. I didn’t see where it said long grain rice. Will it stil turn out okay?

      1. Hi, Christina! It’s probably too late since you’re already making the recipe, but the 5-minute rice is different than the long grain. The quick-cooking rice is parboiled, so it won’t absorb as much liquid as the long grain rice. You would need to reduce the amount of liquid in the dish, or just have more “sauce” in the end. The cooking time will also be different, since the 5-minute rice will cook much faster than the long grain rice in the oven. 🙂

          1. This recipe calls for the exact same ingredients that I use in the casserole I make at home however I pre cook my rice and chicken and broccoli before baking it. I would guess that if you pre cooked the rice put it in the Pan with your condensed soup and no water were very little water that you should be fine considering the rice want me to absorb any liquid to cook their already cooked.

        1. Hello i was wondering if i could use broccoli and cheese soup instead of the the cream of chicken soup its what i have available

        2. Hello i was wondering if i could use broccoli and cheese soup instead of the the cream of chicken soup its what i have available

      2. 5 stars
        I made this with 5 min-instant brown rice, a 12 oz box of GF cream of mushroom soup, 3/4 c chicken broth and 1/4 c water, 10 oz frozen broccoli (thawed), 2c chopped rotisserie chicken and topped with Colby Jack cheese. I baked at 350 for 45 mins and it turned out great! Thank you!!!

    7. Making this tonight with brown rice and fresh broccoli! Super excited to try something new! As a mom to a 3 months old and a toddler meals that I can just throw in the oven are my favorite!! Plus the picky hubby was even will to try this! Wish me luck!!

      1. Hi, JR! That’s great! Just be aware that brown rice requires a longer cooking time than the long grain white rice that I called for in the recipe, so be sure to give it plenty of time to bake. Enjoy!

    8. I hope this turns ou good for me. I usually make everything ahead and mix it all together then bake it. Trying it this way to see how it turns out.

      1. I do the same thing and want to try this but I’m nervous. I really like my broccoli cooked more than the average person and I’m unsure if it will get to the point i like. I use all the same ingredients, pre cooking the items, however I do not add any water making it this way. How did you like it? Im also concerned that I cannot pre shred the chicken.

      1. Hi, Jessie! I’ve used frozen chicken breasts in a similar recipe here: https://www.theseasonedmom.com/dump-bake-chicken-rice-casserole/

        For that recipe, I used brown rice (because it has a longer cooking time, and therefore won’t be overcooked by the time the chicken is done). Also, I would use thin-cut (or small) chicken breasts in order to cook them through in a reasonable amount of time. Large frozen chicken breasts will take a LONG time to bake.

        If you’re using the brown rice and the thin-sliced chicken breasts (you can even try to cut your frozen chicken breasts in half or in smaller pieces, if possible), I would say that you could bake the dish at 400 degrees for about 90 minutes.

        Hope that helps, and let me know if you give it a try!

    9. Can I use rotisserie chicken instead of uncooked chicken? Hoping to use up the rotisserie chicken! Thanks!

    10. This sounds like just the recipe I’ve been looking for, except that I wanted to add velveeta (cut up into cubes). Do you think it would turn out ok? And would I need to adjust the cooking time or temperature?

      1. Hi, Vania! Yes, I think the Velveeta cubes would be a delicious addition! Just make sure that you give it all a good stir towards the end so that the melted cheese is evenly distributed throughout. You shouldn’t need to adjust the cooking time or temp at all. Enjoy! 🙂

    11. This was absolutely delicious. I doubled the recipe, used almost thawed chicken breast, and substituted cream of mushroom for the cream of chicken because that is what is what I had on hand. I also added a bit more of cheese, because, let’s face it, you can never have too much cheese.

      Thank you for this yummy recipe. My family loved it!

    12. 5 stars
      Could I use skinless boneless chicken thighs instead? If so do you think the cooking time would be the same? Thx

      1. Hi, Sofia! Absolutely! Dice the chicken thighs into bite-sized pieces, just like the instructions suggest for the chicken breasts. When diced, the thighs should cook in the same amount of time as the breast meat, so there’s no need to adjust your baking time. Enjoy!

    13. I know you probably have no way of knowing this but all I have on hand is regular condensed chicken noodle soup. I’m thinking of swapping that in for the Cream of Chicken Soup and water. Do you think it will work?? Maybe I should add something to thicken it up?

      What do you think? Thanks!

      1. Hey, Kristina! I have no idea if it will work or not. 🙂 BUT, it will definitely taste different since you won’t have that creamy component from the “cream of” soup. It might be fine, though! Just make sure that you still use the same amount of liquid, so don’t cut out the water entirely. The rice needs that liquid to absorb as it cooks.

        Let me know if you give it a try! I’d be curious to hear how it works.

      2. 5 stars
        Hey all! i made this for my finicky boyfriend last night! I had to modify the recipe, as I didn’t have the soup on hand, so I used about a cup of sour cream whisked into a can of chicken broth. I used fresh broccoli instead of frozen, and I topped it with jack cheese instead of cheddar! He LOVED it! Super simple, fresh, and easy!

    14. I was planning on getting this ready to go in the baking dish and then popping it in the refrigerator for my husband to put in the oven a few hours later. Do you think the rice would get too mushy in that time? I try to make it as easy as possible for him when I’m not home for dinner!

      1. Hi, Shannon! I think it would be totally fine for just a few hours in the refrigerator. I would leave it ALL DAY or overnight, but 3-4 hours should be fine! 🙂

    15. Hello Blair I’m trying this dish tonight and I’m worried that its not going to turn out. Right because I always thought you didn’t add water to condensed soup but it called for the water so I did as it said do you think it will turn out fine

      1. It will be fine! You need that extra water to cook the rice because the rice absorbs the water as it bakes in the oven. 🙂

    16. Hi I only make my own cream of chicken soup from scratch can I use this in my meal if i do how much soup will I need do u know

      1. Hi, Barbara! Yes — fresh broccoli will work fine. It might cook a bit faster than the frozen broccoli, so it will be very soft at the end (but that’s fine if you don’t mind very soft broccoli). As far as the soup goes, your homemade cream of chicken soup will be perfect. One can of soup is equal to about 1.25 cups. Hope that helps!

