Easy Baked Chicken, Rice, and Broccoli Casserole Recipe – Quick and Delicious Weeknight Meal
Welcome to the world of comfort food with our Easy Baked Chicken, Rice, and Broccoli Casserole! This no-fuss, weeknight meal ticks all the boxes for budget-friendly, tasty, and hassle-free cooking. Perfectly balanced with protein, veggies, and carbs, it’s a dish that promises satisfaction without the stress.
The Best Easy Baked Chicken, Rice, and Broccoli Casserole
If you’re searching for the ultimate comfort food that’s easy on the wallet and quick to prepare, look no further. Our Easy Baked Chicken, Rice, and Broccoli Casserole brings together tender chicken, nutritious broccoli, and fluffy rice in a creamy, cheesy blend. It’s the epitome of a home-cooked meal that’s sure to please everyone at the table.
Notes on Ingredients
- Chicken: We recommend using skinless, boneless chicken breasts for this recipe. Diced into bite-sized pieces, they cook quickly and evenly.
- Condensed Cream of Chicken Soup: This adds a creamy base and rich flavor to the casserole. If you prefer a lower-sodium option, feel free to use a reduced-sodium version.
- Frozen Chopped Broccoli: Convenient and packed with nutrients, frozen broccoli saves time without sacrificing health benefits.
- Uncooked White Rice: Regular white rice works best for this recipe, providing a tender, fluffy texture that absorbs the flavors beautifully.
- Shredded Cheddar Cheese: A generous sprinkle of cheddar cheese on top adds a deliciously melty, golden finish to the casserole.
How to Make Easy Baked Chicken, Rice, and Broccoli Casserole
- Preheat and Prep: Begin by preheating your oven to 375 degrees F (190 degrees C). Spray a 9×13-inch baking pan with cooking spray to ensure easy cleanup.
- Combine Ingredients: In a large bowl, mix together diced chicken, condensed cream of chicken soup, frozen chopped broccoli, uncooked white rice, and water. Stir until well combined.
- Bake: Transfer the mixture to the prepared baking pan and cover it with foil. Bake in the preheated oven for 30 minutes.
- Add Cheese: After 30 minutes, uncover the casserole, stir it well, and top it with shredded cheddar cheese. Cover it again and continue baking for an additional 10 minutes, or until the chicken is cooked through, the rice is tender, and the cheese is melted and bubbly.
How to Serve Easy Baked Chicken, Rice, and Broccoli Casserole
Serve this hearty casserole hot from the oven. It pairs wonderfully with a simple side salad or some garlic bread. For a touch of freshness, garnish with chopped parsley or a squeeze of lemon juice just before serving.
How to Store Easy Baked Chicken, Rice, and Broccoli Casserole
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, simply pop it in the microwave or warm it in the oven until heated through. This casserole also freezes well—store it in a freezer-safe container for up to 2 months. Thaw in the refrigerator overnight before reheating.
Nutrition information
| Nutrient | Amount per Serving | % Daily Value |
|---|---|---|
| Calories | 463.95 kcal | 23% |
| Total Fat | 14.15 g | 20% |
| Carbs | 46.58 g | 18% |
| Sugars | 1.48 g | 2% |
| Protein | 35.81 g | 72% |
| Sodium | 686.29 mg | 34% |
| Fiber | 2.73 g | 10% |
| Saturated Fat | 4.79 g | 24% |
| Trans Fat | 0.14 g | – |
| Monounsaturated Fat | 4.79 g | – |
| Polyunsaturated Fat | 2.12 g | – |
| Cholesterol | 102.72 mg | 34% |
| Calcium | 169.05 mg | 21% |
| Magnesium | 62.87 mg | 17% |
| Potassium | 629.41 mg | 18% |
| Iron | 3.8 mg | 27% |
| Zinc | 2.35 mg | 23% |
| Phosphorus | 417.53 mg | 60% |
| Vitamin A | 323.34 mcg | 40% |
| Vitamin C | 40.05 mg | 50% |
| Thiamin B1 | 0.42 mg | 38% |
| Riboflavin B2 | 0.39 mg | 28% |
| Niacin B3 | 13.46 mg | 84% |
| Vitamin B6 | 1.1 mg | 78% |
| Folic Acid B9 | 242.02 mcg | 121% |
| Vitamin B12 | 0.39 mcg | 16% |
| Vitamin D | 0.08 mcg | 2% |
| Vitamin E | 2.05 mg | 17% |
| Vitamin K | 60.92 mcg | 81% |
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
FAQs About Easy Baked Chicken, Rice, and Broccoli Casserole
Can I use brown rice instead of white rice?
Yes, but keep in mind that brown rice has a longer cooking time. You may need to adjust the baking time accordingly or partially cook the rice before adding it to the casserole.
Can I use fresh broccoli instead of frozen?
Absolutely! Just chop it into small florets to ensure even cooking.
What other cheese can I use?
Feel free to experiment with different cheeses like mozzarella, gouda, or a blend of your favorites for a unique flavor twist.
Can I add other vegetables?
Yes, you can add other vegetables like carrots, peas, or bell peppers. Just ensure they are cut into small pieces so they cook through properly.
The Best Easy Baked Chicken, Rice, and Broccoli Casserole
Ingredients
- cooking spray
- 1 pound skinless boneless chicken breast, diced
- 1 10.5 ounce can condensed cream of chicken soup
- 1 10 ounce package frozen chopped broccoli
- 1 cup uncooked white rice
- ¾ cup water
- ½ cup shredded Cheddar cheese or to taste
Instructions
- Preheat the oven to 375 degrees F (190 degrees C). Spray a 9×13-inch baking pan with cooking spray.
- Combine chicken, condensed soup, broccoli, rice, and water in a bowl; mix thoroughly. Transfer mixture to the prepared baking pan and cover with foil.
- Bake in the preheated oven for 30 minutes. Uncover, stir, top with Cheddar cheese, and cover again. Continue to bake until chicken is no longer pink in the center, rice is tender, and cheese is melted and bubbly, about 10 minutes more
This Easy Baked Chicken, Rice, and Broccoli Casserole is your go-to recipe for a quick, comforting, and nutritious meal that’s perfect for any night of the week. Enjoy!
