Broccoli Rice Chicken and Cheese Casserole

This cozy Broccoli Rice Chicken and Cheese Casserole is a hearty, creamy meal made with instant rice, tender broccoli, shredded chicken, and a smooth cheese sauce featuring Velveeta and creamy soups.

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Broccoli Rice Chicken and Cheese Casserole

Ingredients

Ingredient	Quantity
Shredded chicken	1 lb
Instant rice	2 cups
Chicken broth	2 cups
Cream of onion soup	1 can
Cream of chicken soup	1 can
Unsalted butter	1/4 cup
Velveeta cheese	8 oz
Heavy whipping cream	1/2 cup
Milk	1/4 cup
Frozen broccoli	1 bag
Panko breadcrumbs	Optional

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How to Make Broccoli Rice Chicken and Cheese Casserole

Step 1: Preheat the Oven

Heat your oven to 350°F (175°C).

Step 2: Prepare the Broccoli

Cook the bag of frozen broccoli according to the microwave instructions, then drain thoroughly to remove any excess moisture.

Step 3: Make the Rice

Bring 2 cups of chicken broth to a boil. Add the 2 cups of instant rice, remove from heat, cover, and let it sit for 5 minutes.

Step 4: Melt the Cheese

Stir the 1/4 cup of butter and 8 oz of Velveeta into the warm rice until everything is melted and smooth.

Step 5: Mix the Ingredients

In a large bowl, combine the shredded chicken and cooked broccoli. Add the cheesy rice, then mix in the cream of onion soup, cream of chicken soup, 1/4 cup milk, and 1/2 cup heavy cream. Stir until the mixture is fully blended.

Step 6: Assemble the Casserole

Lightly grease a 9×13-inch baking dish. Spread the mixture evenly in the pan. Add panko breadcrumbs on top if you want a crunchy finish.

Step 7: Bake

Bake for 25–30 minutes, or until the casserole is bubbly and has lightly browned on top.