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


  • 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


  1. Cover chicken with water, Add salt and pepper. Boil until done about 45 minutes. Debone and coarsley chop; set aside. Reserve broth.
  2. COOK 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.
  3. Add soup and Velveeta to rice. Mix well. Add broccoli and chicken to rice mixture. Stir well. Add a little broth,if needed.
  4. Pour 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.

Printable Recipe Card

About Broccoli Chicken and Rice Casserole

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

Show 6 Comments & Reviews

Pinch Tips: Non-stick Rice Every Time Recipe

pinch tips: Non-Stick Rice Every Time

Kitchen Crew @JustaPinch

Non-stick rice every time thanks to the Just A Pinch Test Kitchen!

9 Homemade Fried Rice Recipes

9 Homemade Fried Rice Recipes

Kitchen Crew @JustaPinch

Forget take-out with these delicious homemade fried rice recipes!