Chicken Broccoli Rice Casserole  Recipe (2024)

When does the chicken cook? It reads like it goes in uncooked with the broccoli, rice, and cheese and then it’s in the oven with all that only for 20 minutes. Is that right?

I am also confused about when the chicken cooks? And are the cutlets supposed to be whole, not cut into smaller bites? 20 min does not seem long enough for chicken to cook if I am reading this correctly.

If you’re in the casserole mood, make this! Per Lucia’s suggestion, I added 1/2 t ground mustard, and used gruyère and cheddar because I had it—delicious! I also chopped the chicken before adding. I wound up cooking for 10 minutes extra (after following the suggested cooking time, including broiling) because I didn’t think the chicken was quite done. So consider either sauteeing the chicken early, maybe along with the onion/garlic, or monitor and be prepared to cook a bit longer if needed.

A classic casserole. Recommend adding spices (nutmeg, mustard, cayenne) to kick it up a notch. Can also get a little creative with cheese type (cheddar, Gruyère…follow your mac and cheese dreams).

coconut milk substitute for half and half

I didn't have any issues with the recipe as stated--chicken cutlets cooked in the time outlined, but I still found this bland and mushy, and wouldn't make it again.

Some seriously good changes: Used brown rice & needed more liquid to cook that. Used a full can of coconut milk (per a previous suggestion) & 2 cups of chicken broth. Seasoned with curry powder, ginger & cumin. The rice & liquid needed 25 minutes in the oven. Then added thinly sliced chicken & broccoli & baked for 20 more minutes. Really good!

Return to oven *uncovered*

Because people are asking the question, 20 minutes at 350° is perfect for chicken breasts of this size. I have baked them many times and in many different ways—in casseroles, by themselves coated in yogurt and and dusted with crushed cornbread croutons or coated in panko to serve with sauce— and it works every time.

Note “thinly sliced chicken cutlets” in recipe. They cook through very quickly; less than 5 minutes in a pan on the stove.

I waited and waited for the rice step of the casserole to turn bubbly in the oven, and it took forever. The dish ended up gummy and dry. Next time after adding the liquid to the rice on the stovetop, I will wait for it to boil before putting it in the oven.

Great go-to comfort recipe. I agree with other reviews re: adding more spice. I added cayenne, Dijon mustard, and and some Calabrian chilis.

This was pretty good, the rice was delicious, but the chicken was kind of bland. Broccoli needs to be cut very tiny to cook beyond crunchy. I subbed chopped chicken thighs for cutlets and milk for half and half, otherwise followed the recipe.

This was much better than I expected! I used brown rice; instead of 20 minutes for the first bake, I did 40 minutes, and it was cooked through all the way. I'll probably add some mustard powder next time, but it's not necessary.

Nope. Not for the chicken. Nick: read carefully. Doing anything with the chicken, other than salting and peppering, doesn't happen until step 4.

The chicken part is confusing… after adding the chicken, it baked for nearly 45 minutes and the chicken was still completely raw. Am I missing something?

I'm confused about whether you put the lid back on for the second 20 minutes after you add chicken. Not sure the chicken will cook well enough with lid off.

Did what others have suggested: brown rice, full can of coconut milk instead of half and half, and added ginger, and curry. Original recipe is too bland. All versions are quite kid friendly!

Excellent recipe, comfort food at its finest.To those of you who found it bland:There are very few cooking problems that cannot be solved through a suitable application of cheese!

Very bland, should have followed some of the comments. Did need to cook a little longer than directed. Be sure to bury the broccoli well or it will be a bit undercooked.

I had a great outcome with this recipe. I used about 8 cloves of garlic and only two chicken cutlets. I also used frozen broccoli that I thawed. I think the key was the huge calphalon pan in which I cooked the meal. I also broiled the dish at the end. When I served it, i noticed that the rice had a nice brown crust on the bottom. I also added some paprika, and think i could have added a bit more spice. The consistency of the rice was amazing—also crusty on top from the panko/parmesan cheese

I added about 2 tsp Lao Gan Ma chili crisp, plus others’ suggestions. It adds a little MSG, which I think goes well with casseroles (see: Campbell's Cream of Mushroom Soup)

I got chicken thighs because they were on sale and cut them up into smaller bits. Still took me 40 minutes to get a nice crisp top and chicken that was done on the second oven tour.

I made this pretty much as written. Based on prior comments, I did add a bit of whole grain mustard (didn't have Dijon). I had some cooked chicken here and so used that instead of cutlets. The rice took a bit longer to cook but it wasn't mushy when done. Next time, I will probably put the broccoli in when putting the dish into the oven the first time. It was still crunchy. This has definitely gone into our rotation.

Let's be honest: this is a leftover dish. You can make it with leftover chicken, rotisserie chicken, or pork. And it really is delicious.

The recipe is a convenient one-pot meal, but: needs more flavor; directions need to be clearer about adding the chicken. It does not say to return it to the over covered, and I think it should have stated that clearly.

I quite enjoyed this recipe, but followed a couple of tips from fellow commenters. Seasoned the chicken with salt, pepper and paprika; added crushed red pepper with garlic; chunked and browned chicken and set aside before starting the onions (then incorporated when recipe indicated). Final product had flavorful and juicy chicken, a bit of crunch to the broccoli, and a nice crispy top. Will cook again.

I recommend browning the cutlets first, then putting them in!

A nice, easy comforting weeknight dinner as written. Used 4 thin chicken cutlets, and returned to the oven uncovered. Mine needed to cook ~7-8 min longer to get it bubbling all over- at the listed time it was only bubbling on the edges. I worried there wasn't enough liquid but it came out great. Ended up needing to add more salt and pepper for our taste and could have added in a few more seasonings and even some fresh spinach or something for more greens.

Used coconut milk instead of half and half, seasoned everything up with fun stuff, but had to cook for an additional 25 minutes at 375F. I think next time I’ll lightly cook the chicken and broccoli with the onions then add the rice and liquid and put it in the oven. Great idea though and ingredient combo!!