A nostalgic, ultra-creamy casserole featuring tender chicken thighs, fresh broccoli, and a silky Velveeta cheese sauce. The perfect way to use up leftover white rice for a quick weeknight meal!
The Best Cheesy Chicken Broccoli Rice Casserole
You all know by now that I am a total cheesy casserole girl. There is just something so nostalgic and comforting about a warm dish bubbling out of the oven, especially when there’s cheese involved. If I’m being honest, I always love me some Velveeta in my casseroles; it creates that perfectly smooth, creamy texture that’s hard to beat (much like my favorite crockpot mac and cheese with velveeta!).
This recipe is also a total lifesaver for busy weeknights because it’s designed to use what you have. You’ll need 3 cups of cooked rice, which makes this a great recipe to keep on hand as I often make it with leftover Chinese rice. I also make sure to use juicy chicken thighs for this bake because they stay so tender in the oven, ensuring every bite is packed with flavor and never dry.
Must-Have Ingredients & Tips
- Broccoli: Use fresh florets and give them a quick steam so they stay bright green and tender-crisp in the casserole.
- Chicken Thighs: These are a must for maximum juiciness! Brown them with the onions first to lock in all that savory flavor.
- Velveeta: This is the secret to that silky, nostalgic sauce that coats every single grain of rice perfectly.
- Cooked White Rice: I love keeping this recipe on hand for leftover Chinese rice, but it works just as well with a fresh batch from the rice cooker if you’re starting from scratch.
- Shredded Cheddar Cheese: Don’t skip the extra sprinkle on top! It creates that beautiful golden, bubbly crust we all love.
How to Make It
Preheat your oven and get your 9×13 baking dish ready with a quick mist of non-stick spray.
Quickly steam your fresh broccoli florets until they are bright green, then add them right into your baking dish.
Cook your bite-sized chicken thighs and diced onions in a skillet until the chicken is no longer pink and the onions are soft. Add them to the dish.
Layer your cooked rice over the chicken and broccoli in the baking dish.
Whisk together a quick roux of butter and flour, add the milk until thickened, and then stir in the cubed Velveeta until it’s a smooth, melted cheese sauce.
Pour that creamy gold sauce over the chicken and rice, stir it all together until coated, and top with plenty of shredded cheddar.
Pop it in the oven until the cheese is bubbly and the top is a beautiful golden brown.
Storing Leftovers for Lunch
This casserole makes the absolute best leftovers for lunch the next day! Just scoop any remaining portions into airtight containers and keep them in the fridge. Because we used Velveeta and juicy chicken thighs, it stays incredibly creamy and doesn’t dry out when you reheat it in the microwave. It’s the kind of lunch you’ll actually look forward to!
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Cheesy Velveeta Chicken Broccoli Rice Casserole
PrintIngredients
- 3 cups broccoli florets fresh
- 1 1/2 pounds chicken thighs boneless and skinless, cut into bite-sized pieces
- 1 small yellow onion diced
- 1 teaspoon garlic powder
- salt and pepper to season
- 2 tablespoons butter
- 2 tablespoons all-purpose flour
- 2 cups whole milk
- 8 ounces Velveeta cubed
- 3 cups cooked white rice
- 1 cup shredded cheddar cheese for the top
Instructions
- Preheat your oven to 375 degrees F and lightly spray a 9×13-inch baking dish with non-stick cooking spray.
- Chop your fresh broccoli into bite-sized florets and steam them for 2 to 3 minutes until they are bright green and slightly tender. Add the cooked broccoli into the baking dish.
- Season the chicken with garlic powder, salt, and pepper. In a large skillet over medium-high heat, cook the bite-sized chicken thigh pieces and diced onion for about 8 to 10 minutes until the chicken is no longer pink. Add the chicken and onions into the baking dish.
- In the baking dish add cooked rice on top of the chicken and broccoli.
- Using the same skillet you cooked the chicken and onions in, melt the butter over medium heat and whisk in the flour for 30 seconds.
- Slowly pour in the milk, whisking constantly until the mixture thickens. Stir in the cubed Velveeta until it is completely melted and the sauce is silky and smooth.
- Pour the creamy cheese sauce over the chicken and rice mixture, stirring until everything is perfectly coated.
- Sprinkle the shredded cheddar cheese over the top.
- Bake for 25 to 30 minutes until the cheese is bubbly and top is lightly golden brown. Allow to sit for 5 minutes before serving. Enjoy!
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