Broccoli Rice Chicken and Cheese Casserole Recipe
Welcome to a comforting classic reimagined — the Broccoli, Rice, Chicken, and Cheese Casserole.
This dish blends hearty ingredients and creamy textures into a rich, satisfying meal that’s perfect for weeknights or potlucks. Let the savory flavors and melty goodness take center stage as you whip up this easy-to-follow casserole.
Ingredients:
| Ingredient | Quantity |
|---|---|
| Shredded chicken | 1 lb |
| Instant rice | 2 cups |
| Chicken broth | 2 cups |
| Cream of onion soup | 1 can |
| Cream of chicken soup | 1 can |
| Unsalted butter | ¼ cup |
| Velveeta (processed cheese) | 8 oz |
| Heavy whipping cream | ½ cup |
| Milk | ¼ cup |
| Frozen broccoli | 1 bag |
| Panko bread crumbs (optional) | As desired |
Instructions:
- Preheat Oven
Set your oven to 350°F (175°C) to get it ready while you prepare the casserole. - Steam the Broccoli
Cook the frozen broccoli according to the package instructions in the microwave. Drain any excess liquid and set aside. - Prepare the Rice
In a medium saucepan, bring 2 cups of chicken broth to a boil. Stir in the instant rice, cover, remove from heat, and let it sit for 5 minutes to absorb the liquid. - Melt in the Flavor
Stir the butter and Velveeta into the hot rice until fully melted and combined, creating a creamy, cheesy rice base. - Mix the Main Ingredients
In a large mixing bowl, combine the shredded chicken and cooked broccoli. Fold in the cheesy rice mixture. - Add the Creamy Components
Pour in the cream of onion soup, cream of chicken soup, milk, and heavy cream. Stir thoroughly until everything is evenly incorporated. - Assemble the Casserole
Transfer the mixture to a greased 9×13-inch baking dish, spreading it out in an even layer. - Optional Crunch
Sprinkle Panko bread crumbs over the top for a crispy, golden finish. - Bake It
Bake in the preheated oven for 25–30 minutes, or until the casserole is hot, bubbling, and golden brown on top.
