Broccoli Rice Chicken Casserole

Broccoli Rice Chicken CasseroleThis recipe was very popular in the 70s. My mom made it all the time. Then, as with many things, it went out of fashion and we didn’t have it very often and then not at all. Did you ever notice that recipes go in and out of fashion?

Anyway, I love this stuff and I continue to make it periodically. It’s a complete meal that includes veggies, starch and meat and it’s fairly economical to prepare.

Broccoli Rice Chicken Casserole

You may notice that these photos do not have any bright orange Velveeta in them.  Why?  Because I updated it with a gluten free version.    The above recipe is great for those who can do canned cream soups and processed cheese, but my old self cannot tolerate it any longer.  So, I give you an updated, all homemade version.

Broccoli Rice Chicken Casserole
  • 2 Tbsp butter
  • 2 Tbsp chopped dry onion (or ½ raw onion, minced)
  • 10 oz pkg chopped broccoli (or broccoli slaw or 1 head, chopped and cooked)
  • 1 can cream of celery soup
  • 1 small jar cheese whiz OR ½ pound Velveeta, cubed
  • 2 cups cooked rice
  • 1½ cup chopped cooked chicken (can used canned)
  1. Heat the butter and onion together to soften the onions (or saute the raw onion until cooked).
  2. Combine ingredients in a bowl, spread into a 9 X 13 pan, bake at 350 degrees for 40 minutes or until cheese is melted and everything is heated through.


Broccoli Rice Chicken Casserole (GF Version)
  • 2 cups rice, cooked
  • 1 pound chicken, cubed and cooked
  • 2 cloves garlic, minced
  • 2 ribs celery, chopped
  • 1 onion, chopped
  • 1 Tbsp olive oil
  • 10 ounces frozen broccoli pieces
  • 3 Tbsp olive oil
  • 4 Tbsp sweet rice flour
  • 2 cups milk
  • 3 cups shredded cheese, sharp cheddar preferred for flavor
  • 1 tsp dry mustard
  • ½ tsp ground nutmeg
  • salt and pepper to taste
  1. Cook chicken in 1 Tbsp oil.
  2. When nearly done, add onion, celery and garlic.
  3. Continue cooking until vegetables are soft.
  4. Season as desired with salt and pepper.
  5. Add broccoli, turn heat to low, cover.
  6. Meanwhile in a saucepan, heat 3 Tbsp olive oil.
  7. Stir in sweet rice flour.
  8. Add milk slowly, stirring vigorously to prevent clumps.
  9. When all combined and thickening, add cheese, mustard and nutmeg.
  10. Season as desired with salt and pepper.
  11. Stir until smooth.
  12. In a 9×13 greased pan, combine rice, chicken mixture and cheese sauce.
  13. Toss gently.
  14. Bake in 350 degree oven until heated through, about 20 minutes.
  15. Top with more cheese, if desired.


9 thoughts on “Broccoli Rice Chicken Casserole

  1. >Love this. I would love to invite you to join me for Crock Pot Wednesday at Please come check it out. Thanks so much for posting.

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