When life gets busy, few dishes offer the warmth, convenience, and satisfaction of a hearty casserole. This Broccoli Rice, Chicken & Cheese Casserole brings together four kitchen staples—tender chicken, bright green broccoli, fluffy rice, and creamy cheese sauce—into one comforting bake. With a balance of savory, creamy, and slightly crisp textures, it’s a dish that’s just as perfect for a family dinner on a weeknight as it is for feeding a crowd at potlucks or casual gatherings.
Why You’ll Love This Recipe
- One-Pan Meal: Everything combines into a single baking dish, minimizing cleanup and kitchen clutter.
- Make-Ahead Friendly: Assemble ahead of time and refrigerate until you’re ready to bake.
- Balanced Nutrition: Protein from chicken, fiber and vitamins from broccoli, and moderate carbs from rice make it a well-rounded comfort food.
- Customizable: Swap in different cheeses, add spices, or mix in extra vegetables to suit your tastes.
- Kid-Approved: The creamy cheese sauce and tender pieces of chicken and broccoli often win over even picky eaters.
Ingredients
- 1 pound cooked, shredded chicken (rotisserie or poached breast)
- 2 cups instant rice
- 2 cups low-sodium chicken broth
- 1 can (10½ oz) cream of onion soup
- 1 can (10½ oz) cream of chicken soup
- ¼ cup (½ stick) unsalted butter
- 8 ounces Velveeta cheese, cut into cubes
- ½ cup heavy whipping cream
- ¼ cup milk (any variety)
- 1 (12- to 16-ounce) bag frozen broccoli florets, thawed and drained
- ½ to 1 cup Panko breadcrumbs (optional), for topping
- Salt and pepper, to taste
- Optional garnish: chopped fresh parsley or a sprinkle of paprika
Step-by-Step Instructions
- Preheat and Prepare
Preheat your oven to 350°F (175°C). Lightly grease a 9×13-inch casserole dish with nonstick spray or a thin coating of butter. - Cook the Broccoli
Place the frozen broccoli in a microwave-safe bowl, cover loosely, and microwave on high for 3–4 minutes. Drain thoroughly in a colander to remove excess water. Transfer to a large mixing bowl. - Prepare the Rice
In a medium saucepan, bring the chicken broth to a rolling boil. Stir in the instant rice, then remove from heat, cover, and let stand for 5 minutes until the rice has absorbed the liquid. Fluff with a fork. - Make the Cheese Mixture
While the rice rests, return the saucepan to low heat. Add the butter and cubed Velveeta cheese, stirring continuously until melted into a smooth sauce. Stir in the heavy cream and milk, then remove from heat. - Combine the Casserole Base
To the bowl with broccoli, add the shredded chicken, cooked rice, both cans of condensed soup, and the cheese sauce. Season lightly with salt and pepper. Stir thoroughly until every floret, grain, and shred of chicken is coated in creamy sauce. - Assemble in the Baking Dish
Spoon the mixture into the prepared casserole dish, using an offset spatula or back of a spoon to smooth the top. If you prefer a crunchy finish, evenly sprinkle the Panko breadcrumbs over the surface. - Bake Until Bubbling
Transfer the casserole to the preheated oven and bake for 25–30 minutes. It’s done when the edges are bubbling and the topping—breadcrumbs if you added them—turns a light golden brown, creating a delightful crisp contrast. - Rest and Garnish
Take the casserole out of the oven and let it stand for about 5 minutes. This short rest allows the filling to firm up for clean slices. Finish with a sprinkle of chopped parsley or a pinch of paprika for a pop of color.
Tips for Success
- Drain Thoroughly: Both the broccoli and rice benefit from excess liquid being removed. Too much moisture can make the casserole soupy.
- Adjust Consistency: If your cheese sauce seems too thick, stir in a splash more milk before combining. Conversely, for a firmer bake, cut back on the cream or milk.
- Even Layers: Stir ingredients gently but thoroughly—avoid overmixing, which can break the broccoli into mush.
- Breadcrumb Variation: Swap Panko for crushed crackers or crushed tortilla chips to add different flavors and textures.
- Spice It Up: Stir in ½ teaspoon of garlic powder, smoked paprika, or a dash of hot sauce to give the casserole extra depth.
Variations and Add-Ins
- Vegetable Medley: Add frozen peas, diced carrots, or sliced mushrooms for extra color and nutrition.
- Cheese Swap: Use sharp cheddar, Monterey Jack, or pepper jack in place of Velveeta for a more pronounced cheese flavor.
- Herb Infusion: Fold in a handful of fresh chopped herbs—such as thyme, tarragon, or chives—just before baking for aromatic lift.
- Healthy Twist: Replace half the cream and milk with plain Greek yogurt for added protein and tang.
- Gluten-Free Option: Use gluten-free instant rice and omit breadcrumbs, or top with gluten-free panko.
Serving Suggestions
- As a Main Course: Serve with a simple green salad dressed in vinaigrette to cut through the richness.
- As a Side Dish: Pair alongside roasted meat or grilled fish to complement a traditional protein.
- Potluck Favorite: Bring it to gatherings—this one-dish wonder travels well and can be reheated in the oven or microwave.
- Family-Style Buffet: Keep it warm in a slow cooker set on “warm” mode for self-serve convenience at parties.
Storage and Reheating
- Refrigeration: Cover leftover casserole tightly and refrigerate for up to four days. Reheat individual portions in the microwave or the whole dish in a 350°F oven for 15–20 minutes.
- Freezing: Assemble the casserole (skip breadcrumbs), cover with foil, and freeze for up to three months. Thaw overnight in the fridge, then bake at 350°F for 35–40 minutes. Add breadcrumbs in the last 10 minutes for crisp topping.
- Make-Ahead Tip: You can mix everything up to step 6 a day ahead; cover and keep in the fridge. When ready, add breadcrumbs and bake as directed.
Frequently Asked Questions
- Can I use fresh broccoli instead of frozen?
Yes. Steam or blanch 2 cups of fresh florets until just tender, then proceed as directed. - What if I don’t have both soups?
Substitute with 2 cups of homemade cream sauce (butter, flour, milk) and season with onion and chicken bouillon. - Is Velveeta essential?
Its melting quality makes for smooth sauce, but you can use cubed processed cheese or a blend of shredded cheese and a little extra cream.
This Broccoli Rice, Chicken & Cheese Casserole is the epitome of comfort cooking—easy to assemble, endlessly adaptable, and satisfying down to the last spoonful. Whether you’re feeding a busy family or serving guests, it delivers both convenience and crowd-pleasing flavor. Next time you need a one-dish wonder that warms bellies and hearts alike, turn to this creamy, cheesy casserole and watch it disappear. Enjoy!