Dump-and-Bake Chicken Broccoli Rice Casserole
User Reviews
5
Dump-and-Bake Chicken Broccoli Rice Casserole
Description
This casserole is prepared by mixing condensed cream of chicken soup with broth or water directly in a baking dish, then adding uncooked rice, raw diced chicken, and frozen broccoli. Seasonings like garlic and onion powder and optional herbs enhance the flavor. The dish is seasoned further with salt and pepper, then tightly covered with foil and baked at 375°F for around an hour. During baking, the rice absorbs the liquid and becomes tender while the chicken cooks through.
The texture of the finished casserole is creamy and comforting, with tender rice grains, softened broccoli florets, and savory chicken pieces. Once baked, sharp cheddar cheese is sprinkled on top to melt and add a rich cheesy finish. Additional herbs like parsley and thyme may be used for garnish and subtle herbal notes.
This casserole makes a practical main dish for families and can be served as a hearty lunch or dinner. Its one-dish method reduces preparation time and cleanup. The recipe notes that cooking time can vary depending on the baking dish material and that checking the rice tenderness is the best way to confirm doneness. Overcooking should be avoided to prevent mushy rice.
Ingredients
- 1 (10.5 oz) condensed cream of chicken soup can
- 2 cups chicken broth or water or milk
- 1 cup long grain white rice uncooked
- 1 lb. chicken breast diced, or chicken thigh, boneless skinless, uncooked
- 1 (12.6 oz) broccoli florets frozen, baby; or cuts
- 1 cup cheddar cheese grated sharp
- kosher salt to taste
- 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
- parsley optional garnish, chopped fresh herbs
- thyme optional garnish, chopped fresh herbs
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
- Cooking times can vary; taste the rice to confirm tenderness before removing from oven.
- Glass or ceramic baking dishes generally require longer baking times than metal pans.
- Avoid overcooking to prevent rice from becoming mushy.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
5
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