      1. Hi, Jenn! I wouldn’t recommend using instant rice because it will change the amount of liquid that you need in the recipe. Instant rice is parboiled, so it doesn’t absorb nearly as much liquid as regular rice does. You’ll need to adjust the liquid-to-rice ratio, as well as the cooking time. Since I haven’t tried the recipe with instant rice, I can’t offer exact measurements. I’ve used instant WHITE rice in other recipes (like this one https://www.theseasonedmom.com/dump-bake-aloha-chicken-rice/ ), and in that recipe I baked the dish at 425 degrees F for about 30 minutes.

        Hope that helps!

    17. 5 stars
      Mine came out dry. Will use the 22 oz can of cream of chicken soup next time I cook this. A few tablespoons of butter wouldn’t hurt either.

    18. Not sure why, but every casserole or crockpot recipe I’ve tried that calls for uncooked rice just doesn’t pan out for me. I left this one in my oven for an hour and a half and the rice was still pretty hard. When I mixed everything together prior to cooking, no visible liquid was left, so I am wondering if perhaps at least 2 total cups of liquid is needed, which is the amount required on the bag of rice. Unsure since the recipe seems to have worked for others. The flavors of everything were wonderful – just couldn’t cook it any longer or the chicken and broccoli would’ve been mush.

    19. Yum! I had a few things that needed to be eaten so I added a garlic glove, 1/4 onion, about 5 baby carrots cut in half and a tablespoon of butter and a pinch of red pepper. Absolutely delicious. Carrots turned out the perfect texture too! Thank you for your easy idea.

      1. Hi, Mya! Yes, I think the jasmine rice should work well. It has about the same length of cooking time as long grain white rice, so that should be an equal substitute. 🙂

    20. Made this tonight!! I stumbled on your website and can’t wait to try more recipes! This one was wonderful and so easy my 11 year old could make it… in fact he probably will next time!

      1. Hi, Stephanie! Welcome to the blog! So glad that you found it. 🙂

        I have tons of dump-and-bake recipes like this, so feel free to search through the archives and put your 11-year-old to work! 🙂

    21. 5 stars
      Omg! Just finished making this and it was amazing! Super delish and i was able to do other chores while it cooked! Thanks!!!

      1. Hi, Allison! Yes, it should. Basmati has about the same cooking time as long grain white rice, so you should be fine with that swap!

    22. Thank you so much for this super easy and delicious recipe! My husband and I loved it so much – it’s officially going to make it into our weekly meal rotation!

      I did make a few additions (a few cloves of garlic and half a yellow onion) and I substituted the white rice for wild rice and it was FANTASTIC. I did half to bake it about 15 minutes longer due to the wild rice having a longer cook time. I also used fresh broccoli instead of frozen – so I added that in when there was about 25 minutes left to bake. At the end I added 3/4 cups (we love cheese in this house) of a shredded cheddar blend and turned on the broiler to get it perfectly melted. It turned out DIVINE.

      Thanks again for the recipe. It was the perfect base and just the inspiration that I needed.

      1. Your changes sound delicious, Chelsea! Thanks for sharing those details so that others can try it, too! So glad that you enjoyed the dinner. 🙂

    23. 5 stars
      Hi, I’m trying this dish tonight for dinner. I was wondering if you could use a can of cream of cheddar instead of the cream of chicken?

      1. Hi! I haven’t tried it with orzo, but it should work! You may have to adjust the cooking time, though, because I imagine the orzo may cook faster than the rice. Just keep an eye on it!

      1. Hi, Vera! I believe that it would work with quinoa as well, but I have not actually tried it. You’d have to experiment with the cooking time. Quinoa usually cooks in about the same amount of time as white rice, but it might not be exact. 🙂

    24. Blair I gound your Dump Chicken Rice Casserole recipe, making for dinner tonight.

      Can you e-mail me your a tual website? I’m trying to learn how to eat healthy & if this turns out the way I expect I want more recipes.

      Thank you.

    25. 5 stars
      This is currently in the oven. It’s my second time making it. We loved it so much the first time! The only thing I did differently was use chicken broth instead of water, and I also added poultry seasoning, Thanks for the recipe!

    26. 5 stars
      I made this tonight and it was really good ! I made a homemade cream soup to sub for canned because i find it gross haha. Used quick cooking brown rice , added mushrooms because I had some to use up, used chicken broth in place of the water, used fresh broccoli instead of frozen, and mixed some shredded cheese in. Also topped with cheese and gluten free pablo crumbs. It was divine and so easy. Good base recipe that you can probably add as you need to if you have stuff to use up like i did. This will be a keeper!

        1. 5 stars
          Great base recipe! Made as written other than using fresh broccoli (and doubling amount). Hubby enjoyed! 2 yo
          REALLY enjoyed (he begged for more lol)! It’s very versatile and after reading through the comments look forward to trying with carrots/green beans and maybe a sprinkle of garlic and onion powder (I love fresh sauted but want to keep it a dump and bake). The cheese on top was yummylicious! I might add a 1/4 cup more liquid and swap water for chicken broth as we tend towards liking creamy/moist rice (rice was still good though!). A most excellent base recipe and I reccomend trying as is first and then playing with it more to your tastebud preferences! I was super nervous when stirring all the raw ingredients together and hoping I hadn’t just made another Bad Life Choice when it came to cooking – so pleased at the end result and what a break to have the hour playing with the kids instead if standing at the stove! Oh, and you can throw in your shredded cheddar right out of the oven and re-cover while it melts/cools so you don’t dry your rice out. Can’t wait to try more dump and bake recipes!

