Broccoli, Rice, Cheese, and Chicken Casserole

With some help, this is a winner. A pound of processed cheese is enough to overwhelm any meal, and the canned chunk chicken is not so good either. Here's how we make it: Bake 3 boneless skinless chicken breasts and shred. Make rice in our rice cooker just like always, then scoop 2/3 of the cooked rice into the 9 X 13 pan with the chicken. (Our rice cooker calls for 3 cups uncooked to be used so we save the rest of the rice to make rice pudding so nothing goes to waste. It's also cheaper than instant rice) Then I take 16 oz of whatever cheese I have in the house and shred it. 1/2 Jack and 1/2 cheddar work great. Add a packet of onion soup mix INSTEAD of chopping onions, then 2 cans of whatever condensed creamy soups you like (we use 1 chicken and 1 brocoli), a cup of milk, the butter, and a bag of frozen brocoli. Then we top with sliced provolone cheese which we always have in the house anyway, and bake as per instructions. Between the soups, cheeses, and dry soup mix, no additional salt or pepper is necessary.

My husband and I love this recipe, although I did adapt it to use fresh broccoli, 8 oz each finely shredded cheddar and mozzarella, and half of a rotisserie roasted chicken. I have made it several times and it is one leftover that is gladly eaten. It really does freeze well. I make several small casseroles at a time.

5 Stars because it is super easy, super quick, super yummy, and all 4 kids LOVED it, even my green-aversion kid who doesn't eat veggies. To make it even faster and easier, I used a rotisserie chicken from my grocery store and just pulled that off the bone, did not pre-cook the rice (instead put it in the casserole dry and added one can of low-sodium chicken broth to the mix), and used 1 package of shredded velveeta and 1 package of shredded sharp cheddar. A few grinds of the pepper mill, a loaf of garlic bread and a tossed salad...dinner was complete. Great meal for a busy mom. Thanks for sharing.

Quick and easy!!! These changes made it absolutely perfect: Half an onion, clove of garlic, and 3 chicken breasts cooked in a frying pan on low heat. When chicken was cooked, i cut it up and dumped the whole frying pan, onions, garlic and all, into the casserole dish. Used 1 cup grated cheddar cheese, 1 can cream of Chicken, and 1 can Cream of Broccoli and Cheese *which is why I used less grated*. Half cup milk, half cup sour cream, lots of pepper, a bit of salt, a few shots of hot sauce (we love it) 3 cups rice and 4 cups steamed fresh broccoli. Cooked for 30 mins on 350, pulled out and crumbled Ritz crackers over top (the cheddar ones) And cooked for another 10 mins. FABULOUS! Thank you!!

This recipe was good but needed a little adjusting. I decided to put a little less cheese and some more chicken because it was a bit too cheesy. One of my guests said "You may get a bite of chicken or rice but it all tastes like cheese" After the adjustments it was wonderful and simple to make.

This recipe was delicious and extremely easy! If you’re in a hurry, this is the casserole for you. I did, however, make some changes. I used 2 cups of shredded cheddar instead of processed cheese. I also used cream of broccoli and cream of chicken soup. Curry powder, black pepper & paprika added a kick, and I baked it for an additional 15 minutes to heat it all the way through. My husband loved it, and we had plenty of leftovers!

Pretty good meal. Due to the "soupy" complaints, I added an extra cup cooked rice and instead of raw onions, I took the advice of adding a packet of onion soup mix. Good mix of flavors and very filling. Would make again.

Excellent. My husband LOVED this and asked me to put it in our regular dinner rotation. I increased the rice to 3 cups since I found 2 cups to be too soupy. I also used 4 chicken breasts instead of canned and 22 ounces of broccoli. Omitted the onion since we neither one like onion but did add onion powder since we like the flavor.

