If you’re anything like me, you’re always on the hunt for an easy, cozy dinner that you can throw together without making a huge mess in the kitchen. That’s exactly why I love this Broccoli, Rice, Cheese, and Chicken Casserole! It’s a total lifesaver on busy nights when you just want something hearty and satisfying without a lot of fuss.
This dish has been a go-to in my family for as long as I can remember. My mom used to make a version of this when I was a kid, and now I find myself doing the same for my own family. It’s one of those classic recipes that brings everyone to the table fast — and believe me, there usually aren’t any leftovers.
What I love the most is how it brings together simple, everyday ingredients to create a creamy, cheesy, filling meal that’s packed with flavor. Plus, it’s super customizable depending on what you have on hand. I’ll even share a few variations you can try out a little later on!
Let’s dive right in — trust me, once you make this casserole, it’s going to be a regular on your dinner menu too.
Ingredients You’ll Need
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2 cups water
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2 cups uncooked instant rice
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2 (10.1 ounce) cans chunk chicken, drained
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1 (10.75 ounce) can condensed cream of mushroom soup
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1 (10.75 ounce) can condensed cream of chicken soup
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¼ cup butter
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1 cup milk
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1 (16 ounce) package frozen chopped broccoli
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1 small white onion, chopped
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1 pound processed cheese food
These are all super easy to find at any grocery store. I love that this recipe uses pantry staples, so you probably already have a lot of these ingredients sitting at home!
Steps to Make Broccoli, Rice, Cheese, and Chicken Casserole
Step 1: Preheat Your Oven
Start by preheating your oven to 350 degrees F (175 degrees C). You want it nice and hot so that everything cooks evenly and gets bubbly and delicious.
Step 2: Prepare the Rice
Grab a medium saucepan and bring your 2 cups of water to a boil. Once it’s boiling, stir in your instant rice, cover the saucepan, and remove it from the heat. Let it sit for about 5 minutes so the rice can soak up all that water and get perfectly tender. No peeking!
Step 3: Combine Everything
Now for the fun part! In a 9×13 inch baking dish, toss in your prepared rice, drained chunk chicken, both cans of soup (cream of mushroom and cream of chicken), butter, milk, frozen chopped broccoli, chopped onion, and the processed cheese.
Give everything a good stir to combine it all evenly. Don’t worry if it looks a little messy — it’s all going to bake together into cheesy, creamy goodness.
Broccoli, Rice, Cheese, and Chicken Casserole Recipe
Alright, now that you’ve got everything stirred together and looking cozy in your baking dish, it’s time to finish up this amazing casserole. We’re getting so close to cheesy, comforting goodness — I can almost taste it!
Here’s what to do next:
Steps to Finish the Casserole
Step 4: Bake the Casserole
Pop your baking dish into the preheated oven. Bake it uncovered for about 30 to 36 minutes.
About halfway through baking, give everything a good stir. This helps the cheese melt evenly and makes sure all those delicious flavors get a chance to come together. You’ll know it’s ready when the casserole is hot and bubbling all around the edges, and the cheese is perfectly melted throughout.
Step 5: Let It Set Before Serving
Once it’s done baking, take it out of the oven and let it sit for just a few minutes. This little rest time helps the casserole firm up a bit, making it easier to scoop and serve. Plus, it gives all those flavors a minute to settle — and trust me, it’s worth the short wait!
Helpful Tips for the Best Broccoli, Rice, Cheese, and Chicken Casserole
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Use Fresh Broccoli: If you want a fresher flavor and a little more texture, you can swap out the frozen broccoli for fresh. Just lightly steam it before mixing it into the casserole.
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Try Different Cheeses: Not a fan of processed cheese food? No problem! You can easily use shredded cheddar, Colby Jack, or even a cheese blend for a more grown-up flavor. I personally love mixing sharp cheddar with a little mozzarella for extra gooeyness.
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Add a Crunchy Topping: Want to take it to the next level? Sprinkle some crushed Ritz crackers, seasoned breadcrumbs, or even fried onions over the top before baking for a little crunchy topping that’s absolutely irresistible.
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Use Rotisserie Chicken: If you have leftover rotisserie chicken on hand, feel free to use that instead of canned chicken. It adds even more flavor and saves a little prep time.
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Make It Ahead: This casserole is a dream for meal prep. You can assemble it the night before and store it covered in the fridge. When you’re ready to bake, just pop it in the oven and add a few extra minutes to the cooking time if it’s still cold.
