by 247tasty

A popular side dish that the whole family enjoys. You can also add some chopped chicken to it and you’ll have a complete meal. This is a no-fuss recipe, a go-to-casserole that is cheesy, hearty, and fulfilling. I keep this recipe on my dinner menu like my mom and her mom before me. When my daughter grows up, I’m pretty sure she’ll be making this for her family, too. This is not only great for a casual dinner, but it’s amazing enough to serve on holidays and gatherings. It’s absolutely delicious – the rice, broccoli, with a creamy sauce combined perfectly together and covered with cheese and crushed potato chips. It’s heaven on a plate!


1 – 1/2 cups of quick-cooking white rice (about 4 cups cooked)
1/2 cup (1 stick) of unsalted butter
1 medium white onion, chopped
4 cups of fresh broccoli, large stems removed and broken into small pieces
1 (10.5 ounces) can of cream of chicken soup
8 ounces processed American cheese, divided (such as Velveeta)
1/2 cup of milk
1/3 cup of crushed potato chips


Step 1: Prepare the oven. Preheat it to 350 degrees F.

Step 2: Follow the package direction to cook the rice accordingly.

Step 3: In a large skillet, melt the butter over medium heat. Stir in the onion and broccoli and cook until transparent.

Step 4: Pour in the soup, and add in the cheese and milk. Mix until the cheese is melted.

Step 5: Once the cheese is melted, remove from the heat and stir in the cooked rice. Scoop the mixture into a lightly greased 8 x 8-inch casserole dish.

Step 6: Top the mixture with the crumbled cheese on top and sprinkle over the crushed potato chips.

Step 7: Place the casserole inside the preheated oven and bake for 30 minutes or until the cheese on top is melted and bubbly. Once done, remove from the oven and serve immediately. Enjoy!


If fresh broccoli is not available, you can use a 10-ounce package of chopped frozen broccoli.

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