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This one dish Cheddar Broccoli Chicken Casserole is a full meal in a pan with cheesy, creamy rice, broccoli florets, and juicy chicken. A weeknight staple.

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Chicken and rice casseroles are my jam! There are so many flavor combinations and how easy is it to throw all the ingredients into a baking dish and pop it into the oven!? Less than 1 hour later you have a full meal that is so creamy and delicious. With one pan to wash and happy bellies, it doesn’t get much better!

You’ve got to try Cream of Mushroom Chicken and Rice and Chicken Fajita Casserole.

What you’ll need

You can find the full, printable recipe with exact measurements at the bottom of this post. Read on for more details and tips!

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• 9×13 Baking Dish
• Chicken breast – slice the chicken in half lengthwise to ensure it cooks along with the rice.
• Soup– cheddar broccoli soup and cream of chicken soup. This makes the rice SO deliciously creamy!
• Instant rice– use brown or white rice. If you want to use long grain rice, use 3/4 cup and add an extra cup of chicken stock. 
• Chicken stock – or vegetable
• Frozen broccoli – no need to thaw! If you don’t like broccoli, you can use mixed vegetables or green beans
• Seasonings– mustard powder, salt, pepper, onion powder, paprika
• Cheddar cheese, shredded

How to make it

Preheat oven to 350°F

Slice chicken breasts in half horizontally.

Spray your baking dish with nonstick cooking spray.

Add rice, cream of chicken soup, broccoli cheddar soup, and chicken broth to a 9×13 baking dish and mix together.

Next, add the frozen broccoli on top and lay the chicken on top after the broccoli. Nestle the chicken into the rice. 

Sprinkle the seasonings all over the dish. 

Cover tightly in foil and bake 45 minutes to 1 hour, until the chicken is cooked and the rice is tender.

Uncover the baking dish. Fluff the rice and mix it around.

Sprinkle the cheese over the chicken and place back into the oven until the cheese is melted, about 5 minutes. 

Serve and enjoy!

Help! My Rice Didn’t Cook

If your rice came out crunchy in a chicken and rice casserole, don’t worry—it’s a common issue! Here are the most likely reasons and how to fix them:

• The dish wasn’t tightly covered – Steam is what cooks the rice in a casserole. Always cover the dish tightly with foil before baking to trap the steam inside. If the foil is loose, the liquid evaporates and leaves the rice undercooked.
• Oven temperature differences – Every oven runs a little differently. Begin checking the doneness of the chicken and rice at around 1 hour. If the rice is still firm or the chicken isn’t fully cooked, keep baking in 10–15 minute increments until everything is tender.
• Wrong type of rice – Long grain rice and instant rice behave very differently. If the recipe calls for long grain rice, it will need more time. If you use instant rice, start checking for doneness at about 40 minutes to prevent overcooking—once tender, instant rice can turn mushy if baked too long.
• Not enough bake time – Sometimes the casserole just needs more time. A few extra minutes in the oven can make all the difference in getting perfectly fluffy rice.

Quick Fix for Undercooked Rice

Pulled your casserole out of the oven only to find the rice is still a little crunchy? Don’t panic—here’s how to save it:

• Add more liquid – Pour in ½ to 1 cup of warm chicken broth or water, then re-cover tightly with foil. The extra liquid will create more steam to soften the rice.
• Bake a little longer – Return the casserole to the oven and continue baking in 10–15 minute increments, checking the rice for tenderness each time.
• Microwave individual servings – If you’re short on time, scoop portions into microwave-safe bowls, add a splash of broth, cover, and heat in 2–3 minute bursts until the rice is tender.

More recipes you’ll love

• Chicken Tot Pie
• Crockpot Chicken Fajitas
• Slow Cooker Cheesy Tortellini
• Hasselback Chicken with Gouda and Apples
• Sheet Pan Italian Caprese Style Chicken
• Sheet Pan Pineapple BBQ Chicken
• Alfredo Chicken Stuffed Shells

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