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Cheesy Chicken and Rice Casserole with Broccoli

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Author: Lauren Greutman


  • 1.5 lbs. boneless skinless chicken breast
  • 1 can cream of mushroom soup
  • 1 can cream of chicken soup
  • 1/2 cup water
  • 1 tsp seasoned salt
  • 1 tsp black pepper
  • 1 cup milk
  • 8 oz. cheddar cheese shredded
  • 1 bag frozen broccoli
  • 2 Tbsp butter
  • 2 Tbsp white all-purpose flour


  • Combine cream of chicken soup, cream of mushroom soup, water and seasoned salt in slow cooker and mix well.
  • Place chicken breasts in soup mixture.
  • Cook over low for 4-5 hours.
  • In a small sauce pan, melt butter over medium heat.
  • Mix in flour and whisk continuously for about 5 minutes or until the roux turns slightly brown.
  • Add milk and stir until thick and bubbly. Add cheddar cheese and stir until smooth.
  • Pour cheese sauce into the slow-cooker and mix well.
  • Cook broccoli as directed in the microwave, and mix into the slow-cooker.
  • Slightly pull chicken into smaller chunks (if not already done so through stirring)
  • Serve over white rice.