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.

An over the top shot of a spoon resting in a casserole dish full of Chicken Broccoli Rice Bake.

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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!

A spoon scoops Chicken Broccoli Rice Casserole from a baking dish.

Ingredient Notes

The ingredients for Chicken Broccoli Rice Bake with text overlay.
  • 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

Rice, broccoli, chicken, and seasonings being added to a casserole dish.
A spoon stirs a casserole and a hand adds cheese.
  1. 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).
  2. Sprinkle the casserole with the seasoned salt, garlic powder, paprika, and freshly ground black pepper (be sure the pieces of chicken get seasoned).
  3. Cover the baking dish tightly with foil. Bake for 45 minutes or until the chicken is cooked through and the rice is tender.
  4. Remove the foil and stir.
  5. Sprinkle the green onions over the top and then top with the shredded cheese.
  6. 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.

An over the top shot of serving of Chicken Broccoli Rice Casserole on a white dinner plate.

More Easy Casseroles

Creamy Chicken Broccoli and Rice Casserole is my updated, made from scratch version of this classic recipe.

A fork digs into a serving of Chicken Broccoli Rice Casserole on a white dinner plate.

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Chicken Broccoli Rice Bake

4.98 from 146 votes
Servings: 6
Prep Time: 10 minutes
Cook Time: 50 minutes
Total Time: 1 hour
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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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)
  • pounds boneless skinless chicken breast, cut into bite-size pieces
  • 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

Calories: 432kcal | Carbohydrates: 26g | Protein: 38g | Fat: 19g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 116mg | Sodium: 1321mg | Potassium: 681mg | Fiber: 2g | Sugar: 1g | Vitamin A: 860IU | Vitamin C: 36mg | Calcium: 315mg | Iron: 2mg

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.

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About Valerie Brunmeier

Hello and welcome to my online kitchen! My focus here is to provide simple, seasonal meal solutions for busy households. I hope you find some inspiration while you’re here and visit again soon!

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4.98 from 146 votes (134 ratings without comment)

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Questions & Reviews

  1. Galena Hood says:

    5 stars
    This is so yumny. My family doesn’t like cream of chicken soup so I used cream of mushroom instead, it was delicious. Definitely will be making again and again.

  2. Donna W says:

    Can I get exact measurements for the ingredients? I really want to try this recipe. Thank yiu

    1. Valerie Brunmeier says:

      The amounts and full instructions are in the printable recipe card at the end of the post.

  3. Liz says:

    Would boneless chicken thighs work?

    1. Valerie Brunmeier says:

      Sure!

  4. Pearle says:

    5 stars
    I just made this and it is delicious! Everything was cooked perfectly! I used Better Than Bouillon. I will definitely make this again. I wonder how much longer frozen chicken would take?

  5. Bobbi says:

    Can you use minute rice

    1. Valerie Brunmeier says:

      This recipe was tested with long grain Jasmine rice. Using instant rice would change the amount of liquid but I can’t say for sure how much without testing.

  6. Rogers says:

    To add on, I tweeked it just a tad. Used, Soaked and washed chicken thighs in apple cider vinegar and water for 15min, pat and dry, seasoned it and put in the fridge for 30min. Then the rest was magic, following your intructions for everything else!!

    1. Valerie Brunmeier says:

      Sounds perfect! So happy you loved it. 🙂

      1. Kathy Winecoff says:

        You really don’t have to cook the chicken or rice and it’s cooked thru and good? Rice is tender? Chicken done? I’ve just never seen this before hence my questions even though all the good reviews.

        1. Valerie Brunmeier says:

          Hi Kathy. If you cut the chicken into bite-size pieces they will cook through just fine and the rice cooks right along with it! We had this for dinner one VERY busy day last week and it was perfect. Hope you try it!

  7. Rogers says:

    My family enjoyed this recipe!!!! Enjoyed it so much, had to double back and make it again, a second night in a row. Thank You!!!

    1. Melissa says:

      Hi Roger,
      That sounds great. We’re your thighs boneless skinless?

      1. Rogers says:

        5 stars
        Yes it was!!!

        1. Roger says:

          Thanks Roger!

  8. Cindy says:

    5 stars
    I tried brown rice and it is almost double time to cook it. It was just as good as white rice but longer time and the broccoli was a bit mushy. I will stick to white rice

    1. Valerie Brunmeier says:

      Sorry I didn’t get to your question earlier! Brown rice does take quite a bit longer to cook so I wouldn’t recommend it here.

  9. Cindy says:

    5 stars
    Would brown rice work or mot get done enough?

  10. Monique says:

    5 stars
    My family really enjoyed this dish and I really enjoyed that I did it have to cook anything beforehand. Really easy and delish!

  11. Carol says:

    I can’t wait to try this but can I substitute Quinoa for the rice? Thank you!

    1. Valerie Brunmeier says:

      I imagine it might work but can’t say for sure without testing.

  12. Karen Kreutzer says:

    I am wondering if I can make this a few hours ahead of time before putting in the oven. I want to make it for someone else and let them make it

    1. Valerie Brunmeier says:

      It’s so quick and easy to put together that I haven’t tried making it in advance. The rice might soften a bit which could change the outcome. Let me know how it works out for you if you decide to try it!