Description

This Broccoli, Rice, Cheese, and Chicken Casserole is a comforting and cheesy dish that’s perfect for a busy weeknight! Tender chicken, fluffy rice, and vibrant broccoli florets are combined with a creamy sauce and baked to perfection. It’s a simple and satisfying meal that the whole family will enjoy.

Ingredients

Units Scale

2 cups water
2 cups uncooked instant rice
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
1/4 cup butter, cubed
1 small white onion, chopped

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Instructions

Preheat Oven and Cook Rice: Preheat oven to 350°F (175°C). Bring water to a boil in a saucepan. Stir in instant rice, cover, and remove from heat. Let stand for 5 minutes.
Combine Ingredients: In a 9×13 inch baking dish, combine cooked rice, chicken, broccoli, processed cheese, cream of mushroom soup, cream of chicken soup, milk, butter, and onion. Mix well.
Bake: Bake in the preheated oven for 30-35 minutes, or until the cheese is melted and bubbly. Stir halfway through to ensure even melting.

Notes

You can use fresh broccoli florets instead of frozen, but blanch them before adding to the casserole.
If you don’t have processed cheese food, you can substitute with shredded cheddar cheese or a blend of your favorite cheeses.
For a richer flavor, use half-and-half or heavy cream instead of milk.

Nutrition

Serving Size: 1 ½ cups
Calories: 450
Sugar: 10g
Sodium: 1000mg
Fat: 25g
Saturated Fat: 15g
Unsaturated Fat: 8g
Trans Fat: 0g
Carbohydrates: 40g
Fiber: 3g
Protein: 20g
Cholesterol: 60mg