Cheesy Chicken Broccoli Rice

I’ve been enjoying broccoli cheese rice casserole for years. It was a staple of side dishes during the holidays when I was growing up. I just recently started adding chicken to make it an entire meal for my family. Let it be known that I am not a fan of Velveeta cheese “product” but in this recipe it is tradition and plays an important part in the creaminess of the dish. I am a fan of sneaking broccoli into my non-veggie eaters with this dish. The trick is to put the broccoli in a food processor and pulse it into small bits so the broccoli flavor is not overwhelming. It works for my pickiest of eaters!


This was the first time I tried half and half instead of milk. It made a big difference on the creaminess factor. However, if you want to skip the extra calories, milk works just fine too.



Cheesy Chicken Broccoli Rice


  • 1 1/2 cups water
  • 2 cups uncooked instant rice
  • 3 boneless, skinless chicken breasts, cubed
  • 2 (10 3/4 oz) can cream of mushroom soup
  • 1/4 cup butter
  • 1 cup milk or heavy cream
  • 1 (16 oz) package frozen chopped broccoli
  • 1 small onion, diced fine
  • 1 pound Velveeta cheese, cubed


  1. Preheat oven to 375 degrees.
  2. Cut chicken breasts into cubes.
  3. Chop broccoli into smaller pieces, if needed.
  4. Cut Velveeta cheese into cubes.
  5. Prepare rice as directed on package.
  6. In a 9×13 baking dish, mix the prepared rice, chicken, cream of mushroom soup, butter, milk, broccoli, onion and Velveeta cheese.
  7. Stir until ingredients are combined.
  8. Bake for 30 minutes or until cheese is melted.

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