Cheesy Chicken Broccoli Rice Casserole (Dump and Bake)
I don't know who needs to hear this, but if dinner requires three pots, two skillets, and a sink full of dishes on a Tuesday…I'm out. This dump and bake chicken broccoli rice casserole keeps things simple by cooking everything together in one dish, including the rice. I've been sharing easy weeknight recipes for over 10 years, and this is exactly the kind of meal people come back to again and again.
Servings 6 servings
Calories 484kcal
Equipment
Ingredients
- 1 ½ pounds skinless chicken breasts or thighs Diced into ½-1 inch chunks
- ½ teaspoon smoked paprika
- 1 ½ teaspoons garlic powder Divided into 1 teaspoon and ½ teaspoon
- 1 ½ teaspoons onion powder Divided into 1 teaspoon and ½ teaspoon
- salt and pepper to taste
- 2 cups chicken broth Use bone broth if you would like to boost the protein in the recipe.
- 4 garlic cloves Minced
- 1 cup long grain rice
- 2-3 cups broccoli florets Chopped, fresh or frozen broccoli works
- 3 cups grated cheddar cheese
Homemade Cream of Chicken Soup (or use two 10.5 oz of canned cream of chicken soup if that is your wish)
- 2 cups broth
- 1 ½ cups milk
- ½ cup all-purpose flour
- ½ -1 teaspoon onion powder I use 1 teaspoon
- ½ -1 teaspoon garlic powder
- salt and pepper to taste
Instructions
- Preheat the oven to 350°F.
- Season the chicken breasts or thighs with ½ teaspoon smoked paprika, ½ teaspoon garlic powder, ½ teaspoon onion powder, salt, and pepper to taste. Rub the spices into the chicken.
- In a 9x13 baking dish, combine the chicken broth, minced garlic, cream of chicken soup, 1 teaspoon garlic powder, 1 teaspoon onion powder, salt, and pepper. Whisk until smooth.
- Add the rice, broccoli, seasoned chicken, and 1 cup of grated cheese. Stir to combine. Top with 2 cups of remaining cheese. (You can also wait to add the 2 cups of cheese on top until the end if you want a crunchy cheesy top layer.)
- Cover the baking dish tightly with aluminum foil and bake for 50-60 minutes.
- Remove the foil and and return the casserole to the oven, uncovered, for 5 to 10 minutes, or until the cheese is melted and bubbly. (If you waited to add the 2 cups of cheese, add it now.)
- Let the casserole rest for 10 minutes before serving. This gives the rice time to absorb any remaining liquid and makes the casserole easier to scoop.
Nutrition
Serving: 1serving | Calories: 484kcal | Carbohydrates: 24g | Protein: 46g | Fat: 23g