Dump-and-Bake Creamy Chicken Broccoli Rice – Effortless Weeknight Comfort
This creamy chicken, broccoli, and rice casserole is an effortless and delicious meal perfect for busy weeknights. Simply combine all ingredients in a baking dish and let the oven do the work.
Equipment
- Baking Dish (9x13 inches)
- Aluminum Foil
Ingredients
Main Ingredients
- 1.5 lbs boneless, skinless chicken breasts or thighs cut into 1-inch pieces
- 1.5 cups uncooked long-grain white rice do NOT use instant or quick-cooking
- 1 can condensed cream of chicken soup 10.5 oz
- 1.5 cups milk whole or 2%
- 3-4 cups fresh broccoli florets cut into small pieces
- 1 cup shredded cheddar cheese or preferred cheese
Instructions
Preparation
- Preheat your oven to 375°F (190°C) and lightly grease a 9x13 inch baking dish.
- In the baking dish, whisk together the condensed cream of chicken soup, milk, onion powder, garlic powder, thyme, salt, and pepper until smooth.
- Stir in the uncooked rice, chicken, and broccoli, ensuring everything is evenly distributed and mostly submerged in the liquid.
Baking
- Tightly cover the dish with aluminum foil and bake for 45-50 minutes, until the rice is tender and chicken is cooked through.
- Remove the foil, sprinkle cheese over the top, and bake uncovered for another 5-10 minutes until melted and bubbly.
Serving
- Let the dish rest for 5-10 minutes before serving.
Notes
For best results, do not use instant or quick-cooking rice, as it will alter the cooking time and texture. You can adjust the seasoning to your preference.