Cheesy Broccoli Rice Casserole is comfort food at its finest—a creamy, cheesy, and veggie-packed dish that thrills taste buds and warms the soul. Whether you’re serving family for weeknight dinner or bringing a potluck favorite, this casserole delivers hearty satisfaction in every bite. With tender rice, fresh broccoli, and gooey cheese bound together by savory cream-of-chicken soup, it’s both indulgent and approachable. Ready in under an hour and needing just a handful of ingredients, this recipe is perfect for busy cooks who crave flavor without fuss. Here’s your easy, crowd-pleasing casserole mastery!
Why You’ll Love This Cheesy Broccoli Rice Casserole
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Cheesy comfort—melty goodness from gooey cheese and creamy soup.
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Veggie-forward—broccoli adds freshness, texture, and a pop of green.
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Family-friendly—a guaranteed hit with kids and adults alike.
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Quick to prep—minimal chopping, simple steps, and mostly stovetop before baking.
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Versatile—easily swaps ingredients to suit what you have on hand.
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Always a hit—ideal for festive gatherings, potluck parties, or comforting weeknight meals.
Ingredients
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1½ cups quick‑cooking white rice (yields about 4 cups cooked)
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½ cup (1 stick) unsalted butter
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1 medium white onion, chopped
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4 cups fresh broccoli florets
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1 (10.5 oz) can cream‑of‑chicken soup (about 1¼ cups)
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8 oz American‑style cheese (such as Velveeta), divided—or 2 cups good-melting shredded cheddar
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½ cup milk
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⅓ cup crushed potato chips (for topping)
Step‑by‑Step: How to Make Cheesy Broccoli Rice Casserole
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Preheat oven to 350 °F (175 °C).
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Cook the rice following package instructions; set aside.
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Sauté aromatics & broccoli: In a large skillet over medium heat, melt the butter. Add the chopped onion and broccoli florets. Cook until the onion is translucent and broccoli is just tender.
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Create the creamy base: Stir in the cream-of-chicken soup, 4 oz of the cheese, and the milk. Mix until the cheese is fully melted and everything is smooth.
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Combine rice: Remove from heat; add the cooked rice and fold gently until everything is evenly coated.
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Assemble casserole: Pour the mixture into a lightly greased 8×8-inch baking dish.
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Top it off: Scatter or crumble the remaining 4 oz of cheese over the top, then sprinkle with crushed potato chips.
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Bake for about 30 minutes, until the cheese is bubbly, the chips start turning golden, and the casserole is heated through.
Helpful Tips
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For added flavor, sauté the onion in a bit of garlic or add a pinch of black pepper or paprika.
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Let the casserole rest for 5 minutes post‑baking—this helps it firm up and makes serving neater.
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If you prefer a crispier top, broil for 1‑2 minutes at the end—keep a close eye to avoid burning chips.
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Want to lighten it? Swap half-and-half for milk, or substitute a low-fat cream soup.
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For extra richness, stir in ¼ cup sour cream or a handful of shredded Parmesan.
Substitutions And Variations
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Broccoli swap: Use 4 cups frozen broccoli (thawed and drained) in place of fresh—just cook a minute or two less in step 3.
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Cheese options: Sharp cheddar, Monterey Jack, or a Mexican blend work great instead of American cheese.
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Soup alternatives: Use cream of mushroom, celery, or chicken‑broth‑based sauces for different flavor profiles.
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Make it veggie‑centric: Add 1 cup of cooked, diced chicken or turkey for extra protein—or toss in mushrooms, bell peppers, or spinach.
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Crunchy topping switch: Try breadcrumbs, crushed Ritz, or French-fried onions instead of potato chips.
Storage Instructions
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Refrigeration: Cover tightly and store in the fridge for up to 4 days.
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Reheating: Microwave individual portions or reheat the whole casserole at 350 °F (175 °C) until warmed through—add a splash of milk to revive creaminess if needed.
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Freezing: Bake as instructed, then let cool completely. Wrap tightly and freeze for up to 3 months. Thaw overnight in the fridge and reheat covered at 350 °F until hot and bubbly.
