Why You’ll Love This Recipe
- Combines protein, veggies, and carbs in a comforting casserole
- Creamy, cheesy texture with tender broccoli and chicken
- Easy to prepare using pantry staples and leftovers
- Perfect for busy weeknights or meal prep
- Bakes in one dish for easy cleanup
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- 2 cups water
- 2 cups uncooked rice
- 1 (10 oz) can cream of chicken soup
- 1 (10 oz) can cream of mushroom soup
- 2 cups cooked chicken, shredded
- 1/4 cup butter
- 1 cup milk
- 1 small white onion, chopped
- 16 oz broccoli florets (fresh or frozen)
- 2 cups shredded cheddar cheese
Directions
- Preheat Oven: Preheat your oven to 350°F (175°C).
- Cook Rice: Prepare rice according to package directions, usually by boiling 2 cups of water, adding rice, covering, and simmering about 20 minutes until tender.
- Assemble Casserole: In a 9×13-inch baking dish, mix cooked rice and shredded chicken. Add cream of chicken soup, cream of mushroom soup, butter, milk, chopped onion, broccoli, and 1 cup of shredded cheddar cheese. Stir well to combine.
- Bake: Bake uncovered for 30 to 35 minutes until the casserole is bubbly and broccoli is tender.
- Add Cheese Topping: Sprinkle remaining 1 cup cheddar cheese on top during the last 5 minutes of baking. Let cheese melt and turn golden.
- Rest and Serve: Remove from oven and let rest for 5 minutes before serving.
- Serve: Enjoy hot with a side salad or warm breadsticks for a complete meal.
Servings and Timing
- Servings: 6
- Preparation Time: 15 minutes
- Cooking Time: 30-35 minutes
- Total Time: About 50 minutes
Variations
- Use leftover or rotisserie chicken for convenience.
- Substitute frozen broccoli; thaw and drain before adding.
- Experiment with different cheeses like mozzarella, Monterey Jack, or cheese blends.
- Add garlic powder or herbs for extra flavor.
Storage/Reheating
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Reheat in the oven or microwave until warmed through.
FAQs
Can I use brown rice instead of white rice?
Yes, but cooking time will be longer, and you may need to adjust liquid amounts.
Can I make this casserole vegetarian?
Omit chicken and use vegetable broth and vegetarian soup alternatives.
Can I prepare this ahead of time?
Yes, assemble the casserole, cover, and refrigerate. Bake when ready.
Can I freeze leftovers?
Yes, freeze in portions and thaw before reheating.
Can I add other vegetables?
Absolutely, peas, carrots, or mushrooms work well.
Is fresh or frozen broccoli better?
Both work; thaw and drain frozen broccoli before use.
How can I make this recipe low-fat?
Use low-fat soups, reduce cheese, and use lean chicken.
Can I substitute soups with homemade versions?
Yes, homemade creamy soups will work well.
What cheese can I use instead of cheddar?
Mozzarella, Monterey Jack, or Colby are tasty alternatives.
Is this recipe kid-friendly?
Yes, it’s a great way to serve veggies in a kid-approved dish.
Conclusion
Broccoli, Rice, Cheese, and Chicken Casserole is a comforting, hearty meal that’s simple to make and packed with flavor. This creamy, cheesy dish brings together classic ingredients into a satisfying one-pan dinner perfect for families or meal prep. It’s a timeless comfort food sure to become a favorite at your table.
Broccoli, Rice, Cheese, and Chicken Casserole: The Ultimate Comfort Food
Broccoli, Rice, Cheese, and Chicken Casserole is a hearty, creamy, and cheesy one-pan meal combining shredded chicken, rice, fresh broccoli, and soup-based sauce, perfect for family dinners and easy leftovers.
- Prep Time: 15 minutes
- Cook Time: 30-35 minutes
- Total Time: 50 minutes
- Yield: 6 servings
- Category: Casserole, Main Dish
- Method: Bake
- Cuisine: American
- Diet: Low Fat
Ingredients
- 2 cups water
- 2 cups uncooked rice
- 1 (10 oz) can cream of chicken soup
- 1 (10 oz) can cream of mushroom soup
- 2 cups cooked chicken, shredded
- 1/4 cup butter
- 1 cup milk
- 1 small white onion, chopped
- 16 oz broccoli florets (fresh or frozen)
- 2 cups shredded cheddar cheese
Instructions
- Preheat oven to 350°F (175°C).
- Cook rice according to package directions using 2 cups water until tender.
- In a 9×13-inch baking dish, combine cooked rice, shredded chicken, cream of chicken soup, cream of mushroom soup, butter, milk, chopped onion, broccoli, and 1 cup shredded cheddar cheese. Stir well.
- Bake uncovered for 30-35 minutes until bubbly and broccoli is tender.
- Sprinkle remaining 1 cup cheddar cheese on top during last 5 minutes. Let cheese melt and turn golden.
- Remove from oven and let rest 5 minutes before serving.
- Serve warm, optionally with salad or breadsticks.
Notes
- Use leftover or rotisserie chicken for convenience.
- Thaw and drain frozen broccoli before adding.
- Try different cheeses like mozzarella or Monterey Jack.
- Add garlic powder or herbs to enhance flavor.
Nutrition
- Serving Size: 1/6 casserole
- Calories: 400
- Sugar: 4g
- Sodium: 800mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 65mg