Excellent meal, my husband loved it. I did make a few changes as suggested by others. I used Basmati rice because I love the flavor. I cooked it in 2 cans of chicken broth and 1/3 cup of water in a rice cooker. I used 1 and 1/2 pounds of boneless, skinless chicken breasts cut into bite size pieces. I fried the chicken until it was no longer pink. I combined 1 can each cream of mushroom and cream of broccoli soup, 1 cup milk, 12 ounce bag chopped broccoli, 1 pound mild cheddar cheese and 1 packet Lipton onion soup mix in a bowl. I added the cooked rice and stirred until all ingredients was mixed. I poured the mixture into two 7 1/2 x 9 1/2 baking dishes. I cooked one in the oven for 30 minutes at 350 degrees and put the other in the freezer. It turned out sooooo good, I will make this dish one of my favorites.

I tried this recipe for the first time a couple of days ago. My kids loved it. For a different, I also added an envelope of dry Lipton Onion Soup Mix into the mixture before sticking into the oven. It was very simple and not very time-consuming. We really enjoyed it!!!!

Pretty good meal. Due to the "soupy" complaints, I added an extra cup cooked rice and instead of raw onions, I took the advice of adding a packet of onion soup mix. Good mix of flavors and very filling. Would make again.

This was really tasty! I had a different recipe that I couldn't find so I used this one and loved it - going to keep it for next time too. I had to tweak it a tiny - I used shredded cheese instead of Velveeta and I used my own cooked chicken breast. Still yummy! I also used a shallot instead of onion, but I think next time I might cook it a tad first - it was a little strong to get a piece of raw shallot in a bite. =) Overall, super tasty!! =) Thanks for the recipe!!

I gave it two stars because it was a good starting point on a better recipe. After cooking this the first time, there were large pools of butter all over the top and in the corners. I skimmed off what I could. Second time around was better with some changes. Omitted the butter, used long grain rice (used the rice cooker), instead of onions I followed someone else's advice and used french onion soup mix. Mix that with the milk in a large bowl to dissolve, add two cans creamed soup (i chose cream of broccoli), about 10 oz shredded cheese of your choice (cheddar for me), then add the frozen broccoli and cooked rice. Gently mix until combined then pour over the baked chicken breast (or roasted) and bake, covered, for about 35 minutes. Still high in fat and calories, but it's a nice indulgence once in a while. Really warms the tummy!

I cooked my rice (no instant), and cooked boneless skinless chicken breast in italian dressing (no canned). Overall it was fine, but a little too creamy for my taste. Just an average meal, but I might tweak it to suit my tastes a little better. Nothing fancy!

Very tasty! As recommended, I used regular rice boiled in chicken broth, made 3 cups of dry rice. Used about 2/3 of it. I used fresh broccoli, steamed it first. I used a rotisserie chicken, I cut the milk to 1/4 cup but used all the butter, it was just right. For cheese I used 8 ounces chedder and 8 ounces colby jack. I mixed everything in a large bowl first to make sure the ratio of ingredients looked right. After these modifications it came out very good.

This was way too cheesy and only had one flavor - cheese. Try cutting back on the cheese and see if that helps...?

my husband loved the recipe, but I did a few things different, I add 1 bouillon cube per cup of water for the rice and I used real chicken not the can.. and I also used monterey jack and cheddar cheese..not the procedded cheese.

I'm giving this 4 stars, only because I altered the recipe (as others suggested). I cubed fresh chicken breasts and cooked in some bacon fat for flavor. Instead of fresh onion, I used 1 packet onion soup mix. I also subbed the 'processed cheese food' aka Velveeta for 1 can cheddar cheese and 1 8oz. pkg. of shredded cheddar cheese. Everything else I left the same. This dish was SUPER easy, and it's definitely a keeper!

I used chopped broccoli and unthawed it first. I also used brown rice and only half the cheese. It was a little runny, but had a very good flavor. I will make it again.

Ok, so i tweaked this recipe a little for my own family's taste. I used brown rice b/c my parents are super health conscious, and ofcourse fress broccoli and Chicken. (no canned sutff for us) Also, I skipped the cheese because we're not big on it and i felt that the cream of chicken/mushroom would be creamy enough. Even with these little changes the casserole came out wonderful and healthy as well.

