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.
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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.
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
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. 🙂
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
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!
Hi I forgot to ask if I can use fresh broccoli instead of frozen in this meal thx
How long should I keep in the oven if I use brown instant rice
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!
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.
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.
That’s great, Danny! Thanks for letting me know. I’ll have to try the carrots next time!
Hi, would jasmine rice work well in this recipe?
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. 🙂
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!
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! 🙂
Omg! Just finished making this and it was amazing! Super delish and i was able to do other chores while it cooked! Thanks!!!
Aren’t dump-and-bake dinners like this THE BEST? So easy! If you want even more dump-and-bake ideas, you can check out other similar recipes on the blog here: https://www.theseasonedmom.com/?s=dump
Thanks so much for your note!
Would basmati rice work for this?
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!
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.
Your changes sound delicious, Chelsea! Thanks for sharing those details so that others can try it, too! So glad that you enjoyed the dinner. 🙂
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?
Hi, Kim! Yes, that should work well, too! Enjoy. 🙂
One of my sons won’t eat rice. Do you think I can use orzo instead of the rice?
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!
Great idea! I think l try that next time I make it.
Hello! What about swapping the rice for quinoa? Would I have to adjust the amount or cooking time? Thanks
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. 🙂
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.
Can I use chicken broth in place of water?.?
Yes, absolutely!
I made this recipe and added carrots for color onion and cauliflower. Looks delicious ????Thank uou
Perfect! 🙂
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!
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!
Thanks so much for those tips, Julie!
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!
Thank you! I’m so glad that it was a hit! 🙂
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
Wonderful, Amy! I’m so glad that you find these dump-and-bake recipes to be helpful. Thanks for letting me know!
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.
Awesome tips! Thanks, Anne!
Can you use coconut milk instead of soup?
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! 🙂