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.
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!
Ingredient Notes
- 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
- 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.
Serve this Chicken Broccoli Rice Bake with some warm, sliced French bread for a stress-free meal.
More Easy Casseroles
Creamy Chicken Broccoli and Rice Casserole is my updated, made from scratch version of this classic recipe.
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!
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Servings: 6
Calories: 432kcal
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)
- 1½ pounds boneless skinless chicken breast cut into bite-size pieces
- 1½ 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.
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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
