Broccoli Cheese Chicken And Rice

Course Main Course
Cuisine American
Keyword broccoli-cheese-chicken-rice-casserole
Prep Time 20 minutes
Cook Time 45 minutes
RestingTime 10 minutes
Total Time 1 hour 5 minutes
Servings 6
Author Melissa Sperka


  • 2 5 oz packages yellow rice i.e. Mahatmas cooked per package directions
  • 1 10 oz can broccoli cheese soup
  • 1 10 oz can cream of celery soup
  • 1/2 cup mayonnaise
  • 1 5 oz evaporated milk
  • 1 2 oz jar diced pimiento (optional) drained
  • 2 Tbsp butter melted
  • 3 cups cooked rotisserie chicken roughly chopped
  • 2 tsp rotisserie chicken seasoning
  • 1 tsp garlic salt
  • 1 tsp lemon pepper
  • 3 cups shredded sharp cheddar cheese divided
  • 3 cups broccoli florets lightly steamed crisp tender
  • 5 green onion thinly sliced


  • Preheat the oven to 350°F. Spray a 9 x 13-inch casserole dish with cooking spray. Set aside.
  • Cook the rice per the package instructions just until tender then drain and cool. This can be done in advance, if desired. Do not overcook. 
  • In a medium size mixing bowl, whisk together the broccoli cheese soup, cream of celery soup, mayonnaise, evaporated milk, pimientos, butter, rotisserie chicken seasoning, garlic salt and lemon pepper. 
  • Add the cooked rice, chopped chicken, 2 cups cheese, steamed broccoli and green onions. Stir until fully combined.
  • Pour into the prepared dish, then sprinkle with the remaining 1 cup of shredded cheese.
  • Bake for 35-45 minutes until heated through and bubbly around the edge. 
  • Rest for 5-10 minutes, then serve.