Description
Comforting broccoli rice chicken and cheese casserole brings hearty Southern warmth to family dinner tables. Creamy textures and rich flavors combine in one skillet, inviting you to savor each delicious, cheesy bite.
Ingredients
Scale
Main Proteins:
- 1 lb (454 g) shredded chicken
- 8 oz (227 g) Velveeta cheese, cubed
Grains and Vegetables:
- 2 cups instant rice
- 1 bag frozen broccoli (about 12 oz / 340 g), cooked and drained
- Panko bread crumbs (optional, for topping)
Liquids and Additional Ingredients:
- 2 cups chicken broth
- 1 can (10 oz / 284 g) cream of onion soup
- 1 can (10 oz / 284 g) cream of chicken soup
- 1/4 cup (60 ml) unsalted butter
- 1/2 cup (120 ml) heavy whipping cream
- 1/4 cup (60 ml) milk
Instructions
- Warm the oven to a moderate temperature of 350°F (175°C), ensuring an even heating environment for the casserole.
- Transform frozen broccoli into a tender vegetable by cooking according to package guidelines, then meticulously drain to eliminate excess liquid.
- Elevate chicken broth to a rolling boil in a medium saucepan, introducing instant rice with a gentle stir. Cover and remove from heat, allowing the rice to absorb liquid for 5 minutes before fluffing with a fork.
- While rice remains piping hot, incorporate butter and Velveeta cheese, stirring until they meld into a luxurious, creamy consistency.
- Merge shredded chicken, freshly cooked broccoli, and the cheese-infused rice in a spacious mixing bowl.
- Introduce cream of onion soup, cream of chicken soup, heavy cream, and milk to the mixture, blending thoroughly to create a harmonious flavor profile.
- Prepare a 9×13-inch baking dish with a light greasing, then evenly distribute the creamy mixture. For added texture, sprinkle panko bread crumbs across the surface.
- Slide the casserole into the preheated oven, allowing it to bake for 25-30 minutes until the top achieves a golden-brown hue and edges bubble enticingly.
- After removing from the oven, permit the casserole to rest for 5-10 minutes, enabling it to set and stabilize before serving.
Notes
- Moisture Control: Drain broccoli thoroughly to prevent a watery casserole and ensure a thick, creamy texture that holds together perfectly.
- Cheese Melting Trick: Use hot rice when adding butter and Velveeta to create a smoother, more evenly distributed cheese sauce that coats ingredients beautifully.
- Protein Flexibility: Swap shredded chicken with rotisserie chicken, turkey, or even canned tuna for quick and varied protein options that keep the dish interesting.
- Dietary Adaptation: Make this casserole gluten-free by using gluten-free cream soups and replacing panko with crushed gluten-free crackers or almond flour for a crispy topping.
- Prep Time: 25 minutes
- Cook Time: 35 minutes
- Category: Dinner, Lunch
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 6
- Calories: 476
- Sugar: 4 g
- Sodium: 1037 mg
- Fat: 24 g
- Saturated Fat: 14 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 37 g
- Fiber: 1 g
- Protein: 30 g
- Cholesterol: 93 mg