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Broccoli Rice Casserole

Broccoli Rice Casserole
  • prep time: 20 min
  • total time: 50 min
  • serves: 12 people
  • calories: 182 1 serving

This Broccoli Rice Casserole is very cheesy and delicious- it serves 12 as a side dish, but you might want to factor in seconds!  3 steps and some pantry staples make this dish easy- and if you follow the tip below, you can use uncooked rice and reduce the prep to 5 minutes!  Saute onion and broccoli in butter, then add cream of chicken soup, cheese sauce and cooked rice.  Spoon it into a casserole and bake- it gets all hot and bubbly and a little browned around the edges.  Or, if you want a less indulgent but still delicious version, try: Broccoli Cheddar Rice


cost per recipe: $8.06

  • 1/4 cup (1/2 stick) butter
  • 1 large onion, chopped (about 1 cup)
  • 16 ounces frozen chopped broccoli (about 5 cups)
  • 1/3 cup reduced fat (2%) milk
  • 1 can (10 1/2 ounces) Campbell’s® Condensed Cream of Chicken Soup or 98% Fat Free Cream of Chicken Soup
  • 1 jar (8 ounces) pasteurized process cheese sauce
  • 3 cups cooked long grain white rice (use leftover cooked rice or start cooking the rice before assembling the other ingredients)


  • Tips

    • Guess what?  You can save prep time by adding the rice uncooked!  Just make sure to use converted long-grain rice (think Uncle Ben's® Original) instead of regular.  Add 1 cup uncooked converted long-grain white rice and 1 cup water or Swanson® Chicken Broth at the end of step 2.  Bake, covered, for 40 minutes or until the rice is tender.
  • Step 1

    Heat the oven to 350°F.  While the oven is heating, heat the butter in a 12-inch skillet over medium heat.  Add the onion and cook until tender-crisp.

  • Step 2

    Stir the broccoli in the skillet and cook until tender-crisp.  Stir in the milk, soup, cheese sauce and rice.  Cook and stir until the cheese sauce is melted.  Season with salt and pepper.  Pour the broccoli mixture into an 11x8x2-inch baking dish.

  • Step 3

    Bake for 30 minutes or until the mixture is hot.


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  • Love it!!!!

    November 29, 2015

    I tried this for the first time this Thanksgiving and it was a huge hit!! I stuck with the recipe this time except for using Campbell's Cheese instead of cheez whiz. My kids even wanted more today so I'm making it but adding chicken chunks and mushrooms. Yum! This was so easy to make.

  • Yummy!

    June 6, 2020

    Instead of chez whiz, I added a packet of Velveeta cheese sauce to the Campbell’s Cream of Chicken soup, a sprinkle of garlic powder, and a splash of white wine. Added a topping of a combination of Italian bread crumbs, Panko crumbs, dotted with butter before baking. Amazingly creamy and delicious! No leftovers unfortunately.

  • Broccoli Rice Casserole

    Angelina B.
    November 16, 2019

    Is this is the 'original' Broccoli Rice Casserole recipe, which might have been on the back of a Campbell soup can many years ago? My grandmother used to make it when I was a kid, and it was SO delicious! She said the recipe was on the back of a soup can. I'd like to make, & to relive the flavor of her wonderful casserole, if this is the original one. PLEASE help. Thank you very much.

  • Yum comfort food..

    Tracy A.
    January 17, 2018

    I make this but I usually double it. We love it a lot but I put onions in also .

  • One of my childhood favorites!

    Diane M.
    November 22, 2017

    My grandmother used to let me help her make this every Thanksgiving, Christmas or special occasion. It feeds a lot, yet the recipe is very easy to adjust for smaller families. I like the fact that you can make it pretty much any way you want, using healthier, low-sodium, low-fat ingredients. If you are not able to use milk, substitute with chicken stock instead. I've often used an 8 oz block of sharp cheese (shredded) instead of cheeze whiz, and it's just as flavorful. You can also "kick it up a notch" by adding leftover chicken, chopped celery and fresh or dried herbs; you've just made a full meal. Any way you make broccoli-rice casserole, it turns out delicious and very filling.

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    Calories 182
    Total Fat 10 g
    Sat. Fat 5.5 g
    Trans Fat 0 g
    Cholesterol 16 mg
    Sodium 531 mg
    Total Carb 18 g
    Dietary Fiber 1 g
    Sugar 2 g
    Added Sugars 0 g
    Protein 5 g
    Vitamin D 1 %DV
    Calcium 8 %DV
    Iron 2 %DV
    Potassium 4 %DV
    Calories 156
    Total Fat 8 g
    Sat. Fat 5.1 g
    Trans Fat 0 g
    Cholesterol 14 mg
    Sodium 357 mg
    Total Carb 16 g
    Dietary Fiber 1 g
    Sugar 0 g
    Added Sugars 0 g
    Protein 4 g
    Vitamin D 1 %DV
    Calcium 11 %DV
    Iron 2 %DV
    Potassium 4 %DV

    This nutritional information refers to each serving of the entire recipe and not just the products used as ingredients.