Description
This comforting Cheesy Broccoli Rice Casserole combines tender broccoli, creamy cheese, and fluffy rice baked to perfection with a crispy potato chip topping. A quick and easy side dish that delivers rich flavors and satisfying textures, perfect for family dinners or potlucks.
Ingredients
Main Ingredients
- 1 and 1/2 cups quick cooking white rice (about 4 cups cooked)
- 1/2 cup (1 stick) unsalted butter
- 1 medium white onion, chopped
- 4 cups fresh broccoli florets
- 1 (10.5 ounce) can cream of chicken soup (1 and 1/4 cups)
- 8 ounces processed American cheese, divided (such as Velveeta) or 2 cups good-melting shredded cheddar cheese
- 1/2 cup milk
- 1/3 cup crushed potato chips
Instructions
- Preheat Oven: Preheat your oven to 350°F to prepare for baking the casserole.
- Cook Rice: Cook the quick cooking white rice according to the package directions until tender and set aside.
- Sauté Onion and Broccoli: Melt the butter in a large skillet over medium heat. Add the chopped onion and fresh broccoli florets, cooking until the onion is translucent and the broccoli is slightly tender.
- Add Soup, Cheese, and Milk: Stir in the cream of chicken soup, 4 ounces of the cheese, and the milk into the skillet. Continue stirring until the cheese is fully melted and the mixture is well combined.
- Mix in Rice: Remove the skillet from heat, then stir in the cooked rice until everything is evenly incorporated.
- Transfer to Casserole Dish: Pour the rice and broccoli mixture into a lightly greased 8×8-inch casserole dish, spreading it out evenly.
- Add Topping: Shred or crumble the remaining 4 ounces of cheese over the top of the mixture, then sprinkle the crushed potato chips evenly on top for a crispy finish.
- Bake: Bake the casserole in the preheated oven for 30 minutes, or until the cheese on top has melted, the potato chips start to turn golden brown, and the casserole is bubbly all around.
Notes
- You can substitute the cream of chicken soup with cream of mushroom or cream of celery for a different flavor.
- For a healthier version, use reduced-fat cheese and low-fat milk.
- To make this dish vegetarian, replace the cream of chicken soup with a vegetarian cream soup alternative.
- Use fresh broccoli for better texture; frozen broccoli can make the casserole a bit watery.
- If you don’t have potato chips, crushed crackers or breadcrumbs make a good substitute for the topping.
