Cheesy Chicken, Broccoli, and Rice Casserole

Name: Cheesy Chicken, Broccoli, and Rice Casserole
Prep time: 10 min
Cook time: 1 h 5 min
Total time: 1 h 15 min
Yield: 6 servings
Cuisine: American
Ingredients: 2 cups white rice; 1 can (22.6 oz) family size condensed cream of chicken soup; 1.5 cups chicken broth; 2.5 lbs boneless, skinless chicken breasts; salt, to taste; black pepper, to taste; garlic powder, to taste; Italian seasoning, to taste; 1 large head broccoli; 1 packet onion soup mix; 1.5 cups shredded Mexican cheese blend

This one-pan dump-and-bake casserole combines boneless chicken breasts, white rice, fresh broccoli, and cream of chicken soup for a creamy, cheesy weeknight meal that requires minimal prep.

🌍American 🏷️Chicken and rice 🏷️Casserole 🏷️Broccoli 🏷️Cheesy Comfort food

🏷️

🏷️Weeknight dinner

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TikTok

Total

1h 15m

Servings

6

Difficulty

Easy

Est. Cost

$22–$36

Recipe Source

View original recipe

From TikTok

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TikTok

Ingredients

2 cups white rice
1 can (22.6 oz) family size condensed cream of chicken soup
1.5 cups chicken broth
2.5 lbs boneless, skinless chicken breasts
salt, to taste
black pepper, to taste
garlic powder, to taste
Italian seasoning, to taste
1 large head broccoli
1 packet onion soup mix
1.5 cups shredded Mexican cheese blend

11 Ingredients

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Instructions

1
Preheat your oven to 350°F (175°C). Grease a 9x13-inch casserole dish.
2
Pour the white rice into the bottom of the prepared casserole dish.
3
Spoon the condensed cream of chicken soup directly on top of the rice.
4
Pour the chicken broth into the dish. Stir everything together until the rice, soup, and broth are well combined.
5
Place the chicken breasts on top of the rice mixture. If the breasts are thick, score the tops with a knife to help them cook evenly.
6
Season the chicken generously with salt, black pepper, garlic powder, and Italian seasoning.
7
Cut the broccoli into florets and scatter them around the chicken in the dish. Gently press the florets down into the creamy mixture.
8
Sprinkle the entire packet of onion soup mix evenly over the chicken, broccoli, and rice.
9
Cover the casserole dish tightly with aluminum foil.
10
Bake for 1 hour.
11
Carefully remove the dish from the oven and discard the foil. Sprinkle the shredded cheese evenly over the top.
12
Return the dish to the oven, uncovered, and bake for another 5 minutes, or until the cheese is melted and bubbly.
13
Let the casserole rest for a few minutes before serving.

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Tips & Notes

Pro tips

Cut chicken breasts to uniform 1-inch thickness so they cook evenly throughout the casserole.
Stir the rice, broth, and soup mixture before adding chicken to prevent clumping and ensure even hydration.
Add broccoli florets in the last 15 minutes of baking to keep them tender-crisp and vibrant green.
Cover with foil for the first 30–40 minutes to trap steam and cook the rice; uncover the last 10 minutes to brown the cheese topping.

Substitutions

Cream of chicken soup → cream of mushroom or cream of celery (shifts flavor but maintains creaminess)
White rice → long-grain white rice blend (cooks in same time; avoid arborio which becomes too starchy)
Fresh broccoli → 3–4 cups frozen broccoli florets, thawed and drained (reduce added liquid by 1/4 cup)

Storage & make-ahead

Store covered in the refrigerator for up to 3 days. Reheat covered at 350°F for 20–25 minutes until warmed through, or microwave individual portions in 1–2 minutes.