Kiel liked it.

tasty!!! and water chestnuts give it a little crunch!

I changed the recipe by using cream of mushroom soup only , add velvetta cheese( qould recommend melting the cheese first if not it will be chucks of velvetta in the casserole.

It came out ok, but a little dry. Next time I will try extra can of cream of mushroom soup and a little more milk. I added Lipton onion soup mix for extra flavor and two 8 oz. bags of cheddar and monterey jack cheese (1 mixed in and 1 on top). I also added French's Fried Onions on top for texture and used fresh broccoli. It was ok overall, but I need to add extra soup.

Used Jasmine rice. Also used only half the onion, cooked w/ butter & 8 ounces mushrooms, before adding to casserole. Did not add any butter other than what was used in cooking onions and mushrooms. Used shredded mild cheddar and topped w/ Italian bread crumbs. Everyone loved it.

It turned out well. I would have preffered something with a little more flavor.

Try Sam's Club brand (Member's Mark) canned chicken breast! It is the only really GOOD canned chicken I have found! Use a different cheese. Try 8 oz. of cream cheese, mild cheddar, or co-jack.

super flavorful and easy but i took advice from other reviewers and made some changes (added onion soup mix instead of onion, made the rice insted of using instant and used 2 1/2 cups of graded cheese instead of the processed stuff) it did come out a little too soup like so i added 2 additonal cups of rice which helped (total of 4 cups of rice).

I was going to double recipe and so glad I didn't for my family of 6. Changes are: made 3 cups of rice and no butter (just because I forgot). We still have alot of leftovers and if you do want to double it, you will probably need two baking dishes. Oh, and everyone loved it! Keeper!

This was a pretty good casserole. I cooked fresh chicken and fresh broccoli and added a few garlic cloves and shredded cheese instead of processed cheese. It would probably be bland with out the garlic and onion. I would make it again. Most of my family really liked it.

Yummy, but be sure to cook the onions first. I also prefer to use real cheese over processed and to use regular prepared rice over the instant.

It's okay if you don't want to put too much effort into your meal for the night but nothing that I would share with a friend. And processed cheese and canned chicken, really? Ick. I used some cheddar instead and an actual chicken breast instead.

I boil and chop regular chicken breasts (don't use canned) and I substitute the velveeta with cheddar. Yummy!

Loved this recipe. Was a little soupy, so I added some bread crumbs on top and broiled it. Next time I am sauteing the onions first. They were too raw-tasting for me. But I definitely will make this again.

I didn't add the chicken, and I used sharp cheddar cheese. It was a little too sharp for this, next time I'll try mild. Very good otherwise!

Terrific! I used ham instead of chicken, only 1/2 c milk and 1/2 lb velveeta and it was perfect. Thanks for the recipe!

I give it four star's because I had to tweek it a little. I steamed frozen broccoli in my rice cooker as it cooked the rice. I left out the butter and used about 1/2 cup of light sour cream, and used less milk. And as others did used half the amount of velveeta, and shredded cheddar to make up the difference. Also, I dont like cream of mushroom so I used cream of celery. Topping it with cheese in the last few minutes gave it a nice appearance. It was perfect consistency.

I used real cheddar cheese, Uncle Ben's chicken flavored rice, and sauteed the onions (and mushrooms) in butter and garlic salt. This was by far the best casserole I've had. It freezes well too!

Tried this and it turned out well. I substituted corn for broccoli (since hubby won't eat anything with broccoli) and used grated cheddar cheese. Skipped the butter and used instant brown rice. Will be using this again.

I liked this recipe. It was so easy to make. I used cubed cooked chicken, and whole broc flowers. However, I would used the chopped broc, because it took longer for the flowers to cook. I also only used 1/2 lb of cheese, and it was plenty. Great comfort food.

Family favorite!

