Introduction

Oh, friends, let’s talk about the ultimate weeknight lifesaver. This Easy One-Pan Chicken and Rice Bake is the definition of a “set it and forget it” meal, and it is pure, cozy comfort in a dish. Imagine tender, juicy, raw chicken, fluffy rice, and crisp broccoli all baking together in a rich, savory, cheesy cream sauce. It’s a “chicken and rice dump and bake” dream! It’s the perfect, beautiful balance of a hearty, nourishing, all-in-one meal and the unbelievable ease of almost zero prep work.

Serving Versatility

This is the ultimate one-pan chicken and rice casserole! It has your protein, your veggies, and your carbs all baked together in one dish. It is a complete, satisfying meal all on its own. Just scoop it high into a cozy bowl and you’re ready for dinner!

Full Recipe Section

Cheesy Chicken And Rice Dump And Bake

Prep time: 10 minutes Cook time: 45-55 minutes Total time: 1 hour Servings: 6 Calories: Approximately 550 kcal per serving

Ingredients:

• 2 cups instant white rice (uncooked)
• 1 lb boneless, skinless chicken breasts, cut into 1-inch pieces (raw chicken is perfect!)
• 1 can (10.5 oz) cream of chicken soup
• 2.5 cups low-sodium chicken broth
• 1.5 cups frozen broccoli florets (no need to thaw)
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1/2 teaspoon black pepper
• 2 cups shredded cheddar cheese (or a Mexican blend), divided

Instructions:

1. Preheat Oven: Preheat your oven to 375°F (190°C).
2. Mix Base: In a 9×13 inch baking dish, combine the uncooked instant rice, cream of chicken soup, chicken broth, garlic powder, onion powder, and pepper. Whisk together until the soup is smooth.
3. Dump & Stir: Add the raw chicken pieces, the frozen broccoli, and 1 cup of the shredded cheddar cheese to the dish. Stir well to make sure the rice is mostly submerged in the liquid.
4. Cover & Bake: Cover the baking dish tightly with aluminum foil. Bake for 45 minutes.
5. Add Cheese: Remove the foil (be careful, steam will be hot!). The rice should be tender and the chicken cooked through. Sprinkle the remaining 1 cup of cheese evenly over the top.
6. Final Bake: Return the dish to the oven, uncovered, and bake for another 5-10 minutes, or until the cheese is melted, bubbly, and just starting to brown.
7. Serve: Let the casserole rest for 5 minutes before serving hot.

Why You’ll Love This Recipe

• 10-Minute Prep: This is the ultimate “chicken and rice dump and bake.” Just stir everything together in one dish and let the oven do the work!
• Budget-Friendly: Uses simple, affordable pantry staples like instant rice, canned soup, and chicken.
• Ultimate Cozy Flavor: This cheesy chicken and rice casserole easy recipe is pure comfort food. It’s savory, creamy, and so satisfying.
• A Complete, Healthy Meal: You get lean protein, veggies, and carbs all in one easy dish, making it perfect for family healthy dinners.
• So Customizable: Don’t have broccoli? Use frozen peas and carrots. Want a different flavor? Use cream of mushroom soup or a different cheese.

Cultural or Cooking Technique Note (Optional)

This recipe is a perfect example of a modern American “dump bake” or one-pan casserole. It’s one of those amazing raw chicken casserole recipes born from the need for fast, convenient dinners for busy families. The magic is in the technique: using instant rice and covering the dish tightly with foil. This traps all the steam, allowing the rice and the raw chicken to cook perfectly together in the savory sauce, all in one pan.

Serving Suggestions

1. Solo in a Bowl: This is my favorite way! It’s a complete meal.
2. With a Salad: A simple, crisp green salad with a vinaigrette is a perfect fresh side.
3. A Dash of Hot Sauce: A little hot sauce or some red pepper flakes on top adds a nice kick for the adults.
4. With Crusty Bread: Serve with a slice of crusty bread for dipping into that extra cheesy sauce.

Pro Tips for Success

• Cover Tightly! This is the most important rule. The foil must be tight to trap the steam, which is what cooks the instant rice and chicken.
• Use Instant Rice: This recipe is specifically designed for quick-cook or “instant” rice. Do not use regular long-grain or brown rice; it has a much longer cooking time and will not work.
• Stir Well: Before baking, make sure to stir everything well so the rice isn’t in one big clump and is submerged in the broth.
• Small Chicken Pieces: Cut your raw chicken into small, 1-inch bite-sized pieces so they cook through quickly and evenly.

Storage & Reheating

• Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days.
• Reheating: This reheats beautifully. You can microwave individual portions, or place the casserole back in an oven-safe dish, cover with foil, and bake at 350°F (175°C) for 15-20 minutes, or until warmed through.

Closing Paragraph

I truly hope this Easy One-Pan Chicken and Rice Bake becomes a new staple in your busy-night rotation! It’s one of those baked rice casserole recipes that just saves the day. It’s so cozy, so easy, and so delicious. If you try it, please leave a comment and a rating below. I’d love to know how it turned out for you!

🎀 Final Thoughts

This is my “I have zero energy to cook” meal, but it tastes like I spent all afternoon on it. There is nothing more comforting than a hot, bubbly, cheesy casserole, and the fact that I only have to wash one dish and a spoon? That’s just pure magic.