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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!
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Course: Main Course
Cuisine: American
Prep Time: 10 minutes
Cook Time: 1 hour 15 minutes
Servings: 8
Calories: 304.5kcal
Author: Megan Porta


  • 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


  • 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!


  • 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.


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
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