Serves 4 (serving size: 1 casserole)

Whether it’s for a special occasion or weeknight meal, this broccoli and rice casserole—complete with chicken and lots of cheese—is destined to impress. These mini casseroles are perfectly portioned and come together in 20 minutes, plus they’re brimming with flavor. For a vegetarian-friendly version, simply omit the chicken or replace it with a plant-based version. You can also save the milk and use it in another recipe, like stovetop macaroni and cheese. 

How to Make It

Step 1

Preheat oven to 375°.

Step 2

Combine milk and water in a medium saucepan; bring to a boil. Add rice; cook 10 minutes. Remove rice; keep warm. Return milk mixture to a simmer. Add broccoli; cook 5 minutes. Drain; discard milk mixture.

Step 3

Heat a Dutch oven over medium-high heat. Coat pan with cooking spray. Add onion, celery, and bell pepper; sauté 5 minutes. Add cream cheese and processed cheese, stirring until cheese melts. Remove from heat; stir in rice, broccoli, chicken, salt, and black pepper. Spoon 1 cup rice mixture into each of 4 (10-ounce) ramekins coated with cooking spray. Sprinkle each serving with 1 tablespoon Parmesan. Bake at 375° for 10 minutes or until cheese melts.

Ratings & Reviews

emily25's Review

April 10, 2012
My husband and I loved this! I only made a few modifications (left out the celery since I didn't have any, left out the Velveeta since I could only find it in giant packages in the store and instead doubled the cream cheese). Also, I made it in a 9x9 dish instead of individual ramekins. Everything came out tender and delicious. The serving sizes are very generous. It's not a very creamy casserole, but that is what cuts down on the calories! My husband has already been asking me to make this again!

NicolePare's Review

March 15, 2012
I like the flavors and textures of this meal. I slightly changed it as follows: , I made my favorite rice (Basmati) instead of doing the boil bags in milk. That seemed like a waste to me. I used fresh broccoli, and cut the ends off really close to the clusters, so my broccoli was in very small pieces. I used a red onion instead of white/yellow, 1/2 of a green bell pepper, 3 stalks of celery and olive oil to saute. For the cheeses, I used 1/3 less fat cream cheese and a combination of cheddar cheese and some other soft cheese that was left over from a party. I used precooked chicken (and made of the ramekins with out meat for my veggie daughter.) I did think it was a lot of work and dirty pots and pans for a week night meal--but the results were good. Very comforting food. I will make this again.

sofia9's Review

July 22, 2013
4 stars because the casserole was tasty, but I made quite a few changes. I substituted chicken broth for water. After cooking the broccoli in the milk/broth, I poached 2 chicken breasts then shredded them. Cooked long grain rice in the milk/broth with chopped onion. Only used cream cheese. Then made a crumb topping with panko and parmesan cheese and baked off.

steponme's Review

September 26, 2012
This was a great tasting weeknight meal. I made some slight changes that were suggested by other reviewers. Made jasmine rice, steamed 4 cups of fresh broccoli florets about 6-7 mins., added about 3/4 cups of milk when everything was mixed together. I served with the sliced steamed carrots that were suggested in the magazine.

3littlebirds's Review

June 25, 2013
I thought this recipe was delish. I made the spiced chicken thighs & garlicky rice from the June 2013 issue the night before & I had leftover rice & chicken so I used it up making this recipe. I didn't put celery (didn't have any) & ended up adding some milk & fat free low sodium chicken broth to help the sauce along. I put it in a big casserole dish & baked at 350 for 40 minutes. I will definitely make it again!

daneanp's Review

September 22, 2014
This is just ok. I made one larger casserole instead the individual ones. I opted to shred home cooked chicken breasts and steam my own jasmine rice. Instead of Velveeta, I used some Rondele herb cheese spread. It came out somewhat dry and next time, I'd probably add some low fat sour cream to the mix before baking in the oven to add some moisture. Flavor-wise, it was good. My teenager loved it.

LizzieKat's Review

January 09, 2012
Beckisue - your comment made me smile. I guess it's time to make some Mac and cheese! This was very tasty. I had plenty of liquid to cook the rice and broccoli, but I agree it seemed a waste to throw out the milk. It was easy too, with no down time between steps. I didn't bother with the ramekins; I just put it in a small casserole. I would definitely make this again.

nancur's Review

November 28, 2011
There is not enough liquid in this recipe. I had to add at least a half cup milk so it wasn't totally dry. In addition, 2 cups milk and 1 one cup water is not enough to cook the rice & broccoli.The rice recipe on the box calls for 4 cups. On top of it all, you end up throwing out the milk. Recipe is okay if you modify it, but too much work for velveeta, cream cheese and white rice.

Tasty - made veg friendly with q'uorn

July 20, 2015
This was a nice change from our usual meals. I sautéed 1.5 cups of Quorn chik n' with the peppers and onions to make it vegetarian :) rather than using real rotisserie. Like others suggested, I used broth in place of water, and added the milk/rice mix to the onion mixture before baking, rather than wasting it. I used about 1 cup milk + 1 C broth, and added a little more broth after combining mixes so it wasn't dry. Baked about 15 min. Yum!

Rice replacement

November 27, 2018
Has anyone tried this with riced cauliflower!