Description
A comforting and hearty Broccoli, Rice, Cheese, and Chicken Casserole featuring tender chicken, creamy cheese, and nutritious broccoli blended with fluffy instant rice and savory soups, baked to perfection for a family-friendly meal.
Ingredients
Base Ingredients
- 2 cups water
- 2 cups uncooked instant rice
Protein and Vegetables
- 2 (10 ounce) cans chunk chicken, drained
- 1 (16 ounce) package frozen chopped broccoli
- 1 small white onion, chopped
Dairy and Soup
- 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
Instructions
- Prepare Rice: Preheat your oven to 350°F (175°C). In a saucepan, bring 2 cups of water to a boil. Stir in 2 cups of uncooked instant rice, cover the pan, and remove it from heat. Let it stand covered for 5 minutes to allow the rice to absorb the water and become fluffy.
- Mix Ingredients: In a 9×13 inch baking dish, combine the cooked rice, drained chunk chicken, frozen chopped broccoli, cubed processed cheese, cream of mushroom soup, cream of chicken soup, milk, cubed butter, and chopped white onion. Mix all the ingredients thoroughly to ensure even distribution of flavors.
- Bake the Casserole: Place the baking dish in the preheated oven and bake for 30 to 35 minutes. During baking, stir the casserole halfway through to promote even melting of the cheese and consistency. Bake until the cheese is melted and bubbly on top.
Notes
- For a lower sodium dish, consider using reduced-sodium soups and processed cheese.
- You can substitute fresh broccoli for frozen if preferred. Steam it slightly before adding.
- Adding a topping of breadcrumbs or crushed crackers before baking can add a crunchy texture.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
- This casserole is freezer-friendly; freeze before baking and bake from frozen with additional cooking time.
