This cheesy broccoli rice casserole has been a part of my family table for as long as I can remember. It was one of those dishes that always showed up at holiday gatherings, usually sitting proudly next to the turkey or ham. My grandma used to make it with her old cast-iron casserole dish, and I swear it came out perfectly golden every single time. Over the years, I started making it too, and it’s become my go-to side dish for both special occasions and regular weeknight dinners.
The creamy, cheesy sauce wrapped around tender broccoli and fluffy rice has a way of making everyone reach for seconds. It’s a dish that tastes like home.
Why You’ll Love Making This
What makes this casserole special is how simple it is to prepare while tasting like you’ve put a lot of effort into it. You can mix everything in one pan, transfer it to a baking dish, and let the oven do the rest. I often make it when I want something comforting that I know everyone will enjoy without fuss.
Another thing I love is how flexible it is. You can make it vegetarian, or you can bulk it up with chicken or ham and turn it into a full meal. The creamy sauce is mild, cheesy, and kid-friendly — my nephews always clear their plates when this is on the table.
Ingredients You’ll Need
This casserole is all about simple pantry staples that turn into something warm and cozy.
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Quick Cooking Rice: White or brown both work. I usually use white because it cooks up nice and fluffy.
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Butter: Adds richness and flavor.
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Onion: Cooked until soft to build the base flavor.
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Broccoli Florets: Fresh is ideal, but frozen works just as well.
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Cream of Chicken Soup: Gives the casserole that classic creamy texture.
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Cheese: Velveeta makes it extra creamy, but sharp cheddar gives it more bite.
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Milk: Loosens the sauce and helps it coat the rice evenly.
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Crushed Potato Chips: Adds that golden, crunchy topping everyone loves.
I sometimes swap in homemade cream of chicken soup if I want to make it from scratch. It only takes a few minutes and makes the casserole taste extra fresh.
How to Make It Step by Step
This is one of those recipes that’s as easy as stirring and baking. I’ve made it countless times, and it never lets me down.
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Cook the rice: Prepare according to the package instructions. I sometimes cook mine in chicken broth for more flavor.
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Make the base: Melt butter in a large skillet, then add onion and broccoli. Cook until the onion turns translucent.
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Create the sauce: Stir in the cream soup, half of the cheese, and milk. Let everything melt into a smooth, creamy sauce.
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Combine: Fold in the cooked rice and mix everything well.
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Assemble: Pour into a greased baking dish, sprinkle the remaining cheese on top, then cover with crushed potato chips.
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Bake: Pop it into the oven at 350°F for about 30 minutes, until bubbly and golden on top.
The top should be just slightly crisp, the inside creamy and cheesy. It smells incredible while baking — one of those smells that makes everyone wander into the kitchen asking when dinner’s ready.
Serving Ideas
This casserole works beautifully as a side dish, but I’ve served it as a main plenty of times too. It’s great with roasted chicken, barbecue, or even meatloaf. During the holidays, it’s always part of the spread with turkey and a big salad on the side.
For a quick weeknight dinner, I love pairing it with grilled pork chops or pan-seared chicken. A little green salad balances out the richness.
Tips and Tricks for the Best Result
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Use fresh broccoli if you can: It gives the casserole a nice bite, but frozen works in a pinch.
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Cook the rice separately: This keeps the texture fluffy and prevents the casserole from turning mushy.
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Velveeta vs. cheddar: Velveeta gives a creamier finish, cheddar gives a sharper flavor. You can even mix both.
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Topping matters: Don’t skip the potato chips. That crunchy layer on top is what makes every bite special.
I often make this dish a little differently each time depending on what I have — and it still turns out great.
Make Ahead Tips
If I’m hosting a big holiday meal, I usually make this casserole 2 to 3 days in advance. I assemble everything except the chip topping, cover it, and store it in the fridge. On the day I need it, I bring it to room temperature, top it with the chips, and bake.
This trick saves me a lot of stress during holiday prep, and the flavor actually deepens a bit as it sits.
Storage
Leftovers keep well in the fridge for up to 3 days. I store them in airtight containers and reheat in the oven or microwave. If you reheat in the oven, cover with foil so the top doesn’t burn.
You can also freeze it. Just cool it completely, wrap it tightly, and freeze for up to a month. Thaw overnight in the fridge before reheating.
FAQs
Can I use frozen broccoli?
Yes, just thaw it first and pat it dry. It blends right in with the sauce.
Can I make it without canned soup?
You can make a quick homemade cream soup with butter, flour, chicken broth, and milk. It works beautifully and tastes fresher.
Can I add protein?
Definitely. Rotisserie chicken, diced ham, or cooked ground turkey turn this into a complete meal.
Can I use a different topping?
Breadcrumbs or crushed crackers work too, but I personally love the flavor and crunch of potato chips.
Can this be made vegetarian?
Yes, swap cream of chicken soup for a cream of mushroom version and skip the meat additions.
Cheesy Broccoli Rice Casserole
A cozy, cheesy classic that brings together fluffy rice, tender broccoli, and creamy melted cheese in one irresistible bake.
Ingredients
- 4 cups cooked white rice (from 1½ cups quick-cooking rice)
- 4 cups fresh broccoli florets
- 8 ounces processed American cheese (or 2 cups shredded cheddar), divided
- 1 (10.5 oz) can cream of chicken soup
- ½ cup unsalted butter
- 1 medium white onion, chopped
- ½ cup milk
- ⅓ cup crushed potato chips
Instructions
- Preheat your oven to 350°F and lightly grease an 8×8-inch casserole dish. Cook the rice following the package directions and set it aside.
- In a large skillet, melt the butter over medium heat. Add the chopped onion and broccoli florets, cooking just until the onion softens and turns translucent. Stir in the cream of chicken soup, half of the cheese, and the milk, letting the mixture melt together into a creamy sauce.
- Remove the pan from the heat and fold in the cooked rice, making sure everything is evenly coated. Transfer the mixture into the prepared casserole dish, smoothing out the top.
- Scatter the remaining cheese over the surface, then sprinkle on the crushed potato chips for a crisp, golden finish. Bake for 30 minutes, or until the cheese is melted, the topping is golden, and the casserole is bubbling around the edges.
Notes
- Frozen broccoli florets can be used instead of fresh—just chop them into smaller pieces before cooking. Cheddar adds a sharper flavor, while American cheese gives that extra creamy melt. This casserole also reheats beautifully, making it perfect for leftovers.
Nutrition Information
Yield
8Serving Size
1Amount Per Serving Calories 380Total Fat 22gSaturated Fat 12gTrans Fat 0gUnsaturated Fat 8gCholesterol 57mgSodium 693mgCarbohydrates 36gFiber 3gSugar 4gProtein 11g
Easy Shrimp Recipes.com, occasionally offers nutritional information for recipes contained on this site. This information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although allchickenrecipes.com attempts to provide accurate nutritional information, these figures are only estimates.
Final Thought
This cheesy broccoli rice casserole is a true comfort dish. It’s one of those recipes that ties family meals together — warm, creamy, and familiar. I’ve served it at holidays, weeknight dinners, potlucks, and even packed it up for friends who needed a comforting meal.
It’s a dish that doesn’t try to be fancy. It’s just good, dependable food that always makes people smile. And honestly, that’s my favorite kind of recipe.
