Dump and Bake Chicken and Broccoli Casserole
Dump and Bake Chicken and Broccoli Casserole
Ingredients
For the Casserole
- 1 pound boneless, skinless chicken breast, cut into bite-size pieces
- 2 cups broccoli florets, cut into bite-size pieces
- 1 cup uncooked long-grain white rice, rinsed
- 2 cups chicken broth
- 2/3 cup shredded cheddar cheese, for mixing in
- 1/2 cup shredded cheddar cheese, for topping
- 1/2 teaspoon salt, for chicken
- 1/2 teaspoon black pepper, for chicken
- 1/2 teaspoon garlic powder, for chicken
For the Creamy Sauce
- 1 cup plain yogurt, or cream of chicken soup
- 1 tablespoon garlic paste
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon onion powder
- 1/2 teaspoon paprika
- 1 tablespoon chicken bouillon powder
- 1 teaspoon olive oil
- 1 teaspoon lemon juice
Instructions
- 1
Preheat your oven to 400°F. Cut the boneless, skinless chicken breast into bite-size pieces. In a medium bowl, season the chicken pieces with 1/2 teaspoon salt, 1/2 teaspoon black pepper, and 1/2 teaspoon garlic powder. Mix thoroughly with your hands to ensure all chicken pieces are coated.
⏱️ 5 min•🌡️ 400
- 2
Cut the broccoli into bite-size florets.
⏱️ 3 min
- 3
Prepare the creamy sauce: In a separate bowl, combine the plain yogurt (or cream of chicken soup), 1 tablespoon garlic paste, 1/2 teaspoon salt, 1/2 teaspoon black pepper, 1/2 teaspoon onion powder, 1/2 teaspoon paprika, 1 tablespoon chicken bouillon powder, 1 teaspoon olive oil, and 1 teaspoon lemon juice. Mix all ingredients thoroughly with a spoon until the sauce is well combined and smooth.
⏱️ 5 min
- 4
Assemble the casserole: In a 9x13 inch baking dish, add the 1 cup of rinsed uncooked long-grain white rice.
⏱️ 1 min
- 5
Pour the 2 cups of chicken broth over the rice in the baking dish.
⏱️ 1 min
- 6
Add the seasoned, bite-sized chicken pieces and the cut broccoli florets to the baking dish.
⏱️ 1 min
- 7
Pour the prepared creamy sauce evenly over all the ingredients in the baking dish.
⏱️ 1 min
- 8
Mix all the contents of the baking dish thoroughly with a spoon to combine the rice, chicken, broccoli, and sauce.
⏱️ 2 min
- 9
Add the 2/3 cup of shredded cheddar cheese to the mixture in the baking dish and stir it in.
⏱️ 1 min
- 10
Cover the baking dish tightly with aluminum foil.
⏱️ 1 min
- 11
Place the covered baking dish into the preheated oven and bake for 45 minutes.
⏱️ 45 min•🌡️ 400
- 12
After 45 minutes, carefully remove the baking dish from the oven. Remove and discard the aluminum foil.
⏱️ 1 min
- 13
Stir the partially cooked casserole.
⏱️ 1 min
- 14
Evenly top the casserole with the remaining 1/2 cup of shredded cheddar cheese.
⏱️ 1 min
- 15
Place the uncovered baking dish back into the oven for an additional 15 minutes, or until the cheese is fully melted, golden, and bubbly, and the casserole is cooked through and the rice is tender.
⏱️ 15 min•🌡️ 400
- 16
Remove from the oven and serve hot.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
For the Casserole
- 1 pound boneless, skinless chicken breast, cut into bite-size pieces
- 2 cups broccoli florets, cut into bite-size pieces
- 1 cup uncooked long-grain white rice, rinsed
- 2 cups chicken broth
- 2/3 cup shredded cheddar cheese, for mixing in
- 1/2 cup shredded cheddar cheese, for topping
- 1/2 teaspoon salt, for chicken
- 1/2 teaspoon black pepper, for chicken
- 1/2 teaspoon garlic powder, for chicken
For the Creamy Sauce
- 1 cup plain yogurt, or cream of chicken soup
- 1 tablespoon garlic paste
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon onion powder
- 1/2 teaspoon paprika
- 1 tablespoon chicken bouillon powder
- 1 teaspoon olive oil
- 1 teaspoon lemon juice
Instructions
- 1
Preheat your oven to 400°F. Cut the boneless, skinless chicken breast into bite-size pieces. In a medium bowl, season the chicken pieces with 1/2 teaspoon salt, 1/2 teaspoon black pepper, and 1/2 teaspoon garlic powder. Mix thoroughly with your hands to ensure all chicken pieces are coated.
⏱️ 5 min•🌡️ 400 - 2
Cut the broccoli into bite-size florets.
⏱️ 3 min - 3
Prepare the creamy sauce: In a separate bowl, combine the plain yogurt (or cream of chicken soup), 1 tablespoon garlic paste, 1/2 teaspoon salt, 1/2 teaspoon black pepper, 1/2 teaspoon onion powder, 1/2 teaspoon paprika, 1 tablespoon chicken bouillon powder, 1 teaspoon olive oil, and 1 teaspoon lemon juice. Mix all ingredients thoroughly with a spoon until the sauce is well combined and smooth.
⏱️ 5 min - 4
Assemble the casserole: In a 9x13 inch baking dish, add the 1 cup of rinsed uncooked long-grain white rice.
⏱️ 1 min - 5
Pour the 2 cups of chicken broth over the rice in the baking dish.
⏱️ 1 min - 6
Add the seasoned, bite-sized chicken pieces and the cut broccoli florets to the baking dish.
⏱️ 1 min - 7
Pour the prepared creamy sauce evenly over all the ingredients in the baking dish.
⏱️ 1 min - 8
Mix all the contents of the baking dish thoroughly with a spoon to combine the rice, chicken, broccoli, and sauce.
⏱️ 2 min - 9
Add the 2/3 cup of shredded cheddar cheese to the mixture in the baking dish and stir it in.
⏱️ 1 min - 10
Cover the baking dish tightly with aluminum foil.
⏱️ 1 min - 11
Place the covered baking dish into the preheated oven and bake for 45 minutes.
⏱️ 45 min•🌡️ 400 - 12
After 45 minutes, carefully remove the baking dish from the oven. Remove and discard the aluminum foil.
⏱️ 1 min - 13
Stir the partially cooked casserole.
⏱️ 1 min - 14
Evenly top the casserole with the remaining 1/2 cup of shredded cheddar cheese.
⏱️ 1 min - 15
Place the uncovered baking dish back into the oven for an additional 15 minutes, or until the cheese is fully melted, golden, and bubbly, and the casserole is cooked through and the rice is tender.
⏱️ 15 min•🌡️ 400 - 16
Remove from the oven and serve hot.
⏱️ 1 min