Broccoli, Rice, Cheese, and Chicken Casserole

I grew up loving this cozy casserole—a creamy mix of fluffy rice, tender chicken, broccoli florets, and gooey cheese all baked together until bubbly. It’s easy to make and always brings comfort to the table.

Why You’ll Love This Recipe

I appreciate how simple and satisfying it is: one pot to cook the rice, mix in the ingredients, and then bake until melty. The combination of processed cheese, cream soups, and fresh broccoli balances creamy and savory flavors, making it a hit for both family dinners and easy meal prep.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• Uncooked instant white rice

• Canned chunk chicken (or shredded rotisserie chicken)

• Frozen chopped broccoli

• Processed cheese food (cubed)

• Condensed cream of mushroom soup

• Condensed cream of chicken soup

• Milk

• Butter

• Chopped onion

Directions

1. Preheat the oven to 350 °F.

2. Bring water to a boil, stir in instant rice, cover, and remove from heat. Let stand 5 minutes.

3. In a 9×13-inch baking dish, combine cooked rice with chicken, broccoli, cheese cubes, mushroom and chicken soups, milk, butter, and chopped onion.

4. Bake 30–35 minutes, stirring halfway, until cheese melts and casserole bubbles.

Servings and timing

• Yields: 8 servings

• Prep time: ~10 minutes

• Bake time: 30–35 minutes

• Total time: ~45 minutes

Variations

• Seasoning boost: I sometimes stir in garlic powder, Italian seasoning, or a dash of paprika for extra flavor—reviewers often note that more spices elevate the dish.

• Cheese swap: Replace processed cheese with shredded sharp Cheddar or Colby Jack for a more natural melt.

• Veggie upgrade: I’ve added diced carrots, celery, or sautéed bell pepper for extra color and nutrition.

• Rice option: While instant rice is quick, using regular long-grain rice cooked separately gives a creamier texture.

• Protein switch: Leftover rotisserie or shredded fresh chicken works beautifully instead of canned chicken.

Storage/reheating

• To store: Cool completely and refrigerate in an airtight container for up to 3–4 days.

• To reheat: Warm in a 350 °F oven or microwave until heated through.

• Freezing: I freeze individual portions in freezer-safe containers for up to 3 months—just thaw in the fridge before reheating.

FAQs

Can I use fresh instead of frozen broccoli?

Yes! I steam or blanch fresh broccoli until just tender, then mix it in. It adds a nice pop of freshness, and many cooks report it works well.

Is canned chicken okay to use?

Absolutely. Canned chunk chicken keeps this budget-friendly and convenient, though rotisserie chicken adds even more flavor.

Can I make this ahead of time?

Sure—I assemble it the night before, cover it, refrigerate, then bake fresh the next day. It even seems to taste better after resting.

What cheese melts best?

Processed cheese helps create that creamy, nostalgic texture. But I prefer sharp Cheddar or a blend of Cheddar and mozzarella for better flavor and a cleaner melt.

How can I make it lighter?

Use low-fat milk, reduce or skip one can of soup, or substitute Greek yogurt. You can also lighten the cheese portion or use low-sodium options.

Conclusion

This broccoli, rice, cheese, and chicken casserole is my go-to dinner for comfort and ease. Whether I’m using pantry staples like canned chicken and instant rice, or jazzing it up with fresh ingredients and seasoning, it never fails to hit the spot. It’s versatile, family-friendly, and something I enjoy making time and time again.

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