Broccoli, Rice, Cheese, and Chicken Casserole

459 Reviews 22 Pics
  • Prep

    15 m
  • Cook

    30 m
  • Ready In

    45 m
Heather
Recipe by  Heather

“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.”

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Ingredients

Adjust Servings

Original recipe yields 8 servings

Directions

  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.

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Reviews (459)

Rate This Recipe
FrankieGirl
1087

FrankieGirl

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 every cup of dry rice) Chicken - Instead of canned, I used the breast meat from a rotisserie by simply pulling it off the bone. Broccoli - I used fresh broccoli, chopped it and steamed until tender. Cheese - I used half shredded cheddar and half crumbled Velveeta. Then mix all ingredients together and add salt, pepper, and garlic salt (I used Lowry's) to taste. This dish turned out no where near bland! **TIP: Don't skip the onion. It adds just the right amount of flavor!**

dagny21
910

dagny21

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 skinless chicken breasts and shred. Make rice in our rice cooker just like always, then scoop 2/3 of the cooked rice into the 9 X 13 pan with the chicken. (Our rice cooker calls for 3 cups uncooked to be used so we save the rest of the rice to make rice pudding so nothing goes to waste. It's also cheaper than instant rice) Then I take 16 oz of whatever cheese I have in the house and shred it. 1/2 Jack and 1/2 cheddar work great. Add a packet of onion soup mix INSTEAD of chopping onions, then 2 cans of whatever condensed creamy soups you like (we use 1 chicken and 1 brocoli), a cup of milk, the butter, and a bag of frozen brocoli. Then we top with sliced provolone cheese which we always have in the house anyway, and bake as per instructions. Between the soups, cheeses, and dry soup mix, no additional salt or pepper is necessary.

Cometgirl63
388

Cometgirl63

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 several times and it is one leftover that is gladly eaten. It really does freeze well. I make several small casseroles at a time.

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Nutrition

Amount Per Serving (8 total)

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

Based on a 2,000 calorie diet

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