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.
Dump and Bake Chicken Broccoli Rice Casserole recipe is great! 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! I’m so glad that it was a hit!
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!
Hi, Liz! First of all, congrats on becoming a mom! Those first few months (or years) are SO tough, so it makes me really happy to know that my quick recipes will come in handy at your house. Dump-and-bake is definitely the way to cook when there’s a newborn in the mix! Take care of yourself, and try to enjoy those baby snuggles when you’re not totally sleep-deprived. It does get easier! xoxo
Looks great! The recipe is quite simple and easy to prepare, added to the menu for this weekend. Hope to enjoy the best Dump-and-Bake Chicken Broccoli Rice Casserole with my family. Thanks and have a nice day!
Thanks! Enjoy!
Hi! I was wondering if I could use frozen chopped broccoli because that is what I have on hand. If so, would I need to thaw first?
Thanks!
Hi, Melanie! Yes — you can definitely use frozen chopped broccoli. I would thaw it first; otherwise you’ll have to cook the casserole a bit longer. Enjoy!
Just made this and it was amazing. I added 1cup of water instead of the 3/4 that it called for. It baked perfect. Next time I will definitely double the recipe. It was so easy and fast to make. This will become a staple in my house hold . Thank you
Thanks, Amberlynn! I’m so glad that you found a new keeper!
Very simple and fast, I finished it last night, it’s delicious and nutritious.
From Jacks!!!!
Thanks!
That’s so great!!! Your share is very awesome. Every day, I have to think what meals should I cook for my family. Now, your share can help me for that. Thank you for sharing. I love it so much.
I am a happily divorced man who likes to make healthy meals. Although I found the recipe a bit bland, I think it would work well. for families with kids. I used brown rice and 12 oz. fresh broccoli and increased the baking time by 15 minutes. I didn’t use cheese. If serving this for a group of adults I would suggest passing a jar Of hot salsa and a container of sour cream. And of course don’t forget to add the cheese.
I consider myself to be a pretty good cook. I have a family of 8. My daughter made this first and then I made it a couple of months later. We both doubled our recipes to accommodate the family and needless to say they both took a long time to cook(almost 2 hrs total) and the rice was still not done in the center. It was also mushy. I did add more salt, pepper, garlic and onion powder but those are the only substitutions. Can anyone tell me what I did wrong? It had great flavors but just not what I was expecting
Hi, Netta! It’s so hard to know. Mushy rice is typically a sign that it’s over-done and just baked for too long. Maybe since you doubled the recipe and had to bake it longer, the rice was overdone in some spots but not cooked through in the center? Just a guess!
Hi Blair! Have you ever tried this with cauliflower rice? I am diabetic so I can’t really do too much starch. Any suggestions on using frozen cauliflower rice?
Hi, Veronica! I haven’t, but I think you could make it work. Since the cauliflower rice will release some liquid to thin the sauce (rather than absorbing the liquid like the rice would), I would try using less liquid with the cauliflower. Maybe cut it back to about 1/4 cup of water — or just enough to thin the soup a little bit. You probably won’t need to cook it quite as long either — just until you see that the chicken is done. 🙂
Thank you so much! I will let you know how it turns out!
We loved it. Easy, had everything on hand. I made as written except, I rinsed the rice and added paprika and cut the chicken up larger than diced. This is a keeper. Thank you.
I’m so glad that you enjoyed it, Jocelyn! Thanks for your kind note!
So happy I found this! I’m a student and it’s hard to find reasonably healthy comfort food recipes that are easy and cheap. Would it be possible to substitute brown rice for the white rice? If yes, how would you recommend altering the cooking time / amount of liquid? Thank you! 🙂
I haven’t tested this with brown rice, so try it at your own risk. 🙂 Brown rice takes MUCH longer to cook than white rice, and will require more liquid. As a result, I would give the brown rice a head start in the oven and use extra liquid. I don’t know exactly how long the brown rice will need to bake, but I would think maybe twice as long (since it takes about twice as long to boil)? Then halfway through stir in the broccoli and chicken. Otherwise the other ingredients will get overcooked by the time the brown rice is done.
I have made this easily over 25 times. Every time I use frozen brown rice. Throw it right on top of the condensed soup. Cook time is 45 minutes for me in my convection oven. Perfect every time!
Awesome tip, Angela! Thank you! 🙂
Can you use minute rice?
