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Cheesy Broccoli Rice Casserole Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.6 from 94 reviews
  • Author: Lucy
  • Prep Time: 15 mins
  • Cook Time: 30 mins
  • Total Time: 45 mins
  • Yield: 8 servings
  • Category: Casserole
  • Method: Baking
  • Cuisine: American

Description

This Cheesy Broccoli Rice Casserole is a comforting and delicious side dish featuring tender broccoli and fluffy rice baked in a creamy, cheesy sauce topped with crunchy crushed potato chips for a delightful texture contrast. Perfect for family dinners or potlucks, it combines the classic flavors of cheddar cheese and cream of chicken soup for a rich, satisfying casserole.

Ingredients

Units Scale

Main Ingredients

  • 1 and 1/2 cups quick cooking white rice (about 4 cups cooked)
  • 1/2 cup (1 stick) unsalted butter
  • 1 medium white onion, chopped
  • 4 cups fresh broccoli florets
  • 1 (10.5 ounce) can cream of chicken soup (1 and 1/4 cups)
  • 8 ounces processed American cheese, divided (such as Velveeta) or 2 cups good-melting shredded cheddar cheese
  • 1/2 cup milk
  • 1/3 cup crushed potato chips

Instructions

  1. Preheat Oven: Preheat your oven to 350°F to ensure it’s at the right temperature for baking the casserole evenly.
  2. Cook Rice: Prepare the quick cooking white rice according to package directions until it’s tender, then set aside.
  3. Sauté Vegetables: Melt the butter in a large skillet over medium heat. Add the chopped onion and fresh broccoli florets, cooking gently until the onion becomes transparent and the broccoli slightly tender, about 5 minutes.
  4. Create Sauce: Stir in the can of cream of chicken soup, 4 ounces of the cheese, and the milk into the skillet. Continue stirring until the cheese is completely melted and the sauce is smooth.
  5. Combine Rice Mixture: Remove the skillet from heat and fold in the cooked rice thoroughly, ensuring it’s well coated with the cheesy sauce.
  6. Assemble Casserole: Pour the rice and broccoli mixture into a lightly greased 8×8-inch casserole dish, spreading it out evenly.
  7. Add Toppings: Shred or crumble the remaining 4 ounces of cheese evenly over the top of the casserole, then sprinkle the crushed potato chips on top for a crunchy finish.
  8. Bake: Bake the casserole in the preheated oven for 30 minutes until the cheese is melted, the potato chips are golden brown, and the casserole is bubbly and hot throughout.

Notes

  • You can substitute the cream of chicken soup with cream of mushroom or cream of celery soup for a different flavor profile.
  • For a vegetarian version, use a cream of mushroom soup and omit the processed American cheese or use a vegetarian-friendly cheese.
  • To make the casserole gluten-free, ensure the soup and potato chips are certified gluten-free.
  • Leftovers can be stored in an airtight container in the refrigerator for up to 3 days and reheated in the oven or microwave.
  • Adding a pinch of black pepper or garlic powder to the sautéed vegetables can enhance the flavor.

Nutrition

  • Serving Size: 1 cup
  • Calories: 320
  • Sugar: 3g
  • Sodium: 820mg
  • Fat: 18g
  • Saturated Fat: 10g
  • Unsaturated Fat: 6g
  • Trans Fat: 0.2g
  • Carbohydrates: 30g
  • Fiber: 3g
  • Protein: 9g
  • Cholesterol: 45mg

Find it online: https://cooksbylucy.com/cheesy-broccoli-rice-casserole-recipe/