Cooked 3 cups of rice in rice cooker; Cooked 3 chicken breasts in skillet with onion and minced garlic, frozen spinach instead of broccoli, cheddar cheese instead of processed, added milk but no butter, top w/ extra cheese. All enough to be covered by 2 cans of soup. RESULTS: Plenty flavorful!

With changes: 3 large chicken breasts (diced), marinated in olive oil and onions, seasoned with salt, pepper and Italian seasoning. I didn't have soups so added 1 can cream of broccoli and 1 c. sour cream. Melted the butter, used fresh broccoli (steamed in micro for 5 min) and 2+ cups of Mexican blend cheese. Stirred together and topped with bread crumbs. My 5 & 2 year old ate it up! So rare--this is a winner.

This has always been a good combo of ingredients. like others I added/deleted. I chose fresh chicken and boiled them in water,thyme,basil Ground black pepper oregano and poultry seasoning. I cubed it after it cooled a bit. I sweated the onions and added chopped mushrooms to the butter and onions till heated. I used cheddar and Monterrey jack cheeses. Rice pilaf quinoa mix instead of instant rice.and used fresh broccoli rather than frozen

This was delicious! I added a whole lot less cheese, about maybe 3/4 c. of shredded Italian blend cheese. Then I used cream of broccoli and cream of celery cause that's what I had on hand, but it still came out delicious! I omitted the onion and used fresh broccoli, yum! I used the microwave to steam the broccoli first so that it wasn't too raw after it came out of the oven. I used only 1/2 c. of milk. Came out perfect! Yum..

I made this just as directed and I did care for it. The worst part was the raw onions-- maybe if they were cooked prior to mixing in with the rest of the ingredients it would not overwhelm it so much. Also, I LOVE cheese, and even this was WAY too cheesy for me.

This was pretty good and fairly easy to make. I didn't use the processed cheese - I used real shredded cheese, rotisserie chicken and omitted the butter. My family liked it!

I used fresh broccoli and steamed it and I used rotisserie chicken instead of canned. It was pretty good but I think it needs more spices... maybe some cayenne so that it isn't so bland.

Opted out of using minute rice on this as well, used medium grain rice, makes for a much creamier consistency. Used 2 cups, this made for a nearly-overflowing 13x9 baking dish full when combined with all other ingredients. You DO need the onion for flavoring, DO NOT leave this out! Opted for a 3-cheddar blend of shredded cheese instead of Velveeta or other processed cheese block, this and the extra rice completely took care of the possibilty of 'soupiness' in this. I actually ended up pre-cooking the broccoli because it needed to be chopped better (I bought florets instead of just chopped broccoli so not so many stems in this), onion, and added all other ingredients in and mixed on the stovetop instead of just mixing in the baking dish to put in the oven. I also added in a 14-oz can of mushrooms, drained. I did bake this after mixing on the stovetop for everything to warm through comepletely. Ended up not having to stir anything in the middle because of stovetop prep! Totally make-ahead and freeze friendly, reheats great after thawed!

Very good start to what I ended up making. I changed a couple things to fit my taste and my fridge contents and it turned out wonderful. I used chicken thighs which I boiled first, used jasmine rice which I also cooked first and shredded some colby cheese to mix in. I also added a tad bit of milk to the mix and it tasted great! It was moist as can be and was very tasty!

With some of the suggested revisions, this was very tasty! I used fresh chicken, a packet of onion soup mix, an extra cup of rice, and shredded cheddar cheese. We had leftovers the next day and they tasted just as good, if not better. Very easy recipe to make and good for a quick weeknight meal.

It may be my own fault for following others suggestions, but I made this using a packet of onion soup instead of an onion and it was a disaster. Using canned chicken for anything other than chicken salad is a bad idea. The texture was bad, using two cans of cream soup was hard to swallow, and even though I used a whole jar of cheese whiz nothing overpowered the onion creamy taste.

