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 raw 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
- foil
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
Homemade Cream of Chicken Soup (Skip this if you are using canned soup)
- Add the chicken broth to a saucepan on medium-high heat. Bring to a boil.
- Combine the flour, milk, and seasonings in a separate bowl. Stir until the flour is combined.
- Slowly add the mixture to the pot with the broth. Stir.
- Lower the heat to medium low and cook until the mixture thickens, about 6-10 minutes. Taste repeatedly adjust the spices and seasoning as needed. This is important to avoid a bland casserole.
- Allow the soup to cool.
Casserole
- 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. Bake until the rice is tender and the chicken has a reached an internal temperature of at least 165 degrees. Use a meat thermometer.
- 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.
Notes
This casserole is meant to be creamy and cheesy. The texture of the rice is meant to be smooth and creamy.
Use long-grain white rice for the best texture. Avoid instant or minute rice unless the recipe is specifically adjusted for it.
Do not cook the rice first. Add it to the casserole uncooked so it absorbs the broth and flavor as it bakes.
Cut the chicken into even, bite-sized pieces so it cooks at the same rate.
Make sure the rice is fully submerged in the liquid before baking. Exposed rice can stay hard and crunchy.
Cover the dish tightly with foil while baking. Trapping the steam is key to cooking the rice properly.
Don’t keep lifting the foil to check the casserole. Every peek releases the steam the rice needs to cook.
If the rice is still firm, add a small splash of warm chicken broth, cover, and continue baking until tender.
Shred your own cheese when possible. It melts smoother than pre-shredded cheese.
Nutrition
Serving: 1serving | Calories: 484kcal | Carbohydrates: 24g | Protein: 46g | Fat: 23g