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4.62 from 59 votes
Dump-and-Bake Chicken Broccoli Rice Casserole
Prep Time
5 mins
Cook Time
1 hr
Total Time
1 hr 5 mins

A delicious, easy, healthy and comforting casserole made with chicken, broccoli and rice.

Course: Dinner
Cuisine: American
Keyword: chicken broccoli casserole, chicken broccoli rice
Servings: 4 servings
Calories: 406 kcal
Author: Blair
  • 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*
  1. Preheat oven to 375F (190C). Spray a 9 x 13-inch baking dish with cooking spray.

  2. Add cream of chicken soup and water to the prepared dish. Whisk together until completely combined.
  3. Stir in uncooked rice, uncooked chicken, and frozen broccoli. Season with about ½ teaspoon salt and ¼ teaspoon pepper. Stir again.
  4. 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.
Recipe Notes

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!

Nutrition Facts
Dump-and-Bake Chicken Broccoli Rice Casserole
Amount Per Serving (1 /4 of the recipe)
Calories 406 Calories from Fat 57
% Daily Value*
Fat 6.3g10%
Saturated Fat 2.9g18%
Cholesterol 82mg27%
Sodium 995mg43%
Carbohydrates 47g16%
Fiber 3.2g13%
Sugar 2.7g3%
Protein 35g70%
* Percent Daily Values are based on a 2000 calorie diet.