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cheesy chicken broccoli rice casserole with chicken, broccoli, and carrots covered in melted cheese in a white rectangular baking dish.
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Cheesy Chicken Broccoli Rice Casserole Recipe

A dump and bake chicken broccoli rice casserole, with raw rice, frozen veg and chicken baked in one dish under cream cheese and cheddar.
Prep Time5 minutes
Cook Time55 minutes
Total Time1 hour
Course: Main Course
Cuisine: American
Keyword: chicken broccoli rice casserole
Servings: 6 Servings
Calories: 504kcal
Author: Bethany Galloway

Ingredients

  • 2 lb chicken breast cut into 1-inch chunks or pre-diced
  • 1 lb frozen broccoli florets
  • ½ lb frozen sliced carrots
  • ⅔ cup frozen diced onion
  • ¾ cup long grain white rice slightly heaped, uncooked
  • 2 cups chicken broth scant
  • 7 oz full-fat cream cheese
  • 1 cup sharp cheddar, grated
  • 1 teaspoon garlic powder
  • ½ teaspoon salt
  • ¼ teaspoon black pepper
  • 1 tablespoon olive oil or cooking spray
US Customary - Metric

Instructions

  • Heat the oven to 400°F (200°C). Grease a 9x13 baking dish.
    1 tablespoon olive oil or cooking spray
  • Add the rice, chicken, broccoli, carrots and onion to the dish. Pour in the broth and add the garlic powder, salt and pepper. Stir, spread everything out evenly, and press all the rice under the liquid.
    2 lb chicken breast, 1 lb frozen broccoli florets, ½ lb frozen sliced carrots, ⅔ cup frozen diced onion, ¾ cup long grain white rice, 2 cups chicken broth, 1 teaspoon garlic powder, ½ teaspoon salt, ¼ teaspoon black pepper
  • Break the cream cheese into small pieces and dot them evenly over the top.
    7 oz full-fat cream cheese
  • Cover tightly with foil, sealing every edge. Bake for 50 minutes.
  • Carefully remove the foil, as the steam will be hot. Stir with a fork until the cream cheese is mixed through and the rice is tender. If the rice is still firm, add 2 to 3 tablespoons of broth, cover again and bake for 10 more minutes.
  • Sprinkle the cheddar over the top. Bake uncovered for about 5 minutes, until melted. For browned spots, broil for 2 to 5 minutes, watching closely.
    1 cup sharp cheddar, grated
  • Let it rest for 5 minutes before serving.

Notes

  • Cut chicken into 1-inch chunks, not smaller.
  • Push all the rice under the broth.
  • Seal the foil on every edge.
  • Keep the oven at 400°F.
  • Full-fat cream cheese only.

Storage

  • Fridge: 4 days, airtight.
  • Freezer: 3 months, in portions. Thaw overnight.
  • Reheat: add a splash of broth, cover, and microwave about 2 minutes.

Nutrition

Calories: 504kcal | Carbohydrates: 32g | Protein: 43g | Fat: 22g | Saturated Fat: 11g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 0.02g | Cholesterol: 151mg | Sodium: 1037mg | Potassium: 1050mg | Fiber: 4g | Sugar: 6g | Vitamin A: 7466IU | Vitamin C: 73mg | Calcium: 235mg | Iron: 2mg