Dump-and-Bake Chicken Broccoli Rice Casserole (for Mike)

Mike, you’re the reason I keep doing this. Your support means the world to me. I’m so glad you’re here reading my newsletter.

This Dump-and-Bake Chicken Broccoli Rice Casserole is perfect for busy nights when you don’t want to fuss with dinner. You just toss everything in one dish and let it cook. No need to pre-cook anything. In about an hour, you’ll have a tasty meal the whole family will love.

Exact Ingredients List

Here’s what you’ll need to make this easy dump-and-bake casserole:

• 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 boneless, skinless chicken breasts or thighs, diced
• 1 (12.6 oz) bag frozen baby broccoli florets
• 1 cup grated sharp cheddar cheese
• Salt and pepper to taste

Optional ingredients to boost flavor:

• Garlic powder
• Onion powder
• Paprika
• Dried herbs (thyme, rosemary, basil, or oregano)
• Chives
• Parsley
• Seasoned salt

For garnish, you can use chopped fresh herbs like parsley or thyme.

You’ll also need a 9×13-inch baking dish and nonstick cooking spray to prevent sticking.

Instructions

Preheat your oven to 375°F (190°C). Grab a 9 x 13-inch baking dish and give it a quick spray with cooking spray.

In the dish, mix the cream of chicken soup and broth or water. Stir in the uncooked rice, chicken, and frozen broccoli.

Season with salt and pepper. Feel free to add extra herbs and spices if you like. Garlic powder and onion powder work great!

Cover the dish tightly with foil. Pop it in the oven for 55-60 minutes.

You’ll know it’s done when the liquid is mostly absorbed, the rice is tender, and the chicken is cooked through.

Use a fork to fluff up the rice. If it seems a bit wet, let it sit uncovered for a few minutes.

Sprinkle cheese on top and return to the oven until melted, about 5 minutes.

Let it cool for a few minutes before serving. Enjoy your easy, one-dish meal!

Possible Substitutes List & Recipe Variations

You can easily switch up this casserole to fit your tastes or use what’s in your pantry. Try these simple swaps:

• Soup: Use cream of mushroom or celery instead of chicken
• Rice: Swap white rice for brown rice (may need extra cooking time)
• Veggies: Use cauliflower or mixed vegetables instead of just broccoli
• Cheese: Try mozzarella, Colby jack, or Monterey jack

Want to add more flavor? Toss in some diced onions, minced garlic, or sliced mushrooms. For a crunchy top, sprinkle breadcrumbs or crushed crackers before baking.

To make it creamier, add a dollop of sour cream or Greek yogurt when mixing ingredients. For extra protein, stir in some cooked bacon bits or diced ham.

You can also turn this into a Mexican-inspired dish. Use salsa instead of broth, add taco seasoning, and top with crushed tortilla chips. The options are endless!

Tips, Tricks & Storing

Make this casserole your own by swapping ingredients. Try using cream of mushroom soup instead of chicken soup for a twist.

You can add extra veggies like carrots or peas. Just toss them in with the broccoli.

For a crunchier top, sprinkle breadcrumbs or crushed crackers before baking.

Don’t forget to cover the dish tightly with foil. This helps the rice cook evenly.

Got leftovers? Store them in an airtight container in the fridge for up to 3 days.

To reheat, pop a portion in the microwave for 1-2 minutes. You can also warm it in the oven at 350°F for about 15 minutes.

Freeze individual portions for quick future meals. They’ll stay good for up to 3 months.

When reheating from frozen, add a splash of broth to keep it moist.

For meal prep, assemble the casserole but don’t bake it. Cover and refrigerate for up to 24 hours before cooking.

Remember to let the casserole rest for 5-10 minutes after baking. This helps the flavors settle and makes serving easier.