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
Did you make this recipe?
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.
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.
Wonderful! I hope you enjoy it, Cori!
I love that this is a dump and bake kinda dish. So easy, and it was really yummy.
Wonderful! Thanks, Catherine. I’m so glad that you enjoyed it!
Looks great. I am low carb. Do you think I could make riced cauliflower and maybe less liquid and cooking time?
Hi, Janene! If you want to experiment with it, we 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. Hope this helps!
This has become one of my go to recipes! It’s so easy, especially on busy work nights. I use fresh chicken and brocolli, the cream of chicken, chicken broth (with a little milk) lots of seasoning and it’s good to go! I usually check it around 45-50 mins but it comes out perfect every time! Thank you sharing this!
We’re so happy to hear this, Melissa!
Did you use instant rice?
Awsome my family loved it turned out great!!
Wonderful! Thanks, Mike!
Yes I love this recipe thank you but I changed one thing at the end I cover it with Campbell’s cheddar cheese soup in a can delicious thank you
Thanks, Wendy!
Absolutely wonderful. Easy, delicious, family ( including picky eaters) loved it. Thank you!
Thank you so much, Cristina! We’re glad it was a hit.
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!
Wonderful! So glad that you’ve found a “keeper.” 🙂
I love this recipe but was wondering if I can use brown rice instead of long grain white rice. Any tips or thoughts would be appreciated!!
Hi Katie! We don’t recommend substituting any other type of rice, because the liquid ratios and cooking times are different. The dish won’t turn out well!
Brown rice takes 40 minutes to cook and white rice takes 20 so, not sure how you would adjust it. You could use cooked brown rice and not add the extra water.
I cooked everything seperatly combined with the cream of mushroom and cream of chicken then cooked for 30 minutes
Can this be premade and reheated?
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. 🙂
That sounds good because I was wondering if you could use canned chicken! Cutting the cooking time down might accommodate for that. Thanks.
Should be perfect!
Can I use rotisserie chicken and fresh broccoli and just cut down the cooking time?
Yes! This dish works well with those substitutes. We hope you enjoy, Michelle!
I’m also using rotisserie chicken and fresh broccoli. What will the cooking time be?
Loved it! Came out perfectly. Not dry in the slightest.
Awesome! Thanks, Tara!
Amazing dish! Definitely needs salt and seasonings and 1lb more chicken. What a great find. Thank you soooo much!!!
Thank you for the feedback, Andrea! We’re so glad you enjoyed it.
No!No!No! Not worth it! Yuk!
We’re sorry you didn’t enjoy it, Autumn. We hope you enjoy our other recipes!
Good recipe. Don’t be afraid to add a bit more chicken. I also added a little smoked paprika.
Thanks, Nadine!
Rice did not fully cook
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.
Need measurements of ingredients. – looks delicious, but not clear on how much water or rice
Hi, Deborah! The specific measurements for each ingredient are included in the recipe card at the bottom of the post. Hope you give it a try!
Can you use 5-minute rice? Would I need to adjust the liquid?
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!
I agree recipe isn’t right should have been better not enough liquid toss this recipe in the garbage not even close
Wow! No need to be ugly about it. Too many others have made this dish with excellent results.
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 !
We’re so glad you’re able to make it work for you and enjoyed the recipe! Thank you for sharing, Kimberly.
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!!
We’re so glad you enjoyed it, Ramona!
If I want to sub brown rice for the white rice, how much longer would I need to plan to bake it since brown rice take longer than white rice to cook on the stovetop?
Hi, Lindy! I haven’t tested this recipe with brown rice, so I can’t provide a specific time. I don’t typically recommend making this swap for a couple of reasons: it will take a lot longer to cook, the chicken will dry out and the broccoli will get mushy over that long baking time, and you may need to adjust the amount of liquid in the dish as well.
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 🙂
Thanks!
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!
I’ll have to give both of these a try! Thanks so much!
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.
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!
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.
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!
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
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!
Can you use riced cauliflower in the recipe?
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. 🙂
Have you tried this recipe with fresh broccoli?
Hi, Laura! I haven’t, but I think it would work fine! 🙂
Can Idouble the rice?
Hi, Henrietta! Yes, you can double the rice, but you’ll also need to double the chicken soup and water.
Can I make this recipiefor eight to ten people?
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! 🙂
How would you adjust the cooking time if you 4 times the recipe and made it in a big pan?
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!
Is it the same cooking time when you double the rice or do you add more?
It should be about the same amount of time — give or take about 5 minutes. 🙂
Can this be made without the rice? What adjustments would be needed?
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!
I tried with brown rice and two hours later the rice is not cooked!! So mad
Did it call for brown rice ?
I thought it said long grain white rice ?
The recipe calls for long grain white rice. 🙂
I have fresh broccoli, would that also work?
Yes, I think that should work too, Ashley! 🙂
I would steam it a little 1st
Did you end up trying it with fresh broccoli? That’s what I have. Don’t really feel like steaming it first.
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!
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!
Thank you so much for your kind words, Sarah! I’m so glad that you enjoy the recipes. 🙂
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.
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!
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.
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?
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.
Hello, do you cut the chicken up before baking? Thank you!
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!
Blair,
Made it last night. Turned out perfect! Will definitely make again!
Excellent! Thank you so much for letting me know, Steve!!!
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?
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!
Do you recommend adding the cooked rotisserie chicken before putting the casserole in oven? Or mix it in afterwards? Thank you
Hi, Lex! The cooking time should be about the same since you’ll still need to cook the rice; however, since there’s not frozen broccoli in your dish, it might be done slightly sooner.
You can stir the rotisserie chicken in at the beginning or at the end. I’ve done it both ways with these types of recipes and both works fine!
Can you freeze this dish? Should you bake it first?
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. 🙂
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.
Hey, Jacalyn! I hope that you enjoyed it! The cream of mushroom should work well!
Hi, this looks yum! Would it work in the slow cooker?
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). 🙂
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?
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. 🙂
I’m using instant rice how long should I keep in the oven
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.
I cooked if for an hour and 25 minutes and the rice still was hard, very disappointing since i have made this dish before with a different recipe and it cook through just fine but i couodn’t find the other recipe
We’re sorry to hear this but appreciate the feedback. Were you using long grain white rice?
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
Hi, Jasmine! Yep, I think that would work well!
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
Hi, Jasmine! Yep, I think that would work well!
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!!!
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!!
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!
I’ve made this before, but I don’t have frozen veggies on hand right now. Can I stir in canned corn after it’s done baking?
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.
I think you’ll find this even easier, Rebecca! Enjoy! 🙂
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.
You wont be disappointed !!!!
My chicken Didn’t thaw out all the way, 🙁 can I still use it in my casserole?
Hey, Katie! Yes — it should be fine! 🙂
can I use frozen chicken breasts or thighs? do you have an idea on how much more time is needed?
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!
Can I use rotisserie chicken instead of uncooked chicken? Hoping to use up the rotisserie chicken! Thanks!
Hi, Alison! Yes, that should work well!
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?
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! 🙂
Velveeta sounds amazing!!
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!
Perfect, Takisha! Thanks for letting us know! I agree — no such thing as too much cheese. 🙂
Could I use skinless boneless chicken thighs instead? If so do you think the cooking time would be the same? Thx
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!
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!
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.
Thanks! I’ll let you know for sure if we try it!
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!
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!
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! 🙂