Baked Chicken Broccoli and Rice Recipe -
Baked Chicken Broccoli and Rice Recipe
  • READY IN 50 mins

Baked Chicken Broccoli and Rice

Recipe by  

"Dinner couldn't be easier than this savory chicken and rice casserole. The ingredients mix up in 5 minutes, leaving your hands free for other projects while dinner bakes. "

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Ingredients Edit and Save

Original recipe makes 4 servings Change Servings
  • PREP

    5 mins
  • COOK

    45 mins

    50 mins


  1. Mix soup, water, rice and pepper in 2-quart shallow baking dish. Top with chicken. Sprinkle with paprika. Cover.
  2. Bake at 375 degrees F for 45 minutes or until done.
Kitchen-Friendly View


  • Tip: *Or use 1 can Campbell's® Healthy Request® Cream of Chicken & Broccoli Soup.

Reviews More Reviews

Most Helpful Positive Review
Mar 30, 2009

I've made this recipe twice now...the first time I pretty much followed the recipe except adding broccoli to the rice mixture and adding breadcrumbs to the chicken breasts. This time, I took some advice from several other reviewers. I doubled the amount of rice and used 1 can of cream of mushroom and 1 can of cream of chicken soup. I also dissolved 2 chicken boullion cubes in the 2 cups of water before I mixed it with the soup and rice. I cooked 3/4 of a bag of frozen broccoli spears in the microwave and added it to the rice misture. I sprinkled a little garlic salt on the chicken, and covered it in a thin layer of bread crumbs. I like it before...but I really like it now. The cream of mushroom soup gave it a little more flavor and the chicken breast is sooo moist. I can never get chicken to turn out this moust. Love it!

Most Helpful Critical Review
Jan 03, 2009

Not all that much flavor in this one...and, it took a lot longer to cook for me, as I think I used the wrong type of dish to cook it in (I used a round corningware dish that was taller rather than flat). I added italian herbs and garlic salt, per the other reviews, but it still was pretty bland. Chicken was on the dry side, too. I don't think I'm going to make this one again...

Dec 11, 2008

Great basic recipe, but I agree with other reviewers - needed some "oomph", so I replaced 1/4 cup of the water with lemon juice, added parmesan cheese and 16 oz frozen broccoli. When I put the chicken on top, I sprinkled with garlic powder and some italian breadcrumbs. Good comfort food on a winter night.

Feb 27, 2009

I tried this recipe with no adjustments and really liked it. I read some of the reviews yesterday and mixed it up a little last night. I used Cream of Mushroom soup instead, replace the 1 cup of water with a cup of chicken broth, added 1/2 cup sour cream, with a little more pepper and salt as well. It was sooooo much tastier. My husband and I liked it much better this way.

Jan 23, 2009

This is a good recipe the key to making it more tasty is adding sour cream. I added both cream of mushroom and cream of chicken. one cup of rice and a cup of sour cream. salt, pepper, and garlic.

Jan 07, 2009

This is a great base recipe. I used 1/4c. fresh lemon juice and seasoned my chicken with lemon pepper, garlic salt, paprika and parsley. I added 2 fresh crowns of broccoli to the rice before dumping it into a greased 9x13 glass pan. The chicken came out incredibly moist. Next time I might use cream of mushroom soup and use 1/3c. white wine. Also, the 3/4 c. rice is the PERFECT amount. I think this recipe would be too bland without adding your own seasonings. Oh, and the cleanup was the best part - only the bowl to mix the rice, etc. and the glass pan!

Oct 21, 2009

I used two cans of soup and doubled the rice, and added milk instead of water, and added broccoli. Excellent! Thank you!

Dec 29, 2008

I do this a little differently. I use chicken flavored rice, 2 cans of broccoli cheddar soup, and top with crushed crackers. If I'm in a big hurry I use 2 cans of the chunk white meat chicken instead of the chicken breasts. Very, very good...I could eat the whole thing by myself!!


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  • Calories
  • 321 kcal
  • 16%
  • Carbohydrates
  • 34.1 g
  • 11%
  • Cholesterol
  • 67 mg
  • 22%
  • Fat
  • 7.6 g
  • 12%
  • Fiber
  • 1.8 g
  • 7%
  • Protein
  • 27.3 g
  • 55%
  • Sodium
  • 588 mg
  • 24%

* Percent Daily Values are based on a 2,000 calorie diet.

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