The flavor was good.. but I had a hard time fitting all the ingredients in a 9 x 13 pan. Plus it was a little too runny. Mine did not thicken up.

did not like this, it was so soupy and cheesey. i followed the recipe exactly. we mixed the left overs with more rice the next day and it was better, but i will not make this again. too much cheese, and i think too much soup too. it was kind of like a pile of slop.

This was good. I modified it to make it low fat. I substituted fat free sour cream for butter, fat free soups, and fresh steamed broccoli. I also used a half pound of real cheddar, and omitted the velveeta. The only change I would make is to season the chicken more before combining everything.

Super yummy cheesy comfort food! This casserole is our go-to easy supper for us to make on a day when we're absolutely exhausted from work or craving something cheesy. I do make a few tweaks though as my fiancé and I normally try to eat whole and fresh unprocessed foods. We do cheat a bit with this casserole thought with the canned soups! 1). I dice two large chicken breasts or 3 small breasts (depending on what we get from the butcher shop that day) into small pieces and pan fry them in a bit of olive oil, a few tbsp. of water, and S/P until they are cooked through but not dried out. 2). I steam 4 cups of fresh broccoli cut in small florets. 3). I dice a small sweet onion and saute in a bit of olive oil for a few minutes. 4). I use two cups of brown rice cooked in chicken stock to add additional flavor 5). Here is the unhealthy part… I use 1 can of fat free cream of something Campbell's Soup (we prefer cream of broccoli) and 1 can of Campbell's cheddar cheese soup mixed with 1 cup skim milk and a bit of sriracha sauce. I mix everything together with a few handfuls of shredded cheese (usually whatever we have lying around the fridge). I bake for about 35 mins and then sprinkle a 1/4 cup seasoned bread crumbs mixed with a bit of melted butter on top and bake for an additional 10-15 minutes. Not the healthiest meal but it freezes well and it's nice to splurge every once in a while with some cheesy comfort food!

this is the bomb! I did make a change, though. I add 1/2 cup ragu cheese sauce instead of the cream of chicken. I use 8 ounces of extra sharp cheddar instead of the processed cheese. Thank you for the recipe, even my toddlers loved it!

This is a great recipe that I'll make again! A little soupy, but with more rice it will be perfect!

Was very good but I would change a little bit, use 1 cup of milk, dash of mustard & worcester & cook with 1 cup of cheddar cheese until bubbly. I would omit the processed cheese food.

Awesome... with some help from other reviews.. I added real chease not processed cheese and I had some left over chicken breasts + a can of chicken also I cooked the instant rice. After the modifications my family devoured this!!

This is awesome! Although, I used freshly grilled chicken breasts instead of the canned chicken. Just wonderful! (NOT low fat!)

Such a delicious and creamy dish! I had both leftover broccoli and rice, and this recipe was just the thing to use them up! I didn't have any chicken, so I left it out and added a couple stalks of celery, and it was still amazing! I didn't even miss the chicken, even though I usually consider no meal complete without meat! Very smooth and creamy, and just the right amount of vegetables! (I broiled it for a couple minutes at the end to melt the cheese better, and it worked great!)

Try this with Velveeta. My husband loved it!

This was the best casserole that I've made in a long time! I made almost according to the recipe except for the following two things: I omitted the butter (couldn't see how it would be necessary except for adding more calories) and I used boneless chicken breast, instead of canned, that I cooked first on the Foreman. My husband couldn't get enough of this, he wants me to make it again next week. Bravo on this recipe!!

I was looking forward to making this recipe based on all of the 5 star ratings. It was awful. Soupy and too much processed cheese. The kids hated it and I didn't bother to serve it to my husband. Made him something else and threw the gross stuff in the garbage.

I made this recipe tonight, It was very good, however, I did tweak it a little. I didn't add any butter and I didn't add the chicken... I didn't have any chicken thawed! My mom has been making a recipe similar to this for about 25 years. Hers is slightly different and healthier. My husband and I really enjoyed this dish... it was very tasty. Oh... I did add half a pack of onion soup mix in place of the onion...very good flavor! I would recommend this recipe to anyone... you won't be disappointed! Happy Cooking!!! :O)

The concept of this recipe is great...Quick, easy and tasty. I made some changes b/c I like my casseroles thick. Used cubed chicken breast, only one can of cream soup, 1/2 cup milk, 2TBS butter, onion soup mix and real shredded cheese. Came out super tasty and my 1 yr old loved it!

