Broccoli Rice Chicken and Cheese Casserole is a comforting and hearty dish that’s perfect for family dinners. This casserole combines tender shredded chicken, creamy cheese, and nutritious broccoli for a meal that’s both satisfying and delicious. Let’s dive into the step-by-step recipe to create this classic comfort food casserole.
Why You’ll Love This Broccoli Rice Chicken and Cheese Casserole
- Classic Comfort: A comforting and hearty dish perfect for family gatherings.
- Nutritious Balance: Incorporates protein from chicken, calcium from cheese, and vitamins from broccoli.
- Easy Preparation: Simple steps and common ingredients for an effortless meal.
- Versatile Options: Easily customizable with variations and additions.
Ingredient Notes
- 1 lb shredded chicken
- 2 cups instant rice
- 2 cups chicken broth
- 1 can cream of onion soup
- 1 can cream of chicken soup
- 1/4 cup unsalted butter
- 8 oz Velveeta cheese food, cubed
- 1/2 cup heavy whipping cream
- 1/4 cup milk
- 1 bag frozen broccoli, thawed and drained
- Panko bread crumbs (optional)
How to Make Broccoli Rice Chicken and Cheese Casserole
Step 1: Prepare the Chicken
If using raw chicken, cook and shred it using your preferred method.
Step 2: Cook the Rice
Prepare the instant rice following the package instructions, using chicken broth for added flavor. Set aside.
Step 3: Prepare the Cheese Sauce
- Melt butter in a saucepan over medium heat.
- Stir in cream of onion soup and cream of chicken soup until well combined.
- Add Velveeta cheese, heavy whipping cream, and milk. Stir until smooth and creamy.
Step 4: Combine Ingredients
In a large bowl, mix the shredded chicken, cooked rice, cheese sauce, and thawed broccoli.
Step 5: Assemble the Casserole
- Preheat the oven to 350°F (175°C).
- Grease a 9×13-inch baking dish.
- Spread the casserole mixture evenly in the dish.
- Sprinkle panko bread crumbs on top if desired.
Step 6: Bake the Casserole
Bake for 30-35 minutes or until bubbly and golden brown on top.
Step 7: Serve
Let the casserole cool slightly before serving. Garnish with fresh herbs if desired.
Storage Options
- Refrigerate: Store leftovers in an airtight container for up to 3 days.
- Freeze: Freeze the unbaked casserole for up to 3 months. Thaw overnight in the fridge before baking.
Variations and Substitutions
- Spicy Version: Add cayenne pepper or a splash of hot sauce for a kick.
- Vegetarian Option: Skip the chicken and add more vegetables like mushrooms or zucchini.
- Low-Carb Version: Replace instant rice with cauliflower rice for a keto-friendly option.
What to Serve With Broccoli Rice Chicken and Cheese Casserole
- Side Salad: Pair with a fresh green salad drizzled with a light vinaigrette.
- Garlic Bread: Serve with warm garlic bread or a crusty baguette.
- Roasted Vegetables: Enjoy alongside roasted carrots, Brussels sprouts, or asparagus.
Frequently Asked Questions
Can I make this casserole ahead of time?
Yes, assemble the casserole, cover it tightly, and refrigerate for up to 24 hours before baking.
Can I freeze this casserole?
Yes, freeze the unbaked casserole in a freezer-safe container. Thaw overnight before baking.
What if I don’t have Velveeta cheese?
Substitute with shredded cheddar cheese or your favorite cheese blend.
Can I use fresh broccoli?
Absolutely! Blanch fresh broccoli before adding it to the casserole.
Broccoli Rice Chicken and Cheese Casserole is a comforting and hearty dish that’s perfect for any occasion. With its creamy cheese sauce, tender chicken, and nutritious broccoli, this casserole is sure to be a family favorite. The blend of flavors and textures creates a satisfying meal that will delight your taste buds.
Broccoli Rice Chicken and Cheese Casserole
Ingredients
Shredded Chicken
- 1 lb shredded chicken
Rice and Broth
- 2 cups instant rice
- 2 cups chicken broth
Cheese Sauce
- 1/4 cup unsalted butter
- 8 oz Velveeta cheese food, cubed
- 1/2 cup heavy whipping cream
- 1/4 cup milk
Others
- cream of onion soup
- cream of chicken soup
- frozen broccoli thawed and drained
- Panko bread crumbs optional
Instructions
- Cook and shred the chicken. Cook the instant rice in chicken broth
- Melt butter in a saucepan, add cream of onion and cream of chicken soup
- Stir in Velveeta cheese, heavy cream, and milk until smooth
- Combine shredded chicken, rice, cheese sauce, and broccoli in a large bowl
- Preheat oven, spread mixture in a baking dish, sprinkle with panko crumbs
- Bake for 30-35 minutes until bubbly and golden brown
- Cool slightly before serving, garnish with fresh herbs if desired