Description

This Broccoli Rice Chicken and Cheese Casserole is the ultimate comfort food, combining tender shredded chicken, fluffy rice, and nutritious broccoli, all baked together in a rich, creamy cheese sauce. Perfect for busy weeknights, this recipe uses convenient ingredients like pre-cooked chicken, instant rice, and frozen broccoli, allowing you to create a hearty, delicious meal with minimal effort. Topped with optional panko bread crumbs, the casserole achieves a satisfying crunch, contrasting beautifully with the creamy filling. It’s a one-dish wonder that can be served as a main course for family dinners, meal prep, or casual gatherings.

Ingredients

Scale

1 lb shredded chicken
2 cups instant rice
2 cups chicken broth
1 can (10 oz) cream of onion soup
1 can (10 oz) cream of chicken soup
1/4 cup unsalted butter
8 oz Velveeta cheese, cubed
1/2 cup heavy whipping cream
1/4 cup milk
1 bag frozen broccoli, cooked and drained
Panko bread crumbs (optional, for topping)

Instructions

Preheat the oven to 350°F (175°C).
Cook the frozen broccoli according to package instructions and drain thoroughly.
Boil the chicken broth in a saucepan. Add the instant rice, cover, and let it sit for 5 minutes. Fluff with a fork.
While the rice is still hot, stir in the butter and Velveeta cheese cubes until melted and creamy.
In a large bowl, combine the shredded chicken, cooked broccoli, and cheesy rice mixture.
Add the cream of onion soup, cream of chicken soup, heavy whipping cream, and milk. Stir until well combined.
Spread the mixture in a greased 9×13-inch baking dish.
Sprinkle panko bread crumbs on top for added crunch (optional).
Bake for 25-30 minutes, until the top is golden brown and the casserole is bubbling.
Let cool for a few minutes before serving.

Notes

Make it your own: This recipe is incredibly versatile. Feel free to substitute or add vegetables like mushrooms or bell peppers, or mix in some crumbled bacon for extra flavor.
Cheese options: If you prefer, substitute Velveeta with shredded cheddar, Monterey Jack, or Swiss cheese. For an even richer flavor, try adding a mix of cheeses.
Healthier alternatives: To make this dish lighter, you can reduce the amount of butter and cream or swap heavy cream for half-and-half. Brown rice can replace instant rice for a higher-fiber option, and using low-fat cheese is another great way to reduce fat content.
Make-ahead: You can assemble the casserole a day in advance, cover tightly, and refrigerate. When baking from cold, allow an extra 10-15 minutes of cooking time.
Freezing: This casserole freezes well. After assembling, wrap tightly and freeze for up to 3 months. Thaw in the refrigerator overnight and bake as directed.