Best Cheesy Broccoli And Rice Casserole Recipes

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CHEESY CHICKEN, BROCCOLI AND RICE CASSEROLE



Cheesy Chicken, Broccoli and Rice Casserole image

This lighter, fresher version of the classic chicken casserole is sure to become a family favorite.

Provided by By Betty Crocker Kitchens

Categories     Side Dish

Time 1h5m

Yield 6

Number Of Ingredients 14

1 teaspoon olive oil
1 cup sliced onion
8 oz sliced mushrooms
1/4 teaspoon salt
3 cups fresh broccoli florets, coarsely chopped
2 1/2 cups cooked white rice (without added salt or butter)
1 1/2 cups coarsely chopped cooked chicken breast
1 tablespoon butter
1 tablespoon all-purpose flour
1/4 teaspoon salt
1 cup fat-free (skim) milk
1/2 cup light sour cream
1 cup shredded reduced-fat sharp Cheddar cheese (4 oz)
1/3 cup shredded Parmesan cheese

Steps:

  • Heat oven to 350° F. Spray 8-inch square baking dish with cooking spray.
  • In 12-inch nonstick skillet, heat olive oil over medium heat. Add onion; cook 3 to 4 minutes, stirring frequently, until translucent. Add mushrooms and salt; continue to cook 4 to 6 minutes or until any liquid evaporates and mushrooms are brown. Add broccoli; cook 30 seconds to 1 minute or until bright green. Transfer mixture to large bowl.
  • Add rice to bowl. Stir to combine. Stir in chicken.
  • In 1-quart saucepan, melt butter over medium heat. Sprinkle flour over melted butter; add 1/4 teaspoon salt. Beat with whisk. Cook 1 to 2 minutes or until mixture turns light brown. Slowly beat in milk with whisk 2 tablespoons at a time until smooth and combined. Heat to boiling, stirring constantly. Continue to cook and stir 1 minute. Remove from heat; cool 5 minutes.
  • Slowly beat sour cream and Cheddar cheese into sauce mixture with whisk. Reserve 2 tablespoons Parmesan cheese; set aside. Beat remaining Parmesan cheese into milk mixture. Add to bowl with chicken and vegetables; stir to combine. Pour into baking dish; spread evenly.
  • Bake 20 to 25 minutes or until heated through. Top with remaining Parmesan cheese. Bake 5 minutes longer.

Nutrition Facts : Calories 330, Carbohydrate 29 g, Cholesterol 60 mg, Fat 1 1/2, Fiber 2 g, Protein 24 g, SaturatedFat 7 g, ServingSize 1 Serving, Sodium 550 mg, Sugar 5 g, TransFat 0 g

CHEESY CHICKEN, BROCCOLI, AND RICE CASSEROLE



Cheesy Chicken, Broccoli, and Rice Casserole image

I made this chicken and broccoli casserole for my wife and two young boys and they just loved it. It was very flavorful and creamy.

Provided by BAIN77

Time 1h

Yield 6

Number Of Ingredients 10

1 ½ cups water
1 ½ cups uncooked instant rice
2 large cooked chicken breasts, cut into 1-inch cubes
1 head broccoli, cut into florets
2 (10.5 ounce) cans condensed cream of broccoli soup
1 cup milk
1 tablespoon Progresso Italian Style Bread Crumbs PLB
1 teaspoon garlic powder
⅛ teaspoon ground black pepper
1 (8 ounce) package shredded Cheddar cheese

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C).
  • Bring water to a boil in a saucepan. Add rice, stir, cover, and remove from the heat. Let sit until water is absorbed, about 5 minutes. Fluff with a fork.
  • Transfer rice to a casserole dish and mix with chicken and broccoli.
  • Combine condensed soup, milk, bread crumbs, garlic powder, and pepper in a mixing bowl; mix until well combined. Add to the casserole dish along with 1/2 of the Cheddar cheese; mix to combine. Sprinkle remaining Cheddar over top.
  • Bake, uncovered, in the preheated oven until heated through and bubbly, about 30 minutes.

