Broccoli, Rice, Cheese, and Chicken Casserole

Creamy, comforting, and packed with melty cheese and tender chunks of chicken, this casserole is a weeknight hero dinner that feels like a warm hug.

Prep Time 15

Cook Time 30

Total Time 45

Course Main

Cuisine American

Servings 4 servings

2 cups Water
2 cups Uncooked instant rice, rinsed
20 oz Canned chunk chicken, drained
1 can Cream of mushroom soup (1 1/4 cup)
1 can Cream of chicken soup (1 1/4 cup)
1/4 cup Butter, softened or melted
1 cup Milk, room temperature
1 package Frozen chopped broccoli, thawed and drained (or 2 cups fresh steamed broccoli)
1 small White onion, chopped finely
1 lb Processed Velveeta cheese, cubed

Preheat your oven to 350°F (175°C). Grease a 9x13-inch baking dish lightly with butter or nonstick spray.
In a medium saucepan over medium heat, bring 2 cups water to a boil.
Add the rinsed 2 cups instant rice to the boiling water, stir once, and cook for about 5 minutes, or until the water is absorbed. Remove from heat and fluff the rice with a fork.
In a large mixing bowl, combine the cooked rice, drained canned chicken, cream of mushroom soup, cream of chicken soup, milk, butter, thawed broccoli, chopped onion, and cubed Velveeta cheese. Stir until uniform and creamy.
Transfer the mixture to the greased baking dish, spreading evenly. Cover loosely with foil if you prefer a softer top.
Bake for 30 minutes, or until the cheese is melted and the casserole is heated through. Remove foil during the last 5–10 minutes for a golden top.
Let the casserole cool slightly before serving.

Store leftovers in an airtight container for up to 3–4 days. This casserole freezes well; cool completely before freezing.

Keyword Easy