Description
This comforting Broccoli, Rice, Cheese, and Chicken Casserole combines tender chicken, nutritious broccoli, creamy cheese, and flavorful soups baked together with rice to create a deliciously hearty meal perfect for family dinners.
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 Oven and Cook Rice: Preheat your oven to 350°F (175°C). Bring 2 cups of water to a boil in a saucepan. Stir in the instant rice, cover the pan, and remove it from the heat. Let the rice stand for 5 minutes to absorb the water and soften.
- Combine Ingredients: In a 9×13 inch baking dish, mix the cooked rice, drained chunk chicken, frozen chopped broccoli, cubed processed cheese, cream of mushroom soup, cream of chicken soup, milk, cubed butter, and chopped onion. Stir thoroughly to combine all ingredients evenly.
- Bake the Casserole: Place the casserole dish in the preheated oven and bake for 30 to 35 minutes. Halfway through baking, stir the mixture gently to ensure even melting and blending of flavors. Bake until the cheese is melted and bubbly on top.
Notes
- You can substitute fresh broccoli if preferred, but frozen works well for convenience and texture in this casserole.
- Use processed cheese like Velveeta for smooth melting; shredded cheese can be used but may alter texture.
- Stirring halfway through baking helps the cheese melt evenly and prevents the casserole from drying out on top.
- Leftovers can be refrigerated and reheated; add a splash of milk to restore creaminess if needed.