Nutrition Facts : Calories 450.2 calories, Carbohydrate 36.1 g, Cholesterol 94.6 mg, Fat 18.5 g, Fiber 2.6 g, Protein 33.3 g, SaturatedFat 9.8 g, Sodium 929.5 mg, Sugar 5.5 g

CHEESY BROWN RICE, BROCCOLI AND CHICKEN CASSEROLE



Cheesy Brown Rice, Broccoli and Chicken Casserole image

Make a satisfying casserole out of good-for-you ingredients like broccoli and brown rice. Hint: the leftovers are just as good!

Provided by Cindy Rahe

Categories     Entree

Time 50m

Yield 6

Number Of Ingredients 14

1 bag (12 oz) frozen broccoli florets
About 1/4 cup olive oil
1 lb boneless skinless chicken breast, diced into bite-size pieces
Salt and pepper, to taste
Red pepper flakes, as desired
1/2 onion, diced
1 clove garlic, finely chopped
2 tablespoons Gold Medal™ all-purpose flour
1 cup Progresso™ chicken broth (from 32-oz carton)
1/2 cup milk
1 1/2 cups cooked brown rice
1 1/2 cups shredded Cheddar cheese (6 oz)
3/4 cup Progresso™ plain panko crispy bread crumbs
1 tablespoon butter, melted

Steps:

  • Heat oven to 400°F. Lightly grease 10-inch round baking dish with olive oil; set aside.
  • Microwave frozen broccoli on microwavable plate uncovered on High 4 minutes; set aside.
  • In 10-inch skillet, heat a few teaspoons of the olive oil over medium-high heat until hot. Add chicken, salt, pepper and red pepper flakes. Cook until golden on outsides and no longer pink in center. Remove chicken to plate. Add onion to the still-hot pan; season with salt, and cook until onion begins to soften and become translucent. Add garlic; cook 60 seconds. Add 2 tablespoons of the olive oil, followed by flour, and stir to make a roux. Cook the roux 1 to 2 minutes or until lightly golden. Gradually beat in the chicken broth with whisk, followed by the milk, and simmer until slightly thickened into a gravy.
  • Either in the skillet (if large enough), or a large mixing bowl, mix the chicken, gravy, broccoli, brown rice, and half of the cheese. Pour mixture into baking dish. In small bowl, mix bread crumbs and melted butter; add remaining cheese, and spread the mixture on top of casserole.
  • Bake about 20 minutes or until top is crisp and golden and casserole is bubbling around edges. Let sit a few minutes before serving.

Nutrition Facts : ServingSize 1 Serving

TOO EASY CHEESY CHICKEN, BROCCOLI AND RICE CASSEROLE



Too Easy Cheesy Chicken, Broccoli and Rice Casserole image

A delicious one dish meal that is full of flavor and will be cooked in less than 1 hour. The only prep time is for 2 cups of water to boil; and make sure the chicken is thawed if previously frozen. I got this recipe from my Brand Named Best Loved Casseroles book, in the "Dinner in Minutes" chapter.

Provided by TheDancingCook

Categories     One Dish Meal

Time 45m

Yield 4 serving(s)

Number Of Ingredients 6

1 box broccoli and cheese flavored rice mix (I use Uncle Ben's au Gratin)
2 cups boiling water
4 boneless skinless chicken breasts, about 1 lb
1/4 teaspoon garlic powder
2 cups frozen broccoli
1 cup shredded low-fat cheddar cheese (4 oz)

Steps:

  • Preheat oven to 425 degrees and boil water.
  • In a 13x9 casserole dish, combine rice and contents of seasoning packet; add boiling water to dish and mix well.
  • Add chicken, sprinkle with garlic powder; cover and bake for 30 minutes.
  • Add broccoli and cheese; cover and continue to bake for another 8-10 minutes or until chicken is no longer pink in center.

