Chicken, Broccoli and Rice Casserole

50 6 servings, 1-1/3 cups (325 mL) each
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6 servings, 1-1/3 cups (325 mL) each

A go-to creamy-crunchy dinner for when you have leftover rice and chicken on hand. VELVEETA and sour cream bring the creamy, and French fried onions bring the crunchy.

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What You Need

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Make It

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  • Heat oven to 375ºF.
  • Spread rice onto bottom of 2-L casserole dish sprayed with cooking spray.
  • Melt margarine in large skillet on medium heat. Add flour; cook and stir 1 min. or until hot and bubbly. Gradually whisk in milk. Bring to boil, stirring constantly. Simmer on medium-low heat 2 min., stirring constantly. Add all remaining ingredients except French fried onions; mix well. Spoon over rice; sprinkle with onions.
  • Bake 30 to 35 min. or until heated through.


Substitute 1/2 lb. (225 g) fresh asparagus spears, cut into 1-1/2-inch lengths, for the broccoli.


  • 6 servings, 1-1/3 cups (325 mL) each

Nutritional Information

Serving Size 6 servings, 1-1/3 cups (325 mL) each
Calories 480
% Daily Value
Total fat 18g
Saturated fat 7g
Cholesterol 75mg
Sodium 670mg
Carbohydrate 45g
Dietary fibre 2g
Sugars 7g
Protein 32g
Vitamin A 20 %DV
Vitamin C 40 %DV
Calcium 25 %DV
Iron 10 %DV

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

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