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Chicken, Broccoli and Rice Casserole
Chicken, Broccoli and Rice Casserole

Chicken, Broccoli and Rice Casserole

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Cook Minutes 50 Min
Prep : 15 Min Cook: 35 Min
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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6 Servings
Original recipe yields 6 Servings
This tool adjusts ingredient amounts only, not method or nutrition information. Additional changes to equipment, baking times, etc. may be needed for recipe success.
4 cups cooked long-grain white rice
2 Tbsp. non-hydrogenated margarine
2 Tbsp. flour
1 cup milk
3 cups chopped cooked chicken
1 cup light sour cream
2 cups small broccoli florets
2 green onions, sliced
170 g Velveeta Process Cheese Product, cut into 1/2-inch cubes
1 cup french-fried onions
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How do I make it ?
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Step 1
Heat oven to 375ºF.
Step 2
Spread rice onto bottom of 2-L casserole dish sprayed with cooking spray.
Step 3
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.
Step 4
Bake 30 to 35 min. or until heated through.
Kraft Kitchen Tips!
Substitute 1/2 lb. (225 g) fresh asparagus spears, cut into 1-1/2-inch lengths, for the broccoli.
Calories From Fat
% Daily Value
Fat 18 g
Saturated fat 7 g
35 %
Cholesterol 75 mg
Sodium 670 mg
28 %
Carbohydrate 45 g
Fibre 2 g
Sugars 7 g
Protein 32 g
Vitamin A
20 %
Vitamin C
40 %
25 %
10 %
6 servings, 1-1/3 cups (325 mL) each
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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