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

    Chicken Broccoli Rice and Cheese Casserole. Photo by Chef #1803447189

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    Total Time:

    Prep Time:

    Cook Time:

    50 mins

    20 mins

    30 mins

    LifeAfter40's Note:

    3/18/13. I've updated this recipe to include alternate choices for the canned chicken the original recipe called for. Lately, I've been using store bought rotisserie chicken. I've seen a lot of recipes for broccoli, cheese and rice casseroles. However, this takes it from a side dish to a main meal casserole. It fills up the sink with dirty dishes, but that is the only draw back. You can make umpteen variations to customize the taste to your liking. I will offer substitution possibilities in the instructions.

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    Units: US | Metric

    • 1 1/2 cups cooked chicken (bake it yourself, rotisserie or canned)
    • 3 cups cooked rice (1 cup uncooked)
    • 2 cups frozen chopped broccoli
    • 1 (8 ounce) can cream of chicken soup
    • 1 (8 ounce) can cream of mushroom soup
    • 1/2 cup margarine
    • 1/2 cup chopped onion
    • 6 ounces shredded cheddar cheese


    1. 1
      Drain 2 cans of chicken breast meat (You can substitute home boiled chicken or rotisserie- just chop it small).
    2. 2
      Boil broccoli till tender; drain.
    3. 3
      Boil rice. (You can substitute a packet of broccoli cheese rice mix such as Lipton's. Depending on amount of rice you want, might want to make two packets).
    4. 4
      Melt margarine in large frying pan. Saute onions till glassy. Add both soups and stir well. Add cheese and mix till melted. Remove from heat.
    5. 5
      Lightly grease a 13 x 9 glass dish.
    6. 6
      Spread rice evenly over bottom of dish.
    7. 7
      Spread broccoli over rice layer.
    8. 8
      Pour 1/3 of cheese sauce over the broccoli and rice and spread evenly.
    9. 9
      Spread chicken on top of cheese sauce and top with remaining sauce.
    10. 10
      If desired, sprinkle more shredded cheese on top.
    11. 11
      Bake at 350 for 30 minutes.

    Ratings & Reviews:

    • on February 13, 2010


      This turned out really great. I did half a recipe in an 8x8 pan and only used the cream of chicken soup. I also added a slice of american cheese in with the cheddar, and used cubed cooked chicken breast as well as fresh broccoli (only partially cook the broccoli to avoid it getting soggy). My husband liked it and he doesn't usually like "creamy" things. Great comfort food!

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on January 13, 2014

      Good comfort food! I added french fried onion rings to top at the end.

      person found this review Helpful. Was this review helpful to you? Yes | No
    • on May 19, 2014


      We love this dish! I made a few changes to the recipe though. <br/><br/>I always use fresh baked chicken instead of canned chicken. Neither of us like Cream of Mushroom soup so I use Creamy Broccoli Soup instead. We both LOVE cheese and prefer things a little more soupy so I actually use 12 oz of both soups and double the cheese. I top it with Cayenne, Garlic Powder, Seasoning Salt and Black Pepper. <br/><br/>It freezes really well too! I think because it is a little more soupy it doesn't dry out when you reheat it.

      people found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (18)


    Nutritional Facts for Chicken Broccoli Rice and Cheese Casserole

    Serving Size: 1 (316 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 513.9
    Calories from Fat 284
    Total Fat 31.6 g
    Saturated Fat 11.0 g
    Cholesterol 59.0 mg
    Sodium 923.6 mg
    Total Carbohydrate 36.1 g
    Dietary Fiber 2.0 g
    Sugars 2.1 g
    Protein 21.3 g

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