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.
Forgot to mention, when using brown rice (1 cup brown rice, 2 cups water) increase baking time to 1 hr 20-25 mins.
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
Wow! That’s a wonderful gift, Heidi! Good luck with the meal — I know this will be a hit!
I used 1 cup of elbow macaroni instead of rice, same baking time, turned out perfectly
Awesome! I’m glad to know that it works with the pasta, too!
Should I be using instant rice of regular rice?
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). 🙂
The Uncle Bens Original says its parboiled long grain white rice. Is this going to be ok since it is parboiled?
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!
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.
Thanks.
Awesome, Kevin! Thanks for letting me know!
Thanks!
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.
Thanks, enjoy!
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!
Wonderful! Thanks!
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!
This recipe turned out pretty good. I found that some of the rice was still a little tough. Could be my old oven though.
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. 🙂
This sounds like a great recipe. Do you think it would change the cooking time if I used chicken broth instead of water?
Hi, Kim! No, the cooking time should remain the same. Enjoy! 🙂
Thank you. It was delicious.
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!
Yay! That’s awesome, Corrie! Thank you!
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.
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!
Thanks, Sierra!
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:)
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. 🙂
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!!
Oh, good to know! I should try the Rice a Roni sometime, too! 🙂
Made this tonight and it was so simple but really delicious.
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!
Wonderful! I’m so glad that you both enjoyed it, Caryn! Thanks for letting me know! 🙂
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!!
Awesome! Thanks, Alice!
Does this freeze well?
Hi, Sandi! I haven’t tried freezing it myself, but I imagine it should work fine! 🙂
As advertised! Good instructions provided a good and quick dinner tonight. Thanks for the help!
Awesome! Thanks, Warren!