Chicken and Broccoli Casserole

Submitted by Barenakedchef

"Got this recipe out of a high school cookbook. It's so easy, and tastes wonderful! I actually won a cook-off at work with this recipe!"

 

• Ready In: 30mins
• Ingredients: 6
• Serves: 6

ingredients

• 1 1⁄3 cups instant rice
• 1 cup grated cheese
• 2 cups diced cooked chicken
• 1 1⁄2 cups cooked broccoli
• 1 can cream of mushroom soup
• 1 1⁄2 cups chicken broth

directions

1. Layer in 2-quart casserole: Rice, ½ of the cheese, chicken, broccoli, soup and broth.
2. Pierce casserole, add rest of cheese.
3. Bake at 375º for 20 minutes.

Reviews

[MiLi1005]

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!

 

[vtopp]

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.

 

[DuChick]

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!

 

[Soup Fly]

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.

 

[Srt]

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!