Broccoli, Rice, Cheese, and Chicken Casserole

Broccoli, Rice, Cheese, and Chicken Casserole

502

"This is a delicious twist to broccoli, rice, and cheese casserole, and is VERY easy to make. You can also cut this in half. I use the 1 can cream of mushroom soup when I make half. You can also leave out the onion. It just gives it a little added flavor, but is still very good without it."

Ingredients

45 m {{adjustedServings}} servings 756 cals
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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 756 kcal
  • 38%
  • Fat:
  • 30.8 g
  • 47%
  • Carbs:
  • 82.7g
  • 27%
  • Protein:
  • 36 g
  • 72%
  • Cholesterol:
  • 110 mg
  • 37%
  • Sodium:
  • 1642 mg
  • 66%

Based on a 2,000 calorie diet

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Directions

  • Prep

  • Cook

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  1. Preheat oven to 350 degrees F (175 degrees C).
  2. In a medium saucepan, bring the water to a boil. Mix in the instant rice, cover, and remove from heat. Let stand 5 minutes.
  3. In a 9x13 inch baking dish, mix the prepared rice, chicken, cream of mushroom soup, cream of chicken soup, butter, milk, broccoli, onion, and processed cheese.
  4. Bake in the preheated oven for 30 to 35 minutes, or until cheese is melted. Stir halfway through cooking to help cheese melt evenly.

Footnotes

  • Tip
  • Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.
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Reviews

502
  1. 641 Ratings

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Simple and Delicious. I did make the following changes from the recipe: Rice - Do not use instant and cook in chicken broth before putting all ingredients together. (2 cups of chicken broth for ...

With some help, this is a winner. A pound of processed cheese is enough to overwhelm any meal, and the canned chunk chicken is not so good either. Here's how we make it: Bake 3 boneless skinl...

My husband and I love this recipe, although I did adapt it to use fresh broccoli, 8 oz each finely shredded cheddar and mozzarella, and half of a rotisserie roasted chicken. I have made it sever...