How to Make Cheesy Chicken and Broccoli Rice Casserole
Cheesy sauce, yellow saffron rice, tender chicken and broccoli, this casserole spells comfort food with a capital “C” for me. My mother used to make this almost weekly. It was one of her favorite casseroles to make (next to Country Casserole) because of how quick and easy it was to throw together. She usually made it the night before and left us instructions to put it in the oven around the time she left her office (she was a real estate agent for several years when we were teens). A comforting and filling supper awaited us on those nights!
The Ingredients You’ll Need to Make Cheesy Chicken and Broccoli Rice Casserole:
- Canned or cooked chicken
- 16 oz jar of Cheese Sauce (such as cheez whiz)*
- Medium sized bag of Saffron rice,
- Two cups of frozen chopped broccoli. My mother always used two large cans of chicken but I only use one because I am cheap.
*If you don’t want to use prepared cheese sauce, you can make your own using the recipe on this post. I always buy cheese sauce for this.
Prepare rice according to package directions.
In small bowl, stir together milk and cheese sauce. I actually microwaved mine for a minute to make it easier to blend.
In large bowl: Add cooked rice, broccoli, and chicken.
Pour cheese sauce over it.
Stir all of that up really well until it looks like this.
Spoon into 9×13 inch casserole dish. Bake at 350 for thirty minutes or until bubbly.
YUM!
Servings: 4
Calories: 265kcal
Ingredients
- 16 ounce Jar Cheese Sauce* Such as Cheez Whiz
- 2 cups frozen chopped broccoli
- 10 ounce package Saffron Rice
- 1-2 cups cooked chicken either canned or cooked at home
- 1/2 Cup milk
Instructions
- Prepare rice according to package directions.
- Place cheese sauce and milk in bowl, heat for one minute in microwave and stir to combine.
- In large bowl, place cooked rice, broccoli, and chicken. Add cheese sauce mixture. Stir until well combined. Spoon into 9x13 inch casserole dish and bake at 350 for thirty minutes or until bubbly.
Notes
*If you don't want to use prepared cheese sauce, you can make your own using the recipe on this post. If using this, omit the milk in this casserole recipe. However, I always just buy cheese sauce for this.
Nutrition
Calories: 265kcal
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This post featured on Meal Plan Monday and Weekend Potluck!
This recipe was originally published in 2008. I updated the photos and post in 2020.
Can I double this recipe and freeze 1/2 in ziplock bag? Because of a health problem I like to “ready to throw in the oven” meals in my freezer all the time, otherwise we’d bring food in more than I care too. Also I’m fixin several meals to have frozen and ready for my daughter to make things easier when she delivers my 4th grandchild. One more thing about your “country casserole” would ritz crackers work as well as the fried onions? Never know which one I’ll have…lol.
Thanks!!
I’ve never subbed Ritz but it will probably be fine. I think this casserole would freeze well, too
My husband bought 2-8oz bags of shredded velveta cheese instead of the jar or a block. I’m making this tonight and was wondering since he got that instead should I just leave out the milk and mix the rest together and put in the oven? Or should I follow the instructions?
Thanks!!
It should work fine but keep the milk in 🙂