    27. 5 stars
      NEW FAVOURITE DINNER! Made it last night and am enjoying leftovers for lunch. SO EASY and SO DELICIOUS! I used Spanish paella rice which worked beautifully. Delicious and will be definitely making again. Please keep creating one-dish dump and bake dinners, they are our sanity on exhausted weeknights! Love, a full-time working toddler Mama xoxo

    28. 5 stars
      I just love this receipe! It was my first successful attempt at baking rice in the oven. My tips: don’t go over 1 cup rice, diced frozen uncooked chicken breast works just as well as fresh/thawed, make a good “seal” with your tin foil, and don’t be afraid to try short grain rice – personally I like the result better than with long grain. Brown or wild rice also work, for a saucy result, increase water to 2 cups. No chicken? No problem! Makes a great side dish, and you can swap in any bag of frozen veggies. After broccoli, our favorites are cauliflower or green beans.

          1. Hi, Chandra! I don’t think that coconut milk would be an equal replacement for the condensed soup for a couple of reasons. First, the condensed soup has a much thicker consistency, so you’d want to omit the water in the recipe if you’re using coconut milk (and maybe use more coconut milk than just the soup called for). The coconut milk also doesn’t have the seasoning that you get in the condensed soup, so you’d want to add some additional spices to the dish or it will taste very bland. Hope that helps! 🙂

    29. My daughter (age 20) and I are cooking dinner for 80 people living at the homeless shelter. I am thinking of using this recipe and adjusting the anount by 20 times original recipe. Any other suggestions. Thank you

          1. Hi, Ben! I always use regular long-grain white rice, but I know that other readers have had success with using instant rice and just cooking for a shorter time (until the rice is tender). 🙂

      1. Hi, Crystal! Are you using Uncle Ben’s Original “Ready Rice” in the microwaveable packets? That’s not what you want to use for this recipe. Parboiled rice is already partially cooked (which is why it only requires about 90 seconds in the microwave), so it will not absorb the liquid in the dish in the same way that regular uncooked long grain white rice will. Hope that helps!

    30. 5 stars
      Just though I’d chime in. Love the ease of the recipe. I used brown rice, cooked for 1h15m in oven, turned out great. I used frozen peas and carrots, and topped it off with a whole bag of Mexican Sargento cheese bag. 10/10.


    31. 5 stars
      I have never combined eggs with broccoli
      I do not know what flavor it will be, of course, I will try it over the weekend, hoping everyone in the family will like it.
      Thank you.

    32. 5 stars
      Just made this! I used minute rice and instead of the cream of chicken I used I can of cream of mushroom and. 1 can of cheddar cheese soup. I reduced the water down to a half cup and added 1 cup of shredded cheese. Icooked for 30 minutes at 375* and it was perfect!

    33. This recipe was not bad. I do think the recipe needs just a little more liquid. I couldn’t use a 9×13 pan as there was not enough to fill the entire pan. I added some onion and garlic powder for taste. Overall I wouldn’t say this recipe is bad, it is a good one, it just needs a little tweak. I would recommend this recipe to my friends and family, and I would make this again.

    34. 2 stars
      Turned out waay dry, yes I foiled tightly. Could need 2 cans of soup, like similar recipes? How do I rescue, as most was leftover?

    35. Hey, Daisy! That doesn’t sound right. If you baked the rice at 375 for an hour, there’s no way that it shouldn’t be bubbling. It’s definitely the right temperature, so you might want to recalibrate your oven. We’ve tested this recipe many times (and so have other readers), and I’ve never had a problem with the rice staying raw. Sorry that it didn’t work out for you!

    36. This recipe turned out pretty good. I found that some of the rice was still a little tough. Could be my old oven though.

      1. Thanks, Krystal! Cooking time can vary depending on your oven, and also on the type of dish that you’re using (metal, vs. nonstick, vs. glass, vs. stoneware). If your rice is a bit tough, just cover and put it back in the oven until it’s done. 🙂

    37. This sounds like a great recipe. Do you think it would change the cooking time if I used chicken broth instead of water?

    38. 5 stars
      We’re making this for the second time with your recipe, as this has become a family favorite! With my Husband working 12’s and a picky 5 year-old, this one dish meal fills up a hungry tummy, and brings comfort food to a whole new level – thank you, Blair!

    39. 5 stars
      Hello everybody! I just tried this recipe. I Added a bit more water ( one cup) and added asparagus. The brown rice should work I used wild/black rice and its freakin awesome! If you’re going to use a different variety of rice I would keep in mind the instructions to make that rice. The frozen broccoli idea is genius for the additional moisture factor. I generally don’t use frozen veggies cuz Im cooking for two( it a bit easier when there are two adults) I would follow the recipe the first time and then modify after I’ve completed the recipe successfully just so I know what Im getting into.

    40. 5 stars
      I made this for supper tonight and it was excellent! Both my husband and I really enjoyed it, so it will definitely be added to our rotation! I did have to use cream of mushroom soup instead of cream of chicken, because the grocery store was out of the healthier brand of cream of chicken that I like to use. It was great with cream of mushroom! I love that this recipe is so easy and versatile, but so delicious! Thank you!

    41. Hey there!! The only oven I have is a toaster oven. It only goes up to 450 but if I set it to broil it will be 500. I was planning on doing the 450 for about 40 min and then 20 min 500 watching closely. What do you think? Any ideas? Thank you:)

      1. Hi, Lena! Can you just bake it in the toaster oven following the same instructions (375 degrees F for 1 hour)? That’s the only way I’ve tested it, so I have no idea how it would turn out if you cooked at 450 or 500. 🙂

    42. 5 stars
      Hi! Didn’t have any rice on hand….so I used a box of Rice-a-Roni instead (just the rice and macaroni, not the packet) and it was DELISH!!! Thanks!!

    43. 5 stars
      Thank you for sharing this Delicious and easy to prepare recipe! My husband and I Really enjoyed it. We will add this dish to our dinner rotation. I look forward to trying more of your recipes!

    44. 5 stars
      I used long grain brown rice, cream of mushroom soup & peas instead of broccoli. Its in the oven now, cant wait to taste it!! Will let u know!!

