Description
This comforting casserole is a creamy, cheesy classic that combines tender chunks of chicken, hearty rice, and nutritious broccoli into a one-dish meal the whole family will love. It’s incredibly easy to prepare with pantry staples and perfect for weeknight dinners or potlucks. The creamy blend of mushroom and chicken soups with melted cheese gives this dish its rich, satisfying flavor, while the broccoli and onion add freshness and texture.
Ingredients
2 cups water
2 cups uncooked instant rice
2 (10.1 ounce) cans chunk chicken, drained
1 (10.75 ounce) can condensed cream of mushroom soup
1 (10.75 ounce) can condensed cream of chicken soup
¼ cup butter
1 cup milk
1 (16 ounce) package frozen chopped broccoli
1 small white onion, chopped
1 pound processed cheese food
Instructions
Preheat your oven to 350 degrees F (175 degrees C).
In a medium saucepan, bring the water to a boil. Add the instant rice, cover the saucepan, and remove it from heat. Let the rice stand for 5 minutes to absorb the water.
In a 9×13 inch baking dish, combine the prepared rice, chunk chicken, cream of mushroom soup, cream of chicken soup, butter, milk, broccoli, onion, and processed cheese. Mix everything together until well combined.
Bake in the preheated oven for 30 to 36 minutes, or until the cheese is fully melted and the casserole is hot and bubbly. Stir the casserole halfway through baking to ensure the cheese melts evenly and blends well with the other ingredients.
Notes
This dish is very versatile. You can swap out the canned chicken for freshly cooked and shredded chicken breast or thighs. If you prefer a more intense cheese flavor, consider adding shredded cheddar along with the processed cheese. For added crunch, top the casserole with crushed crackers or breadcrumbs during the last 10 minutes of baking.