Description

This Broccoli Rice Chicken and Cheese Casserole is the ultimate comfort food—creamy, cheesy, and packed with tender chicken and wholesome broccoli. Perfect for family dinners, potlucks, or meal prepping, this dish brings together a delicious blend of savory flavors and comforting textures. It’s easy to make, versatile, and can be customized to suit a variety of tastes or dietary preferences. Whether you’re feeding a crowd or preparing meals ahead of time, this casserole is sure to please everyone at the table.

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
¼ cup unsalted butter
8 oz Velveeta cheese, cubed
½ cup heavy whipping cream
¼ cup milk
1 bag frozen broccoli (about 12 oz), cooked and drained
Panko bread crumbs (optional, for topping)

Instructions

Preheat the oven to 350°F (175°C).
Prepare the broccoli: Cook the frozen broccoli according to package instructions. Drain thoroughly to remove excess moisture.
Cook the rice: In a medium saucepan, bring the chicken broth to a boil. Stir in the instant rice, cover the pot, and remove from heat. Let the rice sit for 5 minutes, then fluff with a fork.
Melt the butter and cheese: While the rice is still hot, add the butter and cubed Velveeta cheese. Stir until both are melted and the mixture becomes creamy.
Combine ingredients: In a large bowl, combine the shredded chicken, cooked broccoli, and cheesy rice mixture. Then, stir in the cream of onion soup, cream of chicken soup, heavy cream, and milk. Mix well to ensure everything is evenly combined.
Assemble the casserole: Grease a 9×13-inch baking dish and spread the mixture evenly into the dish. If you prefer a crunchy topping, sprinkle panko bread crumbs on top.
Bake: Place the casserole in the oven and bake for 25-30 minutes, or until the top is golden brown and the casserole is bubbling around the edges.
Cool and serve: Let the casserole cool for 5-10 minutes before serving to allow it to set.

Notes

Broccoli options: While frozen broccoli is convenient, fresh broccoli can be used as well. Steam or blanch fresh broccoli for a few minutes before adding it to the casserole to ensure it’s tender but not overcooked.
Cheese substitutions: Velveeta cheese creates a creamy texture, but you can substitute it with other cheeses like cheddar, mozzarella, or gouda. Just note that the texture may vary slightly with different cheeses.
Soup alternatives: If you prefer a different flavor profile, try using cream of mushroom or cream of celery instead of the cream of onion or chicken soups.
Gluten-free option: To make this dish gluten-free, use gluten-free cream soups and breadcrumbs or omit the breadcrumbs altogether.
Storing and reheating: Leftovers can be stored in the refrigerator for 3-4 days or frozen for up to 3 months. Reheat in the oven at 350°F until warmed through, or use the microwave for quicker reheating.