One-Pan Chicken Broccoli Rice Casserole

An easy one-pan chicken broccoli rice casserole made with uncooked rice, cream of chicken soup, frozen broccoli, and cheddar cheese. No boiling rice first.

By Manny Michael

1 hour 5 minutes

Dinner

American

Ingredients

• Cooking spray
• 1 cup uncooked white rice
• 1 can cream of chicken soup
• 1 3/4 cups chicken broth
• Onion powder, to taste
• Garlic powder, to taste
• Black pepper, to taste
• 2 chicken breasts, cut into bite-sized pieces
• 1/2 of a 12 ounce bag frozen broccoli
• 1 cup shredded cheddar cheese, divided
• Optional: breadcrumbs for topping

Instructions

1. Preheat the oven to 375°F.
2. Spray a 13x9 casserole dish with cooking spray.
3. Add the uncooked rice to the dish.
4. Add the cream of chicken soup.
5. Pour in the chicken broth.
6. Season with onion powder, garlic powder, and black pepper.
7. Whisk or stir everything together until combined. It will not look pretty yet, but trust the process.
8. Add the bite-sized chicken pieces.
9. Add the frozen broccoli.
10. Stir everything together so the chicken, broccoli, rice, and soup mixture are evenly combined.
11. Cover the casserole dish tightly with aluminum foil.
12. Bake at 375°F for 45 minutes.
13. Remove the foil and check that the rice is cooked.
14. Stir in about 1/2 cup of shredded cheddar cheese.
15. Sprinkle the remaining 1/2 cup of shredded cheddar cheese over the top.
16. Bake uncovered for another 5 to 10 minutes, or until the cheese is melted.
17. Let cool for a few minutes before serving.
18. Scoop onto plates and enjoy.