Creamy, comforting, and downright comforting — this Broccoli, Rice, Cheese, and Chicken Casserole hits all the cozy notes you want on a busy weeknight. With tender chunks of chicken, cheesy pockets of Velveeta, fluffy instant rice, and bright green broccoli folded into a rich, creamy base, this casserole bakes into a bubbling, golden-topped dinner the whole family will ask for again. Fun fact: casseroles rose to fame in the 20th century as an efficient way to stretch ingredients and feed a crowd — kind of like edible thriftiness that tastes amazing. If you love fuss-free meals that deliver big flavor, you’ll appreciate how simple and satisfying this dish is. For another spin on cheesy comfort, see my popular Broccoli Rice Cheese and Chicken Casserole which shares the same homey vibes but a slightly different approach to cheese and seasoning. Get your oven mitts ready — this one’s a keeper.
What is Broccoli, Rice, Cheese, and Chicken Casserole?
What’s in a name? Apparently everything delicious. Broccoli, Rice, Cheese, and Chicken Casserole is literally what it sounds like — an easy, one-dish meal made by combining these star ingredients and baking until bubbly. Who decided to be so literal and honest? Maybe someone who wanted dinner to be obvious and honest too. Did it get its name from convenience or clarity? Probably both. And if you need a little romantic proverb to sell the idea at the family table, remember that “the way to a man’s heart is through his stomach.” So scoop a generous portion and watch everyone fall in love. Try it — you’ll see why the name sticks.
Why You’ll Love This
This casserole is irresistible for three big reasons. First, the main highlight is the creamy, cheesy sauce made with Velveeta and condensed soups that blankets rice, broccoli, and chicken — silky texture with pockets of gooey cheese. Second, it’s a real cost-saver: using canned chicken and pantry staples like condensed soups keeps the price per serving low while stretching ingredients to feed more mouths. Third, the flavor and texture contrast — tender chicken, bright broccoli, and a crisp golden top when baked an extra few minutes — creates a comfort-food experience that feels special but takes almost no effort. If you enjoyed the flavors in my Cheesy Angel Chicken and Rice Casserole, you’ll love this for its heartier broccoli and classic Velveeta cheesiness. Don’t wait — make it tonight and enjoy the warm, cheesy goodness.
How to Make
Quick Overview
This recipe is the definition of easy: simple steps, minimal prep, and a big payoff. You’ll boil instant rice, mix everything into a creamy assembly, spread it in a baking dish, and bake until bubbling and golden. The standout element is the creamy Velveeta and condensed soup mixture that keeps everything velvety and rich. Prep time is about 15 minutes, and baking time is 30 minutes, so plan roughly 45 minutes from start to table.
Ingredients
2 cups water — room temperature
2 cups uncooked instant rice — rinsed briefly and drained if desired
20 oz (or 2 1/2 cups) canned chunk chicken — drained
1 can (1 1/4 cup) cream of mushroom soup — shaken and ready
1 can (1 1/4 cup) cream of chicken soup — shaken and ready
1/4 cup butter — melted or softened
1 cup milk — whole or 2% for best creaminess
1 package (or 2 cups) frozen chopped broccoli — thawed and drained
1 small white onion — finely chopped
1 lb processed Velveeta cheese — cubed for easier melting
Directions
- Preheat oven to 350°F (175°C). Grease a 9×13-inch baking dish lightly with butter or nonstick spray.
- In a medium saucepan over medium heat, bring 2 cups water to a gentle boil. Keep an eye on it so it doesn’t boil over.
- Add the 2 cups uncooked instant rice to the boiling water. Reduce heat slightly, cover, and cook for about 5 minutes, or until water is absorbed. Remove from heat and fluff the rice with a fork so it cools slightly and doesn’t clump.
- In a large mixing bowl, combine the cooked rice, drained canned chicken, 1 can cream of mushroom soup, 1 can cream of chicken soup, 1 cup milk, 1/4 cup melted butter, thawed and well-drained broccoli, chopped white onion, and cubed Velveeta cheese. Stir until everything is evenly mixed and the cheese is distributed. Use a rubber spatula to scrape the sides so no lumps remain.
- Transfer the mixture to the greased 9×13-inch baking dish, spreading it evenly. Leave about an inch at the top of the dish to prevent overflow while baking.
- Bake in the preheated oven for 30 minutes, or until cheese is fully melted and the casserole is bubbling. If you want a golden top, broil on high for 2–3 minutes while watching closely.
- Let the casserole cool slightly for 5–10 minutes before serving so it sets up and is easier to scoop.
What to Serve With
Serve this casserole alongside crisp, fresh options to cut through the richness. Good choices include a simple mixed green salad with vinaigrette, an easy cucumber and tomato salad, or roasted carrots for sweetness. For bread, garlic dinner rolls or crusty French bread are perfect for mopping up sauce. Drinks pair well with iced tea, a light beer, or a crisp white wine like Pinot Grigio.
