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    You are in: Home / Recipes / Chicken and Broccoli Casserole Recipe
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    Chicken and Broccoli Casserole

    Average Rating:

    6 Total Reviews

    Showing 1-6 of 6

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    • on September 04, 2011

      My husband and I both loved this. I used cooked chicken strips and frozen broccoll (cooked it first) from Costco. Super easy and delicious. Will definitely make this on a regular basis.

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    • on February 10, 2008

      I have to admit that, as a mother of 2 older kids, I'd never made this stand-by dish. Someone at work was talking about making this almost weekly, so I went on a 'zaar recipe hunt and made this one. I am highly impressed! I used instant brown rice and added about a teaspoon of dried minced onion to the broth/soup mixture. I did use frozen broccoli flowerets, but cooked them first. No problems and the dish was emptied! Thanks!

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    • on September 17, 2011

      This dish was excellent and easy to make. I made some modifications... I used cream of onion soup instead, used 1/2 cup of grated parmesean in the over the rice and topped the dish with 3/4 cup of shredded cheddar/jack cheese. Yummy!

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    • on October 01, 2007

      This casserole was ok, but I thought the flavor of the soup was very strong. I'm not against cream of anything soups, in fact I use them quite often, but I do prefer that the flavor not dominate the dish. I wasn't sure about using uncooked rice with all of the water at the top, but the rice did cook to a nice firm texture after about 25 minutes. I mixed the soup and broth together before adding to the dish because I thought it would be easier than trying to spread the soup over the broccoli.

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    • on June 07, 2007

      Yes, outstanding! No, not gourmet, just really delicious. The instant rice provided a hearty texture [because it isn't as soft as traditional 20-minute] that worked very well with the chicken & broccoli. I tried to use frozen broccoli and that was a mistake because it was a bit crisp and chewy after 20 minutes baking despite thawing and draining the excess water. So, I would recommend using fresh, lightly boiled broccoli. I also sprinkled salt and pepper over the rice and then sprinkled a tiny it of parmasan cheese, italian seasoning and paprika on the top for color. Thanks!

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    • on April 04, 2007

      This was delicious! My picky son liked it too! It will be making it into our monthly rotation of casseroles. Thanks for a yummy recipe! I updated this today, to give it 5 stars. We use this recipe at least one-two times a month. It has become an easy favorite, which I felt made it worthy of more stars! Thanks again.

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    Nutritional Facts for Chicken and Broccoli Casserole

    Serving Size: 1 (220 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 280.8
     
    Calories from Fat 101
    36%
    Total Fat 11.3 g
    17%
    Saturated Fat 4.5 g
    22%
    Cholesterol 47.0 mg
    15%
    Sodium 767.7 mg
    31%
    Total Carbohydrate 24.0 g
    8%
    Dietary Fiber 0.9 g
    3%
    Sugars 1.3 g
    5%
    Protein 19.7 g
    39%

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