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Cheesy Broccoli Rice Casserole

A warm and comforting casserole that can be a side dish or a main–just add leftover meat for a complete meal!
Prep Time15 mins
Cook Time35 mins
Total Time50 mins
Course: Comfort Foods, side dishes
Cuisine: American
Keyword: broccoli, broccoli casseroles, cheese, RICE
Servings: 4
Calories: 771kcal


  • 10 oz frozen broccoli florets defrosted & drained
  • 1 10.75 oz cream of chicken soup
  • 2 cup cooked rice
  • 1 1/2 cups shredded cheddar cheese
  • 1/2 cup cubed Velveeta*
  • 1/2 cup evaporated milk or cream
  • 2 tbsp butter
  • 1/2 tsp pepper
  • 1/2 tsp salt
  • 2 cups cooked cubed chicken optional


  • 1 cup Ritz cracker crumbs
  • 2 tbs butter melted


  • *The Velveeta may be omitted. I add this as Velveeta stops any cheese sauce from separating and keeps it creamy. I happen to like it too, but if you don’t, just leave it out.
  • Preheat oven to 350 degrees F. Lightly spray a 1.5 quart oven-proof baking dish.
  • Cut broccoli florets into pieces all about the same size.
  • In a large microwave-safe bowl, combine soup, evaporated milk, butter and Velveeta. Microwave on HI for about 1 minute; remove and stir. If mixture still has large chunks of the Velveeta, then microwave an additional 30 seconds on HI. Remove and stir until almost smooth.
  • Add cooked rice, broccoli, shredded cheddar, salt, pepper and chicken if using, to bowl with the soup/cheese mixture. Mix well.
  • Turn into prepared baking dish.
  • Mix Ritz crumbs with melted butter, so all crumbs are coated. Top casserole with buttered crumbs.
  • Bake 30-35 minutes or until crumbs are browned and sauce bubbles on the edges of the baking dish.


Serving: 1person | Calories: 771kcal | Carbohydrates: 49g | Protein: 36g | Fat: 48g | Saturated Fat: 24g | Cholesterol: 145mg | Sodium: 1888mg | Potassium: 654mg | Fiber: 3g | Sugar: 9g | Vitamin A: 1801IU | Vitamin C: 65mg | Calcium: 640mg | Iron: 3mg