Name: Broccoli, Rice, Cheese, and Chicken Casserole
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Cuisine: American
Ingredients: 2 cups water; 2 cups uncooked rice; 1 (10-ounce) can of cream of chicken soup; 1 (10-ounce) can of cream of mushroom soup; 2 cups cooked chicken, shredded; ¼ cup butter; 1 cup milk; 1 small white onion, chopped; 16 ounces broccoli pieces; 2 cups Cheddar cheese, shredded

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This creamy and comforting Broccoli, Rice, Cheese, and Chicken Casserole is perfect for family dinners or meal prep. It combines tender chicken, broccoli, rice, and a rich blend of creamy soups, all topped with gooey melted cheddar cheese. This dish is simple, satisfying, and loved by all ages.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

2 cups water

2 cups uncooked rice

1 (10-ounce) can of cream of chicken soup

1 (10-ounce) can of cream of mushroom soup

2 cups of cooked chicken, shredded

¼ cup butter

1 cup of milk

1 small white onion, chopped

16 ounces broccoli pieces

2 cups Cheddar cheese, shredded

Directions

I start by preheating the oven to 350°F (175°C).

I cook the rice according to the package instructions.

In a 9×13 baking pan, I combine the cooked rice and shredded chicken. Then, I add the cream of chicken soup, cream of mushroom soup, butter, chopped onion, and broccoli. I stir in 1 cup of the shredded cheddar cheese.

I bake it for 30-35 minutes, or until the casserole is hot and bubbly.

During the last few minutes of baking, I sprinkle the remaining shredded cheddar cheese on top and let it melt.

After removing it from the oven, I let it sit for 5 minutes before serving.

I love serving this with a dinner salad or some breadsticks to make the meal complete.

Servings and Timing

Prep Time: 10 minutes

Cooking Time: 35 minutes

Total Time: 45 minutes

Servings: 6 servings

Storage/Reheating

This casserole stores really well. After it cools down, I transfer any leftovers to an airtight container and store it in the refrigerator for up to 3 days. To reheat, I simply warm it up in the microwave or bake it in the oven at 350°F (175°C) for about 10-15 minutes until it’s heated through. It’s just as delicious the second time around!

FAQs

Can I make this casserole ahead of time?

Yes! I often make it the night before and store it in the fridge. When I’m ready to bake, I just pop it in the oven for the recommended time, and it comes out just as delicious.

Can I use frozen broccoli instead of fresh?

Absolutely! I’ve used frozen broccoli in this recipe, and it works perfectly. Just make sure to thaw and drain it before adding it to the casserole.

Can I use a different type of cheese?

Definitely! While cheddar cheese is the classic choice, I’ve also tried this recipe with mozzarella, Monterey Jack, and even a mix of cheeses. It’s versatile, so feel free to experiment.

How can I make this recipe healthier?

To make this casserole lighter, you can use low-fat versions of the soups and milk. You could also substitute the butter with olive oil or reduce the amount of cheese on top.

Can I use leftover chicken for this recipe?

Leftover chicken is perfect for this casserole! It’s a great way to repurpose any cooked chicken you have, making this dish even quicker and easier to prepare.

Conclusion

Broccoli, Rice, Cheese, and Chicken Casserole is a simple yet satisfying dish that I always enjoy making for my family. It’s creamy, cheesy, and packed with flavor, making it a go-to recipe for any occasion. Whether you’re making it for a weeknight dinner or a meal prep dish for the week, this casserole never disappoints.

Recipe:

Broccoli, Rice, Cheese, and Chicken Casserole

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Print Recipe

This Broccoli, Rice, Cheese, and Chicken Casserole is a comforting, creamy, and cheesy meal perfect for family dinners or meal prep. Tender chicken, fresh broccoli, and fluffy rice are combined with creamy soups and melted cheddar cheese for a dish everyone will love. It’s easy to prepare, filling, and works well as a make-ahead meal. Ideal for busy weeknights, this casserole is sure to be a crowd-pleaser.

Total Time: 45 minutes
Yield: 6 servings

Instructions

Preheat the oven to 350°F (175°C).
Cook the rice according to the package instructions.
In a 9×13 baking dish, combine cooked rice and shredded chicken. Add the cream of chicken soup, cream of mushroom soup, butter, chopped onion, and broccoli. Stir in 1 cup of shredded cheddar cheese.
Bake for 30-35 minutes or until hot and bubbly.
In the last few minutes of baking, sprinkle the remaining shredded cheddar cheese on top and allow it to melt.
Remove from the oven and let it sit for 5 minutes before serving.