    45. I doudbled this and after an hour it still was not done. Had to move it to a Dutch oven to cook stovetop idk what I did wrong.

    46. 5 stars
      I added sautéed onions and garlic.
      I also cooked the brown rice ahead as I wanted to make sure it was cooked. (Cooked in chicken broth)
      Added 1 cup of shredded cheese to the casserole too.
      It was delicious! Thanks for the recipe.

    47. Was not a fan of this, turned out very bland. After trying it straight out of the oven I reseasoned with salt and pepper then added the cheese and baked until the cheese melted but it was still pretty meh. Wouldn’t make this again.

    48. I made this tonight and it definitely needs more liquid. It was way too dry and stuck terribly to the bottom of the pan. I see that others thought the same thing. Also was kind of bland.

    49. 1 star
      This recipe is extremely dry and bland. If you add uncooked rice, you have to follow the recipe for the brand of rice on top of this recipe. Example: 1 cup uncooked rice will require one and one-half cups of water to fully cook it through and not al dente. I am really disappointed with this recipe and it should be adjusted accordingly.

    50. 5 stars
      So i added an additional 1/3 cup water and baked an additional half hour and it was done and a huge hit with everybody. Thank you!

    51. So i thought I had chicken in the frig but turns out its pork chops. Will pork chops work for this?

      1. Hmmm…I don’t know, since I haven’t actually tried them myself. If you dice the pork chops into bite-sized pieces (like you would do for the chicken), it should probably cook in about the same amount of time.

    52. 5 stars
      This is a great recipe! No fuss and so fast to get in the oven. I was skeptical that the rice wouldn’t be done because there didn’t seem to be enough liquid but it came out perfect! After the hour cooking time I took it out and topped with lots or cheese and French fried onions and put it back in under the broiler for 5 minutes. Wil definitely make again.

    53. 5 stars
      I did it with fresh broccoli, boneless/skinless thighs, and no cheese. I also subbed basmati rice, without needing to change soup or water amounts. It was great! Thank you so much for this. It will be a regular on the menu 🙂

    54. DONT USE BROWN RICE! RUINS THE DISH! Take twice the time to cook and over cooks broccoli into a mushy mess.

      1. Yes, brown rice requires about twice as much baking time as white rice. If you use the brown rice, you wouldn’t want to add the broccoli until the end of the baking time so that it’s not in the oven twice as long as called for.

    55. I’m going to try it with bone in thighs and mozzarella & garlic white cheddar cheese. We’ll see how it goes!

    56. 5 stars
      I’ve never thought it easy like this. I made it for my family and they was really good, they said.

    57. The color looks good, and there is everything in one dish. Can I use fresh broccoli? Thanks so much.

    58. 4 stars
      I used a little too much chicken and accidentally put a can of cheddar soup instead of the cream of chicken, So I added a little extra rice and broccoli and added the cream of chicken soup and a little extra water and it came out great. I also used fresh broccoli and added a few seasoning to the chicken after cutting it.

    59. 2 stars
      The only saving grace for this recipe is the cheddar cheese. It was completely flavorless. It really needs some onions, garlic, bacon or additional seasonings. I also needed to an extra 1/2 cup water and cook for an extra 10 minutes for the rice to be tender

      1. Hi, Ryan! I think so, but I haven’t tried it myself. You would want to use 1 cup of uncooked quinoa — just like the recipe calls for uncooked rice. If you cook it first, the quinoa won’t absorb much liquid in the dish. Let me know if you give it a try!

    60. Hello ,
      This looks delicious but I was thinking of swapping the rice for quinoa as I usually do for stir fry to make it healthier. Have you ever tried it with quinoa or would you have any suggestions on baking time?
      Thank you!

      1. Hi, Amy! I’ve never tried it myself, but I think the quinoa would probably work well. It has the same cooking time and method as long grain white rice (generally speaking), so it should be an equal swap here. Let me know if you give it a try! 🙂

    61. 5 stars
      I love to cook and I’m always looking for new recipes for my menu, which makes me always interested in my work. Today’s my lucky day, Dump-and-Bake Chicken Broccoli Rice Casserole is great, just follow the instructions and everything is easy, I like it. Thanks for your sharing

    62. 5 stars
      I love to cook and I’m always looking for new recipes for my menu, which makes me always interested in my work. Today’s my lucky day, Dump-and-Bake Chicken Broccoli Rice Casserole is great, just follow the instructions and everything is easy, I like it. Thanks for your sharing.

    63. 5 stars
      I made this last night and split it into two dishes. Cook one and froze the other for another night. Easy recipe to follow and was very good!

    64. 5 stars
      My family loves the recipe and I love the one bowl to combine and one baking dish.
      Our changes: We prefer cutting up thighs, the dark meat doesn’t dry out like breast or tenders did the first time. We’ve also thrown in left over rotisserie chicken. 8 ounces of fresh cut mushrooms. These changes require zero adjustments to the original measurements.

      1. Hi, Karen! You can bake it directly from the freezer if you’ve prepared it in an oven-safe dish, but you’ll need to significantly increase the baking time so that it has a chance to heat through.

    65. 5 stars
      Look yummy! One of my favorite Dump-and-Bake Chicken Broccoli Rice Casserole, nice to see your recipe, easy to follow, will cook this for family this weekend. Thanks you!

    66. 5 stars
      I used thawed chicken breast from m and m, the chicken soup called for, rice and I put frozen peas and broccoli in. I shredded white cheddar and put it one everything. It was so delicious. Words can’t describe. This recipe made it to “moms regular rotation!” (Weeknight meals just got easier, bless you!)

      1. Thanks for taking the time to leave a note, Holly! I’m so glad that this will become a regular in your rotation! 🙂

      2. 3 stars
        First of all, I am blown away by how much chatter this recipe is prompting! We must be really bored! I made this last night, added mushrooms, shallot, garlic, Dijon mustard and 1/2 tsp of thyme, more water, and used brown rice. I also added 2 cups of shredded cheddar cheese. It took 90 minutes to cook. It was not dry. It’s not an exciting dinner. Reminds me of what my mom made in the 60’s. I won’t make it again.

