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