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A plate of cheesy chicken broccoli and rice and carrots.
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4.85 from 93 votes

Easy Cheesy Broccoli Chicken and Rice Casserole

With just 10 minutes to prep and 1 dish to clean, this quick Cheesy Broccoli Chicken and Rice Casserole is a comforting, easy dinner using just 8 simple pantry ingredients. It's perfect for a busy weeknight all year round.
Prep Time10 minutes
Cook Time1 hour 10 minutes
Total Time1 hour 20 minutes
Course: Main Course
Cuisine: American
Keyword: chicken
Servings: 8 Servings
Calories: 430kcal

Ingredients
 

  • 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
  • ½ cup water
  • 10 ounce box frozen chopped broccoli thawed
  • 2 cups shredded cheddar cheese divided
  • 2 ½-3 pounds boneless skinless chicken thighs or breasts ½-inch thick pieces
  • 1 teaspoon salt
  • 1 teaspoon black pepper
  • 1 teaspoon garlic powder

Instructions

  • Preheat the oven to 350°F.
  • To a 13”x9” baking dish, whisk together both Knorr rice packets, broth, soup, water, broccoli and ½ cup of the cheese.
  • Season chicken on both sides with salt, pepper and garlic powder. Place the chicken into the rice mixture.
  • Sprinkle cheese on top.
  • Cover TIGHTLY with foil and bake 1 hour. Remove the foil, and bake an additional 10-15 minutes or until slightly brown and bubbling at the edges.

Notes

Tips and Substitutions
    • Lock in the Steam: It is important that the pan is SECURELY covered with the foil. The steam must be captured in order for the rice to cook properly.
    • Par-Cooked the Chicken: Searing the meat first 1-2 minutes per side in oil in a skillet over high heat is optional. The bake time should be about the same or 5-10 minutes less.
    • Pre-Cooked Chicken: You can also make this using cooked leftover chicken or rotisserie chicken. Simply use 2 ½-3 cups of protein, increase the water from ½ cup to 1 cup (or broth), either microwave the frozen broccoli 5 minutes or substitute with fresh broccoli, and adjust the bake time to 30-35 minutes. The rice will still be tender with this cooking method.
    • Chicken Cut Success: Swap thighs for chicken breasts or tenders if you prefer white meat. The chicken shouldn't be thicker than ½-inch. If the pieces are too big, it will not be cooked through in the specified time. If your meat needs additional cook time, simply recover and bake an additional 5-15 minutes or until and internal temperature of 165ºF is met.
    • Don’t Prepare The Rice Beforehand : Whichever chicken cut you choose or whether it's with the pre-cooked, pre-seared, or raw cooking method chosen, the rice will cook in a minimum cook time of 30 minutes.
    • Homemade Cream of Chicken: You can substitute cream of chicken Campbell's soup with this homemade version:
        • Melt 3 tablespoons butter in a saucepan over medium heat. Whisk in ⅓ cup all-purpose flour and cook for 1 minute. Whisk in ⅓ cup milk and ⅓ cup chicken broth until well combined. Season with ¼ teaspoon onion powder and salt and pepper to taste. Stir and cook for 1-2 minutes or until thickened and creamy.
    • Knorr Rice Substitute: You can substitute rice packets with 1 ¼ cups rinsed long-grain white rice or 1 cup brown rice. You might want to add seasonings such as salt, garlic and/or onion powder. The packets also boost the cheesy flavor, so consider adding more cheddar cheese or parmesan cheese.
Storage: 
Refrigeration: Allow the casserole to cool to room temperature before storing. Transfer to an air tight storage container. Store in the refrigerator for up to 3-4 days. Beyond this time, the quality may start to decline.
Freezing: Ensure that the casserole is completely cooled before freezing. Use a freezer-safe, airtight container or heavy-duty aluminum foil to wrap the casserole. The casserole can be stored in the freezer for up to 2-3 months.
Reheating: If the casserole is frozen, thaw it in the refrigerator overnight before reheating. This ensures more even reheating. Reheat the casserole in a preheated oven (covered with foil to prevent drying) at 350°F for 20-30 minutes or in the microwave. Ensure it reaches an internal temperature of 165°F (74°C).

Nutrition

Serving: 8g | Calories: 430kcal | Carbohydrates: 46g | Protein: 29g | Fat: 14g
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