Easy Dump-and-Bake Broccoli Chickpea Rice Casserole

Easy Dump-and-Bake Broccoli Chickpea Rice Casserole

broccoli chickpea rice casserole recipe

This broccoli rice casserole is so easy, it’s almost silly! Dump everything in, bake, and eat!

If you want to swap in different vegetables like carrots, peas, cauliflower, etc., that’s easy enough to do! Don’t like chickpeas? Use white or pinto beans! The best part about this recipe (other than it being ridiculously simple) is that is can be very easily adjusted for your taste.


  • Frozen Broccoli Florets (1 bag)
  • Chickpeas (1 can drained)
  • White Rice (1 cup uncooked)
  • Water (2 ½ cups)
  • Better Than Bullion Vegetable Base (1 tbsp)
  • Grated Parmesan Cheese (¼ cup)
  • Shredded Mozzarella Cheese (½ cup)
  • Garlic Powder (1 tsp)
  • Onion Powder (1 tsp)
  • Paprika (½ tsp)
  • Cumin (½ tsp)
  • Salt + Pepper


Preheat oven to 375°F. Dump all ingredients into a 2 quart baking dish (yes…including the uncooked rice and the frozen broccoli) and mix together. (I find it easiest to dump everything except the broccoli into the baking dish and mix it first, then add the broccoli last and mix in.)*

Cover tightly with foil and bake for 1 hour until all the liquid is absorbed.

*If you want to add chicken to this casserole, just dice up raw chicken breast and add it with the other ingredients, no need to precook anything!

Like this broccoli rice casserole recipe?

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