Rice-Broccoli Crunch
A creamy, crunchy rice casserole featuring tender broccoli, water chestnuts, and a cheesy topping, perfect for family dinners or casual gatherings.
Ingredients
Instructions
- Saute chopped onion and chopped celery in butter until tender.
- Add cream of chicken soup, milk, finely chopped water chestnuts, and one-third of the Cheez Whiz; blend well.
- Stir in thawed and drained chopped broccoli and very dry cooked rice.
- Pour the mixture into a lightly buttered 2-quart casserole dish.
- Bake at 350°F (175°C) for 30 to 40 minutes until heated through.
- Warm the remaining Cheez Whiz over a double boiler until softened.
- Spread the warmed Cheez Whiz over the casserole.
- Bake for an additional 5 minutes to set the topping.
Tips & Substitutions
For added flavor, consider sautéing garlic alongside the onion and celery. If you want a vegetarian option, substitute the cream of chicken soup with a vegetable version. You can also replace Cheez Whiz with shredded cheese of your choice for a different texture. Ensure your rice is very dry; leftover rice works well if it's been chilled in the fridge.
Serving Suggestions
This Rice-Broccoli Crunch pairs beautifully with a fresh green salad or roasted vegetables for a complete meal. For a protein boost, serve it alongside grilled chicken or any of your favorite chicken recipes. It’s a versatile dish that works well for potlucks or family gatherings, and it can be easily doubled for larger crowds.
Storage & Reheating
To store leftovers, place the casserole in an airtight container and refrigerate for up to 3 days. To reheat, microwave individual portions or bake in the oven at 350°F until heated through, about 15-20 minutes. Cover with foil to prevent the topping from burning while reheating.
Nutrition & Diet Analysis (per serving)
Each serving of Rice-Broccoli Crunch contains roughly 916 calories, with 12g protein, 84g carbohydrates, and 60g fat. It is an excellent source of vitamin C (45% of the Daily Value), iron (27% of the Daily Value), and protein (23% of the Daily Value), and a good source of vitamin A and dietary fiber. Note that it is relatively high in sodium, at 949mg per serving (41% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use fresh broccoli instead of frozen?
Yes, you can use fresh broccoli! Just blanch it in boiling water for 2-3 minutes, then drain and chop before adding it to the casserole. This will help retain its bright color and crunch.
What can I use instead of cream of chicken soup?
If you need a substitute for cream of chicken soup, you can make a homemade version using equal parts of heavy cream and chicken broth thickened with a bit of flour or cornstarch. This will give you a similar creamy texture without the canned soup.
Is there a way to make this dish gluten-free?
To make this dish gluten-free, ensure your cream of chicken soup is certified gluten-free or make your own. Additionally, use gluten-free rice and check that any other ingredients, like Cheez Whiz, are also gluten-free.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).