Mom's Cheesy Broccoli Rice Casserole

"This is my favorite broccoli rice casserole...maybe it's because it's so darn creamy and cheesy I don't even notice the broccoli! :) Enjoy!"
 
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photo by ChefLee photo by ChefLee
photo by ChefLee
photo by ChefLee photo by ChefLee
photo by ChefLee photo by ChefLee
photo by Marney photo by Marney
photo by Marney photo by Marney
Ready In:
45mins
Ingredients:
11
Serves:
4-6
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ingredients

  • 10 ounces frozen chopped broccoli, microwaved about 6 minutes to thaw
  • 2 cups cooked rice
  • 2 12 cups sharp cheddar cheese, shredded and divided
  • 2 (10 1/2 ounce) cans cream of chicken soup
  • 1 (5 ounce) can Carnation Evaporated Milk
  • 1 onion, diced
  • 12 cup celery, diced
  • 1 (5 ounce) can premium chunk chicken (I sometimes use 2 or the large can when I'm treating this as a one-dish meal)
  • 12 teaspoon salt
  • 12 teaspoon pepper
  • 2 tablespoons butter
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directions

  • Saute onions and celery in butter until soft. Add chicken, salt, and pepper. Saute a minute or so to marry flavors.
  • In a large bowl, combine soups, milk, rice, broccoli, onion/chicken mixture. Fold in 2 cups cheese.
  • Pour into a greased 2 quart casserole dish. Top with remaining 1/2 cup cheese (I sometimes use more -- it's terrible, I know! ;).
  • Bake at 350 degrees for 30-40 minutes uncovered.

Questions & Replies

  1. Can this be made on a slow cooker and/or made ahead?
     
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Reviews

  1. This is recipe is soooo darn delish. The first time I made this, I received too many compliments to count. Of course since I have such a large family, I've had to double as well as tweak the recipe somewhat, staying true to it for the most part...yum!!
     
  2. This is my go to recipe for family gatherings. It gets rave reviews from everyone! Easy to make and oh so tastey! Sometimes for an added twist I toss in a can of water chestnuts!
     
  3. Great!!!!! I like that this broccoli casserole uses real cheese instead of the processed cheese whiz. It was a great way to use up some extra cheese that I had so mine had cheddar plus a little aged gruyere in there which was yummy!!! I also used real chicken instead of the canned because I had 3 chicken legs to use up which was the exact right amount to make 5 ounces! I used 16 ounces of broccoli instead of the ten and it all still fit into the 2 quart casserole dish. Love all the other veggies in this too and the soups and evaporated milk just make it great and creamy good!! I left out the salt because I always eliminate salt when I am cooking with canned soups (they have enough as it is!!) Thanks for posting!! Will make again!!
     
  4. This is easy, cheesy and delicious. I used one cream of chicken and one cream of celery and made my own evaporated milk with Recipe #39562. I also used a can of tuna in place of the chicken and fresh broccoli instead of frozen. Thanks for sharing!
     
  5. Love it! I used fresh boneless skinless chicken breast that I cut up and cooked instead of the canned chicken. DELICIOUS :-)
     
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Tweaks

  1. I Doubled the cheese, added more seasoning, added garlic salt, onion powder, an extra can of milk and used 2 larger can of the chicken soup...
     
  2. I had everything but the soup (I know no one should every be out of cream of mushroom soup!). As a substitute I made a basic white sauce and flavored it with worchestershire, garlic powder, salt, and pepper. I also omitted the celery as I am not a fan, eliminated the chicken and used fresh broccoli. It was fantastic. I will try it again with the soup, but I think I might stick to my original variation.
     
  3. This is easy, cheesy and delicious. I used one cream of chicken and one cream of celery and made my own evaporated milk with Recipe #39562. I also used a can of tuna in place of the chicken and fresh broccoli instead of frozen. Thanks for sharing!
     

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