Chicken and Rice Casserole

8 servings
  • 1 tablespoon butter
  • 1 teaspoon vegetable oil
  • 1 cup chopped fresh mushrooms
  • 1/2 cup chopped onion
  • 1 pound boneless chicken breasts, cooked and cut into 1/2-inch pieces
  • 2 garlic cloves, minced
  • 1 (10-3/4-ounce) can cream of mushroom soup
  • 1 cup pasteurized process cheese spread
  • 3 cups cooked rice (1 cup uncooked)
  • 1 (10-ounce) box frozen broccoli cuts, thawed, drained
  • 1 (8-ounce) can sliced water chestnuts, drained
  • 1/2 cup sour cream
  • 1/4 teaspoon ground black pepper
  • Vegetable cooking spray
  • 1 cup (4 ounces) shredded Cheddar cheese
  • 1/2 cup breadcrumbs or crushed croutons

Melt butter in a Dutch oven with oil over high heat; swirl pan to blend. Add chopped mushrooms. Cook and stir over high heat about 2 minutes. Add onion and chicken-breast pieces. Reduce heat to medium-high and cook until chicken is just cooked through, stirring in garlic the last minute or so.

Add undiluted mushroom soup and the cheese spread (or if using Velveeta, dice it). Stir until cheese is melted. Remove pan from heat. Stir in the cooked rice, thawed broccoli, water chestnuts, sour cream and pepper. Spoon mixture into a 2-quart baking dish sprayed with a nonstick product.

Bake at 400 degrees, uncovered, for 15 to 20 minutes. Remove from oven. Top with Cheddar cheese and breadcrumbs (a bit of grated Parmesan mixed in with the crumbs is optional). Return to oven until cheese melts.

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    Loved the addition of the water chestnuts. Inspiring! Now I add the chestnuts to many things. 
    I love the crunch.
    I had a great chicken and broccoli casserole recipe some years ago and was searching for something similar when I found this one. This exceeds the old one. One word: DELICIOUS! I left out water chestnuts, substituted cream cheese for cheese spread, cream of chicken instead of mushroom soup, and opted for crushed croutons w/parmesan cheese, which made the crust extra crispy. Also used fresh broccoli instead of frozen. It was a big hit with my family and we'll have it again often. I reduced my prep labor by chopping/shredding everything in food processor-even crushed the croutons that way. This recipe is a new favorite, and since it?s on Food Network, I can?t lose it like my old one!
    Great Casserole, I left out the waterchestnuts but added extra broccoli. Was a hit with the family too!!
    I thought this recipe looked like a winner! However, I did several things differently. I put ricotta cheese instead of processed cheese, added rosemary and thyme to season the chicken, and a little dry white wine while I was cooking the chicken. To top the dish off I used a variety of Italian cheeses. Also used baby bella mushrooms. We tasted it before going in the oven and it was delightful already! Thanks, Karen Redelin, Sturgeon Bay Wi.
    This is a great recipe. I omited the waterchestnuts and added peas and corn. Also added some red pepper flakes to give it a kick.
    My husband and I loved this dish. I used all reduce fat items except for the cheddar cheese because I wanted to use Sharp Cheddar for a stronger taste. I sub'd the Velvetta cheese for Non-fat Philly cream cheese and instead of using mushrooms, I used red bell peppers. It tasted great and we did not feel any guilt eating it!

    It was super easy to make and I plan on making it a go to dish for future meals.
    Its pretty good even with balsamic rice, which is a healthier alternative. But, I recommend two cups of rice rather than three. The rice was overwhelming the chicken and broccoli.
    Terrible flavor and consistency! My friend liked it but it was too much prep time and work for just a "okay" meal.
    This recipe is delicious. My picky sister doesn't like mushrooms so I leave those out and throw in some frozen peas and it turns out lovely.

    As to the question about the rice, rice triples in size when it is cooked and absorbs liquid. So 1 cup of dry, uncooked rice swells up to 3 cups of cooked rice when it absorbs the liquids in the casserole because the grains are larger. :)
    I more than tripled the mushrooms and left out the shallots and broccoli and it was delicious. I made my own bread crumbs and next time I will use a store bought kind to make it easier. Its a lot of chopping but worth it! This is a great big and filling dish that I will for sure make again. Its great the second day too!
    it taste more than good...everybody loved. I served with a simple tomato salad with onion and red pepper.
    try it it is delicious..
    This recipe sounds great. I just need to know one thing before I make it. I still don't understand how the 1 cup of uncooked rice makes three cups of cooked rice. Please explain. I probably leave the chestnuts out. Everything else sounds great.
    This was one of the best chicken and rice dishes that I have made. The only changes that I made, was to add more mushrooms (If you are a mushroom lover one cup is not enough)and I used left over French bread pieces for the topping. My picky 14 year old daughter sampled a bite before I put it in the oven and she wanted to eat some even before it was heated up. This is very unusual for her. I will definitely make it again.
    Granted I didn't add the fresh mushrooms and I had to make my bread crumbs,it still came out very well. It is filling also and very easy to make. I love and I will be making it again.
    Quick and tasty meal. I substituted cream of chicken soup for velveeta for a lighter option.
    I must say this FIRST. STEVE from the Redlands was asking about the uncooked rice (1 cup) Must clarify...ONE Cup of uncooked rice will give you 3 cups of cooked rice!!!!

    I left out the mushrooms and processed cheese. Family does not like them. I used more sour cream and more cheese. It was excellent. Everybody had seconds. Easy dish to whip up!
    I suppose we over complicated this a bit by doing everything from scratch- cooking rice, cooking broccoli, chopping velveeta, chopping onion, chopping chicken, etc. However I was left with a kitchen full of dirty dishes for a casserole. We left out sour cream, mushrooms, and water chestnuts. My 2 Year old son loved it which is always a plus. Overall it was definately a keeper.
    Did not include the chicken, and used brown rice and 2% Velveeta, and fresh, steamed broccoli to make a healthier version. Big hit at holiday parties. Great recipe.
    I changed this recipe slightly for less fat and carbs etc. NO MUSHROOMS. no butter, 1/2 the velvetta (light), 1/2 the chedder, 2 cups of brown rice and no bread crumbs. I blanched fresh broccoli and added lots of fresh hot green chili. yummie!
    This recipe is great. It was easy to prep (I used previously cooked chicken), and the family loved it.
    wanna try
    Served as a side at Thanksgiving and was not allowed to leave until relinquishing the recipe
    My family LOVED this recipe! I must admit that we are not big Velveta fans, so I eliminated that and added just a little extra sour cream. And they gobbled it up! But we had plenty left over and I must say that it was even better on day 2! Next time I may make it ahead of time to let flavors set.
    This is amazing! Everyone liked this. From my Father to my 2 year-old!
    This recipe is very easy and tastes so good!!!
    this was a nice, simple recipe that is good after a hard day at work. my family enjoyed it.
    I thought the recipe was o.k. until I
    noticed where's the uncooked rice fitin?
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