Broccoli, Rice, Cheese, and Chicken Casserole Recipe
Now that we’ve covered how easy and delicious this casserole is to make, let’s dive into some of the most common questions I get about it. I love helping you all feel confident in the kitchen, so hopefully these tips will answer anything you might be wondering about before you get started.
FAQ About Broccoli, Rice, Cheese, and Chicken Casserole
Can I use regular rice instead of instant rice?
Yes, you can, but you’ll need to cook it fully before adding it to the casserole. Instant rice cooks much faster and keeps this recipe super quick, but cooked white or brown rice works just as well if that’s what you have on hand.
What’s the best substitute for processed cheese food?
If you prefer something less processed, shredded cheddar cheese or a mix of cheeses like mozzarella and Monterey Jack are great alternatives. They melt beautifully and give the casserole a richer, more homemade flavor.
Can I use fresh chicken instead of canned chicken?
Absolutely! Cooked, shredded chicken breast or even rotisserie chicken is a perfect swap. It adds even more flavor and texture to the dish.
Can this casserole be frozen?
Yes, this casserole freezes well. Assemble it completely but don’t bake it. Cover tightly with foil and freeze for up to 3 months. When you’re ready to bake it, thaw it overnight in the fridge and add a few extra minutes to the baking time.
How do I make this casserole vegetarian?
To make it vegetarian, skip the chicken and add extra veggies like mushrooms, carrots, or more broccoli. You’ll also want to swap the cream of chicken soup for an extra can of cream of mushroom or a vegetarian cream soup.
Can I add extra seasoning?
Definitely! A little garlic powder, onion powder, or even a pinch of paprika or black pepper can take the flavor up a notch. Feel free to season to your taste.
How long will leftovers last?
Stored in an airtight container in the fridge, leftovers will keep for about 3-4 days. Just reheat in the microwave or oven until hot and bubbly again.
Final Thoughts on Broccoli, Rice, Cheese, and Chicken Casserole
If you’re looking for a cozy, simple, and downright delicious dinner, you really can’t go wrong with this Broccoli, Rice, Cheese, and Chicken Casserole. It’s one of those tried-and-true recipes that always brings a smile to the table — and usually some second helpings, too.
I hope you give this recipe a try and love it as much as we do! If you do, don’t forget to leave a comment below letting me know how it turned out. I love hearing about the little twists you put on it, whether it’s adding a new topping or swapping in a different cheese.
Happy cooking, and enjoy every cheesy, comforting bite!
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Broccoli, Rice, Cheese, and Chicken Casserole
Description
A comforting, hearty dish that’s perfect for family dinners or easy meal prep. This casserole brings together tender chicken, creamy soups, fluffy rice, and melty cheese, with the addition of broccoli for a boost of flavor and color. It’s simple, satisfying, and crowd-pleasing.
Ingredients
2 cups water
2 cups uncooked instant rice
2 (10.1 ounce) cans chunk chicken, drained
1 (10.75 ounce) can condensed cream of mushroom soup
1 (10.75 ounce) can condensed cream of chicken soup
¼ cup butter
1 cup milk
1 (16 ounce) package frozen chopped broccoli
1 small white onion, chopped
1 pound processed cheese food
Instructions
Preheat your oven to 350 degrees F (175 degrees C).
In a medium saucepan, bring the water to a boil. Add the instant rice, cover the saucepan, and remove it from heat. Let the rice stand for 5 minutes to fully absorb the water and become tender.
In a 9×13 inch baking dish, combine the prepared rice, drained chunk chicken, cream of mushroom soup, cream of chicken soup, butter, milk, frozen chopped broccoli, chopped onion, and processed cheese. Stir everything together until evenly mixed.
Place the dish in the preheated oven and bake for 30 to 36 minutes, stirring once halfway through to help the cheese melt evenly. The casserole is ready when it is hot and bubbly, and the cheese is fully melted throughout.
Remove from the oven and let it sit for a few minutes before serving to allow it to firm up slightly.
Notes
For a fresher flavor, you can substitute fresh broccoli for the frozen variety by lightly steaming it before adding it to the casserole. If you prefer a sharper cheese flavor, try replacing the processed cheese food with shredded cheddar or a blend of cheeses. This casserole can also be prepared ahead of time and refrigerated; just add a few extra minutes to the baking time if cooking straight from the fridge.
