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Square side shot of a dump and bake chicken broccoli rice casserole on a wooden table.
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4.52 from 115 votes

Dump-and-Bake Chicken Broccoli Rice Casserole

A delicious, easy, healthy, and comforting casserole made with chicken, broccoli, and rice.
Course Dinner
Cuisine American
Keyword chicken broccoli casserole, chicken broccoli rice, chicken broccoli rice casserole
Prep Time 5 minutes
Cook Time 1 hour
Total Time 1 hour 5 minutes
Servings 4 servings
Calories 406kcal
Author Blair Lonergan

Ingredients

  • 1 (10.5 oz) can condensed cream of chicken soup (not diluted)
  • ¾ cup water (or increase to 2 cups for a more "saucy" dish)
  • 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 - 1 cup grated cheddar cheese
  • Kosher salt and ground black pepper, to taste

Instructions

  • Preheat oven to 375°F (190°C). 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.
    Liquid in baking dish.
  • Stir in uncooked rice, uncooked chicken, and frozen broccoli. Season with about ½ teaspoon salt and ¼ teaspoon pepper (or add other herbs and spices to suit your taste). Stir again.
    Process shot showing how to make chicken broccoli rice casserole in oven.
  • 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. Use a fork to fluff the rice. 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.
    Square side shot of a dump and bake chicken broccoli rice casserole on a wooden table.

Notes

    • Try seasoning the dish with other herbs and spices that you enjoy. Good options include paprika, thyme, rosemary, basil, oregano, chives, garlic powder, onion powder, seasoned salt, and parsley.
    • Use chicken broth or milk instead of the water.
    • If you don't want to start with raw chicken, you can use about 2 cups of shredded or diced rotisserie chicken in this dish.
    • 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.
    • Use cream of mushroom soup or cream of celery soup in lieu of the cream of chicken soup.
    • 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.
    • 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.
    • This recipe is specifically designed and tested with uncooked long grain white rice. Do not substitute with brown rice, wild rice, or instant rice — all of which require different amounts of liquid and different cooking times.
      • Fluff the rice with a fork — do not stir with a big spoon, which can compact the grains and yield a dense texture.
      • Be careful not to overcook the casserole, or the rice will become mushy and gummy.
      • 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.
      • Make sure to cover your dish tightly with foil so that none of the liquid or steam escapes during cooking. The rice needs to absorb the liquid as it bakes.

    Nutrition

    Serving: 1/4 of the recipe | Calories: 406kcal | Carbohydrates: 47g | Protein: 35g | Fat: 6.3g | Saturated Fat: 2.9g | Cholesterol: 82mg | Sodium: 995mg | Fiber: 3.2g | Sugar: 2.7g