Broccoli, Rice, Cheese, and Chicken Casserole
Warm, comforting, and packed with creamy cheesy goodness, this casserole is the ultimate weeknight dinner hero.
Servings: 8 servings
Calories: 490kcal
Equipment
- Medium Saucepan
- Large mixing bowl
- 9x13 inch Baking Dish
Ingredients
Ingredients
- 2 cups Water
- 2 cups Uncooked Instant Rice
- 20 oz Canned Chunk Chicken, Drained (or 2 1/2 cups)
- 1 can Cream of Mushroom Soup (1 1/4 cup)
- 1 can Cream of Chicken Soup (1 1/4 cup)
- 1/4 cup Butter
- 1 cup Milk
- 1 package Frozen Chopped Broccoli, Thawed and Drained (or 2 cups)
- 1 small White Onion, Chopped
- 1 lb Processed Velveeta Cheese, Cubed
Instructions
- Preheat oven to 350°F (175°C).
- In a medium saucepan over medium heat, bring water to a boil.
- Add rinsed rice and cook for about 5 minutes, or until water is absorbed. Remove from heat and fluff the rice with a fork.
- In a large mixing bowl, combine cooked rice, canned chicken, cream of mushroom soup, cream of chicken soup, milk, butter, broccoli, onion, and Velveeta cheese. Stir until well mixed and fully incorporated.
- Transfer mixture to a greased 9x13-inch baking dish, leaving about an inch at the top to prevent overflow.
- Bake for 30 minutes, or until cheese is fully melted and the casserole is bubbling. If needed, bake a few extra minutes until the top is golden brown and bubbly.
- Let cool slightly before serving.
Notes
Use pre-cooked or leftover chicken instead of canned if desired. For extra texture, top with breadcrumbs or crushed crackers before baking.
Nutrition
Calories: 490kcal | Fat: 28g