This recipe is a keeper, very good. I made a few minor changes based on getting rid of some leftovers in the fridge. I used 2 c cooked chicken instead of cans of chicken. I also used 2 c. shredded cheddar instead of processed cheese and threw in 1/2 c sour cream. I think next time I will add some buttered bread crumbs on top and a little salt and pepper.

Although my family is a huge fan of broc, rice and cheese casserole, I wanted to try something a bit different. I opted for this one with chicken in it. WAY to cheesey!! This casserole would be excellent, but I strongly advise in cutting down on so much cheese.

Added an extra cup of rice and didn't use canned chicken; instead I cooked and diced 3 boneless skinless chicken breasts. I will add a fourth piece of chicken next time.

Followed recipe precisely and came out soupy. Even after letting it sit for about 5 minutes. Tasted fine but came out more of a garnish for chicken breasts.

"dagny21" has the most awesome tips ever! (Shes the very first review). The 1st time i made this, i followed the recipe.. it was ok.. really watery tho. the next time I made this, I followed "dagny21"'s tips, and MAN! did this turn out GREAT! thanks!!! 4 Stars for this recipe. 5 stars after the modifications..

Was a pretty decent casserole. I made a few changes: 1. Used 2 large chix breast that I cooked on the stove top with onion, garlic, spices and a little chix broth. 2. Used fresh broccoli 3. Used regular long grain white rice and cooked it with chix broth instead of water. 4. only used 1/4 cup milk due to other reviews on being too soupy. 5. Used shredded cheese. 6. Omitted the butter It turned out very nice, not too soupy or dry. Would make again.

Yummy recipe, used real chicken. Very Very Good!!!

I have made this dish way too many times to count over the past 2-3 years! My family loves it - even my picky niece. When I plated it up for her she asked if she could only take a few bites. I asked her to just try it. Before I knew it she was asking for seconds!! I do make a few changes... First I make regular long grain rice cooked in chicken broth according to package directions. Instead of canned chicken I sauté 2 chicken breasts over med. heat until the juices run clear or left over rotisserie chicken. Fresh broccoli chopped small and microwaved for about a minute, 98% fat free cream of soups and skim milk. I don't add the processed cheese at all but instead top the casserole with mild cheddar cheese. It is more time consuming the way I prepare it but in my opinion, it is better this way!

After following some other reviews & making a few changes to this recipe, it was delicious! I used cooked & shredded chicken breast (instead of canned), and may use a rotisserie chicken next time. I used instant brown rice (cooked in chicken broth), and sauteed the onion in butter. Instead of processed cheese, I used about 1 cup shredded sharp cheddar & 4 Kraft singles (since that was all the cheese I had available without another trip to the store). I did steam the broccoli for a couple of minutes so it was no longer frozen. Also, I added some garlic salt & pepper. Definitely a keeper!

I can't give high stars because I doctored this recipe a bit based on other reviewer's advice but I really enjoyed the outcome. I cut the velveeta down to 1/4 pound, and added a small bag of shredded cheddar and jack cheese. I omitted the butter, and added a pouch of onion soup mix. I bought pre-cooked grilled chicken breast which was a cinch. I used fresh pre-chopped broccoli instead of frozen, and I made 4 cups of texmati wild rice (I increased the qty because other reviewers said it came out soupy.) Last but not least, I had some leftover smoked bacon so I fried it, chopped it up and mixed it in. My prep was simple. I made the rice to the recipe on the container, and fried up my bacon. Then in a saucepan, I slowly heated the velveeta, milk, cream soups, and onion soup mix. Then I put my rice in a 9x13 baking dish, threw in the broccoli, chicken, cheese sauce, and fried chopped bacon. It came out pretty nice, I would definitely make it again.

