Broccoli Chicken and Rice Bake

If you are looking for an easy meal, look no further! This Chicken and Broccoli Bake the one of the easiest recipes we have on the website. All you need to do is throw the ingredients in, cook, and you have your whole meal ready to go!

Serves: 6

Broccoli Chicken and Rice Bake

15 minPrep Time

45 minCook Time

1 hrTotal Time

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  • 1 (10.75 ounce) can cream of chicken soup
  • 1 1/3 cups water
  • 3/4 cup long-grain white rice (uncooked)
  • 2 cups broccoli (chopped)
  • 1/2 teaspoon onion powder
  • 6 boneless skinless chicken breasts
  • salt and pepper, to taste
  • 1/3 cup Italian breadcrumbs
  • 1 cup shredded Mozzarella cheese


  1. Preheat oven to 375 degrees.
  2. Stir the soup, water, rice, broccoli and onion powder in 9 x 13 inch baking dish.
  3. Place the chicken on top and season with salt and pepper.
  4. Sprinkle the bread crumbs on the top of the chicken and rice. Cover with foil
  5. Bake at 375 degrees for 45 minutes or until done. Top with cheese cover again with the foil. Place it on the counter top for 5 minutes to allow the cheese to melt.



1509 cal


43 g


88 g


209 g
Click Here For Full Nutrition, Exchanges, and My Plate Info




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Comment on this Recipe

32 Responses to “Broccoli Chicken and Rice Bake”

  1. Tricia
    To make this recipe even simpler just use Near East Rice Pilaf, water, soup, broccoli and chicken. I use Mexican Cheese as my topping. My family loves this chicken dish! (You can also use Campbell's Cream of Cheddar Soup as well.)
  2. Just wanted to say thanks for always sharing great recipes like this! With 3 very young kids at home these sorts of meals are about all I have time for! We love stuff like this (quick and healthy meals) and the slow cooker ones. Not to mention the desserts! We have this one in the oven now and it looks great. Just wanted to say thanks since I rarely comment but use your site each week to make our weekly menu. I appreciate ingredients I know, are easy to find, and that are good to feed a family inexpensively. Keep up the good work!
  3. Lupton
    I tried this recipe as written, but found it a bit bland. Second time I added about a cup white wine, I let it reduce, and huge difference. Also added about a cup of freshly sliced mushrooms. The dish was sublime. Give it a go.
    • We haven't prepared this as a freezer meal. The rice would be mushy before it ever hit the oven if you assembled it and then put it in the freezer. We have a lot of posts of terrific freezer meals. Hope this helps!!! Congrats on your baby!
  4. After reading people's comments about chicken/rice still being raw & thinking it was a bit is what I did & im in LOVE! So is the fam! Combined RAW chicken (in bite size pieces), frozen broccoli, rice, chicken broth (instead of water), cream of chicken, cream of mushroom, onion powder, garlic powder, salt, pepper, paprika, 1 cup shredded sharp cheddar, & a small finely chopped onion in a large mixing bowl. I then placed it in a greased 9 x 13 baking dish. I put it in a 400 degree oven for 20 min covered with foil, stirred around halfway through (the rice on top wasn't cooking). I placed it back in the oven for another 20 min. Then sprinkled bread crumbs & a little more cheese & put it back in the oven for about 10 min. & thats it! I know it seems a little more complicated than the original, but well worth it & super tasty!
  5. My family of 6 loves this! I have 2 picky toddlers, so I chop the broccoli in the food processor before adding and use quick cooking brown rice. It's perfect! I also tried this once with whole chicken breasts, but they were too large to cook in time, so I cut them into cutlets and it worked perfectly! thank you!
    • I'm sorry your chicken did not cook. 45 minutes is usually plenty of time for chicken breasts to bake unless they are very thick. After reading over the comments some readers suggested cooking it for 1 hour and the rice was done just right.

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