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Mains · American

Chicken Broccoli Rice Casserole

Raw rice, broccoli and a can of soup in one dish, chicken on top: the oven cooks it all together.

Hands-on
10 min
Hands-off
50 min
Oven preheat
15 min
Total
1 h
Makes
4 servings
Serves
4

Preheating overlaps the 10 minutes of prep, so it isn't added. Then 50 minutes covered in the oven. Total = 10 min active + 50 min hands-off.

Oven 190 °C · 170 °C fan (375 °F)

Pan 23 x 33 x 5 cm baking dish (US: 9 x 13 x 2-inch baking dish)

  • easy
  • weeknight
  • casserole
  • one-dish
  • budget

Verified against at least two trusted test kitchens or food-safety guides · Last checked · What this means

Illustration of Chicken Broccoli Rice Casserole
Amount
Units
Oven

Ingredients

You need: 23 x 33 x 5 cm (9 x 13 x 2 in) baking dish with a lid, or foil to cover it · spoon · separate chopping board for raw chicken · sharp knife · instant-read thermometer · oven mitts

Contains: milk · wheat

Method

  1. Heat the oven

    Heat the oven to 190°C (170°C fan, 375°F).

  2. Mix the rice base in the dish

    In the baking dish, stir together the 298 g (10.5 oz) can of soup, 320 ml (1 1/3 cups) water, 180 ml (3/4 cup) uncooked rice and 170 g (2 cups) broccoli. Spread it out evenly.

    Ready when: The rice is spread evenly and sitting under the liquid.

    Otto tried this firstOtto adds a can of water to the soup 'like the label says'. For this dish the soup goes in undiluted with only the 320 ml (1 1/3 cups) water listed, or the rice ends up soupy.

  3. Thin and season the chicken

    If the breasts are large, slice each one in half horizontally so the pieces are an even thickness. Season the 565 g (1 1/4 lb) chicken with salt and pepper, lay it on top of the rice mixture and sprinkle with 1/8 tsp paprika.

  4. Cover and bake

    Cover the dish with its lid or tightly with foil and bake for 50 minutes.

    Ready when: The chicken reads at least 74°C (165°F) in the thickest piece, and the rice is tender with the liquid absorbed. If the rice is still firm, cover again and bake a little longer.

    Otto tried this firstOtto bakes it uncovered. The top dries out and the rice stays crunchy. The cover keeps the steam in so the rice cooks.

  5. Season and serve

    Lift the cover away from you, taste the rice and add salt and pepper if needed, then serve.

Swaps

  • Instead of condensed cream of broccoli soup: another condensed cream soup, such as cream of chicken, same size can Same amount of water and the same bake.
  • Instead of broccoli: about 3 cups thawed frozen mixed vegetables (broccoli, cauliflower, carrots) Thaw them first.

Make ahead, store & reheat

Storage
Refrigerate leftovers within 2 hours in a covered container and eat them within 3 to 4 days.
Reheat
Reheat until steaming hot all the way through, 74°C (165°F).

If something goes wrong

  • Chicken done on the edges but undercooked in the middle Why: Thick breasts cook unevenly.
    Slice large breasts in half horizontally before baking so all the pieces are the same thickness.
  • Rice still firm after 50 minutes Why: It needs a little more time.
    Cover the dish tightly again, bake a few minutes longer and check again.

Good to know

  • For a cheesy top, scatter about 1/3 cup (35 g) shredded cheddar over the hot casserole right after baking, cover it again and let it stand 10 minutes.
  • Add your favorite herbs or spice blend to the rice mixture.

Safety

  • Raw chicken can carry harmful bacteria. Use a separate board, don't rinse the chicken, and wash your hands for at least 20 seconds after handling it.
  • Check the chicken with a thermometer: at least 74°C (165°F) in the thickest piece.
  • A burst of steam comes out when you lift the foil. Peel it back away from your face; the dish is very hot, so an adult should take it out of the oven.
  • Condensed cream soups usually contain milk and wheat, and some contain soy. Check the can if you're cooking for allergies.