Broccoli, Rice, Chicken, and Cheese Casserole Recipe

Ingredients for Broccoli, Rice, Chicken, and Cheese Casserole

1 pound shredded chicken (cooked)
2 cups chicken broth
2 cups instant rice
1 can cream of chicken soup (10.5 oz)
1 can cream of onion soup (10.5 oz)
8 ounces Velveeta, cubed
¼ cup unsalted butter
¼ cup milk
¼ cup heavy whipping cream
1 bag frozen broccoli (12-16 oz), thawed
Panko breadcrumbs (optional for topping)

Instructions for Broccoli, Rice, Chicken, and Cheese Casserole

1. Preheat the Oven

Preheat your oven to 350°F (175°C). Lightly grease a 9×13-inch baking dish and set it aside.

2. Cook the Rice

In a medium saucepan, bring the 2 cups of chicken broth to a boil. Add the instant rice, remove from heat, and cover. Let the rice sit for about 5 minutes until fully cooked. Fluff with a fork and set aside.

3. Prepare the Cheese Sauce

In a large saucepan, melt the ¼ cup of unsalted butter over medium heat. Add the Velveeta, milk, and heavy whipping cream, stirring frequently until the cheese is fully melted and the sauce is smooth.
Stir in the cream of chicken soup and cream of onion soup, mixing until combined and creamy.

4. Combine the Ingredients

In a large bowl, combine the cooked rice, shredded chicken, thawed broccoli, and cheese sauce. Stir until all ingredients are evenly mixed and coated with the cheese sauce.

5. Assemble the Casserole

Pour the mixture into the prepared baking dish, spreading it out evenly.

6. Add Optional Topping

If using Panko breadcrumbs, sprinkle them over the top of the casserole for added crunch.

7. Bake the Casserole

Bake in the preheated oven for 25-30 minutes, or until the casserole is bubbly and the top is golden brown.

8. Serve

Remove from the oven and let the casserole cool for a few minutes before serving. Enjoy your creamy and cheesy chicken, broccoli, and rice casserole!

Cook’s Notes and Tips

Chicken Substitutes: You can use store-bought rotisserie chicken or any leftover cooked chicken for this recipe. You can also substitute with turkey if you prefer.
Fresh Broccoli: If you want to use fresh broccoli, steam or blanch it before adding it to the casserole to ensure it’s cooked through.
Cheese Alternatives: If you don’t have Velveeta, you can use cheddar cheese or a mix of cheddar and Monterey Jack for a different flavor.

Variations for Broccoli, Rice, Chicken, and Cheese Casserole

1. Spicy Casserole

Add ¼ teaspoon of cayenne pepper or hot sauce to the cheese sauce for a spicy kick. You can also stir in diced jalapeños for extra heat.

2. Healthier Version

Use brown rice instead of white instant rice and substitute Greek yogurt for half of the cream and milk mixture to lighten up the dish.

3. Mushroom Casserole

Swap the cream of onion soup with cream of mushroom soup and add sliced mushrooms to the casserole for an earthy, savory flavor.

Frequently Asked Questions (FAQs)

1. Can I make this casserole ahead of time?

Yes! You can assemble the casserole ahead of time, cover it tightly, and refrigerate it for up to 24 hours before baking. Add an extra 5-10 minutes to the baking time if baking directly from the refrigerator.

2. Can I freeze this casserole?

Yes, this casserole freezes well. Assemble it in a freezer-safe dish, cover tightly, and freeze for up to 3 months. Thaw in the refrigerator overnight before baking.

3. How do I store leftovers?

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave before serving.

A Comforting Family Favorite

This Broccoli, Rice, Chicken, and Cheese Casserole is a creamy, cheesy, and satisfying dish that’s perfect for a cozy family dinner or an easy make-ahead meal. With tender chicken, broccoli, and rice all wrapped in a rich cheese sauce, this casserole is bound to become a favorite in your household.