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With just 5 ingredients and about 5 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 pre-cook the veggies, making the cozy, family-friendly meal a simple option for busy nights!

A chicken broccoli rice casserole in a blue dish

You know what’s even better than creating my own new dump-and-bake dinner recipes? Having awesome readers send me their favorite dump-and-bake dinner recipes!

I initially met Rachel when she participated in my free 5-Day Meal Planning Challenge (you can still join the free challenge HERE if you’re interested). Rachel was very active in the Facebook group, where she was kind enough to share a number of different meal ideas.

This Chicken Broccoli Rice Casserole is one of Rachel’s favorite easy dinner options, and after one look at the short ingredient list I knew that it would be a winner in my house as well!

Side shot of a chicken broccoli rice casserole with a wooden spoon

Not only does it taste delicious, but Rachel’s Dump-and-Bake Chicken Broccoli Rice Casserole could not be easier!

An overhead shot of a chicken broccoli rice casserole in an oval dish

How To Make Chicken Broccoli Rice Casserole

You start by whisking together a can of Cream of Chicken Soup with some water in your dish.A process shot for making chicken broccoli rice casserole

Add the raw chicken, frozen broccoli florets (yes, still frozen!), and uncooked rice. I used baby broccoli florets because they’re the perfect size for my kids to eat without even cutting them!

Pouring rice on top of broccoli in a casserole dish to make chicken broccoli rice casserole

Season it all with salt and pepper, give it a stir, and cover the dish tightly with foil. That’s it!

An oval casserole dish with a chicken broccoli rice casserole inside and a wooden spoon

The rice cooks slowly in the pan, absorbing the liquid, releasing its starches, and creating this great creamy consistency. With an optional sprinkle of cheese on top, the end result is a one-pot Chicken Broccoli Rice Casserole that looks (and tastes) like you spent hours slaving over a hot stove!

The meat is juicy, the broccoli is tender, and the dish is like a giant, comforting hug on a cool evening. Best of all, you only have to spend about 5 minutes dumping the ingredients into your pan. That’s a major WIN!

More Dump and Bake Recipes You Might Like:

Dump-and-Bake Chicken Broccoli Rice Casserole

4.53 from 101 votes
Prep: 5 minutes
Cook: 1 hour
Total: 1 hour 5 minutes
Servings 4 servings
Calories 406 kcal
A delicious, easy, healthy and comforting casserole made with chicken, broccoli and rice.


  • 1 (10.5 oz) can condensed cream of chicken soup (NOT diluted)
  • ¾ cup water
  • 1 cup uncooked long grain white rice
  • 1 lb. uncooked chicken breast or tenders diced
  • 1 (12.6 oz) bag frozen baby broccoli florets (or cuts)
  • Optional topping: ½ cup grated cheddar cheese*


  • Preheat oven to 375F (190C). Spray a 9 x 13-inch baking dish with cooking spray.
  • Add cream of chicken soup and water to the prepared dish. Whisk together until completely combined.
  • Stir in uncooked rice, uncooked chicken, and frozen broccoli. Season with about ½ teaspoon salt and ¼ teaspoon pepper. Stir again.
  • Cover tightly with foil and bake for 1 hour, or until the liquid is absorbed, the rice is tender, and the chicken is cooked through. If desired, sprinkle the top of the casserole with grated cheese and return to the oven for a few more minutes, just until the cheese is melted.


Cooking Just for Two? Cut the ingredients in half and bake the casserole in an 8-inch square pan!
*Rachel's original recipe did not include the cheese. I just think it's a nice addition on the top, so add as much (or as little) cheese as you like -- it's certainly not necessary!


Serving: 1/4 of the recipeCalories: 406kcalCarbohydrates: 47gProtein: 35gFat: 6.3gSaturated Fat: 2.9gCholesterol: 82mgSodium: 995mgFiber: 3.2gSugar: 2.7g
Keyword: chicken broccoli casserole, chicken broccoli rice
Course: Dinner
Cuisine: American
Author: Blair Lonergan

Hey, I’m Blair!

Welcome to my farmhouse kitchen in the foothills of Virginia’s Blue Ridge Mountains. Inspired by local traditions and seasonal fare, you’ll find plenty of easy, comforting recipes that bring your family together around the table. It’s down-home, country-style cooking!

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  1. 5 stars
    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!!

  2. 5 stars
    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

    1. 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!

  3. 5 stars
    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.