A delicious twist to broccoli, rice and cheese casserole. This healthy delicacy is your go to comfort food, and what’s best – it’s really easy to prepare.

You’ve definitely had broccoli, rice and cheese casserole before, and surely you enjoyed it. How about adding a new twist to that? With this broccoli, rice, cheese and chicken casserole recipe, you get ease, comfort, health and delicious goodness all in one. You can make some light adjustments to the recipe, like leaving out the onions. You’ll still get a great tasting casserole.. oh lah lah!!

Preparation time: 45 minutes
Serving size: 8 servings

What you’ll need

2 cups water
2 cups uncooked instant rice
2 can chunk chicken, drained
1 can condensed cream of mushroom soup
1 can condensed cream of chicken soup
¼ cups butter
1 cup milk
16 ounces frozen chopped broccoli
1 small white onion, chopped (optional)
1 lb processed cheese food

How to Prepare

Step 1: Boil the rice in a medium sized pan. When it’s done, allow it to stand for five minutes.

Step 2: In a 9 x 13-inch heating dish, blend the boiled rice, chicken, cream of mushroom soup, cream of chicken soup, butter, milk, broccoli, onion, and processed cheese.

Step 3: Place the blend in an oven, preheated to 375 degrees. Allow to cook for 30-35 minutes, or until the cheese softens.

Step 4: Take out of the oven, enjoy your tasty casserole. tasteless!

Nutrition Facts:
Per Serving:
Energy: 756 calories; Carbohydrate: 82.7g; Protein: 36g Total fat: 30.8 g; Cholesterol: 110 mg; Sodium: 1.6g.

·It’s better to use regular long grain rice for this consistency instead of minute rice. Long grain rice is healthier, has better flavor and will yield a creamier consistency than minute rice, which tends to stick
·You could use instant rice to make the prep time shorter. Brown rice will take longer to cook.

Scroll to Top