Description
A comforting and hearty broccoli, rice, cheese, and chicken casserole that’s quick to prepare and perfect for family dinners. This creamy casserole combines tender chicken, nutritious broccoli, and melted cheese in a savory sauce served over fluffy rice.
Ingredients
Scale
Main Ingredients
- 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
- ¼ cup butter, cubed
- 1 small white onion, chopped
Instructions
- Preheat and cook rice: Preheat oven to 350°F (175°C). Bring 2 cups of water to a boil in a saucepan. Stir in 2 cups of uncooked instant rice, cover, and remove from heat. Let stand for 5 minutes to allow the rice to cook through.
- Mix casserole ingredients: In a 9×13 inch baking dish, combine the cooked rice, drained chunk chicken, frozen chopped broccoli, cubed processed cheese, condensed cream of mushroom soup, condensed cream of chicken soup, milk, cubed butter, and chopped onion. Mix thoroughly to combine all the ingredients evenly.
- Bake the casserole: Place the baking dish in the preheated oven and bake for 30-35 minutes, or until the cheese is melted and the casserole is bubbly. Stir the mixture halfway through the baking time to ensure even melting and heating throughout.
Notes
- For best results, use fresh processed cheese like Velveeta to achieve a creamy texture.
- You can substitute canned chicken with cooked shredded chicken breast if preferred.
- If you want a lower-fat version, substitute half-and-half or light milk for whole milk and use low-fat cheese alternatives.
- To add extra flavor, consider adding garlic powder or black pepper to the mix before baking.
- This casserole stores well and can be reheated for leftovers.