Top Tips for Perfecting
- Ingredient substitutions: Swap canned chicken for cooked shredded rotisserie chicken for a fresher flavor, or use cheddar instead of Velveeta for a sharper cheese profile.
- Timing adjustments: If your oven runs hot, check the casserole at 25 minutes. If you like a crunchier top, broil 2–3 minutes at the end.
- Flavor enhancements: Stir in 1 teaspoon garlic powder or 1/2 teaspoon smoked paprika for a subtle boost. Add a cup of shredded cheddar on top during the last 10 minutes for an extra cheesy crust.
- Common mistakes to avoid: Don’t skip draining the broccoli — excess water will make the casserole watery. Also, fluff the rice before mixing to prevent clumping.
- Make-ahead tip: Assemble the casserole, cover tightly, and refrigerate for up to 24 hours before baking; add 5–10 minutes to the bake time if chilled.
Storing and Reheating Tips
Refrigeration: Store leftovers in an airtight container in the refrigerator for 3–4 days. Portion into shallow containers for quicker cooling.
Freezing: This casserole freezes well. Cool completely, then wrap tightly or use freezer-safe containers for up to 3 months. Thaw overnight in the fridge before reheating.
Reheating: Reheat single portions in the microwave for 1–2 minutes or until hot throughout. For an entire dish, cover with foil and bake at 350°F (175°C) for 20–30 minutes until warmed through. Remove foil for the last 5 minutes to revive the top.
FAQs
Can I use fresh broccoli instead of frozen?
Yes. Use about 2–3 cups of fresh chopped broccoli, lightly steamed or blanched and well-drained before adding so it doesn’t release excess water.
Is Velveeta necessary or can I use real cheese?
Velveeta melts smoothly and creates that classic creaminess, but you can use real cheese like sharp cheddar. If using cheddar, consider adding a little extra milk or a tablespoon of flour to keep the sauce silky.
Can I make this casserole vegetarian?
Yes — omit the chicken and add drained canned beans, extra mushrooms, or a medley of roasted vegetables for a hearty meatless version.
How can I make this less creamy or lighter?
Replace one of the condensed soup cans with a can of low-sodium broth and use low-fat milk. You can also substitute reduced-fat cheese.
Can this be doubled or halved easily?
Absolutely. Halve the recipe for a smaller family or double it to feed a crowd; use a larger baking dish and adjust baking time slightly if needed.
Conclusion
This Broccoli, Rice, Cheese, and Chicken Casserole is proof that simple pantry ingredients can deliver warm, comforting meals that bring everyone to the table. Easy to assemble, budget-friendly, and endlessly customizable, it’s the kind of recipe you’ll return to again and again. If you’re looking for more inspiration or a similar cozy casserole, check out this Chicken Broccoli Rice Casserole – The Cozy Cook for another delicious take. Enjoy baking, sharing, and savoring every cheesy bite.
Broccoli, Rice, Cheese, and Chicken Casserole
Equipment
- Baking Dish
- Medium Saucepan
- Mixing Bowl
Ingredients
Ingredients
- 2 cups Water Room temperature
- 2 cups Uncooked instant rice Rinsed briefly and drained if desired
- 20 oz Canned chunk chicken Drained
- 1 can Cream of mushroom soup Shaken and ready
- 1 can Cream of chicken soup Shaken and ready
- 1/4 cup Butter Melted or softened
- 1 cup Milk Whole or 2% for best creaminess
- 1 package Frozen chopped broccoli Thawed and drained
- 1 small White onion Finely chopped
- 1 lb Processed Velveeta cheese Cubed for easier melting
Instructions
- Preheat oven to 350°F (175°C). Grease a 9×13-inch baking dish lightly with butter or nonstick spray.
- In a medium saucepan over medium heat, bring 2 cups water to a gentle boil. Keep an eye on it so it doesn’t boil over.
- Add the 2 cups uncooked instant rice to the boiling water. Reduce heat slightly, cover, and cook for about 5 minutes, or until water is absorbed. Remove from heat and fluff the rice with a fork so it cools slightly and doesn’t clump.
- In a large mixing bowl, combine the cooked rice, drained canned chicken, cream of mushroom soup, cream of chicken soup, milk, melted butter, thawed broccoli, chopped onion, and cubed Velveeta cheese. Stir until everything is evenly mixed and the cheese is distributed.
- Transfer the mixture to the greased baking dish, spreading it evenly. Leave about an inch at the top of the dish to prevent overflow while baking.
- Bake in the preheated oven for 30 minutes, or until cheese is fully melted and the casserole is bubbling. If you want a golden top, broil on high for 2–3 minutes while watching closely.
- Let the casserole cool slightly for 5–10 minutes before serving so it sets up and is easier to scoop.