Ingredients
- 2 cans (10.5 oz each) cream of chicken soup
- 1 cup milk
- 2 cups instant (minute) rice, uncooked
- 3 cups shredded cooked chicken
- 1 bag (12 oz) frozen broccoli florets, thawed
- 1 1/2 cups shredded cheddar cheese, divided
- 1/2 tsp garlic powder
- 1/2 tsp kosher salt
- 1/4 tsp black pepper
Instructions
- Heat the oven. Heat to 375°F (200°C). Grease a 9x13-inch baking dish.
- Dump and stir. In the dish, whisk the cream of chicken soup, milk, garlic powder, salt, and pepper. Stir in the uncooked instant rice, shredded chicken, broccoli, and 1 cup of the cheddar until everything is coated.
- Bake covered. Cover tightly with foil and bake 25 minutes.
- Cheese it and finish. Uncover, sprinkle with the remaining 1/2 cup cheddar, and bake 5-10 more minutes until the rice is tender and the cheese is melted. Rest 5 minutes before serving.
🍚 Rice rules
Instant rice is the trick here — regular long-grain rice won't cook through in the same time. The foil cover traps steam so the rice cooks evenly; don't skip it. Swap the broccoli for mixed veggies or add a can of drained mushrooms to mix it up.
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📌 Pin it for later❓ Common questions
Can I use regular rice instead of instant?
Not directly — regular rice needs more liquid and time. Stick with instant/minute rice for this dump version.
Can I use raw chicken?
This recipe is designed for cooked chicken. With raw chicken, bake covered 45-50 minutes and check that it reaches 165°F.
Does it freeze well?
Yes — cool, wrap tightly, and freeze up to 3 months. Thaw overnight and reheat covered.