This Creamy Velveeta Broccoli Chicken Rice Casserole is one of those easy, comforting dinners that earns a repeat spot because everything you need is in one baking dish: tender chicken, creamy rice, broccoli, condensed soups, and plenty of melty Velveeta.
The original RecipesNeed version uses instant rice cooked in chicken broth, which gives the casserole more flavor than plain water. Butter and Velveeta melt directly into the warm rice, then the chicken, broccoli, soups, cream, and milk are stirred in before the whole thing bakes until hot and bubbly.
Why You’ll Love This Casserole
This is exactly the kind of casserole I like for a busy weeknight because most of the ingredients are already cooked or quick-cooking. The chicken is shredded before it goes in, the rice only needs a few minutes to soften, and frozen broccoli keeps the prep simple.
It is also very creamy without needing a homemade sauce. Cream of onion soup, cream of chicken soup, Velveeta, heavy cream, and milk create a smooth sauce that coats the rice and chicken. If you like a little crunch on top, the original recipe includes optional panko breadcrumbs.
A Few Ingredient Notes
Cooked Chicken
You need 1 pound of shredded cooked chicken. Rotisserie chicken works well when you want the fastest version, but any simply seasoned cooked chicken can be shredded and used here.
Instant Rice
The original recipe uses 2 cups of instant rice. It is cooked in chicken broth, then allowed to stand for about 5 minutes so it can absorb the liquid before the cheese and remaining ingredients are added.
Velveeta Cheese
Eight ounces of cubed Velveeta melt smoothly into the warm rice and give the casserole its creamy, cheesy texture. Add it while the rice is still warm so it blends in easily.
Frozen Broccoli
Prepare the broccoli according to the package directions, then drain it very well. Extra water from the broccoli is the most common reason a chicken-and-rice casserole turns loose instead of thick and creamy.
How to Make Creamy Velveeta Broccoli Chicken Rice Casserole
1. Prepare and Drain the Broccoli
Heat the oven to 350°F and lightly grease a 9×13-inch baking dish. Prepare the frozen broccoli according to the package directions, then drain it thoroughly and set it aside.
2. Cook the Instant Rice in Chicken Broth
Bring 2 cups of chicken broth to a boil in a medium saucepan. Stir in the instant rice, remove the pan from the heat, cover it, and let the rice stand for about 5 minutes or until the broth has been absorbed.
3. Melt in the Butter and Velveeta
Add the butter and cubed Velveeta while the rice is still warm. Stir until both are melted and the rice is evenly coated. This creates the cheesy base that gives the casserole its signature texture.
4. Combine the Chicken, Broccoli, and Creamy Sauce
Fold the shredded cooked chicken and well-drained broccoli into the cheesy rice. Add the cream of onion soup, cream of chicken soup, heavy whipping cream, and milk. Stir until the mixture is evenly combined and creamy.
5. Transfer to the Baking Dish
Spoon the mixture into the prepared 9×13-inch baking dish and spread it into an even layer. If you want a crisp topping, sprinkle the optional panko breadcrumbs evenly across the surface.
6. Bake Until Bubbly
Bake uncovered for 25 to 30 minutes. The casserole is ready when it is bubbling around the edges, heated through, and lightly browned on top. Let it rest for about 5 minutes before serving so the creamy rice mixture has time to settle.
Tips for the Best Creamy Chicken and Rice Casserole
- Drain the broccoli extremely well. Extra moisture can make the casserole watery.
- Use cooked chicken. The short bake is designed to heat the casserole, not cook raw chicken.
- Add the Velveeta while the rice is warm. It melts more smoothly this way.
- Do not add extra broth. The instant rice should absorb the measured broth before assembly.
- Rest before serving. Five minutes helps the filling thicken and makes cleaner servings.
What to Serve with It
This casserole already includes chicken, rice, and broccoli, so simple sides work best. A crisp salad or roasted vegetables are plenty. For another comforting dinner, try my Chicken Noodle Casserole.
Broccoli Rice Chicken and Cheese Casserole Recipe
Ingredients
- 1 lb shredded cooked chicken
- 2 cups instant rice
- 2 cups chicken broth
- 1 can cream of onion soup
- 1 can cream of chicken soup
- ¼ cup unsalted butter
- 8 oz Velveeta cheese cubed
- ½ cup heavy whipping cream
- ¼ cup milk
- 1 bag frozen broccoli
- Panko breadcrumbs optional, for topping
Instructions
- Preheat the oven to 350°F and lightly grease a 9×13-inch baking dish.
- Prepare the frozen broccoli according to the package directions. Drain it very well and set aside.
- Pour the chicken broth into a medium saucepan and bring it to a boil over high heat.
- Stir the instant rice into the boiling broth. Remove the saucepan from the heat, cover it, and let the rice stand for about 5 minutes, or until the liquid has been absorbed.
- Add the butter and cubed Velveeta to the warm rice. Stir until the butter and cheese have melted and the rice is evenly coated.
- Place the shredded chicken and drained broccoli in a large mixing bowl.
- Add the cheesy rice mixture and gently stir everything together until evenly distributed.
- Add the cream of onion soup, cream of chicken soup, heavy whipping cream, and milk. Stir thoroughly until all of the ingredients are coated in the creamy sauce.
- Transfer the mixture to the prepared baking dish and spread it into an even layer.
- Sprinkle panko breadcrumbs evenly over the top if you would like a crispy finish.
- Bake uncovered for 25 to 30 minutes, or until the casserole is bubbling around the edges, heated through, and lightly browned on top.
- Let the casserole rest for about 5 minutes before serving so the creamy filling can settle slightly.
Notes
Frequently Asked Questions
Can I use rotisserie chicken?
Yes. Rotisserie chicken is one of the easiest ways to get the 1 pound of cooked shredded chicken needed for the recipe.
Why did my casserole turn watery?
The most likely reason is excess water from the broccoli. Cook it first and drain it very thoroughly before mixing it into the casserole.
Can I use regular rice instead of instant rice?
The preserved recipe is written specifically for instant rice. Regular rice absorbs liquid differently and would require different amounts and cooking time.
How many servings does this make?
The original WPRM recipe makes about 8 servings, with 15 minutes of prep and 30 minutes of baking time.
