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!
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!
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.
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
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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
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.
This recipe is great! Have a few changes I’ve made that I really like. A comment though – the chicken is always dry and flavorless – any suggestions?
I combine all the ingredients except for the chicken together first in a big bowl. I’ve done it with lots more broccoli and I’ve done it where I’ve added cauliflower. I also add cheese to the initial mixture in addition to the topping cheese. And I’ve used cream of chicken and mushroom and just cream of mushroom when I just had that. Except for the dry chicken, I absolutely love this recipe. I think the onion soup mix is the key to making this outstanding!
I’m sorry to hear that you had dry chicken after baking with all that deliciousness. I like the ease of using frozen chicken in this recipe however you can use fresh chicken as another way to keep it juicy and flavorful. Marinading chicken in buttermilk (and homemade buttermilk works perfectly!) for 30 min + can also help with juicy chicken. Give those a try!
When I cook rice I use what is called ‘Converted Rice” such a Uncle Ben’s. Can this 20 minute rice be used in your One Pan Broccoli Rice casserole. I am so anxious to try it.
Hi Ruth, great question. This recipe does not use a quick rice, so your rice would become mushy. You could omit the rice, bake it and then stir in the rice 20 min before it’s done. Let me know if you try it!
So good! Thanks for sharing!
You’re welcome!!