    67. 2 stars
      I made this for dinner tonight, and I was thoroughly disappointed with it. I will say that yes, it is very easy to put together, hence my interest in making it. But other than that, there’s not much to love. I used fresh broccoli, which was way overcooked and basically mush by the time the whole thing was done cooking. Which makes me wonder how people are raving about this recipe when using frozen broccoli, does that just disintegrate into it? I found the whole thing to be way under seasoned. Yes, I could have added more in the beginning, but I was trying to make it per the actual recipe. The chicken and rice did cook well, but again, because of it being under seasoned, the whole flavor profile was off. I’d say if you’re going to make this recipe, season the chicken before mixing it with the rest of the ingredients and add some additional seasonings. Or else you will have a big pan of blah tasting rice.

    68. 5 stars
      I just made this recipe today by using up some ingredients I had around and was very happy to dig in! The rice was perfect and it was all so yummy, highly recommend! I added onion and garlic powder and it helped bring out the flavor of the chicken.

      1. Yay! Thanks, Jennie! I’m so glad that you enjoyed it. Thanks for taking the time to come back here and let me know. 🙂

    69. 5 stars
      I agree with Jennie, onion and garlic powder, I didn’t want the cheese, so I toasted some breadcrumbs and put the casserole back in the oven for 5 minutes. Was really yummy. Thank you Blair for a wonderful recipe. This is one that will go in our “favorites” book. I will look forward to making this (in smaller portions) when we are RVing.

    70. 4 stars
      We loved the flavor, but it ended up a bit dry…. I know I did cook it a little too long, but any other ideas to keep it moist? I want to try this again! 🙂

      1. Hi, Charity! If you prefer more “sauce” in the casserole, you can add extra broth or you can add another can of condensed soup. 🙂

        1. Hello,
          I have a question, have you prepared this recipe ahead of time? I’m trying to prepare something next Friday and I want to save time on that day. What do you recommend me?

          1. Hi! Yes, I think it would work fine to assemble this dish earlier in the day. I wouldn’t necessarily leave it overnight (although it might be fine), because the rice will absorb some of the liquid as it sits. A few hours in advance should be great, though!

      1. Hi, Jennifer! Not that I know of. If you try the cauliflower rice, it will not absorb liquid or release thickening starches like the regular rice does, so the consistency of the casserole will be different. You will probably want to decrease the amount of liquid that you start with. 🙂

    71. 5 stars
      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

      1. Thank you, Vicki! The cream of celery soup is a perfect substitute. So glad that your family enjoyed it as well, and thanks for taking the time to come back here and leave a note!

    72. 5 stars
      This was very tasty! As I had trouble with the rice in the stuffed cabbage rolls recipe (incredibly delicious, as well!), I took another user’s advice and used elbow macaroni. Otherwise made as directed and am so pleased with this casserole. Thank you for posting this!

    73. 5 stars
      Great recipe! I made it according to your recipe and the taste is great! Everyone in the family likes it, it makes me happy. Thank you

    74. 5 stars
      We have made this casserole several times and obviously enjoy it. We’ve used variations depending what we have on hand and it all works. I have a spinal condition that does not allow me to stand for long, so this recipe is perfect to just throw everything in together. I’ve recommended it others several times. Thank you for easy comfort food.

      1. Thank you, Janet! So glad that it helps you get in and out of the kitchen quickly. 🙂 Thanks for sharing it with others, too!

    75. 5 stars
      Love easy recipes like this so thank you! I used cream of celery soup and also added a large diced zucchini for extra vegetables and it was great in there! Have also made with velveeta instead of regular cheese, and have sprinkled crushed ritz crackers on top. Can have lots of fun with this recipe!

      1. Sounds perfect, Michelle! I’m so glad that you’ve been able to take the basic idea and create new options. Thanks for letting me know!

    76. 5 stars
      Dump and Bake Chicken Broccoli Rice Casserole recipe is great! I made it according to your recipe and the taste is great! Everyone in the family likes it, it makes me happy. thank you!

    77. 5 stars
      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!

      1. Hi, Liz! First of all, congrats on becoming a mom! Those first few months (or years) are SO tough, so it makes me really happy to know that my quick recipes will come in handy at your house. Dump-and-bake is definitely the way to cook when there’s a newborn in the mix! Take care of yourself, and try to enjoy those baby snuggles when you’re not totally sleep-deprived. It does get easier! xoxo

    78. 3 stars
      I made this tonight. I read all of the comments and was a bit nervous. It was just ok. I followed the directions exactly. However, I added garlic powder, onion powder and a dash of paprika. It was still a bit bland. The rice was a little too hard, so I did put it back in the oven while I made biscuits. Still didn’t help much. The chicken was a bit dry. I don’t know what else I could’ve done. I think it would be good for kids. My son was fine with it. I added cheese to half so everyone had a choice. Cheese helped!

    79. 5 stars
      Looks great! The recipe is quite simple and easy to prepare, added to the menu for this weekend. Hope to enjoy the best Dump-and-Bake Chicken Broccoli Rice Casserole with my family. Thanks and have a nice day!

    80. 1 star
      I followed this recipe exactly and the rice did NOT cook. I had to throw the whole thing away. I’m so disappointed. Maybe this was intended for minute rice? Regular white rice will not cook.

    81. Hi! I was wondering if I could use frozen chopped broccoli because that is what I have on hand. If so, would I need to thaw first?


      1. Hi, Melanie! Yes — you can definitely use frozen chopped broccoli. I would thaw it first; otherwise you’ll have to cook the casserole a bit longer. Enjoy!

    82. 5 stars
      Just made this and it was amazing. I added 1cup of water instead of the 3/4 that it called for. It baked perfect. Next time I will definitely double the recipe. It was so easy and fast to make. This will become a staple in my house hold . Thank you

    83. 5 stars
      That’s so great!!! Your share is very awesome. Every day, I have to think what meals should I cook for my family. Now, your share can help me for that. Thank you for sharing. I love it so much.

