Broccoli, Rice, Cheese, and Chicken Casserole
Creamy, comforting, and downright delicious, this casserole combines chicken, broccoli, rice, and cheese into a warm, bubbly dish perfect for weeknights.
Servings: 6 servings
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.
Notes
Store leftovers in an airtight container in the refrigerator for 3–4 days. This casserole freezes well; cool completely, then wrap tightly or use freezer-safe containers for up to 3 months.