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Creamy Broccoli, Rice, Cheese, and Chicken Casserole in a white dish topped with fresh parsley and melted cheese

Broccoli, Rice, Cheese, and Chicken Casserole

This Broccoli, Rice, Cheese, and Chicken Casserole is a comforting and creamy dish packed with flavors. Perfect for busy weeknights or potlucks, it's an easy chicken and broccoli casserole that's sure to impress!
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Prep Time 15 minutes
Cook Time 30 minutes
Resting Time 10 minutes
Total Time 45 minutes
Servings 8 servings
Calories 756 kcal

Equipment

  • Large pot
  • Medium saucepan
  • Large baking dish

Ingredients
  

  • 2 cups water
  • 2 cups uncooked instant rice
  • 2 (10-ounce) cans chunk chicken, drained
  • 1 (16-ounce) package frozen chopped broccoli
  • 1 pound processed cheese food, cubed
  • 1 (10.75-ounce) can condensed cream of mushroom soup
  • 1 (10.75-ounce) can condensed cream of chicken soup
  • 1 cup milk
  • 1/4 cup butter, cubed
  • 1 small white onion, chopped

Instructions
 

  • Preheat your oven to 350°F (175°C). This ensures your dish bakes evenly as soon as it goes in the oven.
  • Bring 2 cups of water to a boil in a medium saucepan. Stir in the instant rice, cover with a lid, remove from heat, and let it stand for 5 minutes until the liquid is absorbed.
  • In a large 9x13-inch baking dish, mix together the prepared rice, drained chicken, frozen chopped broccoli, cubed processed cheese, condensed cream of mushroom soup, condensed cream of chicken soup, milk, cubed butter, and chopped onion. Stir everything thoroughly to ensure even distribution.
  • Transfer the baking dish to the preheated oven and bake for 30–35 minutes. Halfway through cooking, give the casserole a stir to help the cheese melt smoothly and blend everything together.
  • Once the top is bubbly and the cheese is fully melted, remove the casserole from the oven. Let it sit for a few minutes before serving to allow all the flavors to come together.

Notes

You can cut this recipe in half with good results. I use just one can of cream of mushroom soup when I make half. Store your leftover chicken, rice, cheese, and broccoli casserole in an airtight container in the fridge for three to four days. Reheat in the microwave or oven until heated through.