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.
Very easy to prepare. I worried the rice might not cook all the way, but it did, and the casserole was delicious.
Thanks, Marcia. I’m so glad that it was a hit!
I’ve tried many different casseroles like this but this one came out great! My husband and I ate 3/4 of it for dinner. Oink oink. Lol
I’m so glad that it was a hit, Rhonda. Thank you!
I am retired and live alone. Great recipe when I have a guest or two. Leftovers (if any!) can get reheated easily. I add a packet of Lipton onion and mushroom. Easy way to season!
Thank you, Sara! We’re so glad you enjoy it.
I baked it for 60 minutes & the rice wasn’t completely done. I added 5 more minutes & some of the rice was still crunchy. All told, I had it in the oven for 79 minutes & still had some uncooked rice. Not sure if Ill be making this recipe again.
Hi, Charlene! I’m wondering if maybe the rice wasn’t fresh? It typically shouldn’t take that long to become tender, so it sounds like something wasn’t quite right. Sorry it wasn’t a hit!
Any suggestions for using different types of rice versus white?
Hi Stella!
This recipe is specifically designed and tested with long grain white rice. We do not recommend substituting with brown rice, wild rice, or instant rice — all of which require different amounts of liquid and different cooking times.
The temperature was too high for rice to cook and not enough liquid for the rice to soak up either. was in the oven over 2 hours and rice was still crunchy I have had to add over 2 cups more of liquid for it to make progress
This happened to me when I used brown rice. In this recipe you have to use white rice…
I make it exactly as the recipe reads, Campbell’s makes gluten free cream of chicken soup, which I use for my gluten free hubby. Turns out perfect every time, so easy for a quick weeknight meal. It’s on our weekly rotation!! Thank you!!
Sounds perfect, Jennifer. Thank you!
Made this for dinner tonight just as the recipe stating and it was perfect. Did add spices like garlic, onion, thyme and Italian seasoning as I like spices. Didn’t do the cheese part though but I’m sure that would be good too. No issues for me with rice not being done. Definitely will add to my recipe list!
Thank you for the feedback, Janet! We’re so glad you enjoyed the recipe.
Can I use fresh broccoli for this recipe??
Yes, as long as you chop it into bite-sized pieces fresh broccoli works well in this recipe. We hope you enjoy!
I agree!! After 70 minutes I increased the temp to 400. It’s been in 15 more minutes and it’s finally cooking. I used white rice. I think the problem is the frozen broccoli. I haven’t taken it out yet. It smells good just taking forever to cook.
Thank you for the feedback, Lisa. We would love to know how it turned out!
If I substituted brown rice instead of the long grain white rice, how should I alter the recipe? Love the original recipe, just prefer brown rice!
Hi! We don’t recommend substituting brown rice, because it requries different amounts of liquid and different cooking times and does not tend to bake properly.
Love this recipe! It’s a staple at our house for my celiac husband (with swapping just a few ingredients). I have some leftover rotisserie chicken I may try it with tonight!
Thank you, Jessica! We hope you enjoy.
I made this recipe tonight for dinner. Very quick and easy to prepare. Very flavorful. My family really enjoyed it too. I will be making this again, and I highly recommend. Thank you for sharing this for others to try.
Thank you, Dawn. I’m so glad that it was a hit!
Excellent! Followed the recipe to the letter including your spice recommendations. I made to 8 x 8 pans so I have one in the freezer for one of “those nights”. Because I have an older model stove I baked it at 350. The rice was perfect and done in 50 minutes.
Thank you for the feedback! We’re so glad you enjoyed the recipe.
How do you adjust the recipe for leftover cooked shredded chicken instead of raw?
We would probably just add it in at the very end of cooking so that it heats through. Or, you could heat it separately, and stir it into the dish before serving.
Can jasmine rice be substituted for the long grain white rice?
Hi, Denise! While they’re similar, jasmine rice and long-grain white rice don’t have the same cooking times and require slightly different amounts of liquid. As a result, I wouldn’t recommend making that substitution, unless you’re willing to experiment a little bit. Jasmine typically needs a little bit less liquid and requires a little bit less time to cook.
This was better than I was expecting but I trusted all the 5 star reviews. I made it as written with chicken stock, and added paprika, garlic powder and Italian seasoning as recommended. I also threw in a sautéed onion. The chicken was a bit on the dry side- I wonder if adding it halfway through the cooking time might remedy that.
I should have added I used fresh broccoli and it worked well 🙂
Thank you for the feedback, Victoria! We’re so glad you enjoyed the recipe. Did you use uncooked chicken? Cutting it into slightly larger pieces might help. You also might be able to get away with a slightly shorter baking time. We hope this helps!
I doubled the recipe using the calculator on this page. It took way longer to cook – the cook time wasn’t updated. Chicken was bland – chicken should be seasoned too, instead of seasoning everything at the end. Chicken was dry. Rice was mushy. I won’t be using this recipe again. I followed it exactly. Just not good. My dogs ate it instead.
Hi Laura,
We recommend using two baking dishes when doubling to cut down on cooking time. We’re sorry to hear you didn’t enjoy the recipe but appreciate your feedback. We hope you enjoy other dishes on the site!
Can you prep and leave in the refrigerator over night to bake the next day?
Yes, 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!
Turned out great including the rice!!! I will definitely make this again. My 15 mo old is sick right now and she even ate it while sick which was a big deal!!!
We’re so glad you enjoyed it, Savanna! We hope your little one feels better soon.
I liked this! Super easy to make! I want to try incorporating onions and mushrooms next time.
Thank you, Ali! We’re so glad you enjoyed it.
Absolutely delicious. I did add some mushrooms and onion, and also some seasonings: oregano, thyme, pepper, onion and garlic powder because my husband likes well seasoned chicken. My broccoli was fresh. The whole idea of a one pan/pot meal is great! Definitely will make this again!
Thank you for the feedback, Patti! We’re so glad you enjoyed the recipe and were able to make it your own.
Needs to state amount of seasonings, then say or to taste.
Chicken was still raw in places after an hour and rice wasn’t cooked (yes it was long grain white rice). Maybe the foil isn’t a great idea?
I made this in a 2 liter casserole dish. It was amazing! Great taste, easy prep and a picky eater family pleaser! Highly recommend!
Thank you for the feedback, Brooke! We’re so glad you enjoyed it.
Made mostly as written. Measured seasonings with my heart and added a crunchy topping in the last stretch. Used a glass 9×13, my chicken was perfect at an hour, but it did require another 20 minutes or so for the rice to finish. Very tasty and easy, will definitely go in our normal rotation. Thank you!
Reheating the 2nd night: it was in at 350 for almost an hour and it still wasn’t hot enough all the way through. We ended up still doing another 30-45 seconds in the microwave per serving to get it up to a good temp, so I would probably recommend just starting with the microwave when reheating. Still delicious though!
We appreciate your feedback! Thank you for sharing.
Thank you for the feedback! We’re so glad you were able to make it work for you and enjoyed the recipe.
This recipe is exactly what I was looking for. Dump everything and bake it. It took less than 10 minutes to put it together.The casserole is in the oven and I cant wait to try it! Thank you!
We hope you enjoy it, Lisa!