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.
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.
Too dry. Burned the rice
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.
Thanks, Katherine!!
So i doubled my recipe after the hour my rice is still raw. Any suggestions?
Great! Thanks for the update, Jenn! 🙂
So i thought I had chicken in the frig but turns out its pork chops. Will pork chops work for this?
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.
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.
Thank you so much, Camala!
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 🙂
Wonderful! Thanks, Nicole!
Can I use fresh broccoli in place of frozen? Thanks in advance!!
Hi, Jan! Yes — that should be fine! 🙂
Fantastic!! Everybody got seconds which doesn’t happen often.
Yay! Thanks, Kathy!
DONT USE BROWN RICE! RUINS THE DISH! Take twice the time to cook and over cooks broccoli into a mushy mess.
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.
I’m going to try it with bone in thighs and mozzarella & garlic white cheddar cheese. We’ll see how it goes!
Perfect! Enjoy, Rebecca!
This sounds so delicious, and the perfect stay healthy option for this season!
I’ve never thought it easy like this. I made it for my family and they was really good, they said.
The color looks good, and there is everything in one dish. Can I use fresh broccoli? Thanks so much.
Yes, you can use fresh broccoli florets! 🙂
Can diced chicken thighs be used in this recipe? Sry if the question was already asked!
Absolutely! Whatever you prefer! 🙂
Could I make this using Quinoa? Would I cooked it first or use raw?
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!
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!
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! 🙂
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
Thanks, Williams! So glad that you enjoyed the recipe!
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.