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!
Servings: 4
Calories: 771kcal
Ingredients
- 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
TOPPING
- 1 cup Ritz cracker crumbs
- 2 tbs butter melted
Instructions
- *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.
Nutrition
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