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Chicken Broccoli Rice Casserole

This comforting chicken broccoli rice casserole combines tender chicken, soft rice, and broccoli in a creamy sauce, making it a family-friendly one-dish dinner perfect for busy weeknights.
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Prep Time 5 minutes
Cook Time 1 hour
Total Time 1 hour 5 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American
Calories: 375
Ingredients Method Notes

Ingredients
  

Casserole Base
  • 1 can condensed cream of chicken soup, undiluted
  • 3/4 cup water (up to 2 cups for a saucier dish) Use more water if you prefer a saucier casserole.
  • 1 cup uncooked long-grain white rice
  • 1 lb uncooked chicken breast or tenders, diced Use boneless, skinless chicken for best results.
  • 1 bag frozen baby broccoli florets or cuts (12.6 oz) Fresh broccoli can be used instead if chopped small.
Optional Topping
  • 1/2 to 1 cup grated cheddar cheese Use any cheese you prefer.
Seasoning
  • to taste Kosher salt Suggested about 1/2 tsp.
  • to taste ground black pepper Suggested about 1/4 tsp.

Method
 

Preparation
  1. Preheat the oven to 375°F and coat a 9 x 13-inch baking dish with cooking spray.
  2. Whisk together the condensed cream of chicken soup and water in the baking dish until smooth.
  3. Stir in the uncooked rice, diced chicken, and frozen broccoli, seasoning with salt and pepper.
Baking
  1. Cover the dish tightly with foil and bake for about 1 hour.
  2. Once the liquid is absorbed and the rice is tender, fluff the rice gently with a fork.
Finishing Touch
  1. If desired, sprinkle grated cheddar over the top and return to the oven for a few minutes until melted.

Notes

Store leftovers in an airtight container in the refrigerator for 3 to 4 days. Freezing is not recommended as the rice can turn mushy.