Campbell's Broccoli Rice Casserole Recipe

I have made this recipe so many times and have received so many compliments BUT I have to adjust a few things. First off- no no no processed cheese! I use 2 cups or Sharp Cheddar Cheese. Then I use 1 can Cream of Chicken Soup and 1 can Cream of Mushroom. Believe me- with these changes this is a 5 star recipe.

I made this today, using some leftover plain white rice, two large fresh broccoli crowns, and a bag of frozen onions. Aprx. 2 cups. I think this is a wonderful base recipe, and I definitely varied it, but it was excellent, smooth, creamy, and beautiful to look at as well. I kept the Cheez Whiz at the same amount, but added two tablespoons or so of cream cheese, plus two cups of a finely shredded cheddar-quesadero cheese blend. I ended up with a LOT more than 16oz of broccoli (which I sautéed with the onions, after letting them cook down a bit), so I knew right away that I needed to bump up the ingredients. I added both crm of chicken and mushroom (one of each), plenty of freshly ground pepper, about a teaspoon and 1/2 of paprika, garlic powder to taste, and about 1/2 tsp of red pepper flakes. I also increased the milk to abt 2/3 cup, and I topped the casserole with the final 1/2 cup of shredded cheese blend, then layered the PLAIN, UNSALTED white rice at the bottom, then the broccoli mixture, more rice, and topped it with the remaining cheese blend. I kept the baking time at 30 minutes. It is important to note—No additional salt was added, as there is PLENTY with the cheeses and soups. This was so good! A wonderful use of leftover rice, and the fresh broccoli cooked beautifully. I will make this exactly the same way next time!

To make this even easier, I made some changes and it turned out great. Used frozen Jasmine rice instead of making the rice, and add rotisserie/pre-shredded chicken I had on hand. I steamed fresh broccoli in a covered bowl in the microwave for 3 minutes, then added that, the rice, chicken, Campbells cream of chicken soup, butter, a dash of heavy cream (instead of milk) and shredded cheddar (instead of processed cheese) directly to a baking dish and mixed before baking. Okay, maybe I changed a lot! But it's a great basic recipe.

This was so good, even my 3 picky children all liked it!!! I simplified the steps and combined the cheese whiz, cream of chicken soup, milk and 2 cups uncooked rice together and added in a can of chicken broth. I steamed the broccoli (used 2 bags instead of 1) in the microwave for a couple of minutes (don't know if this was necessary but wanted to make sure it was tender in the end) and then added it along with some shredded chicken to the soup mixture. I added a little shredded cheddar cheese (because we like ours cheesy) and a little salt, pepper and garlic powder for flavoring. Put it all in a casserole dish and sliced about 1/2 a stick of butter and spread it out on top. Baked in the oven covered for about 45 minutes and then took the foil off for the last 15 minutes. Let it set for a while to cool- it will be very hot. Wonderful dish you can make ahead and then just pop in the oven for days you don't have much time, and if you add some meat it's a complete meal!

Based on other comments I made a few changes; I added a can of chicken and added it while softening the onions in the butter, used a can of cream of chicken and a can of cream of mushroom, used 1 cup of grated cheddar cheese and 1 cup of Dubliner cheese (because I had it on hand), and I used however much rice I had cooked from one cup dry rice. I topped the casserole with additional cheddar and Dubliner. It filled a 9x13 pan. I baked about 25 minutes and broiled a few minutes to brown the cheese. It was delicious and turned out to be a very filling and easy meal.

I was looking for a recipe similar to my great grandmothers version of this dish. This one was pretty darn close. :) I cook to feed 5 people, with leftovers, so I doubled this recipe to make a deep 9x13 casserole dish. I made 2 substitutions. I did 50/50 cream of chicken/cream of mushroom, and we don't eat processed cheese so I shredded about 4 to 5 cups of Medium Cheddar and used that. I mixed about 1.5 cups into the mixture before baking and topped it w the rest. I also did a little additional seasoning in it with some black pepper and garlic.

