If you've never had swiss cheese chicken bake 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 dish is amazing.
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.