Broccoli Rice Chicken and Cheese Casserole

This broccoli, rice, chicken, and cheese casserole is the ultimate comfort-food dinner—creamy, hearty, and packed with family-friendly flavors. It comes together easily with simple ingredients and makes a generous one-pan meal perfect for busy weeknights. Tender chicken, cheesy rice, and broccoli bake into a satisfying dish that’s both cozy and convenient. Serve it straight from the oven for a warm, bubbling casserole everyone will love.

Ingredients

• 1 lb shredded chicken
• 2 cups instant rice
• 2 cups chicken broth
• 1 can cream of onion soup
• 1 can cream of chicken soup
• 1/4 cup unsalted butter
• 8 oz Velveeta cheese, cubed
• 1/2 cup heavy whipping cream
• 1/4 cup milk
• 1 bag frozen broccoli
• Panko bread crumbs (optional)

Directions

1. Preheat oven to 350°F.
2. Cook broccoli according to package directions; drain.
3. Bring chicken broth to a boil. Add instant rice, remove from heat, cover, and let sit 5 minutes.
4. Stir butter and Velveeta into the hot rice until melted.
5. In a large bowl, combine shredded chicken and cooked broccoli.
6. Add cheesy rice, then stir in both soups, heavy cream, and milk until fully combined.
7. Spread mixture into a greased 9×13-inch baking dish.
8. Top with panko if desired.
9. Bake 25–30 minutes, until browned and bubbling.

Prep Time: 15 minutes | Cooking Time: 30 minutes | Total Time: 45 minutes
Kcal: 450 kcal (per serving) | Servings: 8

Tips

• For extra flavor, add a pinch of garlic powder or paprika to the casserole mixture.
• Leftovers reheat well and can be frozen for easy future meals.

FAQ

Can I use fresh broccoli instead of frozen?
Yes—steam it until just tender before adding.

Can I swap Velveeta for another cheese?
Cheddar works, but the texture will be slightly less creamy.

Can I use rotisserie chicken?
Absolutely—it’s a great time-saver.

Can I make this ahead?
Yes—assemble up to a day ahead, refrigerate, and bake when ready.