I made this twice. The first time it came out too soupy and I had to add more rice to soak up some of the liquid. The second time I reduced the milk to 1/2 cup and it came out perfect. I also solved the problem of the crunchy onions by sauteeing them first before adding them to the mixture.

My boyfriend loves this recipe. The only recommendation I suggest is cooking the rice before baking the dish. The rice was hard after cooking no matter how long I left it in the oven. Overall, an excellent recipe.

Mushy and bland. I sauteed 1/4 yellow onion in butter before adding it to the mixture. I boiled 3 boneless, skinless chicken breasts,adding butter, poultry seasoning and garlic to water then cut it into bite size pieces. Sprinkled bread crumbs on top with shredded cheese for last 15 minutes in oven. I added cayenne pepper and garlic salt to my plate because it needed more flavor. Don't get fooled by the milk-it looks VERY milky in the pan but it cooks down. OK overall but I'm not sure what others are raving about.

I made this as instructed except I used chicken breasts. I did cut back on the amount of cheese as it seemed excessive. I'm sorry, but it just wasn't good. I ate two bites. It was way too cheesy and just not tasty at all. My daughter and husband finished there's but asked that this recipe NOT be made again.

My wife tweaked this a bit. We are not fond of instant rice. She makes a large batch of rice in our rice cooker to make another meal. She put all the wet ingredients in a bowl then 2 cups cooked rice ads the cooked chicken and the broccoli holds the cheese for the top puts into 2 pans cook's one and freezes the other for another week no cook days . I love this one.

Needed a little more flavor, but a great base recipe. I've made this a handful of times now and definitely prefer shredded cheese! Thanks!

Super yummy and easy!! I used shredded cheddar cheese instead of the Velveeta and 2 can cream of chicken instead of 1 cream of mushroom/1 cream of chicken. Otherwise followed the recipe exactly. This one is definitely going into the regular dinner rotation.

Good basic recipe, but I made quite a few changes. I stewed three large, fresh chicken breasts and shredded those, and used long-cooking Jasmine rice (made according to package directions) which I cooked in chicken broth. I steamed the broccoli to the point it was crisp-tender before adding it to the mixture. I added a cup of sour cream and omitted the butter. I added onion powder (instead of onion), celery seeds, garlic powder, poultry seasoning and Morton's Nature Seasoning. I used 8 oz. finely shredded Mexican Blend cheeses, not processed cheese food. I adjusted my seasonings by adding sea salt and fresh coarse-ground black pepper to taste. Finally, I covered the top with a sleeve of crushed Ritz cracker crumbs mixed with 3/4 stick melted butter, then baked. It was delicious using the "tweaks" of my own.

I made so many alterations to this that I'm not sure I should rate it anymore. I chopped fresh broccoli and carrots and threw them it a pot with a cup of left over fat-free chicken broth and two cups of water. I brought that to a boil and let it cook for about five minutes to give the veggies a head start before I added brown rice. That cooked for five minutes, then steamed off the burner for another five. While that was going, I diced up the white meat from a rotisserie chicken and then mixed everything together with a can of low-fat cream of mushroom and low-fat cream of chicken soups and a can of fat-free evaporated milk and a finely-shredded four cheese blend. I topped it off with some whole grain bread crumbs and baked it at 300 degrees until it bubbled around the edges. I didn't use any butter at all. I can't imagine it needs it. Everyone loved it and it was pretty nutritious to boot.

Mouth watering is so far from what we found for this recipe! Canned chicken and canned soup made for a very lousy tasting dish. After the addition of roasted green chilis and cayenne pepper, it was somewhat edible.

I gave this 5 stars no mater how you may doctor this recipe it turns out to be just as delicious as the original.I fix this for company and get raves, my husband told me the first time I made this to go right in and put it in my receipe box. Tonight I will use canned green beans, and I always use sharp cheder cheese and not cheese food. I will be making this receipe for a dinner and Bible study class that I will be joining soon. I know I can count on it to be a hit.

