Broccoli Cheese Casserole is a complete one-dish meal built from creamy seasoned rice, thawed broccoli, chicken tenders, and a generous melted-cheese top. Everything is layered in a deep 9×13-inch dish, covered, and baked together so the rice absorbs the stock while the chicken stays moist.
The recipe makes 8 generous servings. Preparation takes 10 minutes, cooking takes 45 minutes, and the listed total is 55 minutes. A 10-minute rest after baking helps the creamy layers settle before serving.
Broccoli Cheese Casserole Ingredients
The base uses one 14.5-ounce can chicken stock, one 10.5-ounce can cream of chicken soup, one 5.7-ounce package cheddar-broccoli rice blend, and one 5.5-ounce package chicken-flavored broccoli rice blend.
Add 1 pound frozen chopped broccoli that has been thawed, 1½ pounds chicken tenders, 1 tablespoon Old Bay seasoning, and 3 cups shredded Mexican cheese blend. Fresh parsley is an optional garnish.
If you enjoy this recipe, you may also like Hawaiian Turkey Sliders.
How to Make Broccoli Cheese Casserole
- Heat the oven to 375°F and prepare a deep 9×13-inch casserole dish.
- Pour chicken stock into the dish, add cream of chicken soup, and whisk until smooth.
- Add both rice-and-pasta blend packages and whisk until evenly moistened.
- Spread the thawed, well-drained broccoli over the rice. Arrange raw chicken tenders on top in one layer and sprinkle with Old Bay.
- Cover completely with 3 cups Mexican cheese blend, seal tightly with foil, and bake 45 minutes.
- Confirm the chicken reaches 165°F, rest 10 minutes, and garnish with parsley if desired.
For food-safety guidance while cooking, use the USDA safe minimum temperature chart.
Preheat the Oven and Choose the Right Dish
Whisk the Creamy Base Smooth
Add Both Rice Blends
Drain the Thawed Broccoli Well
Arrange the Chicken Tenders
Season with One Tablespoon Old Bay
Cover with Three Cups of Cheese
Seal the Foil Without Touching Cheese
Bake for Forty-Five Minutes
Rest for Ten Minutes
Storage and Reheating
Avoid Common Casserole Problems
Conclusion
At 375°F, whisk one can chicken stock with one can cream of chicken soup in a deep 9×13 dish. Add both specified rice blends and moisten evenly. Layer one pound thawed, drained broccoli, 1½ pounds chicken tenders, 1 tablespoon Old Bay, and 3 cups Mexican cheese. Cover tightly with tented foil and bake 45 minutes. Confirm the chicken reaches 165°F, rest 10 minutes, and garnish optionally with parsley. The casserole yields 8 generous servings.
Frequently Asked Questions
- → How long does broccoli cheese casserole bake?
Bake it tightly covered at 375°F for 45 minutes.
- → Should frozen broccoli be thawed first?
Yes. Thaw and drain the full pound well so excess water does not dilute the casserole.
- → How do I know the chicken is safe?
The thickest chicken tender should register 165°F before serving.
- → How many servings does the casserole make?
It makes 8 generous servings and should rest for 10 minutes before portioning.