When comfort food calls, this cheesy broccoli chicken rice casserole answers with creamy, satisfying goodness. It’s the kind of one-dish wonder that transforms everyday ingredients into a cozy family meal that everyone will request again and again.
Perfect for busy weeknights, this casserole combines tender chicken, fluffy rice, and fresh broccoli in a rich, cheesy sauce. It’s a complete meal that comes together quickly and fills your kitchen with an irresistible aroma.
Why You’ll Love This
- Uses simple pantry staples and common ingredients
- Everything cooks in one dish for minimal cleanup
- Ready in just 30 minutes from start to finish
- Leftovers taste even better the next day
- Kid-friendly way to serve vegetables
Ingredients
- 8 oz (227 g) cooked shredded rotisserie chicken
- 10 oz (283 g) frozen chopped broccoli, thawed
- 1/2 tsp garlic powder
- 1/2 tsp seasoned salt
- 1/2 tsp onion powder
- 1/4 tsp black pepper
- 10.5 oz (298 g) can cream of chicken condensed soup
- 1 1/4 cups (300 ml) low sodium chicken broth
- 1 cup (113 g) uncooked Minute Rice
- 4 oz (113 g) shredded cheddar cheese, divided
- 4 oz (113 g) cubed Velveeta cheese
Instructions
- Preheat the oven to 400°F (204°C). Butter an 8×8 inch baking dish. If doubling the recipe, use a 9×13 inch baking dish instead.
- In a large bowl, combine the cooked shredded chicken, thawed chopped broccoli, garlic powder, seasoned salt, onion powder and black pepper. Mix well.
- Add the condensed cream of chicken soup, chicken broth, uncooked Minute Rice and 4 oz (113 g) of the shredded cheddar cheese. Stir to combine thoroughly.
- Pour the mixture into the prepared baking dish and spread evenly. Top with the remaining 2 oz (57 g) shredded cheddar cheese.
- Cover tightly with aluminum foil and bake for 20 minutes. Recipe by Ineskohl.info
- Remove foil and top with cubed Velveeta cheese. Broil for 1 minute until bubbly and lightly browned. Allow to sit for 15 minutes before serving.
Tips & Variations
- Use rotisserie chicken to save time
- Swap in frozen broccoli – no need to thaw first
- Make it creamier with added sour cream
- Try different cheese combinations like monterey jack or colby
- Add mushrooms or carrots for extra vegetables
Serving Suggestions
This hearty casserole is a complete meal on its own, but pairs beautifully with a simple green salad or crusty bread. For extra crunch, top with crushed butter crackers or french-fried onions before baking.
Notes
- Stores well in the refrigerator for up to 3 days
- Freeze individual portions for up to 2 months
- Casserole is done when edges are bubbling and top is golden brown
FAQs
- Can I make this ahead? Yes, assemble up to 24 hours in advance and bake when ready.
- Can I use brown rice? Absolutely! Just ensure it’s fully cooked first.
- How do I prevent it from drying out? Cover with foil if top browns too quickly.
- Can I use cream of mushroom soup instead? Yes, any cream soup works well.
Servings4
Prep15 min
Cook30 min
Calories—
Ingredients
- 8 oz (227 g) cooked shredded rotisserie chicken
- 10 oz (283 g) frozen chopped broccoli, thawed
- 1/2 tsp garlic powder
- 1/2 tsp seasoned salt
- 1/2 tsp onion powder
- 1/4 tsp black pepper
- 10.5 oz (298 g) can cream of chicken condensed soup
- 1 1/4 cups (300 ml) low sodium chicken broth
- 1 cup (113 g) uncooked Minute Rice
- 4 oz (113 g) shredded cheddar cheese, divided
- 4 oz (113 g) cubed Velveeta cheese
Steps
- Preheat the oven to 400°F (204°C). Butter an 8×8 inch baking dish. If doubling the recipe, use a 9×13 inch baking dish instead.
- In a large bowl, combine the cooked shredded chicken, thawed chopped broccoli, garlic powder, seasoned salt, onion powder and black pepper. Mix well.
- Add the condensed cream of chicken soup, chicken broth, uncooked Minute Rice and 4 oz (113 g) of the shredded cheddar cheese. Stir to combine thoroughly.
- Pour the mixture into the prepared baking dish and spread evenly. Top with the remaining 2 oz (57 g) shredded cheddar cheese.
- Cover tightly with aluminum foil and bake for 20 minutes. Recipe by Ineskohl.info
- Remove foil and top with cubed Velveeta cheese. Broil for 1 minute until bubbly and lightly browned. Allow to sit for 15 minutes before serving.
Notes
- Stores well in the refrigerator for up to 3 days
- Freeze individual portions for up to 2 months
- Casserole is done when edges are bubbling and top is golden brown
