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Donna R. Luis

Creamy Broccoli Rice Bake

A creamy, cheesy casserole combining tender broccoli, fluffy rice, buttery onion, and melty cheese beneath a golden potato-chip topping. It is simple to assemble, satisfying to serve, and ready in 45 minutes.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 8
Course: Casseroles
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

  • 1 ½ cups quick-cooking white rice prepared according to package directions, yielding about 4 cups cooked rice
  • ½ cup 1 stick unsalted butter
  • 1 medium white onion chopped
  • 4 cups fresh broccoli florets
  • 1 10.5-ounce can cream of chicken soup, about 1 ¼ cups
  • 8 ounces processed American cheese such as Velveeta, divided, or 2 cups good-melting shredded cheddar cheese
  • ½ cup milk
  • ⅓ cup crushed potato chips

Equipment

  • 8×8-inch casserole dish
  • Large skillet
  • Measuring cups
  • Measuring spoons
  • Wooden spoon or spatula
  • Large mixing spoon
  • Knife
  • Cutting board
  • Cheese grater, if using shredded cheddar

Method
 

  1. Prepare the Oven: Preheat the oven to 350°F.
  2. Cook the Rice: Prepare the quick-cooking white rice according to the package directions, yielding about 4 cups of cooked rice.
  3. Sauté the Vegetables: Melt the butter in a large skillet over medium heat.
    Add the chopped onion and broccoli florets, then cook until the onion becomes transparent.
  4. Create the Cheese Sauce: Add the cream of chicken soup, 4 ounces of the cheese, and the milk to the skillet.
    Stir until the cheese has completely melted and the mixture is smooth.
  5. Combine the Rice: Remove the skillet from the heat and stir the cooked rice into the cheesy broccoli mixture until evenly incorporated.
  6. Fill the Casserole Dish: Lightly grease an 8×8-inch casserole dish, then transfer the rice and broccoli mixture into the dish and spread it evenly.
  7. Add the Topping: Shred or crumble the remaining 4 ounces of cheese over the casserole.
    Sprinkle the crushed potato chips evenly over the cheese.
  8. Bake the Casserole: Bake at 350°F for 30 minutes, until the cheese on top is melted, the potato chips are beginning to turn golden brown, and the casserole is bubbly.

Notes

  • Fresh broccoli can be replaced with 4 cups of chopped frozen broccoli florets if desired.
  • The recipe allows for either 8 ounces of processed American cheese, such as Velveeta, or 2 cups of good-melting shredded cheddar cheese.
  • Cook the rice according to the package directions before adding it to the casserole mixture.
  • Watch the topping toward the end of baking; the casserole is ready when the cheese is melted, the potato chips are beginning to turn golden brown, and the filling is bubbly.
  • Lightly grease the 8×8-inch casserole dish before adding the rice mixture for easier serving.