Broccoli Chicken and Rice Casserole

Gail Welch


This is my version of a family favorite. I like to cook the rice in chicken broth and add chicken and cream of chicken soup.


★★★★★ 1 vote

45 Min
35 Min


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3 large
chicken breast or other pieces
1/2 tsp
1/2 tsp
black pepper
4 c
water or enough to cover chicken
1 c
rice, long grain
2 tsp
1 pkg
frozen chopped broccoli, thawed 10 ounce
1 can(s)
cream of chicken soup, 10 3/4 oz
2 1/4 c
broth from boiled chicken
1 tsp
1 c
velveeta cheese
1/4 c
cheddar cheese, shredded

How to Make Broccoli Chicken and Rice Casserole


  • 1Cover chicken with water, Add salt and pepper. Boil until done about 45 minutes. Debone and coarsley chop; set aside. Reserve broth.
  • 2COOK RICE: Bring 2 1/4 cups chicken broth, 1 teaspoon salt and 2 tsp butter to boil. Add 1 cup rice. Cover; reduce heat. Cook for 13-15 minutes.
  • 3Add soup and Velveeta to rice. Mix well. Add broccoli and chicken to rice mixture. Stir well. Add a little broth,if needed.
  • 4Pour mixture into buttered or sprayed casserole dish. Bake at 350 degrees for 35 to 45 minutes until bubbly. Remove from oven and sprinkle 1/4 cup shredded cheese over top.

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About Broccoli Chicken and Rice Casserole

Course/Dish: Rice Sides, Side Casseroles
Main Ingredient: Rice/Grains
Regional Style: American
Hashtags: #cheese, #broccoli

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