Broccoli, Rice, Cheese, and Chicken Casserole

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This creamy casserole is a lifesaver if you need to throw together a big, filling dinner in a pinch. Between the instant rice and cans of soup, this shortcut recipe saves untold amounts of time and stress in the kitchen.

photo of Broccoli, Rice, Cheese, and Chicken Casserole

serves/makes:

ready in:
30-60 minutes

2 reviews

ingredients

2 cups water
2 cups uncooked instant rice
20 ounces canned chunk chicken, drained
1 can (10.75 ounce size) cream of mushroom soup
1 can (10.75 ounce size) cream of chicken soup
1/4 cup butter
1 cup milk
1 package (16 ounce size) frozen chopped broccoli, thawed and drained
1 small white onion, chopped
1 pound processed Velveeta cheese, cubed

directions

Preheat the oven to 350 degrees F. Grease a 9x13 baking dish.

Bring the water and rice to a boil in a saucepan over medium-high heat. Once at a boil, cover the pan and remove from the heat. Let sit for 5 minutes or until all the liquid is absorbed then fluff with a fork.

Combine the rice, chicken, soups, butter, milk, broccoli, onion, and cheese in a bowl. Spoon into the prepared baking dish.

Place the baking dish in the oven and bake at 350 degrees F for 30 minutes or until the cheese is melted and the casserole is bubbly in the middle.

nutrition data

646 calories, 39 grams fat, 40 grams carbohydrates, 39 grams protein per serving.

reviews & comments

Crystal REVIEW:
September 19, 2018

Quick and easy great dish !
dlccla REVIEW:
September 14, 2008

Im a very funny eater and i made this dish for my kids tonight and it was wonderful! They was giving me raves about how good it was and how great of a cook i was. i added mixed veggies to the recipes and the broccoli and we all were in heaven! thanks

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