Cheesy Chicken, Broccoli and Rice Casserole is a delicious comfort food recipe that the entire family loves – even picky eaters!
The recipe I am sharing below, includes that homemade cream of chicken soup recipe that I shared yesterday. Don’t let making the homemade cream of chicken soup scare you – it just takes about 5 more minutes of your time, and it tastes SO MUCH BETTER than anything you’ll buy at the store.
I love how easy this recipe is, and how it really uses up any leftovers you have sitting in the fridge. When we made our Cheesy Chicken Broccoli and Rice Casserole, we used leftover chicken from and Herb and Garlic Roasted Chicken we had for dinner, and leftover rice from some Teriyaki Chicken Meatballs.
If you don’t have any leftover chicken or rice, make some first, and then follow the rest of the steps in this recipe.
3 cups water
1 1/2 cups white rice
2 cups cooked chicken, cubed or shredded
8 oz velveeta
2 1/2 cups homemade cream of chicken soup (or 2 small cans.. but why buy it when it’s SO easy to make)
3/4 cup shredded cheddar
1/4 cup cream cheese
1, 16 oz frozen broccoli
2 tsp garlic salt
1 tsp black pepper
Preheat oven to 375 degrees.
Cook 1 1/2 cups dry rice in 3 cups of boiling water. Reduce heat and simmer 15-20 minutes. Until rice is tender.
Combine cooked rice, cooked chicken, velveeta, cream of chicken soup, cream cheese, broccoli and spices until well combined.
Pour into a 9×13 casserole dish and top with shredded cheddar.
Bake for 45 minutes. Remove from heat and let rest 5 minutes before serving.