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.
Making this as I’m typing this I’m hoping for a hit
Hope you enjoy it, Suzanne!
Thanks for this recipe! I will definitely make this one a regular for us. So simple and beyond EASY!
Thanks, Edie!
I love this recipe! I’m not a fan of cooking so I’m grateful to find recipes that are simple as well as tasty. My daughter has gluten and casein allergies so I use gluten free cream of chicken soup and dairy free cheese…it’s delicious and we make it often! Thanks for sharing!
That’s so good to hear, and I’m glad that you can even make it work for your daughter’s needs. Thank you!
I am a very picky eater and am NOT a fan of leftovers except this Broccoli Rice Chicken or LASAGNA!
I follow this recipe to a T and it always turns out great! My mom has trued to make it but always switches and uses a different recipe at family gatherings and it never turns out good.
I have done several other SeasonedMom Dump and Bakes. They are fast and easily
I’m so happy to hear that, Ang. Thank you for your note!
Oh my goodness this was SO good! I was so worried it wasn’t going to work out but everything cooked perfectly.
For my changes, I added a can of chicken, grated in 2 cloves of garlic, and stirred in the cheese (I used an Italian blend) instead of just putting it on top. I did rinse the rice a little since we use calrose rice and it’s extremely starchy. Next time I’ll add a touch more liquid (since canned chicken doesn’t create liquid the same way cooking chicken does) to make it a little saucier, but this was an amazing dinner. My husband and 3 year old loved it, and it’s a keeper to make again! Thank you for making a simple yet also functional and delicious recipe!
Thank you, Sam. I appreciate your detailed notes, which I know others will find helpful. So glad that the meal was a success!
Can I use the knorr cheddar broccoli rice
Hi, Malorie! I’m not too familiar with that rice, but I’m guessing it’s instant rice (or parboiled) so that it’s quick-cooking. If that’s the case, then it might work, but it will cook faster and just won’t quite absorb as much liquid.
Would I need a bigger pan if I do 3x the ingredients?
Thank you!
Hi, Nichelle! Yes, you would need a very deep 9 x 13 lasagna-style pan, or (better yet) I would recommend preparing three separate dishes.
I love how easy this recipe is, and it came out so delicious! Perfect for busy weeknights when I’m just too tired to cook. LOVED IT!
Thank you so much, Christine!
I’m thinking of using chicken thighs, which I have on hand, and also instant rice. I think I’ll have to precook the chicken thighs, and prepare the instant rice first. Then add the other ingredients with it in the baking dish. I think it’ll take only about 25 minutes or so to esentially heat through. Sorry I seem to be changing up your recipe, but it’s all I have on hand at the moment, so wanted to give this recipe a try anyway. Hopfully this works out ok. I will try your recipe, as written, at a later date, and comment on it then. Thanks for sharing. It sounds so good, that I wanted to try it right away, with what I have.
I hope it worked for you, Elizabeth! Since you’re pre-cooking the rice, you won’t need as much liquid in the dish. Not sure if you adjusted for that or not, but again — hope it was a success. 🙂
I made the broccoli and rice dish and loved it. It was so easy and quick to put together. Love meals like this. I just cook for me and lots of time I will skip a meal because it’s just too much a bother. But, these meals are so easy I will make them. Thx so much!
That’s wonderful. Thank you, Aloma!
This was a total winner. Quick and easy prep, flawless baking, effortless dinner that made my partner, tween and teen VERY happy. Bumped the liquid up to one cup and threw on a handful of grated cheese at the very end. Thank you, a thousand times, for a delicious, complete meal that basically made itself.
Awesome! So glad that the kids approved, Shannon. Thank you!
This is the perfect recipe the whole family will enjoy. It was so easy and delicious. I used 1.5 cups of milk instead of water based on other reviews and I could not be happier with the results. Leftovers would have been good but my crew finished it off in one night 😀 Hardly any cleanup, A++ recipe!!
Thank you so much, Heidi!
