Description
This Chicken Broccoli Rice Casserole is a comforting, one-pan dish packed with tender chicken, nutritious broccoli, and creamy, cheesy rice. Perfect for a cozy family dinner or meal prep, this casserole comes together with simple ingredients and minimal effort. The cheesy, creamy texture combined with wholesome flavors makes it a crowd-pleaser every time!
Ingredients
Scale
- 1 ½ pounds fresh chicken breasts (or thighs), diced
- 2 cups broccoli florets, chopped into bite-size pieces
- 1 cup uncooked white rice (or brown rice for extra fiber)
- 1 can (10.5 oz) condensed cream of mushroom soup (or cream of chicken soup)
- 1 cup chicken broth or water (adjust based on rice instructions)
- 1 cup shredded cheddar cheese (plus extra for topping)
- ¼ cup minced onions (optional)
- 2 tablespoons olive oil or butter
- ½ teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon garlic powder
- ½ teaspoon paprika
Instructions
- Preheat Your Oven: Set your oven to 375°F (190°C). This ensures an even bake and a fully cooked interior.
- Sauté the Chicken (Optional): Season the diced chicken with salt, pepper, and garlic powder. Heat 2 tablespoons of olive oil or butter in a skillet. Sear the chicken cubes until they turn lightly brown. Remove from heat and set aside. This step develops flavor, but you can skip it if short on time.
- Combine Ingredients: In a large mixing bowl, stir together the rice, cream of mushroom soup, chicken broth, minced onions (if using), paprika, and the sautéed chicken. Mix thoroughly to make sure the rice is fully coated with the liquid ingredients.
- Fold In the Broccoli: Gently stir the chopped broccoli into the mixture. You can blanch the florets beforehand if you prefer them more tender. However, adding them raw works too, as the oven heat will soften them.
- Transfer to a Baking Dish: Lightly grease a 9×13-inch baking dish with oil or butter. Pour the mixture into the dish. Top it off with the shredded cheddar cheese, reserving a small handful for a final garnish.
- Bake the Casserole: Cover the dish with aluminum foil to trap moisture. Place it in the oven and bake for 25 minutes. Next, remove the foil, sprinkle any remaining cheese on top, and bake uncovered for an additional 10-15 minutes. The casserole is done once the cheese is bubbly and slightly golden.
- Check for Doneness: Carefully taste a few rice grains. If they are soft, the casserole is ready. Otherwise, add a splash more liquid, cover, and bake for an extra 5 minutes.
- Rest Before Serving: Let the casserole sit for about 5 minutes. This resting period helps the layers set and makes slicing or scooping easier.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
Nutrition
- Serving Size: 1/6 of recipe
- Calories: ~400 kcal
- Sugar: ~3g
- Sodium: ~750mg
- Fat: ~18g
- Saturated Fat: ~8g
- Unsaturated Fat: ~9g
- Trans Fat: ~0g
- Carbohydrates: ~35g
- Fiber: ~3g
- Protein: ~28g
- Cholesterol: ~70mg