CHEESY BROCCOLI, CHICKEN AND RICE CASSEROLE



Cheesy Broccoli, Chicken and Rice Casserole image

Provided by Virginia Willis

Categories     main-dish

Time 1h30m

Yield 6 servings

Number Of Ingredients 19

1 cup panko breadcrumbs
2 cups extra-sharp Cheddar cheese, grated (about 8 ounces)
2 cups homemade chicken stock or canned reduced-fat low-sodium chicken broth
2 cups 2-percent or whole milk
1 bay leaf, preferably fresh
1 thyme sprig
4 tablespoons (1/2 stick) unsalted butter
1 onion, chopped
1 stalk celery, diced
8 ounces sliced cremini mushrooms
Coarse kosher salt and freshly ground black pepper
2 cloves garlic, chopped
1/4 cup all-purpose flour
2 cups long-grain rice
3/4 cup sour cream
Pinch of cayenne pepper
1/4 teaspoon freshly grated nutmeg
3 boneless skinless chicken breasts, halved, or 6 boneless skinless thighs (about 1 1/2 pounds)
1 pound broccoli crown, chopped into small florets

Steps:

  • Heat the oven to 350 degrees F. Combine the panko and half of the cheese. Set aside.
  • Heat the stock, milk, bay leaf and thyme in a medium saucepan over medium-low heat until steaming. Keep warm while you prepare the vegetables. (You can skip infusing the liquid with the herbs if you like, but it does need to be warmed so it doesn't make lumpy gravy when you add it to the flour.)
  • Heat the butter in a large ovenproof and flame-proof casserole or skillet over medium heat. Add the onion and celery. Cook until the onion is soft and translucent, 3 to 5 minutes. Add the mushrooms and season with salt and pepper; cook until tender, stirring occasionally, 3 to 5 minutes. Add the garlic and cook until fragrant, 45 to 60 seconds. Add the flour and stir to combine. (The mixture will be dry.)
  • Remove the bay leaf and thyme from the stock mixture. Whisk the stock into the flour and vegetables. Add the remaining cup of cheese and stir until smooth. Add the rice and stir to combine. Add the sour cream, cayenne and nutmeg; stir until smooth. Place the 6 pieces of chicken in the casserole and snuggle them into the rice. Cover with a tight-fitting lid and transfer to the oven. Bake until the rice is tender and the liquid has been absorbed, about 40 minutes.
  • Meanwhile, place the broccoli in a microwave-safe bowl with 1/4 cup of water. Cover and microwave until the broccoli is just tender and bright green, about 2 minutes, depending on the strength of your microwave. Drain the broccoli and keep warm.
  • Once the rice is tender and the liquid has been absorbed, remove the casserole from the oven and stir in the broccoli. (It's easiest if you transfer the chicken to a plate first, then stir in the broccoli, then pop the chicken back on top.) Smooth the top and sprinkle with the reserved panko-cheese mixture. Return to the oven and bake until the topping is golden brown, about 15 minutes longer. Place the casserole on a rack to cool slightly before serving.

LOW-CARB CHEESY CHICKEN BROCCOLI AND "RICE" CASSEROLE



Low-Carb Cheesy Chicken Broccoli and

Make and share this Low-Carb Cheesy Chicken Broccoli and "Rice" Casserole recipe from Food.com.

Provided by Stephsfanny

Categories     Very Low Carbs

Time 50m

Yield 8 serving(s)

Number Of Ingredients 12

8 ounces neufchatel cheese
1/3 cup low-fat Greek yogurt
14 1/2 ounces low sodium chicken broth
1 tablespoon chicken bouillon
1 cup mushroom (chopped)
1 teaspoon onion powder
1/4 teaspoon garlic powder
6 chicken breasts (grilled, sauteed, boiled, or microwaved)
3 cups broccoli florets (steamed)
3 cups cauliflower (riced and cooked)
1/4 cup part-skim mozzarella cheese (shredded)
1/4 cup monterey jack and cheddar cheese blend (shredded)

Steps:

  • Cook the chicken breasts (we prefer to grill or saute ours, but we often boil or microwave them if we're running late), seasoned to taste (we like salt, garlic powder, onion powder, and pepper), and dice.
  • Steam broccoli florets.
  • Cook riced cauliflower.
  • Melt neufchatel cheese in a pot on medium heat with half of the chicken broth, chicken bouillon, onion powder, and garlic powder.
  • Boil the mushrooms in a saute pan in the rest of the chicken broth until cooked and strain the mushrooms, saving the liquid.
  • Whisk the Greek yogurt into the cream cheese mixture and warm.
  • Pour the mushroom flavored chicken broth into the cheese mixture and whisk until smooth (you may include the mushrooms in the casserole, but if your kids are picky like ours, you may opt to leave them out).
  • Layer the casserole in a 9x13 baking dish in the following order (from bottom to top): cauliflower rice, diced chicken, steamed broccoli, cheese sauce (poured evenly over the top), shredded cheese.
  • Bake at 400 degrees for about 20 minutes or until bubbly and the cheese is melted.

