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    Home » Main » One Pan Chicken Broccoli Rice Casserole

    One Pan Chicken Broccoli Rice Casserole

    Published: Jan 11, 2019 · Modified: Jun 10, 2021 by Megan Porta · This post may contain affiliate links.

    Jump to Recipe Print Recipe

    Dinner has never been easier! NO PREP is required for this quick and delicious Chicken Broccoli Rice Casserole. Simplify those busy week nights by adding this hearty meal to the dinner rotation!

    serving spoon holding scoop of a cheesy casserole above a baking dish

    Why This Recipe Works

    My mom made a delicious Chicken Rice Casserole growing up that was one of my all-time favorite meals (still is). Not only is it ridiculously tasty, but I’m always amazed that rice, chicken and a few other ingredients can be thrown into a single dish (uncooked) and turn out perfectly.

    That was my goal with this Chicken Broccoli Rice Casserole, as well. Because prepping and pre-cooking requires time! And I know that the last thing you need is an extra step (or twelve) taking up your precious time.

    This casserole is a life-saver, you guys. There is literally no prep involved. Throw all of the ingredients into the same dish and when you pull it out of the oven it will be absolutely perfectly cooked through. You’re welcome!

    How To Make Chicken Broccoli Rice Casserole

    Step 1

    Preheat oven to 375 degrees F. Coat a 9×13 baking dish with cooking spray and set aside. In a large bowl, combine the soup, broth and milk. Mix well and set aside.

    Step 2

    Add a single layer of chicken, followed by frozen broccoli and uncooked rice to the prepared pan. Pour the soup mixture over the top, ensuring the rice is covered by liquid. Sprinkle the dry onion soup mix evenly over the top and cover tightly with foil. Bake in the preheated oven for 1 hour.

    Step 3

    Remove foil, top with the cheese and bake for an additional 10-15 minutes, or until rice is cooked through and cheese is melted. Serve immediately!

    Should The Chicken and Rice Be Pre-Cooked

    Nope! No pre-cooking is necessary whatsoever. Simply cut the uncooked chicken into bite-sized pieces and throw them into the pan. Add the rice uncooked, too!

    plate with a helping of a cheesy helping of a casserole on it

    Fresh Broccoli vs Frozen Broccoli

    Yes, absolutely. Using frozen broccoli is simply meant to save you a bit of time, but fresh is a great replacement. Use approximately 2 cups of small fresh florets to replace the package of frozen broccoli in the recipe. Both fresh and frozen taste great!

    What To Serve With Chicken Broccoli Rice Casserole

    The great thing about this meal is that it’s an all-in-one dish. You shouldn’t need anything on the side unless you want an extra helping of veggies such as Roasted Veggies or maybe some delicious steamed artichokes (make them in a pressure cooker for super quick and easy cooking!).

    How To Make This Dinner More Healthy

    There are a few things you can do to cut down on calories, salt and fat:

    • Cut the amount of cheese used in the recipe in half.
    • Use low-sodium chicken soup and chicken broth.
    • Replace the white rice with brown rice. If you use brown rice instead of white, increase the amount of milk in the recipe to 3/4 cup and increase initial cooking time (while pan is covered) to 1 hour, 10 minutes.
    Looking down into a baking dish with a cheese-covered casserole and a few scoops removed

    If you make this casserole, please stop back to let me know how it turned out! Wishing you all a wonderful week and start to 2019. Thank you for being here!

    Easy Meals

    • Easy Beef Stroganoff
    • Creamy Mushroom Chicken
    • One Pan Roasted Chicken and Veggies
    • Chicken and Broccoli Rice Skillet
    • Salisbury Steak
    • Mexican Chicken Casserole a recipe shared by Mama Gourmand
    • Lemon Thyme Chicken from Nourish and Fete
    top view of baking dish with serving stuck into a cheesy casserole

    Will you help add value to Pip and Ebby?
    If you make this recipe and love it, stop back and give it a 5-star rating ⭐️⭐️⭐️⭐️⭐️ and leave a comment. THANK YOU!

    Chicken Broccoli Rice Casserole Recipe

    Dinner has never been easier! NO PREP is required for this quick and delicious Chicken Broccoli Rice Casserole. Simplify those busy week nights by adding this hearty meal to the dinner rotation!
    No ratings yet
    Print Pin Rate
    Course: Main Course
    Cuisine: American
    Prep Time: 10 minutes
    Cook Time: 1 hour 15 minutes
    Servings: 8
    Calories: 304.5kcal
    Author: Megan Porta

    Ingredients

    • 10.5 oz cream of chicken soup
    • 15 oz chicken broth
    • 1/2 cup milk
    • 1 lb chicken breasts uncooked and cubed
    • 14 oz frozen baby broccoli florets no need to thaw
    • 1 cup white rice uncooked
    • 1 oz dry onion soup mix
    • 2 cups cheddar cheese shredded

    Instructions

    • Preheat oven to 375 degrees F. Coat a 9×13 baking dish with cooking spray and set aside. In a large bowl, combine the soup, broth and milk. Mix well and set aside.
    • Add a single layer of chicken, followed by frozen broccoli and uncooked rice to the prepared pan. Pour the soup mixture over the top, ensuring the rice is covered by liquid. Sprinkle the dry onion soup mix evenly over the top and cover tightly with foil. Bake in the preheated oven for 1 hour.
    • Remove foil, top with the cheese and bake for an additional 10-15 minutes, or until rice is cooked through and cheese is melted. Serve immediately!

    Notes

    • There are a few things you can do to cut down on calories, salt and fat:
    • Cut the amount of cheese used in the recipe in half.
    • Use low-sodium chicken soup and chicken broth.
    • Replace the white rice with brown rice. If you use brown rice instead of white, increase the amount of milk in the recipe to 3/4 cup and increase initial cooking time (while pan is covered) to 1 hour, 10 minutes.

    Nutrition

    Calories: 304.5kcal | Carbohydrates: 15.99g | Protein: 27.8g | Fat: 14.12g | Saturated Fat: 6.7g | Cholesterol: 81.07mg | Sodium: 1015.97mg | Fiber: 1.95g | Sugar: 2.25g
    Did you make this recipe?If you loved this recipe, please rate the recipe and leave a comment below!
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    Reader Interactions

    Comments

    1. karly

      January 16, 2019 at 6:16 pm

      So good! Thanks for sharing!

      Reply
      • Megan Porta

        January 17, 2019 at 12:08 am

        You’re welcome!!

        Reply

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