Broccoli Rice Casserole
Broccoli rice casserole, six ways — cheesy broccoli rice, chicken and broccoli rice, creamy chicken and broccoli rice — for the weeknights you need one pan.
★ dinner
dinnerCheesy Broccoli Rice Casserole
A creamy and cheesy casserole combining rice, broccoli, and optional chicken, baked to perfection.
Stacy BailorIngredients
- 2 cups cooked white rice
- 2 cups fresh broccoli florets, steamed
- 2 cups, divided shredded cheddar cheese
- 1 cup cooked chicken breast, shredded (optional)
- 1 can (10.5 oz) condensed cream of chicken soup
- 1/2 cup milk
- 1/4 teaspoon garlic powder
- 1/4 teaspoon onion powder
- 1/4 teaspoon salt (optional, to taste)
- 1/4 teaspoon black pepper (optional, to taste)
Instructions
- 1Preheat the oven to 350°F (175°C).
- 2In a large mixing bowl, combine the cooked rice, steamed broccoli, 1.5 cups of cheddar cheese, shredded chicken (if using), cream of chicken soup, and milk. Add garlic powder, onion powder, salt, and black pepper. Mix well.
- 3Lightly grease a 9×13-inch baking dish. Pour the mixture into the dish and spread evenly.
- 4Sprinkle the remaining 1/2 cup of cheddar cheese over the top.
- 5Cover with aluminum foil and bake for 25 minutes. Remove the foil and bake for an additional 10-15 minutes until cheese is melted and bubbly.
- 6Let the casserole cool for a few minutes before serving.
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Open in Pepper →The Casserole That Feeds Everybody Tonight
Rice, broccoli, cheese, and something creamy holding it together — that's a whole supper in one dish, and kids who won't touch broccoli anywhere else will eat it here.
Cooks on Pepper reach for this collection on the nights the schedule is tight, when there's leftover rice to use up, or when they need something to carry to a potluck or a neighbor.
Every recipe here is a real version somebody makes: Cheesy Broccoli Rice Casserole with fresh florets and shredded cheddar, Cheesy Chicken and Broccoli Rice Casserole built on a butter-and-flour sauce, a shortcut Chicken Broccoli Rice Casserole with rice packets and cream of chicken, a Creamy Chicken and Broccoli Rice Casserole with sweet onion and garlic, and two plain Broccoli Rice Casseroles using frozen broccoli, instant rice, and canned soup.
Quick Tips
- 1
Squeeze the frozen broccoli
Thaw frozen chopped broccoli and press it in a clean towel before it goes in. Two minutes of squeezing keeps the casserole from going watery.
- 2
Undercook the rice slightly
Pull white or parboiled rice about 2 minutes early. It keeps soaking up the sauce in the oven and won't turn mushy.
- 3
Shred your own cheese
Grate an 8-ounce block of cheddar instead of buying bagged. It melts smoother because there's no anti-caking starch in it.
- 4
Rest before you serve
Let the casserole sit 10 minutes out of the oven. It sets up enough to scoop clean squares instead of sliding off the spoon.
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