ONE POT CHEESY CHICKEN BROCCOLI AND RICE CASSEROLE



One Pot Cheesy Chicken Broccoli and Rice Casserole image

How to make One Pot Cheesy Chicken Broccoli and Rice Casserole

Provided by @MakeItYours

Number Of Ingredients 10

1 tbsp olive oil
1 small onion, chopped
2 chicken breasts, cut into small cubes
4 cloves garlic, minced
¾ cup rice (I used Basmati)
1 can (10 oz) cream of chicken soup
2 to 3 cups chicken broth
2 cups broccoli florets
1 cup cheddar cheese
salt and pepper to taste

Steps:

  • Heat olive oil in a large skillet. Add chopped onion, garlic and cubed chicken. Cook on medium heat for a few minutes until chicken start to brown a bit. Season with salt and pepper to taste.
  • Add rice, cream of chicken soup and chicken broth. Start with 2 cups of chicken broth and if more is needed until rice is fully cooked, add more. Cook over medium heat until rice is fully cooked, should take about 10 minutes or so. Taste for seasoning and adjust as necessary.
  • Add half the cheese and the broccoli florets and continue cooking for 2 more minutes, until broccoli softens a bit. Sprinkle over the top with remaining cheese and place skillet under broiler for a couple minutes, just until it melts and starts to brown a bit.

CHEESY BROCCOLI AND RICE CASSEROLE



Cheesy Broccoli and Rice Casserole image

My husband made this after borrowing the recipe from Campbell's website :) Very delicious.

Provided by Ashley M

Categories     Rice Sides

Time 1h10m

Number Of Ingredients 7

1/2 c butter
1 c onion, diced
16 oz frozen broccoli
1/3 c milk
10 3/4 oz cream of chicken soup
8 oz cheese whiz or other processed cheese spread
1 1/2 c cooked rice

Steps:

  • 1. Heat the butter in a 10-inch skillet over medium heat. Add the onion and cook until tender-crisp, stirring occasionally.
  • 2. Stir the broccoli in the skillet and cook until it's tender-crisp, stirring occasionally. Stir in the milk, soup, cheese sauce and rice. Cook and stir until the cheese is melted. Pour the broccoli mixture into a 2-quart shallow baking dish.
  • 3. Bake at 350°F. for 30 minutes or until the mixture is hot and bubbling.

CHEESY BROCCOLI AND RICE CASSEROLE



Cheesy Broccoli and Rice Casserole image

I came up with this recipe because we love the Creamy Four Cheese Rice A Roni and I needed a side dish for last years Thanksgiving dinner at my Mom's. The flavor from the Rice A Roni is delicious and adding the broccoli,mushrooms and water chestnuts took it over the top! Makes a great addition to your holiday meal or any family...

Provided by Cathy Gulley

Categories     Rice Sides

Number Of Ingredients 12

2 (6.4 oz) box creamy four cheese rice a roni
1 large onion,chopped
2 clove garlic,minced
2 c fresh or frozen broccoli flowerettes,cooked until tender
1 (7 oz.) jar(s) sliced mushrooms,drained
1 (8 oz.) can(s) water chestnuts,chopped
2 can(s) cream of celery or mushroom soup
1-2 c cheddar or monterey jack cheese,depending on how cheesy you want it
2 Tbsp chopped fresh parsley
1/2 tsp freshly ground black pepper
salt to taste
1/2 c chicken stock or broth;more if needed

Steps:

  • 1. In a large deep non stick skillet,cook Rice A Roni according to box directions.
  • 2. In a medium pan saute' onions and garlic in 3 Tbsp. butter until soft.Drain
  • 3. In a large mixing bowl add all ingredients and mix well.Add chicken stock as needed if it appears too thick.Pour into a large greased casserole dish and bake at 350 degrees for 30 minutes or until hot and bubbly.

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