Description
This comforting Broccoli, Rice, Cheese, and Chicken Casserole combines tender chicken, nutritious broccoli, creamy cheeses, and fluffy rice into a hearty, cheesy baked dish perfect for family dinners or potlucks.
Ingredients
Scale
Rice Mixture
- 2 cups water
- 2 cups uncooked instant rice
Main Ingredients
- 2 (10 ounce) cans chunk chicken, drained
- 1 (16 ounce) package frozen chopped broccoli
- 1 pound processed cheese food, cubed (such as Velveeta)
- 1 (10.75 ounce) can condensed cream of mushroom soup
- 1 (10.75 ounce) can condensed cream of chicken soup
- 1 cup milk
- ¼ cup butter, cubed
- 1 small white onion, chopped
Instructions
- Preheat and Cook Rice: Preheat your oven to 350°F (175°C). Bring 2 cups of water to a boil in a saucepan. Stir in 2 cups of uncooked instant rice, cover the saucepan, and remove it from heat. Let the rice stand for 5 minutes to absorb the water and fluff up.
- Combine Ingredients: In a 9×13 inch baking dish, combine the cooked rice, drained chunk chicken, frozen chopped broccoli, cubed processed cheese, condensed cream of mushroom soup, condensed cream of chicken soup, milk, cubed butter, and chopped white onion. Mix all ingredients thoroughly to evenly distribute the flavors and cheese.
- Bake the Casserole: Place the baking dish in the preheated oven and bake for 30-35 minutes. Halfway through baking, stir the casserole to ensure even melting of the cheese and to blend the ingredients together. Bake until the cheese is fully melted and bubbly on top.
Notes
- Using processed cheese like Velveeta helps achieve that creamy, smooth texture in the casserole.
- Feel free to substitute fresh broccoli for frozen, but steam or blanch it before adding to the casserole.
- If you prefer a lower sodium version, opt for reduced-sodium canned soups and cheese.
- This casserole can be prepared ahead of time and refrigerated before baking; just add extra baking time if baking from cold.
- Leftovers can be stored in the refrigerator for up to 3 days and reheated in the oven or microwave.
