Ingredients

• 1 cup uncooked long-grain white rice
• 1 (10.5 oz) can condensed cream of chicken soup
• 1½ cups low-sodium chicken broth
• 1 lb raw boneless skinless chicken breast, diced small
• 2 cups frozen broccoli florets (kept frozen until use)
• Salt and pepper, to taste

• ½ tsp garlic powder
• ¼ tsp onion powder
• ½ tsp Italian seasoning

Instructions

1. Preheat your oven to 375°F. Spray a 9x13-inch baking dish with nonstick cooking spray.
2. In the prepared baking dish, stir together the uncooked rice, condensed cream of chicken soup, and chicken broth until combined. Add any optional seasonings here.
3. Add the diced raw chicken and stir to distribute evenly through the rice mixture.
4. Scatter the frozen broccoli florets over the top. Do not thaw them first — add them straight from frozen.
5. Cover the dish very tightly with aluminum foil. No gaps. The steam is what cooks the rice.
6. Bake covered for 45–55 minutes until the rice is tender and most of the liquid has been absorbed. Taste a grain of rice to check — it should be fully cooked with no crunch remaining.
7. If the rice needs more time, recover and return for another 5–10 minutes.
8. Rest covered for 5 minutes before serving to let the rice finish absorbing any remaining liquid.

• Long-grain white rice only: This recipe was developed and tested specifically for uncooked long-grain white rice. Brown rice, wild rice, instant rice, and short-grain rice all absorb liquid differently and won't cook correctly here. Don't substitute.
• Keep the broccoli frozen: Frozen broccoli releases moisture slowly as it bakes, which helps the rice cook evenly. If you use thawed broccoli, it releases too much liquid at once and the rice ends up waterlogged. Add it straight from the freezer every time.
• Dice the chicken small: The smaller the pieces, the more reliably they cook through at the same rate as the rice. Aim for roughly ½-inch cubes. Large chunks of chicken will still be cooking when the rice is done.
• Glass or ceramic takes longer: Metal pans conduct heat more efficiently than glass or ceramic. If you're using a glass or ceramic baking dish, add 5–10 minutes to the covered bake time and check the rice earlier than you think you need to.
• Cooked chicken works too: Use about 2 cups of diced or shredded cooked chicken (rotisserie works great) and reduce the covered bake time slightly. The rice still needs the full time, so check it rather than going by the chicken.