Dump-and-Bake Chicken Broccoli Rice Casserole
User Reviews
5.0
375 reviews
Excellent
Dump-and-Bake Chicken Broccoli Rice Casserole
Report
Chicken, broccoli, and rice cook together in a single dish for an easy, healthy, and family-friendly dinner!
Share:
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.
Nutrition Information
Show Details
Serving
1/4 of the recipe
Calories
406kcal
(20%)
Carbohydrates
47g
(16%)
Protein
35g
(70%)
Fat
6.3g
(10%)
Saturated Fat
2.9g
(15%)
Cholesterol
82mg
(27%)
Sodium
995mg
(41%)
Fiber
3.2g
(13%)
Sugar
2.7g
(5%)
Nutrition Facts
Serving: 4servings
Amount Per Serving
Calories 406 kcal
% Daily Value*
| Serving | 1/4 of the recipe | |
| Calories | 406kcal | 20% |
| Carbohydrates | 47g | 16% |
| Protein | 35g | 70% |
| Fat | 6.3g | 10% |
| Saturated Fat | 2.9g | 15% |
| Cholesterol | 82mg | 27% |
| Sodium | 995mg | 41% |
| Fiber | 3.2g | 13% |
| Sugar | 2.7g | 5% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
375 reviews
Excellent
Other Recipes
You'll Also Love
