Description
A creamy, comforting casserole made with tender broccoli, fluffy rice, and melted cheese—topped with crunchy potato chips. Perfect as a side dish or a one-dish family meal.
Ingredients
- Main Ingredients:
- 1½ cups quick-cooking white rice (yields ~4 cups cooked)
- ½ cup (1 stick) unsalted butter
- 1 medium white onion, chopped
- 4 cups fresh broccoli florets (or thawed frozen)
- 1 (10.5 oz) can cream of chicken soup
- 8 oz processed American cheese, divided (or 2 cups shredded cheddar)
- ½ cup milk
- ⅓ cup crushed potato chips (for topping)
Instructions
- Prep: Preheat oven to 350°F (175°C). Cook rice according to package directions.
- Sauté veggies: In a large skillet, melt butter over medium heat. Add onion and broccoli; sauté 5–7 minutes until tender-crisp.
- Make sauce: Stir in cream of chicken soup, half the cheese (4 oz), and milk. Cook until smooth and melted.
- Combine: Remove from heat. Fold in cooked rice until evenly coated.
- Assemble: Pour into a greased 8×8-inch baking dish. Top with remaining cheese and crushed potato chips.
- Bake: 25–30 minutes, until bubbly and topping is golden. Rest 5 minutes before serving.
Notes
- Use shredded or cubed cheese for even melting.
- For vegetarian version: swap cream of chicken with cream of mushroom soup.
- Don’t overcook rice—slightly firm holds texture better.
- Make-ahead: Assemble without topping, refrigerate overnight, and bake when ready.
- Top with panko or Ritz crumbs if potato chips aren’t available.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: American