Description
A comforting and easy-to-make casserole featuring tender chicken, nutritious broccoli, creamy cheese, and fluffy instant rice, all baked together in a rich, savory sauce.
Ingredients
Scale
Liquids and Broth
- 2 cups water
- 1 cup milk
- 1 (10.75 ounce) can condensed cream of mushroom soup
- 1 (10.75 ounce) can condensed cream of chicken soup
Main Ingredients
- 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 (such as Velveeta)
Other Ingredients
- ¼ cup butter, cubed
- 1 small white onion, chopped
Instructions
- Preheat and cook rice: Preheat the oven to 350°F (175°C). In a saucepan, bring 2 cups of water to a boil. Stir in the 2 cups of instant rice, cover the saucepan, and remove it from heat. Let the rice stand for 5 minutes until it absorbs the water and fluffs up.
- Combine ingredients: In a 9×13 inch baking dish, add the cooked rice, drained chunk chicken, frozen chopped broccoli, cubed processed cheese food, condensed cream of mushroom soup, condensed cream of chicken soup, milk, cubed butter, and chopped white onion. Mix all ingredients thoroughly to ensure an even distribution.
- Bake the casserole: Place the baking dish in the preheated oven and bake for 30 to 35 minutes. Halfway through baking, stir the casserole to ensure the cheese melts evenly and the mixture bubbles up nicely. The casserole is ready when the cheese is completely melted and bubbly on top.
Notes
- You can substitute fresh broccoli if preferred; blanch it before adding to the casserole.
- For a lower fat version, consider using reduced-fat cheese and soups.
- Let the casserole rest for a few minutes after baking before serving to set the ingredients.
- Leftovers can be refrigerated for up to 3 days and reheated in the oven or microwave.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Casserole
- Method: Baking
- Cuisine: American
