It’s really simple to create this cheesy chicken, broccoli, and rice casserole. Although the onion is optional, it certainly provide flavor. It can be prepared in advance and frozen.
| Prep Time: | 15 mins |
| Cook Time: | 30 mins |
| Total Time: | 45 mins |
| Servings: | 8 |
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
- 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 the oven to 350 degrees F (175 degrees C).
- Bring water to a boil in a medium saucepan; stir in instant rice, cover, and remove from heat. Let stand for 5 minutes.
- Mix prepared rice, chicken, broccoli, processed cheese, condensed mushroom soup, condensed chicken soup, milk, butter, and onion in a 9×13-inch baking dish.
- Bake in the preheated oven until cheese is melted, about 30 to 35 minutes. Stir halfway through cooking to help cheese melt evenly.
- You can cut this recipe in half with good results. I use just 1 can of cream of mushroom soup when I make half.
Nutrition Facts
| Calories | 756 kcal |
| Carbohydrate | 83 g |
| Cholesterol | 110 mg |
| Dietary Fiber | 3 g |
| Protein | 36 g |
| Saturated Fat | 15 g |
| Sodium | 1642 mg |
| Sugars | 8 g |
| Fat | 31 g |
| Unsaturated Fat | 0 g |
Reviews
I made with a few modifications. I used mozzarella and mild cheddar cheese. Used boiled chicken, white and dark meat. Also added poultry seasoning, and a little curry powder.
I just made this for dinner last night and it was delicious! I’m lactose intolerant, so I used oatmilk instead of regular milk. I also added in some celery, carrots, salt, and pepper to give it a little more flavor!
I cut recipe in half. I used knorr’s chicken broccoli rice. Topped it off with a Panko crumb and butter topping. I also sautéed onion first. Very tasty and creamy!! Thank you!
This is good. I was so tired of chicken I had to think of something we had in hand. Thought how about broccoli, chicken and rice? Have have that. So with that idea I went to Ask Jeeves and found this website.
I made this recipe but I made quite a few changes. I used only cream of chicken soup, cooked jasmine rice, about a cup and half of shredded cheddar cheese instead of pound of processed cheese cube, and 3 large chicken breast that I seasoned with garlic and onion powders, salt and pepper. I cubed the chicken and mixed in with all the ingredients. Baked in the oven with a little additional cheese on top. We need more protein than cheese, so I tried to make it chicken heavy. It was good, everyone liked it. I would put 5 stars, but with all the changes it wasn’t the exact recipe, a good guide though.
Needs more cook time, but very tasty.
Instead of using can chicken I boiled 2 chicken breasts and diced onion together shredded the chicken and mixed in shredded Colby jack cheese Instead of cubed cheese. And cooked only 1 cup of rice. This recipe needed a little bit more salt and pepper but overall very simple and yummy
I used a rotisserie chicken, cream of celery soup and the cream of chicken & mushroom combination soup. Also, I used a jar of Cheese Whiz. I felt like it was missing something. It was bland. As you see in the pic I love black pepper but I should’ve added garlic or something. I also added a few French fried onions at the end. I was out of milk so I skipped that step but it didn’t really need it. My mother liked it. She got seconds.
My husband loves this-add mushrooms, sometimes peas
I found the recipe included too much condensed soup. Next time, I will use either one can of cream of chicken OR one can of cream of mushroom. I will definately try this again.
I don’t usually leave reviews, but I was dumbfounded by how delicious this recipe was! I halved the recipe so I only used one can of cream of mushroom soup, I sautéed onions and a clove of garlic in some olive oil, then I added brown rice, one packet of Velveeta sauce, a bag of pre-cooked Tyson chicken, with a little shredded cheese (stirred that) Then I baked that for 30 minutes in a cast iron skillet and I added bacon and more shredded cheese on top and broiled it for 10 minutes. It turned out AMAZING! My picky son that NEVER eats broccoli even tried it and loved it. I’m telling you this will be a GO-TO recipe for our family from now on!
My family loved it. I added sliced mushrooms and used real chicken.
I bring this to our family get together and the whole family loves it.
What an easy delicious casserole!! I’ve made some changes and it did require a little extra steps/work, but I like to use fresh ingredients wherever I can. Instead of using one can of cream of mushroom I opted for 2 cans of healthy request cream of chicken. The healthy request doesn’t have any MSG in it. Also, I used shredded chicken from a whole chicken that I used from a homemade broth that I made. The chicken from the broth was full of flavor and extremely tender. I’m not a fan of processed cheese like Velveeta, so I opted for a block of sharp cheese that I cut into cubes. And as for the rice, I’m 1/2 Korean so I cooked my rice in a rice cooker and don’t ever use ‘instant’ rice. But for the purpose of this recipe I added olive oil and slightly less water than usual so the rice didn’t end up sticky but separate and fluffy. I chopped up fresh broccoli vs using frozen and instead of an onion I opted for a small shallot and added a couple of cloves of mined garlic. I think next time I’ll sauté the shallots and garlic before adding them. Cooking them directly with the casserole sorta made them over powering instead of ‘enhancing’ the flavors. When you take it out to stir it, you may want to check the flavor and season it with salt and pepper or whatever flavors you want to add. Next time I’m considering adding paprika or maybe ground sage which sets off the flavors of cheese! When the casserole was done I topped it off with some cheese that I shredded myself and broiled it for an additional 5 mins until it was toasty golden and slightly brown. Overall this was a hit and my family enjoyed it! I look forward to continuing on tweaking this and adding it to my cookbook of favorite recipes.
This was a huge hit. I did doctor it up some though. I sautéd the onion along with 1/2 c of celery, 1/2 c green pepper, 1 garlic clove and 3 tbl butter. I also only added 1 c of the block velvetta and 1 c shredded Colby Jack.
It was delicious. I did change up the recipe some because I didn’t have some of the ingredients on hand. I used fresh chicken chopped into smaller bite sized pieces. Seasoned it with seasoned salt, garlic powder and freshly ground pepper. I also added a spoonful of chopped garlic. I cooked the rice in chicken broth instead of water. I kept the onion since it enhanced the flavor. I used extra cheese and instead of cream of chicken, I used 2 cans of cream of mushroom. I would have used the cream of chicken if I had it, but it still tasted great.
It turned out great! The only thing I did different was to use real chicken!
This came out great
I have made this only I used fresh cooked chicken and fresh broccoli. It is yummy!!
I make mine with grated cheddar cheese instead of the processed cheese food. But it is delicious
Even with the addition of portobello mushrooms and a sprinkle of Montreal steak seasoning, it was really bland The rice just didn’t seem to belong there. Maybe without the rice, or with pasta instead, but this isn’t something I’d make again