I Love this!! So quick, easy & really yummy. I add California mix vegs. In mine. And add grandular garlic also. I make this often & change up vegs. It’s takes no time to prepare. ThankU so much
Yum! We’re so glad you love it, Cynthia!
Not a lot of flavor. Wish I would have read other reviews.
We’re sorry to hear this, Joan. Many of our other readers love this recipe. Some do add extra seasonings to suit their flavor preferences. We hope you give this recipe another try!
This brings me back to helping my mom in the kitchen when I was a kid. One of the only ways she used to get me to eat my veggies! Great recipe and makes quick work of dinner on nights you don’t have a lot of time. I usually double the salt and use milk instead of water and add about 1/2 tsp garlic powder and onion powder.
Thank you for the feedback, Andrew! We’re so glad you enjoy the recipe.
We used brown Minute Rice and frozen broccoli in cheese sauce along with shredded cheddar mixed in. We also seasoned it with Tony’s because, well, we’re from Louisiana, everything’s gotta be spiced up. Didn’t change the cooking time or amount of liquid used. It was perfect. I think using the broccoli in cheese sauce helped it out too. Will be keeping this one.
Thank you for the feedback, Samantha. We’re so happy to hear this recipe turned out well for you!
Has been a staple in our house for years!
We’re so happy to hear this, AnnMaree! It’s definitely in our regular rotation as well.
Yum! I made a few minor changes. I used chicken tenderloins cut cubed, (bite size 1.07 pounds of chicken), 2 cups of chicken broth, doubled the frozen broccoli florets, one cup of long grain white rice uncooked, one 10oz can of cream of chicken soup, lemon pepper, seasoning salt, 5 or 6 shakes of hot sauce, hand full of sharp cheddar cheese. Mixed all together in a bowl and poured it in a 9×13 aluminum disposable pan with a baking sheet under it. Cooked tightly covered with aluminum foil for 1hr on 375. After it came out of the oven I used a fork to fluff (not stir) and it was perfection. Thank you for the recipe.
So glad that it worked well for you, Julie!
I was skeptical about raw chicken and frozen broccoli, but this turned out amazingly well.
Dump and bake is all about convenience, but what if you’re missing some ingredients?
I had no “Cream of Anything” soup, but a serious craving form some broccoli, chicken, rice and cheese hot dish.
A simple roux – a bit of butter, four, chicken bullion paste and some milk. Very easy.
The rest of the recipe I followed pretty much to direction using 1C of uncooked jasmine rice.
Hint: Pay attention to the “optional” seasonings as I wish I’d included a pinch of onion powder to compliment the garlic powder I did remember to use. This miss is on me and not the recipe as onion powder was suggested as optional. Sharp cheddar, however, should never be optional as those flavors just bring everything together.
The end result was perfectly cooked smaller chicken chunks, which were not dry, yet thoroughly cooked. The broccoli was tender, but still had some firmness to it. The rice was the champion of this dish, being neither mushy nor too dried out.
I’ve been hesitant on making broccoli hot dishes because the chopping takes me so much time. One bag of frozen broccoli? Who knew??
One thing to note: I did mix the ingredients in a bowl prior to filling my baking dish. The only baking dish with a lid which would fit into my toaster oven was a 9″x9″. It was pretty full, but the results were outstandingly delicious.
As the cooler days of Autumn become reality, this recipe is a new “go to” for me…and as the days cool, I’ll be willing to turn on the actual oven and try baking in a 9×13.
Thank you for this recipe!
Great tips, Dale. Thank you so much. I’m glad that you enjoyed it!
I made this for my work lunch meal prep and it is so good! Decided to use a 14 oz can of chicken broth in place of the water and seasoned everything pretty liberally, and it turned out pretty delicious. I might use fresh broccoli next time so I have more control over the size of the florets, but it’s so easy to make and is super filling. This is going in the meal prep roster for sure.
Thank you, Elizabeth! We’re glad you were able to make it work for you and that it was a hit.
This turned out excellent! I did use brown rice, made sure it was covered with the soup mixture and did that also with the chicken and broccoli. Topped with cheese and covered with foil and cooked for an hour.
Any tips on freezing this and reheating it?