This easy chicken broccoli rice casserole combines tender chicken, fluffy rice, and fresh broccoli in a creamy, cheesy sauce. Perfect for weeknight dinners, family meals, or one-pan baked dinners, this recipe is simple to prepare and cooks entirely in the oven. Topped with cheddar cheese and green onions, it makes a hearty, flavorful comfort food dinner that kids and adults will love.

Ingredients

10.5 oz (1 can) Cream of Chicken Soup
1 cup low-sodium chicken broth
¾ cup uncooked long grain white rice (Jasmine rice recommended)
8 oz broccoli florets, chopped (about 3 cups)
1½ pounds boneless, skinless chicken breast, cut into bite-size pieces
1½ teaspoons all-purpose seasoning (such as 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 the oven:
Preheat your oven to 375°F (190°C).
Prepare the base:
In a 13 × 9-inch baking dish, whisk together the cream of chicken soup and chicken broth until smooth.
Layer the ingredients:
- Evenly scatter the uncooked rice over the soup mixture.
- Top the rice with chopped broccoli.
- Place the chicken pieces on top (do not stir).
Season the chicken:
Sprinkle the chicken with seasoned salt, garlic powder, paprika, and black pepper, ensuring all pieces are well coated.
Bake covered:
Cover the dish tightly with foil and bake for 45 minutes, or until the chicken is cooked through and the rice is tender.
Add toppings:
Remove the foil and gently stir the mixture. Sprinkle green onions evenly over the top, then add shredded cheddar cheese.
Finish baking:
Return the dish to the oven for an additional 5 minutes, or until the cheese is melted and bubbly. Serve warm.

Why You’ll Love This Recipe

All-in-one meal: Chicken, rice, and broccoli cooked together for convenience.
Creamy and cheesy: The combination of soup and cheddar creates a rich, comforting dish.
Family-friendly: Mildly seasoned and perfect for both kids and adults.

Tips

Cut chicken into even pieces for uniform cooking.
Use fresh or frozen broccoli; just make sure frozen broccoli is thawed and drained to avoid excess liquid.
Cover tightly with foil to prevent the rice from drying out.
Let it rest 5 minutes before serving to allow flavors to meld.

Variations and Substitutions

Chicken: Swap for cooked rotisserie chicken or thighs.
Rice: Brown rice or long-grain wild rice can be used, but adjust cooking time and liquid.
Cheese: Try mozzarella, Monterey Jack, or a blend of cheeses.
Vegetables: Add carrots, peas, or bell peppers for extra color and nutrients.

FAQs

Can I make this ahead of time?
Yes, assemble the casserole and store covered in the refrigerator for up to 24 hours before baking.

Can I freeze leftovers?
Yes, freeze in an airtight container for up to 3 months. Thaw in the refrigerator overnight before reheating.

Do I need to thaw frozen chicken?
For best results, use thawed chicken so it cooks evenly with the rice.

Serving

Serve as a complete meal on its own.
Pair with a side salad or crusty bread for a fuller dinner.
Sprinkle extra fresh herbs like parsley or chives on top before serving for added flavor.

Suggestions

Add a pinch of cayenne pepper or smoked paprika for a subtle kick.
Try topping with breadcrumbs mixed with melted butter before baking for a crispy topping.
Leftovers can be reheated in the microwave or oven for a quick weeknight meal.