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
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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.
So easily and quickly, I was able to finish this dish. I especially like the taste of chicken cream
Thanks, Melissa!
I made this last night and split it into two dishes. Cook one and froze the other for another night. Easy recipe to follow and was very good!
Thanks, Mattie!
It was delicious! So hearty and full of flavor.
Thanks, Rimmy!
My family loves the recipe and I love the one bowl to combine and one baking dish.
Our changes: We prefer cutting up thighs, the dark meat doesn’t dry out like breast or tenders did the first time. We’ve also thrown in left over rotisserie chicken. 8 ounces of fresh cut mushrooms. These changes require zero adjustments to the original measurements.
Perfect. Thanks for the tips, Bethany! 🙂
Not good. Very bland
I have never seen this dish before. How does it taste?
I’m freezing this, does it have to be thawed before putting in oven
Hi, Karen! You can bake it directly from the freezer if you’ve prepared it in an oven-safe dish, but you’ll need to significantly increase the baking time so that it has a chance to heat through.
I knew this existed. Just had to do a little digging to find a truly delicious and easy recipe! Thanks!
Thanks, Krystal! So glad that you liked it!
Look yummy! One of my favorite Dump-and-Bake Chicken Broccoli Rice Casserole, nice to see your recipe, easy to follow, will cook this for family this weekend. Thanks you!
I used thawed chicken breast from m and m, the chicken soup called for, rice and I put frozen peas and broccoli in. I shredded white cheddar and put it one everything. It was so delicious. Words can’t describe. This recipe made it to “moms regular rotation!” (Weeknight meals just got easier, bless you!)
Thanks for taking the time to leave a note, Holly! I’m so glad that this will become a regular in your rotation! 🙂
I just made this recipe today by using up some ingredients I had around and was very happy to dig in! The rice was perfect and it was all so yummy, highly recommend! I added onion and garlic powder and it helped bring out the flavor of the chicken.
Yay! Thanks, Jennie! I’m so glad that you enjoyed it. Thanks for taking the time to come back here and let me know. 🙂
I agree with Jennie, onion and garlic powder, I didn’t want the cheese, so I toasted some breadcrumbs and put the casserole back in the oven for 5 minutes. Was really yummy. Thank you Blair for a wonderful recipe. This is one that will go in our “favorites” book. I will look forward to making this (in smaller portions) when we are RVing.
Thanks, Robin! Glad that you enjoyed it!
My son loves this dish, I am very happy and grateful to you for sharing this recipe.
That’s wonderful to hear, Donda. Thank you!
Hello,
I have a question, have you prepared this recipe ahead of time? I’m trying to prepare something next Friday and I want to save time on that day. What do you recommend me?
Hi! Yes, I think it would work fine to assemble this dish earlier in the day. I wouldn’t necessarily leave it overnight (although it might be fine), because the rice will absorb some of the liquid as it sits. A few hours in advance should be great, though!
Thanks!! I’ll have to try that next time!! 🙂
Has anyone used cauliflower rice instead of rice?
Hi, Jennifer! Not that I know of. If you try the cauliflower rice, it will not absorb liquid or release thickening starches like the regular rice does, so the consistency of the casserole will be different. You will probably want to decrease the amount of liquid that you start with. 🙂
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
Thank you, Vicki! The cream of celery soup is a perfect substitute. So glad that your family enjoyed it as well, and thanks for taking the time to come back here and leave a note!
This was very tasty! As I had trouble with the rice in the stuffed cabbage rolls recipe (incredibly delicious, as well!), I took another user’s advice and used elbow macaroni. Otherwise made as directed and am so pleased with this casserole. Thank you for posting this!
Thanks, Gina! I’m so glad that you made it work for you! Thanks for letting me know. 🙂
Great recipe! I made it according to your recipe and the taste is great! Everyone in the family likes it, it makes me happy. Thank you
Thanks, Lisa!
We have made this casserole several times and obviously enjoy it. We’ve used variations depending what we have on hand and it all works. I have a spinal condition that does not allow me to stand for long, so this recipe is perfect to just throw everything in together. I’ve recommended it others several times. Thank you for easy comfort food.
Thank you, Janet! So glad that it helps you get in and out of the kitchen quickly. 🙂 Thanks for sharing it with others, too!
Love easy recipes like this so thank you! I used cream of celery soup and also added a large diced zucchini for extra vegetables and it was great in there! Have also made with velveeta instead of regular cheese, and have sprinkled crushed ritz crackers on top. Can have lots of fun with this recipe!
Sounds perfect, Michelle! I’m so glad that you’ve been able to take the basic idea and create new options. Thanks for letting me know!