Southern Broccoli Rice Casserole Recipe

5 from 1 vote

Southern Broccoli Rice Casserole Recipe

This Southern Broccoli Rice Casserole Recipe is easy to make and full of delicious flavor! Made with Campbell's Cream of Chicken, cheesy broccoli, and white rice, it's a great way to sneak in some veggies. Both kids and adults will enjoy it making it perfect for busy weeknights!

Prep Time15

Cook Time25

Total Time40

Course: Side Dish

Cuisine: American

Servings:

Calories: 340kcal

Author: Krysten Wilkes & Marrekus Wilkes

Ingredients

½ yellow onion diced
2 tablespoons unsalted butter
4 cups broccoli chopped
14 ounces cream of chicken soup
2 cups cooked rice
2 cups sharp cheddar cheese shredded
1 teaspoon seasoned salt
1 teaspoon black pepper
½ teaspoon granulated garlic
paprika for garnish (optional)

Instructions

Preheat Oven: Preheat your oven to 350°F (175°C) and lightly grease a 2 quart baking dish.
Cook Onion: In a large skillet, melt the butter over medium heat. Add the diced onion and sauté until it becomes soft and translucent, about 3-5 minutes.
Add Broccoli: Add the chopped broccoli to the skillet and cook for another 3-4 minutes, stirring occasionally, until the broccoli turns bright green and slightly tender.
Combine Ingredients: Stir in the cream of chicken soup, cooked rice, 1 ½ cups of shredded sharp cheddar cheese, seasoned salt, black pepper, and granulated garlic. Mix well until everything is combined.
Transfer to Baking Dish: Pour the mixture into the prepared baking dish and spread it out evenly. Sprinkle the remaining ½ cup of shredded cheddar cheese over the top.
Bake: Place the casserole in the preheated oven and bake for 25-30 minutes, or until the cheese on top is melted and bubbly.
Garnish: Remove from the oven and sprinkle with paprika for a pop of color.
Serve: Let the casserole cool for a few minutes before serving. Enjoy!

Notes

Double the Recipe: For larger families or leftovers, simply double the ingredients.
Storing Leftovers: Let the casserole cool to room temperature. Transfer it to an airtight container or cover the dish tightly with plastic wrap or aluminum foil. Store in the refrigerator. Leftovers will keep well in the refrigerator for up to 3-4 days.
Freezing: If you want to freeze it, allow it to cool completely. Portion it into smaller containers or freeze it in a tightly sealed container or heavy-duty freezer bag. It should keep for up to 2-3 months. To reheat, thaw in the refrigerator overnight and bake at 350°F (175°C) until heated through, about 30-45 minutes.

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