Description
This comforting Broccoli, Rice, Cheese, and Chicken Casserole combines tender broccoli, creamy cheese, juicy chicken, and fluffy rice for a flavorful, hearty meal perfect for family dinners or potlucks. Easy to prepare and baked to bubbly perfection, this casserole offers a classic homestyle taste everyone will love.
Ingredients
Rice and Water
- 2 cups water
- 2 cups uncooked instant rice
Chicken and Vegetables
- 2 (10 ounce) cans chunk chicken, drained
- 1 (16 ounce) package frozen chopped broccoli
- 1 small white onion, chopped
Dairy and Soups
- 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 the oven to 350°F (175°C). Bring 2 cups of water to a boil in a saucepan. Stir in the instant rice, cover the pan, and remove it from heat. Let the rice stand for 5 minutes until fully absorbed and tender.
- Combine Ingredients: In a 9×13 inch baking dish, mix together the cooked rice, drained chunk chicken, frozen chopped broccoli, cubed processed cheese food, cream of mushroom soup, cream of chicken soup, milk, cubed butter, and chopped onion until well combined.
- Bake the Casserole: Place the baking dish in the preheated oven and bake for 30 to 35 minutes, or until the cheese is melted and the casserole is bubbly. Halfway through baking, stir the mixture gently to ensure even melting and heating.
Notes
- You can substitute fresh broccoli if preferred, but frozen broccoli is convenient and retains good flavor.
- For a lower-fat version, use reduced-fat processed cheese and milk, and consider using a low-fat cream soup alternative.
- Leftovers keep well refrigerated for 3-4 days and can be reheated in a microwave or oven.
- Add a sprinkle of seasoned breadcrumbs or crushed crackers on top before baking for a crunchy topping.
