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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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 simple and delicious! I just used the can from my cream of chicken soup to measure the broth and it turned perfectly! (Didn’t want to dirty a measuring cup!) Will definitely make again! I was able to prepare it during my little ones’ nap and throw it in the oven come supper time! Yum yum!
Such a good idea! Thank you for the feedback, Emily. We’re so glad you enjoyed it!
This recipe is so easy and tastes great. Tonight, I used some leftover turkey meat instead of chicken
Thank you, Paula! We’re glad you enjoy it and were able to make it work for you.
I used condensed cheddar cheese soup, which was good but not cheesy enough for us. I also added a can of mushrooms. The next time I will use cream of celery soup and saute some onion in butter before baking. Definitely a winner!
We’re glad you still enjoyed it! Thank you for sharing, Kathy.
Delicious! I used one and half cans of cream of chicken soup and used chicken stock ( almost 2 cups). I used ready cooked chicken and shredded it. Lastly I added the cheese, it turned out perfectly!
Thank you, Sue! We’re so glad it turned out well for you.
Thank you, Angie!
Mine came out delicious! I feel like most recipes are just basic instructions, like a blueprint, and you have to add your own taste and flare to get a great end result. I will say that the timing in the recipe was perfect for my dish. I added an extra 10 minutes after I put Shredded cheese on top. For the recipe, I ended up using chicken broth instead of water and added a bit of heavy cream. I used at least 1.5 cups of broth and added just a little water. I used minced garlic, 2tbsp of butter, and white pepper. I even added half of a pack of ranch seasoning. I also seasoned chicken the way I like it before adding it. I used a full cup of rice and chicken breast cutlets. My chicken was tender and juicy. Rice was cooked perfectly. Anyone with any cooking experience should know that you need to add way more seasoning than the recipe calls for if you are baking chicken in the oven and using plain water is going to make it even more bland. I never follow a recipe exactly. I really just get a basic idea and then go from there and add what I know will make it good. Overall, this recipe helped me make a great dinner that my family loved!
Just as an FYI, the general rule for rice is 1:2, so 2 cups of water for every cup of rice. You should try again because it will turn out so much better. Sometimes recipes aren’t exact, so I just use what I know. I hope this helps a little!
This was perfect. I did add some Velveeta but other than that made to spec and this is deliciousness. LOVE THE ONE POT METHOD!!!
Thank you so much, Rebecah! We’re glad you enjoyed it.
Can you replace the rice with riced cauliflower ? If so how would you do it ?
How do I replace the rice with riced cauliflower? How much do I use and can it be frozen?
Hi, Cheryl! Cauliflower rice will not work in the same way. If you want to experiment with it, I would suggest reducing the liquid by a lot, since the cauliflower will not absorb liquid as it cooks (but instead will release additional liquid into the dish). Also, you might need to adjust the cooking time since the cauliflower doesn’t need as long as the regular rice. Just bake until the chicken is done.
Love this recipe! I had to improvise with what I had in my pantry and fridge because I had no time to run out to the store. I used a 6oz box of long grain rice mix original flavor. I didn’t have condensed soup, so I made a simple white roux using 3 tablespoons butter, 3 tablespoons flour, 1 cup milk and 1/2 tsp kosher salt. I also had leftover rotisserie chicken, picked. I used the liquid measurement from the rice box which was 1 3/4 cups instead of 2 cups chicken broth. I also skipped the cheese. Cooked for 60 minutes as posted and it was fantastic!! I think the added seasonings from the boxed rice mix really made this dish. Thank you!
We’re so glad you were able to make it work for you, Jessica! Thank you for leaving your feedback.
I made it, but I made it vegetarian by not using chicken and using condensed potato soup instead of chicken , and it came out so good.
We’re so glad you were able to make it work for you, Haley!
Rice was not cooked, left it in long it was still crunchy. Next I’ll cook it first. Otherwise the dish was good.
We’re sorry to hear this, but appreciate the feedback, Missy! We hope you continue to enjoy other recipes on the site.
Delicious! Used milk and broth…loved it!!!
We’re so happy to hear this, Lynn! Thank you for trying it out.
Thank you so much for including the nutrition information. I am tracking my daily food and this helps tremendously!!
Of course! They’re automatically generated estimates, so definitely use your own calculator if you need it to be exact. Sometimes the computer system is a little off, depending on the brands of ingredients that you use, etc. Glad it’s helpful, though!
Just made this tonight, delicious….but a little too much liquid. So next time I make it, I will reduce the liquid by 1/2 c, or add another cup of rice.
Also, I had no cream of chicken soup, so I made my own.
And…I added ALL the spices recommended, plus some cumin. Didn’t measure, just shook them in until it looked right.
It was delicious & very filling. I hate making changes to a recipe but I did this ine only because I had leftover chicken Rice a roni & a rotisserie chicken, so i just dumped it all together & baked at 350° for 40 min. & Added a sleeve of crushed Ritz crackers the last 12 minutes uncovered. It made plenty for leftovers the next day for lunch or supper. I would definitely recommend this & I will be making it again. Thank you for sharing.
Thank you, Julie! We’re glad you were able to make it work for you.
Making this tonight for the very first time. Looks delicious
Awesome! I hope you enjoy, Gwen!
This is about the fifth recipe that we’ve tried from The Seasoned Mom in about two weeks. They have all been easy, quick, and delicious. This one is a definite winner!
Thank you, Shannon! We’re so glad you’re enjoying the recipes.
I’ve been making this for years. It’s always a winner, especially if I don’t have a lot of energy for a high-effort dinner; and the leftovers are amazing! Works great with cream of mushroom as well, if that’s your preference.
Thanks, Karen. I appreciate you taking the time to me know!
Will this feed 7 or should I double it thank you
Hi, Page! If you’re feeding 7 hungry appetites, I would definitely double it to have a little extra (rather than worrying about having too little).