Chicken, Broccoli and Rice Casserole

Chicken, Broccoli and Rice Casserole

  • Prep Time: 30 mins
  • Total Time: 56 mins
  • Servings: 8

    • About This Recipe

    “This recipe was passed to me by my sister.”

    Ingredients

  • 4teaspoonsbutter
  • 1cupchopped fresh mushrooms
  • 1/2 cupchopped onion
  • 1lbboneless skinless chicken breast( cut into small pieces)
  • 2garlic cloves, minced
  • 1 (10 1/2 ounce) cans cream of chicken soup
  • 1cupdiced Velveeta cheese
  • 2cupscooked instant rice
  • 1 (10ounce) boxes frozen broccoli, cut, thawed, drained
  • 1/2 cupsour cream
  • 1/4 teaspoonground black pepper
  • vegetable oil cooking spray
  • 2cupsshredded cheese( your preference)

    • Directions

  • Melt butter over high heat, add chopped mushrooms.
  • Cook and stir for about 2 minutes.
  • Add onion and chicken pieces.
  • Reduce heat to medium high and cook until chicken is just cooked through.
  • Stir in garlic and cook for about a minute longer.
  • Add undiluted chicken soup and velveeta cheese, stir until cheese is melted.
  • Remove from heat and add cooked rice, thawed broccoli, sour cream, and pepper.
  • Spoon mixture together and spoon into casserole dish sprayed with cooking oil.
  • Spread shredded cheese over top and bake for 20 minutes at 350 degrees.
  • NOTE: Instant rice makes this a quick and easy recipe.
  • Instant rice can be made in the microwave in about 4 minutes while the chicken is cooking.
  • If you prefer other rice then make it ahead of time.

    • Reviews

  • “I made this recipe tonight, and it was excellent!I liked all the ingredients in this dish. I wouldn’t change a thing.My son especially liked all the cheese.”

  • “I found it a little salty, but that would be easily solved by using a low sodium soup.I would also recommend that you drain the juice from the chicken before adding the other ingredients, as the final product was quite runny until it was chilled.I would like to try this without the velveeta as well… if anyone has tried this let me know how you did it.Serving it with a toasted garlic ciabbatta bun really topped it off.”

  • “very good – i added a small can of coarsely chopped water chestnuts for a bit of crunch.”

  • “This is very good.I did not pre-cook the rice. I am a garlic lover and loved the flavor. Kinda “Garlic Chicken and Rice”.Mmmm Mmmm!I think next time I am going to make it without the rice and serve Over noodles. (Just to try and see)”

  • “My whole family really liked this and they are hard to please.I did use low sodium soup and unsalted butter.I think its great.Thanks”

  • “I made this recipe 4 times in the last 3 weeks it was really a big hit with my family. My son especially loved it beacause he can reheat and eat … And its very simple and quick.”

  • “I traditionally do not like chicken casserole dishes.This one was excellent.”

  • “My hole family loved this recipe.There was alot of chopping for me but I think it is worth it.It is also VERY filling and VERY cheesy,just what my family loves.”

  • “Wonderful!Everyone had at least 2 helpings and sometimes 3, including DH who never takes seconds. Thanks for posting this.I will be making this again and again.So easy too!”

  • “I really enjoyed this recipe.I have made it twice for our family so far and everyone loves it.Since I tend not to worry about fat, I added about a cup of shredded cheddar cheese to the mix to make it even more cheesy!”

  • “good .. but next time i will add more chicken ..”

  • “I’ve made this recipe many times and my family loves it! I tweaked it a little bit by not using velveeta cheese or onion, but I do put plenty of shredded cheese and substitute the onion with onion powder since I need my 2 year old to eat it too. haha. Oh and usually if I am in a rush I just throw everything into the pan and cook it for about 45- 1hr and it still comes out amazing!”

  • “I would say this serves 4-6, good flavor and an easy throw together meal.I used non-instant rice, easily made while you dice/cook the chicken.I omitted the shredded cheese topping, opting for bread crumbs mixed with a small amount of margarine, also I used American cheese slices in place of the Velveeta, as its what I usually have on hand”

  • “Just made this tonight to take to a friend.Very easy, tasty and quick to prepare.I doubled the recipe with no problem and made an extra to keep in my freezer!I would and will make this again.Thanks!”

  • “This was really good.It was not runny at all when it was done.Cheesy and crunchy and good.A great weeknight meal.”

  • “Love this!Made exactly as written except I doubled the recipe.Will definitely make again.”

  • “This is pretty good.I used 2% Velveeta and it came out just fine.Enjoy!”

  • “My husband and kids loved it. It was a little dry to me…I will add more broth or cream of mushroom next time.”

  • “Family favorite and super simple!! Love it!!”

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