    84. 1 star
      Quite frustrated with this recipe & don’t know where to begin. First off it lacks flavor so make sure you season the crap out of it. Second off I had to add 2 cans of cream of chicken, 1 1/2 cups chicken stock and pats of butter to get this to even cook through to where the rice wasn’t crunchy. I’m a seasoned cook and have cooked similar recipes like this numerous times and have never had the issues I’ve had with this recipe. It also took an hour and 20 mins at 375 to get this to cook.

      I’m sure other recipes on this site are great but this is my first one and it’s a huge dud! Dont bother using this one.

    85. 4 stars
      I am a happily divorced man who likes to make healthy meals. Although I found the recipe a bit bland, I think it would work well. for families with kids. I used brown rice and 12 oz. fresh broccoli and increased the baking time by 15 minutes. I didn’t use cheese. If serving this for a group of adults I would suggest passing a jar Of hot salsa and a container of sour cream. And of course don’t forget to add the cheese.

    86. 4 stars
      I consider myself to be a pretty good cook. I have a family of 8. My daughter made this first and then I made it a couple of months later. We both doubled our recipes to accommodate the family and needless to say they both took a long time to cook(almost 2 hrs total) and the rice was still not done in the center. It was also mushy. I did add more salt, pepper, garlic and onion powder but those are the only substitutions. Can anyone tell me what I did wrong? It had great flavors but just not what I was expecting

      1. Hi, Netta! It’s so hard to know. Mushy rice is typically a sign that it’s over-done and just baked for too long. Maybe since you doubled the recipe and had to bake it longer, the rice was overdone in some spots but not cooked through in the center? Just a guess!

        1. Hi Blair! Have you ever tried this with cauliflower rice? I am diabetic so I can’t really do too much starch. Any suggestions on using frozen cauliflower rice?

          1. Hi, Veronica! I haven’t, but I think you could make it work. Since the cauliflower rice will release some liquid to thin the sauce (rather than absorbing the liquid like the rice would), I would try using less liquid with the cauliflower. Maybe cut it back to about 1/4 cup of water — or just enough to thin the soup a little bit. You probably won’t need to cook it quite as long either — just until you see that the chicken is done. 🙂

      1. 5 stars
        We loved it. Easy, had everything on hand. I made as written except, I rinsed the rice and added paprika and cut the chicken up larger than diced. This is a keeper. Thank you.

          1. So happy I found this! I’m a student and it’s hard to find reasonably healthy comfort food recipes that are easy and cheap. Would it be possible to substitute brown rice for the white rice? If yes, how would you recommend altering the cooking time / amount of liquid? Thank you! 🙂

            1. I haven’t tested this with brown rice, so try it at your own risk. 🙂 Brown rice takes MUCH longer to cook than white rice, and will require more liquid. As a result, I would give the brown rice a head start in the oven and use extra liquid. I don’t know exactly how long the brown rice will need to bake, but I would think maybe twice as long (since it takes about twice as long to boil)? Then halfway through stir in the broccoli and chicken. Otherwise the other ingredients will get overcooked by the time the brown rice is done.

            2. 5 stars
              I have made this easily over 25 times. Every time I use frozen brown rice. Throw it right on top of the condensed soup. Cook time is 45 minutes for me in my convection oven. Perfect every time!

            1. Hi, Tammy! I think that some other readers have used Minute Rice with good luck, but just keep in mind that Minute Rice will cook much faster than regular long-grain white rice. It also will not absorb as much liquid.

    87. 3 stars
      Just made it for dinner. I added 1/4 cup of water because of the reviews. It was not enough. I also didn’t have any frozen broccoli, so I used frozen sliced carrots and okra, which was delicious. Also, it definitely needed salt and seasoning. I used garlic and sea salt. Turned out good. I’d make it again but add more liquid. I like the idea of adding cream cheese, like some of the other reviewers suggested. Also, my rice was not fully cooked in 45 min. It needed an extra 20 min.

        1. 5 stars
          I’ve been using your recipe for years! We love it!

          Tonight we added cumin, paprika, garlic powder, and onion powder and topped it with a 3 cheese blend (cheddar, Monterey Jack, and mozzarella)

          1. That’s great, Kelley! Thanks so much for letting me know! This is definitely one of those meals that works well with so many different seasonings and mix-ins. Glad that you’re having fun with it and making it your own. 🙂

          1. Hi, Amber! I think so; however, the rice will soften and absorb some of the liquid as it sits. This means that it will probably cook a little bit faster, and you may need to add some extra liquid as it cooks. Don’t forget to let the dish sit on the counter and come to room temperature for at least 30-60 minutes before baking, too. You don’t want to put a cold dish into the oven.

    88. Ok, this was awesome. I did make some changes though. I used two cans of mushroom soup, 1.5c milk, 2 chicken breasts, and at least two cups of fresh brocolli run through the food processor to chop it. Some pink salt, rosemary, and four peppercorn blend. Added the 3/4 cup of water as well, to make sure it didn’t dry out and had enough liquid. Baked at 375 for about an hour(checking rice for done ness) and then added cheese on top and broiled it. Oh my……I’m keeping this one lol. Thank you for sharing!!

    89. 5 stars
      I read everyone’s comments before trying this dish and made a few changes. Since I was cooking for two, I used a little more water and I also added onion, green, red peppers, garlic to the sauce. I also cooked it about 15 minutes longer to make sure the chicken was done. If the previous cooks said it was dry, it was because their juice cooked out, just add a little more water or soup. My husband who is a very picky eater thought it was great. I’m one of those who don’t follow a recipe to the “T”, but season to my taste. I will make it again.

      1. Thanks, Sarah! I appreciate you taking the time to leave a note and share your changes for others, too. 🙂

      1. Hi, Kathleen! If you prefer the broccoli really soft, then I would parboil it or steam it a little bit before adding it to the dish. If you like the broccoli crisp-tender when it’s done, then you can add the raw fresh broccoli directly to the dish.

