Dump-and-Bake Chicken Broccoli Rice Casserole
A quick and easy casserole combining chicken, broccoli, rice, and cheese baked to perfection in one dish.
Ingredients
Canned Goods
- 1 can condensed cream of chicken soup (10.5 oz can)
- 2 cups chicken broth, water, or milk
Grains
- 1 cup uncooked long grain white rice
Meat
- 1 lb uncooked boneless, skinless chicken breasts or thighs, diced
Frozen Vegetables
- 1 12.6 oz bag frozen baby broccoli florets
Dairy
- 1 cup grated sharp cheddar cheese
Seasonings
- to taste Kosher salt and ground black pepper
- Optional additional herbs and seasoning of choice (e.g., garlic powder, onion powder, paprika, thyme, rosemary, basil, oregano, chives, parsley, seasoned salt)
Garnish
- Optional chopped fresh herbs such as parsley or thyme
Instructions
- Preheat oven to 375°F (190°C). Spray a 9x13-inch baking dish with nonstick spray. Whisk together soup and broth in the dish.
- Add rice, chicken, broccoli, salt, pepper, and optional herbs. Mix well.
- Cover with foil and bake for 55-60 minutes until rice is tender and liquid is absorbed. Remove foil, sprinkle cheese, and bake until melted.
- Garnish with fresh herbs if desired and serve hot.
Notes
Be careful not to overcook the rice to prevent mushiness.