I was craving cheesy broccoli rice casserole and after reading the reviews I gave this one a try. Hit the spot and was easy! I gave 4 stars because I made some tweaks. I used 2.5 cups of shredded cheddar cheese instead of processed cheese. I also didn't want to pre-cook the rice and used raw rice. To make up for the raw rice I had to add more liquid so I used two cans of soup instead of one - you can choose any two, I used 1 can of cream of chicken and 1 can of cream of broccoli. Then I also mixed in about 8 oz of chicken broth. Then baked for 45-50 minutes. So good and easy to customize to your family!

CHANGE THE RECIPE AND USE FRESH BROCCOLI!!This recipe is an altered version of a recipe my grandmother gave to me that was her most famous dish EVER. I'm giving five stars to the POTENTIAL recipe it could be. The problem with the way the recipe is on this website is that it uses cream of chicken soup and frozen broccoli. For those of you who didn't give it five stars, if you want to push it to that level, you need to use cream of mushroom soup instead of chicken, exchange the large onion for a small one, add a small can of sliced mushrooms. MOST IMPORTANTLY: Trash the frozen broccoli! Use FRESH broccoli but DO NOT use the entire plant. Cut off just the very edges of the florets, getting NO stem in it. ... and I mean SHAVE it off and get as little stem as you can possibly get into the casserole. Yes, you will have much waste, and you will need a couple of bunches of broccoli to get the job done, but I promise, it will change your life! You can always dice and freeze the excess and use later, but for the super special holidays, you will want only the shavings of the florets.

This is absolutely one of my favorite side dishes! I make it every Thanksgiving and my family looks forward to it every year. I sautee onion and celery together and I add garlic salt and pepper and instead of the whole jar of cheez whiz I only use half of it. I also add a small can of evaporated milk. It's perfect! I also don't mix it all together. In a casserole dish I put the rice in, pat it down and just pour the sauce mixture on top and bake until bubbly.....it's absolutely delicious! :)

This is a great starter recipe. I substitute about 2 cups shredded sharp cheddar cheese for the processed cheese sauce. Using real cheese, you'll need to up the milk too. To easily make this a main course I add either cooked chopped ham or chicken. I also add some garlic powder to add a little extra flavor.

Creativity goes a long way with this recipe! I knew when I read the recipe that I would use real cheese instead of cheese whiz(yuck). I used a blend of white and sharp cheddar with a little colby as well. About a cup and a half. Also, I used my common sense to realize that 1/3 cup of milk was not gonna cook all that rice. Follow the directions on the can of soup (1 can of soup plus one can of water) If you're making the dish in a large casserole dish like I did, just add a little more rice and cheese to feed up to 8 people. I also had some roast chicken leftover so I added that as well and topped it off with some cheese. It was delicious. Entire meal in one dish. *Be careful with your seasonings.*

I LOVED IT!

Great recipe, bur I change it by adding cauliflower as well as broccoli and also chicken breast. It is a good main course casserole.

I didnt have cheez wiz so used a small velveeta. I also added more seasoning (Spike). Im not a fan of rice but this is a keeper. My whole family loves this.

I subbed with cream of broccoli and used pepperjack cheese....yum.

I follow the exact recipe and my family loves it. I have to make double at Thanksgiving because they always request it, and it goes quickly!!

Made it, hate to use Velveeta or creamy American cheese since it's processed, but . . . still do love it and so does everyone! We never cook anything ahead of time, except heating broccoli so it's not frozen and cook longer in oven - 45 minutes at 400 or so and the rice and all cook just fine - we love it!!!!

Perfect for busy weeknights.

I love this recipe!! I did juz it just a tad, I used a whole 1lb of rice, added 1 can of cream of mushroom as well. I used shredded cheddar cheese instead and it was soo good 😊

It was very simple to make and very delicious!