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An over the top shot of a spoon resting in a casserole dish full of Chicken Broccoli Rice Casserole.
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5 from 16 votes

Chicken Broccoli Rice Bake

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!
Prep Time10 mins
Cook Time50 mins
Total Time1 hr
Course: Main Course
Cuisine: American
Servings: 6
Calories: 432kcal


  • 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


  • 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.



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