My husband LOVES this recipe! He asked for it on Valentines day when I asked him what he wanted for a special meal.

This recipe was a hit in my home! I made a few personal modifications: I cooked regular long grain rice in our rice cooker while I prepared the sauce; I mixed the cr of chicken and mushroom soups, 1 can (13 oz) chicken, 1 bag of broccoli, S&P, and garlic/onion powders until the broccoli was somewhat tender (based on previous reviews). Once the rice was done, I sprayed a 9x13 pan with Pam, layered the rice, about a cup of montery jack cheese, and the soup mixture. My husband hates plain cheddar cheese, so I placed 7 slices of american cheese on top. Baked for 10 minutes, stirred the cheese into the mix, topped with seasoned bread crumbs, and baked another 10 minutes. My 17 month old LOVED it (and she is not a rice fan) and my husband asked to put it into our weekly rotation. That's all the thanks I needed!

This is a great recipe with juust a few changes. I cut back on the velveeta to a half of a pound and added a cup of shredded cheddar cheese. We don't care for the canned chicken so I baked a few boneless skinless chicken breasts and cubed them. Also, you can substitute any creamy soup. I had only cream of mushroom on hand so thats what we used. Turned out great!

This is the perfect meal for cold winter days when you crave comfort food. It's also great for potlucks and feeding large groups of people on short notice. I did doctor the recipe up a bit. I left out the onions and used a whole rotisseri chicken instead of using canned. And I used 1 can of cream of chicken and 1 of cream of broccoli. Instead of using instant rice I used uncle bens parmesan flavored rice, I also used a mixture of chedder and montery jack cheese instead of processed. For flavor I added a dash of cayenne pepper and hot sauce and 2 teaspoons of minced garlic. I also topped with french's friend onions for a little crunch and it come out delicious!

This was bland and tasteless. The chicken tasted poached or boiled, with no flavour to speak of. The consistency of the casserole was unappealing, and it's appearance was uninviting.

this dish was yummy! i only made a few changes. i used 2 large chicken breasts instead of the canned chicken and while i was cooking it i cooked it in a few shakes of tabasco and franks hot sauce for just a little bite! and i also used 2 cups of sharp cheddar instead of the processed cheese. this will definately be made again!

Very tasty, even though I had to modify it here and there due to what ingredients I had on hand. I cooked a mixture of regular plain and brown rice (didn't have instant), then added frozen mixed veggies (didn't have broccoli), then added a little cheddar/jack cheese (didn't have enough american). Ha! But it still came out very good. Just smelling it makes you hungry.

I used wild rice instead of white rice, and this was very good! I also tossed in a couple handfuls of shredded cheddar cheese instead of the processed cheese. I bought a rotisserie chicken from the store instead of the canned chicken. Made for very good leftovers!

I made quite a few changes to this recipe based on posted reviews. First I use boneless chicken breast (cubed) sauted in a skillet with minced garlic and salt and pepper. For the water I use chicken broth (14.5 ounce can), only 3/4 cup of skim milk, add 1/2 cup light sour cream, omit butter, instead of onion use 1 tbsp. of onion powder, add 1 tsp. garlic powder and 1/2 tsp. black pepper, for the cheese I use half shredded Sharp cheddar cheese and half cubed processed cheese food, the rest of the ingredients remain the same. Combine everything in a large bowl, pour into a baking dish and follow baking directions. Turned out wonderful and NO LEFTOVERS:) Thanks for posting and for all the great help from the reviews.

i also make this recipe using cooked macaroni noodles instead of the rice. either way it's delicious!

This was a very big hit at my sister's barbeque. Everyone was asking for the recipe. I followed others' tips and substituted the cream of mushroom soup for cream of broccoli soup, I also used regular rice rather than instant rice, I left out the onion, used 1 lb. of velvetta cheese, and instead of the 2 can of chunk chicken I used 2 large chicken breast. It was delicious and i will definitely make this again