Cheesy Chicken Broccoli Rice is creamy and filling. It makes plenty so is great for meal prep and even freezable!
Cheesy Chicken Broccoli Rice has been a family favorite for over 2 decades and can be made with the chicken for a whole meal in one dish or it can be a side dish without it. We almost always make it with chicken as a meal and leftovers are great!
I love meals like this that I can have all of the prep dishes cleaned up while it is in the oven. I can eat my meal with a clean kitchen and after dinner cleanup is very easy.
Cheesy Chicken Broccoli Rice makes two 9×13 pans. It looks like a lot but it goes very fast at our house. It can be frozen as a whole casserole or in individual servings for lunches.
This recipe has been shared in Weekend Potluck. Head on over to these great sites for LOTS of new recipes each week!
Other Chicken Recipes
Slow Cooker Garlic Herb Chicken
How to Make Chicken Broth and Have Cooked Chicken for the Freezer
The Broccoli:
Frozen broccoli used to come in 16 oz bags. Sometimes I can find it in that size but usually it is in 12oz bags now. Two 16 oz bags is exactly what the recipe calls for and three 12 oz bags is 36 oz; just a bit more. That is fine. If you can only find 12 oz bags, just use 3 of those.
Also, I always buy the florets, not chopped pieces. Yes, they are a little more expensive but they are so much nicer. The pieces are mostly stalks and just our preference. It is fine either way for this recipe; whatever you buy is fine.
The Chicken:
The recipe states canned chicken for easy prep but leftover chicken works great too. Use 3-4 cups of chopped leftover chicken in place of the canned chicken.
Ingredients:
frozen broccoli
jar cheese spread
can cream of mushroom soup (affiliate link)
can cream of broccoli soup
can evaporated milk
shredded cheddar cheese
cans chicken (or chopped, leftover chicken)
rice
water
Directions:
Add rice and chicken broth or water and bouillon to microwave safe bowl and cook, uncovered, for about 26 minutes. Microwaves vary some so check every 6-8 minutes and stir. Or cook on stovetop if you prefer.
While the rice is cooking, boil the broccoli until soft. My preference is florets, not chopped pieces. They cook faster and are just nicer.
When rice is cooked, put half into each of two greased 9×13 baking pans.
When broccoli is cooked until soft, drain and then add cheeses, soups, milk and chicken. Stir until blended and cheeses are mostly melted.
Spread half of the broccoli cheese mixture onto each pan of rice. Do not stir.
Bake at 375 for 20 minutes or until bubbly.
Serve.
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Cheesy Chicken Broccoli Rice
Cheesy Chicken Broccoli Rice: Cheesy Chicken Broccoli Rice is creamy and filling and even freezable!
Ingredients
- 32 oz. frozen broccoli
- 16 oz. jar cheese spread
- 1 10.5 oz can cream of mushroom soup
- 1 10.5 oz can cream of broccoli soup
- 12 oz. can evaporated milk
- 8 oz. shredded cheddar cheese
- 2 12.5 oz. cans chicken (or 3-4 cups chopped, leftover chicken)
- 3 cups rice
- 6 cups water
Instructions
Add rice and chicken broth or water and bouillon to
microwave safe bowl and cook, uncovered, for about 26 minutes. Microwaves vary some so check every 6-8 minutes and stir. Or cook on stovetop if you prefer.
While the rice is cooking, boil the broccoli until soft. My preference is florets, not chopped pieces. They cook faster and are just nicer.
When rice is cooked, put half into each of two greased 9x13 baking pans.
When broccoli is cooked until soft, drain and then add cheeses, soups, milk and chicken. Stir until blended and cheeses are mostly melted.
Spread half of the broccoli cheese mixture onto each pan of rice. Do not stir.
Bake at 375 for 20 minutes or until bubbly.
Serve.
Notes
Frozen broccoli used to come in 16 oz bags. Sometimes I can find it in that size but usually it is in 12 oz bags now. Two 16 oz bags is exactly what the recipe calls for and three 12 oz bags is 36 oz; just a bit more. That is fine. If you can only find 12 oz bags, just use 3 of those.
The recipe states canned chicken for easy prep but
leftover chicken works great too. Use 3-4 cups of chopped leftover chicken in place of the canned chicken.
Nutrition Information
Yield 16 Serving Size 1Amount Per Serving Calories 283Total Fat 16gSaturated Fat 7gTrans Fat 0gUnsaturated Fat 7gCholesterol 55mgSodium 614mgCarbohydrates 19gFiber 2gSugar 4gProtein 16g
Cindy
Welcome! I am a wife, mother, mother-in-law, Grammy, daughter, sister and retired homeschooler. I enjoy writing about things I have learned over the years, sharing recipes and tips with others and making free printables for parents and teachers.
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