Hi, Tammy! I think that some other readers have used Minute Rice with good luck, but just keep in mind that Minute Rice will cook much faster than regular long-grain white rice. It also will not absorb as much liquid.
Ok, this was awesome. I did make some changes though. I used two cans of mushroom soup, 1.5c milk, 2 chicken breasts, and at least two cups of fresh brocolli run through the food processor to chop it. Some pink salt, rosemary, and four peppercorn blend. Added the 3/4 cup of water as well, to make sure it didn’t dry out and had enough liquid. Baked at 375 for about an hour(checking rice for done ness) and then added cheese on top and broiled it. Oh my……I’m keeping this one lol. Thank you for sharing!!
Great, thanks for sharing your changes, Toni! 🙂
I read everyone’s comments before trying this dish and made a few changes. Since I was cooking for two, I used a little more water and I also added onion, green, red peppers, garlic to the sauce. I also cooked it about 15 minutes longer to make sure the chicken was done. If the previous cooks said it was dry, it was because their juice cooked out, just add a little more water or soup. My husband who is a very picky eater thought it was great. I’m one of those who don’t follow a recipe to the “T”, but season to my taste. I will make it again.
Thanks, Sarah! I appreciate you taking the time to leave a note and share your changes for others, too. 🙂
If I want to use real broccoli should I partially cook it?
Hi, Kathleen! If you prefer the broccoli really soft, then I would parboil it or steam it a little bit before adding it to the dish. If you like the broccoli crisp-tender when it’s done, then you can add the raw fresh broccoli directly to the dish.
Great recipe! I was in a pinch for time so I used canned chicken instead. It turned out perfect! Thanks for keeping it simple 🙂
Awesome! Thank you, Emily!
I have made this many many times before, but I am cooking for a few extra people tonight, and I am hopefully to double or 150% this recipe. Would doing that necessitate a longer cook time? Thanks!
Hi, MK! The cooking time should be about the same. If you’re using a bigger, deeper pan than usual, then I would increase the baking time by 5-10 minutes, and then check the rice. I don’t think it will be drastically different, though. Hope everyone enjoys!
Hi, can I assemble ahead of time and bake the next day?
Hi, Hannah! Yes, I think that would probably work fine!
Can i freeze it before cooking it?
Yes, you can — but I don’t think the texture of the rice is nearly as good when it’s thawed. 🙂
I’ve been using your recipe for years! We love it!
Tonight we added cumin, paprika, garlic powder, and onion powder and topped it with a 3 cheese blend (cheddar, Monterey Jack, and mozzarella)
That’s great, Kelley! Thanks so much for letting me know! This is definitely one of those meals that works well with so many different seasonings and mix-ins. Glad that you’re having fun with it and making it your own. 🙂
Can I make ahead and put in fridge overnight to pop in the oven the next day?
Hi, Amber! I think so; however, the rice will soften and absorb some of the liquid as it sits. This means that it will probably cook a little bit faster, and you may need to add some extra liquid as it cooks. Don’t forget to let the dish sit on the counter and come to room temperature for at least 30-60 minutes before baking, too. You don’t want to put a cold dish into the oven.
I am trying this tonight Should I be concerned the mix ox soup with 3/4 cup of liquid looks verrrrry thick?? (I’m adding some more broth as I put some mushrooms in). I’ll let you know the results (dump in our stomachs or tip in the dogs dish.. I’m sure it will be superb
Hi, Bob! I hope that you enjoyed it! You should always feel free to add more broth, as necessary, to reach your preferred consistency. 🙂
If I have frozen broccoli, but I want to use already cooked chicken, how long should I cook it for? Or would it be best to cook the rice and broccoli separately and then add the chicken in later?
Hi, Katie! The chicken should be fine, even if it’s already cooked. The total baking time shouldn’t change too much, since you still need the rice to cook through all of the way. Just keep an eye on the dish and take it out of the oven as soon as the rice is tender and the liquid is absorbed. 🙂
Thank you!
Can you use chicken hindquarters?
Hi, Irene! Yes, I think they would work well!
Thanks for the recipe. My husband said keep this recipe.
Excellent! I’m so glad that you both enjoyed it, Jessica. Thank you for your note!
Really good! I added a half cup of chicken broth because I wanted it a little saucier. I only had fresh broccoli so I chopped it up small and boiled it a few minutes before adding it to my mixture. I think next time I would add some finely chopped onion as well because we add onion to everything lol. But, my family (including my toddler) loved it!
That’s great, Karli! Thanks so much for your note!