This Chicken Broccoli Rice Bake requires very little prep and is mixed and baked all in one dish. This easy casserole is an excellent choice for a busy day.
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Classic recipes like this easy Chicken Broccoli Rice Bake have stood the test of time for good reason. This family-friendly chicken dinner requires just 10 minutes of prep, is prepared and baked all in one dish with no mixing bowls to clean, and is reliably tasty.
Just slice some French bread and you’ll have a hearty, complete meal with minimal cleanup. When you are short on time and energy, this recipe is just the ticket!
Ingredient Notes
- Cream of Chicken Soup – The one, the only!
- Chicken Broth – Be sure it’s low sodium.
- Rice – Long grain white rice, like Jasmine rice.
- Broccoli – Fresh broccoli is best.
- Chicken – Boneless, skinless chicken breast.
- Seasoning – A combination of all-purpose seasoning like Lawry’s Seasoned Salt, garlic powder, paprika, and freshly ground black pepper.
- Green onions
- Cheese – Shredded sharp cheddar.
How to Make Chicken Broccoli Rice Bake
- Add the soup and chicken broth to a 13- x 9-inch dish and whisk until smooth. Scatter the rice evenly over the top and then the broccoli. Place the chicken on top of the rice mixture (don’t stir).
- Sprinkle the casserole with the seasoned salt, garlic powder, paprika, and freshly ground black pepper (be sure the pieces of chicken get seasoned).
- Cover the baking dish tightly with foil. Bake for 45 minutes or until the chicken is cooked through and the rice is tender.
- Remove the foil and stir.
- Sprinkle the green onions over the top and then top with the shredded cheese.
- Return to the oven for an additional 5 minutes or until the cheese has melted.
Serve this Chicken Broccoli Rice Bake with some warm, sliced French bread for a stress-free meal.
More Easy Casseroles
- Chicken Stuffing Bake
- Lazy Lasagna Casserole
- Chicken Tortilla Casserole with Salsa Verde
- Chicken Tamale Casserole
- Make-Ahead Manicotti
Creamy Chicken Broccoli and Rice Casserole is my updated, made from scratch version of this classic recipe.
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Chicken Broccoli Rice Bake
Video
Ingredients
- 10.5 ounce can Cream of Chicken Soup
- 1 cup low-sodium chicken broth
- ¾ cup uncooked long grain white rice, (I used Jasmine rice)
- 8 ounces broccoli florets, chopped, (about 3 cups)
- 1½ pounds boneless skinless chicken breast, cut into bite-size pieces
- 1½ teaspoons all-purpose seasoning, (like Lawry's Seasoned Salt)
- ½ teaspoon garlic powder
- ½ teaspoon paprika
- ½ teaspoon freshly ground black pepper, or to taste
- 2 green onions, thinly sliced
- 2 cups shredded sharp cheddar cheese
Instructions
- Preheat oven to 375 degrees F.
- Add the soup and chicken broth to a 13- x 9-inch dish and whisk until smooth. Scatter the rice evenly over the top and then the broccoli. Place the chicken on top of the rice mixture (don’t stir). Sprinkle the casserole with the seasoned salt, garlic powder, paprika, and freshly ground black pepper (be sure the pieces of chicken get seasoned). Cover the baking dish tightly with foil.
- Bake for 45 minutes or until the chicken is cooked through and the rice is tender. Remove the foil and stir. Sprinkle the green onions over the top and then top with the shredded cheese. Return to the oven for an additional 5 minutes or until the cheese has melted.
Nutrition
Nutrition information is automatically calculated using generic ingredients, and is an estimate not a guarantee. For more accurate results, please refer to the labels on your ingredients at home.
Like this? Please rate & comment below!
May I make this and put directly in to freezer or
Need to bake first then freeze?
Making dishes for my DIL and son (new baby)
Hi Ellie. Congrats from one new grandma to another! I’ve not tried freezing this one but I don’t think I’d recommend it. Rice has a tendency to get mushy when thawed and reheated and I’d be concerned the same might happen if you mix it all together and freeze it before baking. It’s great reheated from chilled tbough so I’d recommend baking this one for them and providing reheat instructions.
If you use already cooked rice and cooked chicken would you still need the chicken broth or could you just mix rest of ingredients as per recipe and cook? This looks delicious and would like to try it out.
The broth is there to add moisture to the dry rice so I would think you could reduce the amount significantly. Let me know how it works out if you decide to try it!.
I used Minute Jasmine Rice Cups, both cups. boneless skinless chicken thighs cooked till no longer pink, and frozen Broccoli rinsed and drained well. Followed rest of recipe. Came out creamy and delicious.
Thanks for great recipe it’s a keeper.
Do you use cooked or raw broccoli for this recipe?
I use fresh broccoli florets as explained in the Ingredient Notes section.
My family loved this for dinner tonight. Even my husband who isn’t a big fan of broccoli. I told him it was the cheese! Thanks for this delicious recipe.
You got it, Sally!
This was made at the last minute and it turned out delicious! Thanks for sharing!!
I made this on a whim. It was amazing! I had originally planned making everything separately and having the rice and broccoli be sides but then I didn’t want to clean that many dishes. I googled easy recipes and this was first. I will definitely be keeping this recipe for an easy one pan meal for my family. The only thing I substituted was the cheese because all I had was mozzarella. Oh I also did 400 degrees for 25 min and 10 min with the cheese 🫕!
Happy to hear that Google sent you my way. 🙂 And, even happier to hear you loved the recipe! Thanks, Kayla.
Didn’t have luck with this one. Had to almost double the liquid and overall waiting for rice to be done took 2 hours.
I’m sorry to hear this, Essie. I’m wondering if you might have used a different type of rice, like brown rice? I can’t imagine needing to double the liquid otherwise.
It was Great. It’s nice to find a recipe that is so easy to make but Delicious. Thanks