There are some nights when all you want is a meal that feels like a warm hug. You know the ones. After a long day, you just need something simple, satisfying, and full of comfort. That is exactly what this Chicken Broccoli Rice Cheese Casserole is all about.
This dish brings together classic flavors in a way that feels both familiar and special. It’s a true one dish wonder that saves you time on cleanup and delivers a wonderfully hearty meal. Let’s get cooking!
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Why You’ll Love This Recipe
Honestly, what’s not to love? This recipe is a keeper for so many reasons. First off, it is incredibly easy to put together. We’re talking mix everything in a dish and bake. It doesn’t get much simpler than that, which is great for busy weeknights.
It’s also a total crowd pleaser. The combination of tender chicken, broccoli, fluffy rice, and a creamy cheese sauce is a winner for all ages. Even the pickiest eaters in my family ask for seconds of this Cheesy Chicken Broccoli Rice Casserole. It’s just that good.
Another great thing is how forgiving it is. You can make little swaps based on what you have in your pantry. It is a fantastic way to use up leftover ingredients while still creating a delicious meal. This flexibility makes it a go to for us.
The texture is just fantastic. You get the soft rice, the tender chunks of chicken, the slight bite from the broccoli, all enveloped in that velvety smooth cheese sauce. It is pure comfort food through and through.
Plus, this recipe is super budget friendly. It relies on pantry staples like condensed soups and instant rice, which helps keep costs down without sacrificing flavor. A hearty meal that doesn’t break the bank is always a win in my book.
Ingredients
The beauty of this Chicken Broccoli Rice Cheese Casserole lies in its simple, accessible ingredients. Here is what you will need to gather.
- 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
- 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
Let’s talk about a few of these ingredients for a moment. Instant rice is a real time saver here, making this dish come together so quickly. It cooks right in the hot water without any extra simmering on the stove.
Using canned chunk chicken is another convenience factor. It’s already cooked and ready to go. Just drain it and it’s ready to be mixed in. Of course, if you have leftover rotisserie chicken, that would be amazing too.
Now for the cheese. Processed cheese food, like Velveeta, is the key to that incredibly creamy, smooth sauce that never gets stringy or oily. It melts like a dream, creating the perfect consistency for this casserole.
The two condensed soups, cream of mushroom and cream of chicken, work together to create a rich and savory base. This combination adds a depth of flavor that is hard to beat. It reminds me of the classic Knorr Chicken Broccoli Rice Casserole packets but with a homemade touch.
Step By Step Instructions
Ready to make this amazing Chicken Rice Broccoli Casserole Bake? It’s so simple. Just follow these steps and you’ll have a warm, bubbly casserole on the table in no time.
Step 1: Get Everything Ready
First things first, preheat your oven to 350 degrees F or 175 degrees C. This ensures it’s nice and hot when your casserole is ready to bake. Go ahead and grab a 9×13 inch baking dish too.
Take a moment to prep your ingredients. Cube the processed cheese and butter, and chop the small white onion. Having everything ready to go makes the assembly process smooth and stress free.
Step 2: Prepare The Instant Rice
In a medium saucepan, bring two cups of water to a rolling boil. Once it’s boiling, stir in the two cups of instant rice. Pop a lid on the saucepan and immediately remove it from the heat.
Let the rice stand, covered, for about five minutes. During this time, it will absorb all the water and become perfectly fluffy. There’s no need to peek. Just let it do its thing.
Step 3: Mix It All Together
Now for the fun part. In your 9×13 inch baking dish, combine the prepared rice with all the other ingredients. That includes the drained chicken, frozen broccoli, and cubed cheese.
Add in the condensed cream of mushroom soup, the condensed cream of chicken soup, the milk, the cubed butter, and the chopped onion. Give everything a really good stir until it is well combined. It might look like a lot, but it will all cook down beautifully.
Step 4: Bake The Casserole
Place the baking dish into your preheated oven. Let the Chicken Broccoli Rice Cheese Casserole bake for about 30 to 35 minutes. You’re looking for the cheese to be completely melted and the edges to be bubbly.
Here’s a helpful tip. About halfway through the cooking time, around the 15 minute mark, give the casserole a gentle stir. This helps the cheese melt evenly throughout the dish, ensuring every bite is creamy and delicious.
Once it’s done, carefully remove it from the oven. Let it sit for a few minutes before serving. It will be very hot. Then, scoop it onto plates and enjoy every comforting bite.