      2. 5 stars
        Great recipe! I was in a pinch for time so I used canned chicken instead. It turned out perfect! Thanks for keeping it simple 🙂

          1. I have made this many many times before, but I am cooking for a few extra people tonight, and I am hopefully to double or 150% this recipe. Would doing that necessitate a longer cook time? Thanks!

            1. Hi, MK! The cooking time should be about the same. If you’re using a bigger, deeper pan than usual, then I would increase the baking time by 5-10 minutes, and then check the rice. I don’t think it will be drastically different, though. Hope everyone enjoys!

            2. 2 stars
              Not sure what I did wrong, but a lot of the rice never got done. I added water 3 more times and cooked more. I let sit to see if the rice would exorb the water. Nothing helped. No disrespect,
              everything else about the recipe was great, but it’s no fun chomping on uncooked rice. I may try again to see if I missed something.

    90. I am trying this tonight Should I be concerned the mix ox soup with 3/4 cup of liquid looks verrrrry thick?? (I’m adding some more broth as I put some mushrooms in). I’ll let you know the results (dump in our stomachs or tip in the dogs dish.. I’m sure it will be superb

      1. Hi, Bob! I hope that you enjoyed it! You should always feel free to add more broth, as necessary, to reach your preferred consistency. 🙂

    91. If I have frozen broccoli, but I want to use already cooked chicken, how long should I cook it for? Or would it be best to cook the rice and broccoli separately and then add the chicken in later?

      1. Hi, Katie! The chicken should be fine, even if it’s already cooked. The total baking time shouldn’t change too much, since you still need the rice to cook through all of the way. Just keep an eye on the dish and take it out of the oven as soon as the rice is tender and the liquid is absorbed. 🙂

    92. 5 stars
      Really good! I added a half cup of chicken broth because I wanted it a little saucier. I only had fresh broccoli so I chopped it up small and boiled it a few minutes before adding it to my mixture. I think next time I would add some finely chopped onion as well because we add onion to everything lol. But, my family (including my toddler) loved it!

    93. 5 stars
      I love this recipe! I’m not a fan of cooking so I’m grateful to find recipes that are simple as well as tasty. My daughter has gluten and casein allergies so I use gluten free cream of chicken soup and dairy free cheese…it’s delicious and we make it often! Thanks for sharing!

      1. That’s so good to hear, and I’m glad that you can even make it work for your daughter’s needs. Thank you!

    94. 3 stars
      I hope this blog is still checked! 1/2 the time I try to cook this, the rice doesn’t cook! What am I doing wrong?

      1. Hi, Maggie! It’s hard for me to know for sure. Given the right temperature, the right amount of liquid, and enough time in the oven, the rice should cook through every time. If it’s not done half the time, it sounds like it just needs to stay in the oven a little bit longer. Maybe on those days you’re using a different type of pan (like glass rather than metal)? A glass dish will require a bit more time than a metal dish, for instance. Either way, just keep an eye on it and leave it in the oven until the rice is tender and the liquid is absorbed.

    95. 5 stars
      I am a very picky eater and am NOT a fan of leftovers except this Broccoli Rice Chicken or LASAGNA!

      I follow this recipe to a T and it always turns out great! My mom has trued to make it but always switches and uses a different recipe at family gatherings and it never turns out good.

      I have done several other SeasonedMom Dump and Bakes. They are fast and easily

    96. 5 stars
      Oh my goodness this was SO good! I was so worried it wasn’t going to work out but everything cooked perfectly.
      For my changes, I added a can of chicken, grated in 2 cloves of garlic, and stirred in the cheese (I used an Italian blend) instead of just putting it on top. I did rinse the rice a little since we use calrose rice and it’s extremely starchy. Next time I’ll add a touch more liquid (since canned chicken doesn’t create liquid the same way cooking chicken does) to make it a little saucier, but this was an amazing dinner. My husband and 3 year old loved it, and it’s a keeper to make again! Thank you for making a simple yet also functional and delicious recipe!

      1. Thank you, Sam. I appreciate your detailed notes, which I know others will find helpful. So glad that the meal was a success!

      1. Hi, Malorie! I’m not too familiar with that rice, but I’m guessing it’s instant rice (or parboiled) so that it’s quick-cooking. If that’s the case, then it might work, but it will cook faster and just won’t quite absorb as much liquid.

          1. Hi, Nichelle! Yes, you would need a very deep 9 x 13 lasagna-style pan, or (better yet) I would recommend preparing three separate dishes.

    97. 5 stars
      I love how easy this recipe is, and it came out so delicious! Perfect for busy weeknights when I’m just too tired to cook. LOVED IT!

    98. I’m thinking of using chicken thighs, which I have on hand, and also instant rice. I think I’ll have to precook the chicken thighs, and prepare the instant rice first. Then add the other ingredients with it in the baking dish. I think it’ll take only about 25 minutes or so to esentially heat through. Sorry I seem to be changing up your recipe, but it’s all I have on hand at the moment, so wanted to give this recipe a try anyway. Hopfully this works out ok. I will try your recipe, as written, at a later date, and comment on it then. Thanks for sharing. It sounds so good, that I wanted to try it right away, with what I have.

      1. I hope it worked for you, Elizabeth! Since you’re pre-cooking the rice, you won’t need as much liquid in the dish. Not sure if you adjusted for that or not, but again — hope it was a success. 🙂

    99. 5 stars
      I made the broccoli and rice dish and loved it. It was so easy and quick to put together. Love meals like this. I just cook for me and lots of time I will skip a meal because it’s just too much a bother. But, these meals are so easy I will make them. Thx so much!

    100. 5 stars
      This was a total winner. Quick and easy prep, flawless baking, effortless dinner that made my partner, tween and teen VERY happy. Bumped the liquid up to one cup and threw on a handful of grated cheese at the very end. Thank you, a thousand times, for a delicious, complete meal that basically made itself.

