Chicken Broccoli Cheese Rice Casserole

This recipe by Simply Mamá Cooks might be the best chicken broccoli cheese rice casserole you will ever make at home. My sister made this for a family gathering just a few weeks ago, and we were so surprised how it actually turned out. It is so much better than anything we made before. Since the chicken mushroom cream sauce is made from scratch, the casserole turned out extra flavorful.

RELATED: Best Cream of Broccoli Soup

This dinner recipe is packed with cheddar cheese, broccoli, rice, and chicken mushroom sauce. Most of the ingredients you need are simple and can be found in your pantry. Give this a try – I am sure everyone will love this casserole, as it’s comforting, filling, and super cheesy. It is the perfect meal choice for the whole family, big groups, potlucks, or any celebration.

For more broccoli recipes, try this Beef and Broccoli Stir Fry Recipe or this Easy Panera Copycat Broccoli Cheddar Soup Recipe.

Easy Cheese Broccoli Rice Casserole Ingredients

• 2 tablespoons of cooking oil
• 1 cup of long-grain rice (rinsed)
• 1/2 small onion (diced)
• 1 celery stick (diced)
• 1 to 2 cloves of fresh garlic (minced)
• 2 cups of water
• 1 tablespoon of chicken bouillon powder
• 10 oz of frozen chopped broccoli (thawed)
• 4 oz of American processed cheese
• 4 to 6 oz of sharp cheddar cheese
• 1/4 to 1/2 teaspoon of black pepper

Chicken mushroom cream sauce ingredients

• 2 tablespoons of cooking oil
• 8 oz of mushrooms (diced)
• 2 tablespoons of unsalted butter
• 3 tablespoons of all-purpose flour
• 1 tablespoon of chicken bouillon powder
• 1 1/2 cups of water
• 1 cup of heavy cream

How to Make Broccoli Rice Casserole With Cheddar

Step 1:

Place a pot over heat and add two tablespoon of cooking oil. Next, add the pre-washed and toast for about 5 minutes until nice golden brown.

Step 2:

Add the diced onion and celery. Saute until translucent. Mix in the minced garlic and cook until fragrant for about a minute.

Step 3:

Mix 1 tablespoon of chicken bouillon powder to 2 cups of water. Pour into the pot. Place the lid and lower the heat. Allow it to cook for 18 minutes.

Step 4:

After 18 minutes, let it sit for about 5 to 10 minutes without opening the lid. Fluff it a bit and set it aside. Allow it to cool and come to room temperature.

Step 5:

Preheat a pan and add two tablespoons of oil. Add the chopped mushrooms and saute on high heat. Lower the heat to medium-low heat, then add the unsalted butter and all-purpose flour. Mix and cook for 45 seconds. Add the chicken bouillon powder, then pour 1 3/4 cups of water. Combine until thickened.

Step 6:

Once thick, add the heavy cream and mix. Bring to a gentle simmer.

Step 7:

Add the processed cheese and mix until melted.

Step 8:

To the rice, add the thawed chopped broccoli, the chicken mushroom cream sauce, and 1/4 to 1/2 teaspoon of cracked black pepper. Mix until well combined.

Step 9:

Mix in some of the shredded sharp cheddar cheese, then transfer to a buttered baking dish. Add the remaining shredded cheddar cheese on top, cover with foil, then bake in a preheated oven at 375F for 25 minutes. After that, uncover it and continue baking for another 15 to 20 minutes or until the top is golden brown and bubbly.

Step 10:

Once done baking, remove from the oven and let it set for about 10 to 15 minutes before serving.

Chicken Broccoli Cheese Rice Casserole