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.