How To Store Leftovers
If you happen to have any leftovers, storing them is a breeze. First, make sure the casserole has cooled down completely to room temperature. You don’t want to put a hot dish straight into the fridge.
Transfer the leftovers into an airtight container. Alternatively, you can cover the baking dish tightly with plastic wrap or aluminum foil. Store it in the refrigerator for up to three or four days.
When you are ready to enjoy it again, you can reheat individual portions in the microwave. Or, for best results, you can reheat the casserole in the oven at 350 degrees F until it is warmed through. You might want to cover it with foil to prevent it from drying out.
Tips
Want to customize your Chicken Broccoli Rice Cheese Casserole? Here are a few ideas to get you started. One of my favorite additions is a crunchy topping. Sprinkle some buttered breadcrumbs or crushed crackers over the top before baking for a nice texture contrast.
Feel free to switch up the protein. Leftover rotisserie chicken works wonderfully in this recipe. You could also use cooked turkey, especially after a holiday meal. It’s a great way to reinvent leftovers.
Don’t be afraid to add more veggies. A handful of frozen peas or carrots can be stirred in with the broccoli. Sautéed mushrooms would also be a delicious addition to this Cheesy Chicken Broccoli Rice Casserole.
If you are not a fan of processed cheese, you can experiment with other types. A mix of sharp cheddar and Monterey Jack would be a great alternative. Just be aware that the texture of the sauce might be slightly different.
You can also make this Chicken Rice Broccoli Casserole Bake ahead of time. Assemble everything in the baking dish, cover it tightly, and store it in the refrigerator for up to 24 hours. When you’re ready to eat, just pop it in the oven. You may need to add a few extra minutes to the baking time.
Conclusion
And there you have it. A simple, delicious, and incredibly comforting Chicken Broccoli Rice Cheese Casserole that is sure to become a family favorite. It’s the kind of meal that brings everyone to the table and leaves them feeling happy and full.
Whether you need a quick weeknight dinner or a cozy dish for a chilly evening, this recipe delivers. Give it a try, and I bet it will earn a permanent spot in your recipe rotation. Happy cooking!
FAQ
Can I Use Regular Rice Instead Of Instant Rice?
Yes, you absolutely can. You will need to cook the rice according to its package directions before adding it to the casserole. You’ll want about four cups of cooked rice to substitute for the two cups of uncooked instant rice.
Can I Use Fresh Broccoli Instead Of Frozen?
Of course. If you prefer to use fresh broccoli, I recommend chopping it into small florets and then steaming or blanching it briefly before adding it to the mix. This ensures it will be tender after baking.
Is This Recipe Gluten Free?
As written, this recipe is not gluten free because the condensed soups typically contain wheat. To make it gluten free, you would need to use certified gluten free cream of chicken and cream of mushroom soups. The other ingredients are generally gluten free, but always double check labels.
Can I Make This Dish Ahead Of Time?
Yes, this is a great recipe to prepare in advance. You can assemble the entire Chicken Broccoli Rice Cheese Casserole, cover it, and refrigerate it for up to 24 hours before baking. You might need to add 5 to 10 minutes to the baking time since it will be starting from cold.
Chicken Broccoli Rice Cheese Casserole
This easy one-dish wonder brings together tender chicken, broccoli, and fluffy rice in a wonderfully creamy cheese sauce. A simple and satisfying comfort food meal perfect for busy weeknights.
Requirements
Ingredients
Instructions
- Preheat oven to 350°F (175°C).
- In a medium saucepan, bring water to a rolling boil. Stir in the instant rice, cover, and remove from heat. Let stand for 5 minutes until water is absorbed.
- In a 9×13 inch baking dish, combine the prepared rice, drained chunk chicken, frozen broccoli, cubed processed cheese, cream of mushroom soup, cream of chicken soup, milk, cubed butter, and chopped onion.
- Stir everything together until well combined.
- Bake for 30 to 35 minutes, until the cheese is completely melted and the edges are bubbly.
- Stir the casserole about halfway through the baking time (around 15 minutes) to ensure even melting.
- Remove from the oven and let it sit for a few minutes before serving.
Notes
For a crunchy topping, sprinkle buttered breadcrumbs or crushed crackers over the casserole before baking.
Leftover rotisserie chicken or cooked turkey can be used instead of canned chicken.
Feel free to add other vegetables like frozen peas, carrots, or sautéed mushrooms.
You can assemble the casserole up to 24 hours in advance. Cover and refrigerate, then add a few extra minutes to the baking time.
Nutrition
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