Nutritional Information
(Estimated per serving, based on 8 servings)
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Calories: ~350–400 kcal
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Fat: ~18–22 g (depending on cheese and butter choice)
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Carbohydrates: ~35–40 g (rice and chips)
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Protein: ~7–10 g (cheese & milk)
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Fiber: ~2–3 g (from broccoli)
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Sodium: Moderate to high (cream soup, cheese, and chips—opt for low-sodium options if desired)
Serving Suggestions
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Serve alongside grilled chicken, roasted meats, or meatloaf for a complete meal.
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Pair with a crisp green salad or coleslaw to balance richness.
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Add a fresh touch with a sprinkle of chopped parsley or chives just before serving.
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Offer a side of steamed green beans or roasted carrots for color and crunch.
Frequently Asked Questions About Cheesy Broccoli Rice Casserole
Can I make this casserole ahead of time?
Absolutely! You can assemble it up to a day in advance, cover, and refrigerate. Bake as directed when you’re ready. For convenience, you can even freeze it—either assembled and unbaked, or fully baked, then thaw overnight and reheat.
Can I use brown rice instead of quick‑cooking white rice?
Yes, though cooking time and liquid needs differ. Brown rice takes longer and absorbs more liquid. Cook the rice separately, then adjust the milk amount if the mixture seems too dry before baking.
My family is vegetarian—what can I use instead of cream of chicken soup?
You can swap in cream of mushroom or celery soup (watch for seasonings). Or make a quick homemade béchamel: melt butter, stir in an equal amount of flour, cook briefly, whisk in milk until smooth, season well, and stir into the mix in place of the canned soup.
Conclusion
Thank you for stopping by and trying out this Cheesy Broccoli Rice Casserole—a dish that brings comfort, color, and cheesy delight straight to your dinner table. It’s my go-to for busy evenings, potlucks, or anytime I need something hearty yet simple. I hope it gives you as much joy in making—with its creamy blend, tender broccoli, and crunchy topping—as it gives when everyone takes that first delicious bite. Wishing you easy cooking, mouthwatering results, and many happy meals shared with loved ones. Wishing you joyful cooking—and thank you for sharing your love of food with us!
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Cheesy Broccoli Rice Casserole
- Total Time: 45 minutes
- Yield: 6–8 servings 1x
Description
Cheesy Broccoli Rice Casserole is a creamy, cheesy, veggie-packed comfort food favorite. Loaded with rice, broccoli, and melted cheese, then topped with crunchy potato chips, this easy casserole is perfect for weeknight dinners, holiday gatherings, or potlucks. Quick to prepare and freezer-friendly, it’s a guaranteed crowd-pleaser!
Ingredients
1½ cups quick‑cooking white rice (yields ~4 cups cooked)
½ cup (1 stick) unsalted butter
1 medium white onion, chopped
4 cups fresh broccoli florets
1 (10.5 oz) can cream‑of‑chicken soup
8 oz American cheese (Velveeta) or 2 cups shredded cheddar, divided
½ cup milk
⅓ cup crushed potato chips
Instructions
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Preheat oven to 350 °F (175 °C).
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Cook the rice following package instructions; set aside.
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Sauté aromatics & broccoli: In a large skillet over medium heat, melt the butter. Add the chopped onion and broccoli florets. Cook until the onion is translucent and broccoli is just tender.
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Create the creamy base: Stir in the cream-of-chicken soup, 4 oz of the cheese, and the milk. Mix until the cheese is fully melted and everything is smooth.
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Combine rice: Remove from heat; add the cooked rice and fold gently until everything is evenly coated.
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Assemble casserole: Pour the mixture into a lightly greased 8×8-inch baking dish.
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Top it off: Scatter or crumble the remaining 4 oz of cheese over the top, then sprinkle with crushed potato chips.
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Bake for about 30 minutes, until the cheese is bubbly, the chips start turning golden, and the casserole is heated through.
Notes
Swap in frozen broccoli florets if needed—no need to thaw completely.
Use shredded cheddar, Monterey Jack, or Velveeta for best melt.
Substitute cream of mushroom or celery soup for a vegetarian version.
Make-ahead friendly: assemble the day before and bake when ready.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish, Side Dish
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 375
- Sugar: 3g
- Fat: 36g
- Unsaturated Fat: 9g