Cheesy Broccoli Rice Crockpot Casserole
This cheesy broccoli rice crockpot casserole is a creamy side dish made with real rice and no pre-cooking. Rice, broccoli, cheddar and cream soup cook together until tender and bubbling. It is a good side for holiday dinners and weeknight chicken.
8
servings10
minutes2
hours30
minutesLong-grain rice cooks with broccoli, cream of chicken soup and cheddar in the slow cooker until creamy and bubbling.
Ingredients
1 1/2 cups long-grain white rice, uncooked and not rinsed
1 can (10.5 oz) condensed cream of chicken soup
2 cups low-sodium chicken broth
1/2 cup whole milk
1 medium yellow onion, finely diced
2 cloves garlic, minced
3 tbsp unsalted butter, cut into pieces
1/2 tsp kosher salt
1/4 tsp black pepper
1/4 tsp garlic powder
4 cups small broccoli florets, fresh or frozen
2 cups shredded sharp cheddar cheese, divided
1/2 cup shredded mozzarella cheese
Directions
- Spray a 6-quart slow cooker with nonstick spray, or line with a liner.
- Add the dry rice, soup, broth, milk, onion, garlic, butter, salt, pepper and garlic powder. Stir until combined.
- Cover and cook on HIGH for 1 hour 15 minutes, stirring once halfway.
- Stir in the broccoli. If using frozen, no need to thaw.
- Cover and cook on HIGH for 30 to 45 minutes more, until the rice is tender and the broccoli is soft but still green.
- Stir in 1 1/2 cups of the cheddar until melted and creamy.
- Sprinkle the remaining cheddar and the mozzarella on top.
- Cover and cook 10 minutes until the cheese melts.
- Turn off and let the casserole rest uncovered for 10 minutes to thicken.
- Fluff with a fork and serve warm.
Notes
- Use brown rice only if you increase the broth by 1 cup and cook it longer, about 2 1/2 to 3 hours on HIGH. Add diced cooked chicken to make it a main dish. Leftovers keep 4 days in the fridge. Add a splash of milk when reheating.
Why rice cooks well right in the pot
Rice absorbs liquid slowly and evenly in a slow cooker. Cooked in a seasoned, creamy base, every grain takes on the flavor of the broth and soup, so it tastes richer than rice cooked in water and tossed with cheese.
It also saves a pot and your stove. The casserole needs about two and a half hours on HIGH, hands-off except for a stir or two. It frees up burners for the main dish on a busy holiday. It is a good make-ahead side too. Start it before guests arrive, and the casserole holds on WARM for an hour without drying out. The rice also stays fluffy on the top while the bottom turns creamy, which gives you two textures in each scoop.
Ingredient notes
Long-grain white rice: use regular, not instant or converted. Instant rice turns to mush, and short-grain rice gets sticky.
Broccoli: small florets cook evenly. Frozen broccoli works well and keeps its color if added late.
Sharp cheddar: shred it yourself from a block for the smoothest melt. Bagged cheese can leave the sauce grainy.
Cream of chicken soup: it gives body and flavor. Cream of celery or cream of mushroom works too.
Butter: a few pieces keep the rice from sticking and add richness. Milk: it adds creaminess and keeps the sauce loose. Use whole milk for the best result. Onion: dice it very small so it softens completely. Large pieces stay crunchy in the rice.
Tips for creamy, not gluey, rice
Do not rinse the rice: the surface starch helps thicken the sauce. Rinsed rice gives a thinner casserole.
Stir only once or twice: stirring too often releases starch and turns the casserole gluey.
Do not overcook: the most common mistake is leaving it for 4 hours. The rice bursts and the broccoli turns gray. Start checking at 2 hours. Fluff the rice with a fork before serving and add a small splash of milk if it has thickened too much on WARM. Use a clean towel under the lid if the casserole looks watery from condensation, since the drips can thin the sauce.
Swaps and variations
Stir in 2 cups of diced cooked chicken or ham for a one-pot dinner. Swap cheddar for Colby Jack or pepper Jack. For a lighter version, use reduced-fat soup and part-skim mozzarella. Add a handful of crushed buttery crackers on top for crunch.
Do not use brown rice without adding liquid and time. It stays hard in the same cook time. For a bit of crunch, top bowls with toasted breadcrumbs or crispy fried onions.
What to serve with it
It goes well with roasted chicken, baked ham, pork chops or meatloaf. For a holiday table it is a good alternative to potatoes. A simple tomato salad or roasted carrots rounds out the plate. It also works as a meatless supper with a green salad and warm bread. Make a double batch in a larger cooker if you are feeding a crowd, but add an extra 30 minutes.
Storing and reheating
Refrigerate leftovers in a covered container for up to 4 days. The rice soaks up the sauce, so it will be thick the next day.
Reheat in the microwave with a splash of milk, stirring halfway. I do not freeze it, because the cheese sauce splits and the rice turns mushy after thawing. Reheating with a damp paper towel on top keeps the rice from drying out.
Cheesy Broccoli Rice Crockpot Casserole at a glance
- Prep time: 10 minutes
- Cooking time: 2 hours 30 minutes
- Servings: 8 servings
- Ingredients: 13, led by long-grain white rice, (10.5 oz) condensed cream of chicken soup, low-sodium chicken broth, whole milk
Tips for Cheesy Broccoli Rice Crockpot Casserole
Use brown rice only if you increase the broth by 1 cup and cook it longer, about 2 1/2 to 3 hours on HIGH. Add diced cooked chicken to make it a main dish. Leftovers keep 4 days in the fridge. Add a splash of milk when reheating.
Cheesy Broccoli Rice Crockpot Casserole FAQ
How long does Cheesy Broccoli Rice Crockpot Casserole take?
Cheesy Broccoli Rice Crockpot Casserole takes 2 hours 30 minutes of cooking after 10 minutes of prep.
How many people does Cheesy Broccoli Rice Crockpot Casserole serve?
This recipe makes 8 servings.
What do I need to make Cheesy Broccoli Rice Crockpot Casserole?
13 ingredients, led by long-grain white rice, (10.5 oz) condensed cream of chicken soup, low-sodium chicken broth, whole milk. Amounts are in the recipe card above.
