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broccoli rice casserole in a white baking dish
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4.38 from 24 votes

Broccoli Rice Casserole Recipe

Simple, quick to make, and perfectly cheesy and comforting, this easy broccoli rice casserole is the perfect go-to recipe after a long day.
Step-by-step photos can be seen below the recipe card.
Prep Time5 minutes
Cook Time50 minutes
Total Time55 minutes
Course: Side Dish
Cuisine: American
Servings: 8
Author: Becky Hardin

Ingredients

  • 4 tablespoons unsalted butter (½ stick)
  • 1 onion diced
  • 2 cloves garlic minced
  • 1¼ cups long-grain white rice
  • 2½ cups low-sodium chicken broth
  • 16 ounces chopped broccoli florets fresh or thawed and drained if frozen
  • ⅓ cup milk
  • 10.5 ounces cream of chicken soup (1 can)
  • 2 cups freshly shredded cheddar cheese divided

Instructions

  • Preheat oven to 350°F. Spray a 9x13-inch baking dish with nonstick cooking spray.
  • Melt the butter in a large saucepan set over medium heat. Add the onion and cook until translucent, about 5 minutes. Stir in the garlic and cook until fragrant.
    4 tablespoons unsalted butter, 1 onion, 2 cloves garlic
    chopped onions in a pot
  • Add the rice and stir to coat. Pour in the chicken broth and bring the mixture to a boil. Reduce to a simmer, cover, and cook for 10 minutes.
    1¼ cups long-grain white rice, 2½ cups low-sodium chicken broth
    sautéed onions and rice in a pot
  • Remove the lid and add the broccoli. Do NOT stir, cover, and cook until the rice is tender and has absorbed all the liquid, about 5 minutes.
    16 ounces chopped broccoli florets
    chopped broccoli on top of rice mixture in a pot
  • Turn off the heat and stir in the milk, cream of chicken soup, and half of the cheese.
    ⅓ cup milk, 10.5 ounces cream of chicken soup, 2 cups freshly shredded cheddar cheese
    broccoli rice casserole mixture in a pot
  • Transfer the mixture to the prepared baking dish and smooth into one even layer. Top with the remaining cheese and cover with foil.
    shredded cheddar cheese on top of broccoli rice casserole in a white baking dish
  • Bake for 25 minutes. Remove the foil and bake for another 10 minutes.
  • Let the casserole rest for 10 minutes before serving. This helps it firm up and is easier to scoop and serve.

Video

Notes

Storage: Store leftover broccoli rice casserole in an airtight container in the refrigerator for up to 4 days and in the freezer for up to 2 months.

Nutrition

Calories: 347kcal | Carbohydrates: 33g | Protein: 14g | Fat: 18g | Saturated Fat: 11g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 49mg | Sodium: 485mg | Potassium: 360mg | Fiber: 2g | Sugar: 3g | Vitamin A: 896IU | Vitamin C: 52mg | Calcium: 264mg | Iron: 1mg