If you've never had Chicken broccoli rice casserole like this, then you're missing out. With the stringy melted swiss cheese, soft broccoli florets, and fluffy flavorful white rice in every bite, this swiss cheese chicken bake is amazing.
Recipe: $7.99 | Per Serving: $1.00 | Servings: 8
This chicken, rice, and cheese casserole recipe has been a staple in our house for as long as I can remember. We've experimented with various tweaks over the years, but nothing quite hits the spot like the original.
We tried adding mayo, a suggestion from my mom's coworker, but it didn't taste right. Using fresh broccoli instead of frozen seemed like a good idea, but the flavor and texture didn't work.
Attempts at healthier versions with homemade soups and long-cooking rice didn't compare to the original. So, after years of savoring this dish, I'm thrilled to share this beloved recipe.
From the crispy rice to the melty cheese, tender rice, soft broccoli, and cooked chicken in every bite, this is comfort food like no other.
For more Easy Comfort Food Casseroles, check out my Cheesy Salsa Chicken and Rice, Overnight Tater Tot Breakfast Casserole, Chicken Divan Casserole, and Instant Pot Tater Tot Casserole.
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🍯 Why This Recipe Works
- It's easy. The process for making this casserole is very simple and easy, making it perfect for a busy night or adding to a list of Lazy Sunday Dinner Ideas. About 5 minutes of prep and an hour in the oven and you'll have a wonderful casserole to share with the whole family.
- It's cheap. Made with minimal ingredients, this recipe is very frugal and budget friendly. I love to make this a part of our frugal dinner plans.
- It's filling. My husband and I love this recipe so much we could both eat half a pan full if we wanted to, but the recipe is very filling, so it's almost impossible to do so.
🥘 Ingredients
Ingredient Notes:
Cream of chicken soup- Use cans of cream of chicken soup or swap them for mushroom soup if desired. We prefer chicken soup, but some readers say condensed celery is their favorite choice.
Frozen broccoli florets- You'll want to use frozen broccoli because it tastes much better when cooked. Fresh broccoli just doesn't turn out the same.
Chicken breast- Use multiple strips of thinly sliced chicken breast or a diced chicken breast. I usually just do one large breast, but you can honestly put in as many as you want.
Quick cook minute rice- Fast cooking rice is ideal for the perfect fluffy texture once baked. (This is the same type of rice that we use in our Easy Salsa Rice, Cheesy Salsa Chicken and Rice Bake, and Cheesy Bean and Rice Burritos).
Swiss cheese slices- Sliced Swiss cheese will give you a nice melty crispy topping that is fabulous. I usually leave it off a portion of the top of our pans, though, as my kids aren't fans of Swiss (more for me, haha).
For specific ingredients and measurements, please see the recipe card below.
🔪 Instructions for Chicken Broccoli Rice Casserole
Step 1: Preheat the oven to 350 degrees F.
Step 2: Add your rice to a greased 9x13 baking dish.
Step 3: Pour in the water.
Step 4: Add 1 can of cream of chicken soup.
Step 5: Mix well to combine.
Step 6: Add in and scatter the frozen broccoli around.
Step 7: Add in diced chicken or lay strips of chicken breasts over the top of the broccoli and rice.
Step 8: Layer your Swiss cheese over the top so that it covers as much surface space as possible. It's okay if the cheese overlaps.
Step 9: Pour a can of cream of chicken on top of the Swiss cheese.
Step 10: Carefully spread the soup around to fully cover the top of this casserole.
Step 11: Bake in the oven at 350F degrees for about 1 hour.
Step 12: Let cool for about 10 minutes.
Serve and enjoy!
🍴 Recipe Tips
- Cheese Consistency- For a crispier cheese edge, bake the casserole at 375°F instead of 350°F. This adds a delightful crunch to the dish.
- Cheese Varieties- If you prefer shredded Swiss cheese, incorporate the second can of cream of chicken soup into the rice. This enhances flavor and prevents dryness during cooking.
- Customizing Chicken- Use any chicken cut you prefer. While diced chicken breast works well, chicken tenders or shredded chicken can also be delightful alternatives. Adjust based on your preference and what's available.
⏲️ Baking Time
Baking Time- Typically, bake at 350°F for about an hour. For smaller or frozen chicken, an hour is needed, while thawed or smaller pieces might cook in about 40 minutes. Longer baking ensures crisp cheese.
Temperature Adjustments- Consider 375°F for 45 minutes if using thawed or precooked chicken, or smaller pieces. For frozen chicken, extend to 1 hour.
Signs of Doneness- Ensure chicken reaches 165°F internally, and rice absorbs all water. Edges should be dry, crispy, and golden brown.
💭 Recipe FAQs
Nope! No need to! This recipe is designed to fluff up the rice while it's baking so that you don't have to do any extra work. It's literally an easy cheesy chicken and rice dump casserole.
Yes, it's preferred that way so that the chicken doesn't dry out. You can place thawed raw chicken or even frozen chicken into this recipe and it turns out the same. If using large frozen chicken breasts (uncut) then I recommend baking at 375F degrees to make sure that they're fully cooked.
I've tried this recipe with fresh and with frozen and frozen wins hands down. With fresh broccoli, you get some crisp roasted edges where the broccoli pokes through the top layer but the smell and flavor are a little stronger than when using frozen. You can try it both ways and see which one you prefer.
❤️ More Delicious Casserole Recipes
If you tried this Chicken Broccoli Rice Casserole, please leave a ⭐️ star rating and share your feedback in the 📝 comments section below. I would truly appreciate it!
📖 Recipe
Chicken Broccoli Rice Casserole
Ingredients
- 4 cups white quick cook 5 minute rice ($2.46)
- 4 cups water ($0.00)
- 2 cans (10.5oz) cream of chicken soup ($1.08)
- 1 bag (12oz) frozen broccoli florets (or 2-3 cups) ($0.98)
- 1 chicken breast, chopped (or 4-6 tenders) ($1.99)
- 8 slices Swiss cheese ($1.48)
Instructions
- Preheat the oven to 350 degrees F.
- Add your rice to a greased 9x13 baking dish.
- Pour in the water.
- Add 1 can of cream of chicken soup.
- Mix well to combine.
- Add in and scatter the frozen broccoli around.
- Add in diced chicken or lay strips of chicken breasts over the top of the broccoli and rice.
- Layer your swiss cheese over the top so that it is covering as much surface space as possible. It's okay if the cheese overlaps.
- Pour a can of cream of chicken on top of the swiss cheese.
- Carefully spread the soup around to fully cover the top of this casserole.
- Bake in the oven at 350F degrees for about 1 hour.
- Let cool about 10 minutes.
- Serve and enjoy!
Notes
- Enhance flavor and prevent drying by mixing shredded Swiss cheese and the second can of cream of chicken soup into the rice.
- Choose any chicken cut, such as diced chicken breast, tenders, or shredded chicken.
- While cream of chicken is preferred, other canned cream soups like cream of mushroom work as well.
- You can use thawed raw or frozen chicken, but ensure large frozen chicken breasts are fully cooked by baking at 375°F. This also gives crispier edges on the rice.
- The casserole is done when the chicken reaches 165°F and the rice absorbs all the liquid, with crispy golden-brown edges.
- For frozen chicken pieces, bake at 350°F for about an hour. Thawed or small chicken pieces may be ready in around 40 minutes.
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