Broccoli Cheese Chicken And Rice

Ingredients

• 2 packages (142 g each; 5 oz each)yellow rice, cooked according to the package directions
• 1 can (284 g; 10 oz)broccoli cheese soup
• 1 can (284 g; 10 oz)cream of celery soup
• 120 ml (½ cup)mayonnaise
• 1 can (148 ml; 5 oz)evaporated milk
• 1 jar (57 g; 2 oz), draineddiced pimiento (optional)
• 28 g (2 tbsp), meltedbutter
• 710 g (3 cups), roughly choppedcooked rotisserie chicken
• 10 ml (2 tsp)rotisserie chicken seasoning
• 5 ml (1 tsp)garlic salt
• 5 ml (1 tsp)lemon pepper
• 340 g (3 cups), dividedshredded sharp cheddar cheese
• 270 g (3 cups), lightly steamed until crisp-tenderbroccoli florets
• 5, thinly slicedgreen onions

Instructions

1. 1

   Prepare the dish

   Heat the oven to 175°C (350°F). Coat a deep 33 x 23 cm (13 x 9-inch) casserole dish with cooking spray and set it aside.

2. 2

   Cook the rice

   Cook the rice according to the package directions until just tender, then drain and leave it to cool. You can do this ahead of time; take care not to overcook it.

3. 3

   Mix the sauce

   In a medium mixing bowl, whisk together the broccoli cheese soup, cream of celery soup, mayonnaise, evaporated milk, pimientos, melted butter, rotisserie chicken seasoning, garlic salt and lemon pepper.

4. 4

   Combine the filling

   Add the cooked rice, chopped chicken, 2 cups of the cheese, steamed broccoli and green onions. Stir until evenly combined.

5. 5

   Top with cheese

   Spoon the mixture into the prepared dish and scatter the remaining 1 cup of shredded cheese over the top.

6. 6

   Bake the casserole

   Bake for 35–45 minutes, until hot throughout and bubbling around the edges.

7. 7

   Rest and serve

   Leave the casserole to stand for 5 minutes before serving.

What is broccoli cheese chicken and rice?

This is a homestyle American casserole built around rice, chicken and broccoli in a creamy, cheesy sauce. Chicken-and-rice bakes are a familiar way to bring a complete, filling meal together in one dish.

Here, canned soups and mayonnaise make the sauce especially straightforward, while yellow rice brings seasoning and colour. A cheddar topping gives the casserole a cheesy finish as it bakes.

Nutrition and macros by portion

The nutrition label shows one serving as written: 403 calories, 27g protein, 34g carbs, 28g fat.

The rice supplies most of the carbohydrates, while the chicken and cheddar contribute much of the protein. Fat comes mainly from the mayonnaise, cheese, butter and creamy soups. Serve it with a simple green salad or extra vegetables to balance the plate.

The creamy sauce

Soup base: broccoli cheese soup and cream of celery soup supply most of the casserole’s creamy body. Whisk them thoroughly with the mayonnaise, evaporated milk and melted butter before adding the solid ingredients.

Seasoning: chicken seasoning, garlic salt and lemon pepper flavour the sauce throughout. The soups and garlic salt can already be salty, so avoid adding extra salt without tasting the mixture first.

Prepare the rice and broccoli

Yellow rice: cook it only until just tender, following the package directions, then drain and cool it. Rice that is too soft can lose its shape when stirred into the sauce and baked.

Broccoli: steam the florets until crisp-tender before mixing them in. They continue to cook in the oven, so they should still have some bite at this stage.

Bring the filling together

Chicken: roughly chop the cooked rotisserie chicken so the pieces are easy to scoop with rice and broccoli. Stir gently but thoroughly, distributing the chicken and vegetables through the sauce.

Cheese: mix 2 cups of cheddar into the filling and reserve the final cup for the top. This gives the casserole cheese throughout as well as a distinct topping.

Watch for doneness

Oven cue: bake at 175°C (350°F) for 35–45 minutes, looking for bubbling around the edges and a filling that is hot throughout. The precise time can vary with the dish and how cool the mixture was when it went into the oven.

Rest: let the casserole stand for 5 minutes before serving. This short pause helps the filling settle so it is easier to portion.

Make-ahead and serving ideas

Advance prep: the rice can be cooked ahead and cooled, which shortens the hands-on work on the day. Keep it chilled until you are ready to assemble the casserole.

On the plate: serve a portion with a crisp green salad or another simple vegetable to add freshness alongside the rich, creamy bake. The casserole is substantial enough to serve as the main dish.

Recipe notes & tips

• Cook the rice just until tender so it holds its shape in the finished casserole.
• Drain the pimientos well to avoid adding excess liquid to the filling.
• Cut the chicken into roughly even pieces for a more consistent mix.
• Steam the broccoli only until crisp-tender, as it will soften further in the oven.
• Reserve exactly 1 cup of cheddar for the top and stir the rest into the filling.
• Let the casserole stand for 5 minutes before scooping portions.

Variations

• Use fresh broccoli: Steam fresh florets until crisp-tender before adding them.
• Swap the cheese: Use another good-melting cheddar-style cheese in place of sharp cheddar.
• Omit the pimiento: Leave it out if you prefer a simpler flavour.
• Add more green onion: Scatter extra sliced green onion over each serving for a fresh finish.
• Use leftover chicken: Chop cooked chicken you already have on hand instead of rotisserie chicken.

Common mistakes to avoid

• Overcooked rice: It can turn mushy in the oven, so stop cooking it when just tender.
• Soft broccoli: It may become too tender after baking, so steam it only until crisp-tender.
• Uneven mixing: Dry pockets can remain, so stir until the rice, chicken and vegetables are coated in sauce.
• Too little topping: Keep the final 1 cup of cheddar aside to cover the casserole before baking.
• Skipping the rest: The filling may be harder to serve straight from the oven, so wait 5 minutes.

How to store

Refrigerate leftovers in a covered container and eat within 3–4 days. Reheat individual portions in the microwave or warm a larger amount in a covered oven-safe dish until hot throughout.

Frequently asked questions