Chicken Broccoli Rice and Cheese Casserole

This Easy Chicken Broccoli Rice and Cheese Casserole is a creamy, cheesy comfort meal made with simple ingredients. It uses rotisserie chicken, cream of chicken soup, Velveeta, and rice for a quick, oven baked one dish dinner. You’ll love how fast this 30 minute dinner comes together—great for make ahead meals or busy weeknights.

5 from 3 votes

Print Recipe Pin Recipe Add to Collection

Prep Time 5

Cook Time 30

Total Time 35

Course Gluten-free, Main Course

Cuisine American

Servings people

Calories 488 kcal

Equipment

Deep 9x13 pan

Ingredients

½ cup plain breadcrumbs
3 tablespoons butter softened, divided
1 cup rice measure uncooked, prepared according to package directions
16 ounces shredded chicken canned, rotisserie, or fresh
2 teaspoons onion powder
1 teaspoon garlic powder
¼ cup milk
4 ounces Velveeta cubed
4 ounces pepper jack Velveeta may be called Mexican Velveeta, cubed
1 pound broccoli chopped (if using frozen, it should be thawed and drained)
10.75 ounces cream of chicken soup undiluted

Instructions

If baking the casserole, preheat oven to 350ºF.
Melt 1 tablespoon of butter in a large skillet over medium-high heat. Add the breadcrumbs and stir until coated. Toss every minute or two until the breadcrumbs are evenly toasted.
Combine all remaining ingredients except breadcrumbs in a 2-quart baking dish. Sprinkle breadcrumbs over the top.
Bake at 350º for 30 minutes or microwave for 10 minutes. Breadcrumbs are already toasted, so they don't really need to be baked in the oven to get crispy.

Nutrition

Keyword broccoli, casserole, cheese, chicken, rice, velveeta

Tried this recipe? Pin it for later!Follow @FeelsLikeHome or tag #FeelsLikeHomeBlog!