    101. 5 stars
      This is the perfect recipe the whole family will enjoy. It was so easy and delicious. I used 1.5 cups of milk instead of water based on other reviews and I could not be happier with the results. Leftovers would have been good but my crew finished it off in one night 😀 Hardly any cleanup, A++ recipe!!

    102. 5 stars
      I Love this!! So quick, easy & really yummy. I add California mix vegs. In mine. And add grandular garlic also. I make this often & change up vegs. It’s takes no time to prepare. ThankU so much

      1. We’re sorry to hear this, Joan. Many of our other readers love this recipe. Some do add extra seasonings to suit their flavor preferences. We hope you give this recipe another try!

    103. 5 stars
      This brings me back to helping my mom in the kitchen when I was a kid. One of the only ways she used to get me to eat my veggies! Great recipe and makes quick work of dinner on nights you don’t have a lot of time. I usually double the salt and use milk instead of water and add about 1/2 tsp garlic powder and onion powder.

    104. 5 stars
      We used brown Minute Rice and frozen broccoli in cheese sauce along with shredded cheddar mixed in. We also seasoned it with Tony’s because, well, we’re from Louisiana, everything’s gotta be spiced up. Didn’t change the cooking time or amount of liquid used. It was perfect. I think using the broccoli in cheese sauce helped it out too. Will be keeping this one.

      1. Thank you for the feedback, Samantha. We’re so happy to hear this recipe turned out well for you!

      1. We’re so happy to hear this, AnnMaree! It’s definitely in our regular rotation as well.

    105. 4 stars
      I used chicken broth instead of water and increased the amount to 1 cup. I also used frozen mixed vegetables instead of broccoli. I added Italian seasoning and garlic powder for more flavor. Also had to decrease cooking time a little bit.

      1. Thanks, Cindy! I’m glad that you made it your own and could adjust the seasoning/cooking time so that it worked for you.

    106. 5 stars
      Yum! I made a few minor changes. I used chicken tenderloins cut cubed, (bite size 1.07 pounds of chicken), 2 cups of chicken broth, doubled the frozen broccoli florets, one cup of long grain white rice uncooked, one 10oz can of cream of chicken soup, lemon pepper, seasoning salt, 5 or 6 shakes of hot sauce, hand full of sharp cheddar cheese. Mixed all together in a bowl and poured it in a 9×13 aluminum disposable pan with a baking sheet under it. Cooked tightly covered with aluminum foil for 1hr on 375. After it came out of the oven I used a fork to fluff (not stir) and it was perfection. Thank you for the recipe.

    107. 5 stars
      I was skeptical about raw chicken and frozen broccoli, but this turned out amazingly well.
      Dump and bake is all about convenience, but what if you’re missing some ingredients?
      I had no “Cream of Anything” soup, but a serious craving form some broccoli, chicken, rice and cheese hot dish.
      A simple roux – a bit of butter, four, chicken bullion paste and some milk. Very easy.
      The rest of the recipe I followed pretty much to direction using 1C of uncooked jasmine rice.
      Hint: Pay attention to the “optional” seasonings as I wish I’d included a pinch of onion powder to compliment the garlic powder I did remember to use. This miss is on me and not the recipe as onion powder was suggested as optional. Sharp cheddar, however, should never be optional as those flavors just bring everything together.
      The end result was perfectly cooked smaller chicken chunks, which were not dry, yet thoroughly cooked. The broccoli was tender, but still had some firmness to it. The rice was the champion of this dish, being neither mushy nor too dried out.
      I’ve been hesitant on making broccoli hot dishes because the chopping takes me so much time. One bag of frozen broccoli? Who knew??
      One thing to note: I did mix the ingredients in a bowl prior to filling my baking dish. The only baking dish with a lid which would fit into my toaster oven was a 9″x9″. It was pretty full, but the results were outstandingly delicious.
      As the cooler days of Autumn become reality, this recipe is a new “go to” for me…and as the days cool, I’ll be willing to turn on the actual oven and try baking in a 9×13.
      Thank you for this recipe!

    108. 5 stars
      I made this for my work lunch meal prep and it is so good! Decided to use a 14 oz can of chicken broth in place of the water and seasoned everything pretty liberally, and it turned out pretty delicious. I might use fresh broccoli next time so I have more control over the size of the florets, but it’s so easy to make and is super filling. This is going in the meal prep roster for sure.

    109. 5 stars
      This turned out excellent! I did use brown rice, made sure it was covered with the soup mixture and did that also with the chicken and broccoli. Topped with cheese and covered with foil and cooked for an hour.

      Any tips on freezing this and reheating it?

      1. Hi Brenda! We’re so glad you were able to make the recipe work for you! We actually don’t recommend freezing it as the rice tends to get mushy.

    110. 1 star
      Doubled recipe. Increased liquid to two cups. Used fresh broccoli. Covered tightly and cooked for an hour and 20 minutes and it still wasn’t cooked—the rice was hard and the broccoli barely steamed and it was cold! Raised temp to 400° & cooked another 40 minutes before it was almost done.

      1. Sorry to hear it took so long! We recommend using two pans and cooking them side by side when doubling the recipe.

    111. 5 stars
      So simple and delicious! I just used the can from my cream of chicken soup to measure the broth and it turned perfectly! (Didn’t want to dirty a measuring cup!) Will definitely make again! I was able to prepare it during my little ones’ nap and throw it in the oven come supper time! Yum yum!

    112. 4 stars
      I used chicken broth instead of water, a little onion, a small amount of garlic powder, poultry seasoning, Italian seasoning, pepper, traded Sriracha salt for salt and used fresh broccoli because it’s what I had on hand. I put cheese on top after it was cooked through and buttered cracker crumbs and baked it until it was golden brown. Very easy and quick meal. Very tasty. I will put a little more chicken broth next time. It was a tad dry for us.

    113. After reading the comments, I decided to add more liquid to the recipe. So instead of ¾ cup water, I used 2 cups of chicken broth. While looking for the chicken broth in the grocery store I saw a can of cheddar cheese soup and thought that would be perfect.
      It was delicious.