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!

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.

Return to oven *uncovered*

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.

This is 18 minutes past the supposed cook time. I turned up the temp fm 350 to 365 but veg is still hard, not cooked in center. As per the extra suggestion at start I cut the cutlets in half and they were 14 not 16 oz. ???

I won’t make this again. I love the idea but it took SO much longer than expected. I should have cut up the chicken but it said you didn’t need to and I wanted to be sure the rice cooked so I didn’t. I’ve already cooked it another 15 min and can’t get the chicken up to 165. My taste test was also disappointing.

Similar to Dophis, I followed this recipe to the letter, and the rice didn't cook through. What a waste!

Sautéd cut up chicken adding cayenne, adobo, cayenne, red pepper flakes salt pepper Added onion garlic and scallion whites Add good splash of Worcestershire and squeeze of Dijon. Add scallion greens with broccoli and cheese Otherwise followed directions. Very good comfort food.

I used a 3 qt saute pan and the chicken did NOT cook through, although the rice was tender and the top was golden and bubbly. Had to nuke each serving for a minute or so. I'd make this again in a larger pan - I wouldn't recommend a Dutch oven. It was tasty comfort food (and even better the next day).

I made this according to the recipe with cooked rice and shredded chicken, because of that with the broth it was too soupy, next time I will use a small amount of broth.

I’m confused. I followed the instructions but after 40 min in the oven the contents were a big soggy mess. I left it in the oven—put it up to 380*—for about another 40 minutes. Still a bit wet. Letting it rest right now. Will come back and comment after my family eats it,

Anything that takes guess work around when chicken is done is not for me. :(

This is included in a list of "freezer friendly" dishes, but as with all of them, I'm curious at which step one stops and puts this casserole into the freezer? Is it between steps 4-5? After Step 5? Do you freeze with the breadcrumb layer or add that after it comes out of the freezer?

Browned the chicken in the Dutch oven before the onions. Added a little cayenne and a little mustard with the broth and half n half. It turned out great and my whole family loved it, including my picky daughter, who usually doesn’t like rice!

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.

On the advice of Lucia I added about 2 tsps ground mustard and about 1/2 tsp cayenne with some dashes of nutmeg. It was delicious, but I can see that it would have been tasteless without those additions.

One suggestion about the rice: if you want to substitute brown rice, note that it takes longer to cook than white rice, which the recipe calls for. If you want brown rice, it's probably best to cook it 15 to 20 minutes before adding it to the recipe. Also, I had to bump up the temperature to 365 to get it brown and bubbly on time.

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!