Description
A simple, comforting dump-and-bake casserole combining tender chicken, broccoli, and fluffy rice in a creamy cheddar sauce. This hands-off recipe is perfect for a satisfying weeknight meal, where ingredients are combined in one dish and baked until perfectly cooked and cheesy.
Ingredients
Main Ingredients
- 1 (10.5 oz) can condensed cream of chicken soup
- 2 cups chicken broth, water, or milk
- 1 cup uncooked long grain white rice
- 1 lb. uncooked boneless, skinless chicken breasts or boneless, skinless chicken thighs, diced
- 1 (12.6 oz) bag frozen baby broccoli florets (or cuts)
- 1 cup grated sharp cheddar cheese
- Kosher salt and ground black pepper, to taste
Optional Seasonings
- Garlic powder, about ¼ teaspoon
- Onion powder, about ¼ teaspoon
- Additional herbs such as paprika, thyme, rosemary, basil, oregano, chives, parsley, or seasoned salt to taste
Optional Garnish
- Chopped fresh herbs such as parsley or thyme
Instructions
- Preheat and Prepare: Preheat your oven to 375°F (190°C). Spray a 9 x 13-inch baking dish with nonstick cooking spray to prevent sticking.
- Combine Ingredients: In the prepared dish, whisk together the condensed cream of chicken soup and the chicken broth (or water/milk). Stir in the uncooked rice, diced uncooked chicken, and frozen broccoli florets. Season the mixture with about ½ teaspoon kosher salt and ¼ teaspoon ground black pepper. Add optional seasonings like garlic powder, onion powder, and herbs at this stage. Stir well to combine evenly.
- Bake Covered: Cover the baking dish tightly with foil and bake for 55-60 minutes. Check that the rice is tender, the chicken is cooked through, and most of the liquid is absorbed. Use a fork to fluff the rice. If the rice is still firm after 1 hour, cover and return to oven for an additional 5-10 minutes, being careful not to overcook to avoid mushiness.
- Add Cheese and Melt: Remove the foil and sprinkle the grated sharp cheddar cheese evenly over the top. Return the dish to the oven uncovered for a few more minutes, just until the cheese melts and becomes bubbly.
- Garnish and Serve: Garnish with chopped fresh herbs if desired, such as parsley or thyme. Serve the casserole immediately while hot and creamy.
Notes
- Use chicken broth for richer flavor, or water/milk for a lighter casserole.
- Feel free to customize with your favorite herbs and spices to suit your taste.
- Boneless, skinless chicken thighs will yield a slightly moister casserole than breasts.
- Do not overcook the rice to prevent a mushy texture.
- This recipe can be doubled and baked in a larger dish, adjusting the cooking time accordingly.
- Leftovers keep well in the refrigerator for 3-4 days and reheat nicely.
