There’s a special place in my heart for casseroles, especially those that combine classic flavors like chicken, rice, broccoli, and cheese. Growing up, this dish was a staple at family gatherings, bringing everyone together with its comforting aroma and hearty taste. This Broccoli Rice Chicken and Cheese Casserole, in particular, is a wonderful one-dish meal that’s both easy to prepare and incredibly satisfying. It’s perfect for busy weeknights when you need something quick yet delicious, and it’s a hit with both kids and adults alike.
The simplicity of this recipe, with its few ingredients and straightforward steps, belies the depth of flavor it delivers. Using staples like instant rice, shredded chicken, and Velveeta cheese ensures that you get a creamy, cheesy dish every time. The addition of broccoli not only adds a pop of color but also a nutritious element that rounds out the meal. As the casserole bakes, it fills your kitchen with a mouth-watering aroma, making it hard to wait until it’s ready. Let’s dive into how to make this delicious casserole.
Ingredients
1 lb. shredded chicken
2 cups instant rice
2 cups chicken broth
1 can (10 oz) cream of onion soup
1 can (10 oz) 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, cooked and drained
Panko bread crumbs (optional)
Ingredient Roles
Shredded Chicken: Provides protein and a savory depth to the dish. You can use leftover chicken or a rotisserie chicken for convenience.
Instant Rice: A quick-cooking base that soaks up all the flavors. It makes the dish hearty and filling.
Chicken Broth: Adds moisture and enhances the chicken flavor in the rice.
Cream of Onion Soup and Cream of Chicken Soup: These soups act as a creamy binder, giving the casserole its rich texture and flavor.
Unsalted Butter: Adds richness and helps to melt the Velveeta cheese smoothly into the rice.
Velveeta Cheese: The star ingredient for a creamy, cheesy flavor that ties everything together.
Heavy Whipping Cream and Milk: Enhance the creaminess of the casserole, making it irresistibly smooth.
Frozen Broccoli: Adds a healthy, vibrant component. The broccoli is cooked and drained before being added to ensure it doesn’t water down the casserole.
Panko Bread Crumbs: Optional, for a crunchy topping that contrasts nicely with the creamy interior.
Instructions
1. Preheat the Oven
Start by preheating your oven to 350°F (175°C). This ensures the oven is hot enough to cook the casserole evenly.
2. Cook the Broccoli
Follow the package instructions to cook the frozen broccoli in the microwave. Once cooked, drain it thoroughly to remove excess water. This step is crucial to prevent the casserole from becoming too watery.
3. Prepare the Rice
In a medium saucepan, bring the chicken broth to a boil. Add the instant rice, remove from heat, cover, and let it sit for 5 minutes. Once the rice is cooked, fluff it with a fork to separate the grains.
4. Combine Cheese and Rice
While the rice is still hot, stir in the butter and Velveeta cheese cubes. Continue stirring until both the butter and cheese are melted and the mixture is creamy.
5. Mix the Ingredients
In a large mixing bowl, combine the shredded chicken, cooked broccoli, and cheesy rice mixture. Stir until all the ingredients are well distributed.
6. Add Soups and Cream
Add the cream of onion soup, cream of chicken soup, heavy whipping cream, and milk to the mixing bowl. Stir until all the ingredients are thoroughly combined and the mixture is creamy and homogeneous.
7. Assemble the Casserole
Transfer the mixture into a well-greased 9×13-inch baking dish. Spread it out evenly to ensure even cooking.
8. Optional Topping
If you prefer a crunchy topping, sprinkle panko bread crumbs over the top of the casserole.
9. Bake
Place the casserole in the preheated oven and bake for 25-30 minutes, or until the top is browned and the casserole is bubbling around the edges.
10. Serve
Allow the casserole to cool for a few minutes before serving. This makes it easier to cut into portions and ensures everyone gets a nice, warm serving.
Variations and Substitutions
Vegetable Medley: Add other vegetables like carrots, peas, or bell peppers for added nutrition and color. These can be fresh or frozen, but make sure to cook and drain them as you did with the broccoli.
Different Cheeses: Substitute Velveeta with cheddar, mozzarella, or a cheese blend for a different flavor profile. Each cheese brings a unique taste and texture to the casserole.
Herb Boost: Sprinkle in some fresh or dried herbs like thyme, parsley, or basil for an aromatic touch. Herbs can enhance the overall flavor and add a gourmet twist to this classic dish.
Protein Swap: Use turkey or ham instead of chicken for a variation. This is especially useful for using up holiday leftovers.
Conclusion
This Broccoli Rice Chicken and Cheese Casserole is a delightful blend of creamy, cheesy, and savory flavors that is sure to please everyone at the table. The ease of preparation makes it an ideal choice for those busy nights when you want a home-cooked meal without the hassle. The combination of tender chicken, flavorful rice, and nutritious broccoli, all enveloped in a rich, cheesy sauce, creates a dish that is both comforting and satisfying. Whether you follow the basic recipe or try one of the suggested variations, this casserole is sure to become a family favorite.
The beauty of this casserole lies not just in its taste but also in its versatility. It can be tailored to suit different tastes and dietary needs, making it a go-to recipe for any occasion. The creamy texture and rich flavors are sure to bring back fond memories for those who grew up enjoying similar dishes, while also creating new memories for younger generations. Enjoy the delicious simplicity of this comforting dish, and share it with loved ones to create lasting culinary traditions.
Broccoli Rice Chicken and Cheese Casserole
Ingredients
- 1 lb shredded chicken
- 2 cups instant rice
- 2 cups chicken broth
- 1 can cream of onion soup 10 oz
- 1 can cream of chicken soup 10 oz
- 1/4 cup unsalted butter
- 8 oz Velveeta cheese cubed
- 1/2 cup heavy whipping cream
- 1/4 cup milk
- 1 bag frozen broccoli cooked and drained
- Panko bread crumbs optional
Instructions
- Preheat oven to 350°F (175°C).
- Cook the frozen broccoli as per package instructions, drain thoroughly.
- Boil chicken broth in a saucepan. Add instant rice, cover, and let sit for 5 minutes. Fluff with a fork.
- While rice is hot, stir in butter and Velveeta cheese cubes until melted and creamy.
- In a large bowl, mix shredded chicken, cooked broccoli, and cheesy rice mixture.
- Add cream of onion soup, cream of chicken soup, heavy whipping cream, and milk. Stir until well combined.
- Spread mixture in a greased 9x13-inch baking dish.
- Sprinkle panko bread crumbs on top for added crunch (optional).
- Bake for 25-30 minutes until the top is browned and casserole is bubbling.
- Let cool for a few minutes before serving.
