Easy Cheesy Broccoli Chicken and Rice Casserole
A ridiculously easy cheesy broccoli chicken and rice casserole made in one baking dish with just 10 minutes of prep. Creamy, cheesy, packed with tender chicken and broccoli, baked until golden and bubbly.
- Total Time1 hour 25 minutes
- Yield8 servings 1x
Ingredients
Units
Scale
- 2 (5.7 ounce) packages Knorr Cheddar Broccoli Rice Sides
- 14.5 ounces chicken broth, regular or low-sodium
- 10.5 ounces cream of chicken soup, regular or low-sodium
- 1/2 cup water
- 10 ounce box frozen chopped broccoli, thawed
- 2 cups shredded cheddar cheese, divided
- 2 1/2 to 3 pounds boneless skinless chicken thighs or breasts, cut into 1/2-inch thick pieces
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 teaspoon garlic powder
Instructions
- Heat the Oven: Preheat the oven to 350°F.
- Build the Base: To a 13×9-inch baking dish, whisk together both Knorr rice packets, chicken broth, cream of chicken soup, water, thawed broccoli, and 1/2 cup of the shredded cheddar cheese until evenly combined.
- Season and Nestle the Chicken: Season chicken pieces on both sides with salt, pepper, and garlic powder. Press the chicken into the rice mixture so pieces are mostly submerged.
- Cheese, Cover, Bake: Sprinkle remaining cheddar cheese on top. Cover tightly with foil and bake for 1 hour.
- Uncover and Brown: Remove foil and bake an additional 10 to 15 minutes, or until the top is slightly golden and the edges are bubbling. Let rest 5 minutes before serving.
Notes
Cover the baking dish very tightly with foil — loose foil lets steam escape and results in undercooked rice. Thaw and drain the frozen broccoli before adding to prevent excess moisture. Cut chicken to 1/2-inch thickness for even cooking. Leftovers reheat well with a splash of broth to loosen the rice.
- Prep Time: 10 minutes
- Cook Time: 1 hour 15 minutes
- Category: Dinner, Main Course
- Cuisine: American
Nutrition
- Calories: 420
- Sodium: 850
- Saturated Fat: 9
- Protein: 35
