Chicken Broccoli Rice and Cheese Casserole
photo by Haley M.
- Ready In:
- Drain 2 cans of chicken breast meat (You can substitute home boiled chicken or rotisserie- just chop it small).
- Boil broccoli till tender; drain.
- 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).
- 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.
- Lightly grease a 13 x 9 glass dish.
- Spread rice evenly over bottom of dish.
- Spread broccoli over rice layer.
- Pour 1/3 of cheese sauce over the broccoli and rice and spread evenly.
- Spread chicken on top of cheese sauce and top with remaining sauce.
- If desired, sprinkle more shredded cheese on top.
- Bake at 350 for 30 minutes.
Questions & Replies
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I did not precook anything accept the cheese sauce. I added a half cup cream cheese to cheese sauce. I put uncooked rice, uncooked brocolli, uncooked chicken, and uncooked onions in a baking dish. Mixed it all together and covered with aluminum foil for about 40 min then topped with crushed saltines and sharp cheddar cheese. Im pretty experienced in cooking so do not cook rice first it will turn to mush. Do what i did and ull be very happy
My family LOVED this dish! I made the recipe as written. In more detail, I used one Costco rotisserie chicken, one 24 ounce can of cream of chicken soup and added about 1/2 a can of milk to the soup/onion/cheese mixture. You do not need to add any salt if using a regular (not low sodium) soup. Like others have said, make sure to use fresh broccoli, cook in boiling water for about 2 min then blanch by straining then immediately pouring into ice water. The pop of bright green really makes the dish! Finish by sprinkling sharp cheddar cheese on top, cover with foil for 20 min, then for the last 15 min turn the heat up to 415 degrees (that will brown the cheese) and cook. I will make again!
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!
I didn't add any onions as my husband doesn't like them. First time I made this pretty much as written. After several times, I use what I have on hand. It's a very forgiving recipe. I've used cream of celery w/cream of mushroom or cream of chicken. I've used microwave cups of multi-grain and/or brown rice when crunched with time. My family of picky eaters devour it up every time. I will have to try the crackers on top w/cheese (I have some Ritz in the pantry). Thanks for a busy parents' recipe!
Simple and delicious! I roasted a chicken instead of using canned (personal preference), only had jasmine rice on hand, and I added about 1/2 cup of julienned red bell peppers while sautéing the onions and it was fantastic. My 12 year old who is a picky eater loved it and licked his plate! This is a new family favorite!
Yummy. A few changes (mainly quantity) were made. I used 1/2 cup of extra chicken and 2 ounces extra of medium cheddar cheese (shredded entire block). I also had two 8 oz cans of "cream of chicken and mushroom soup" so I used them instead. A frozen 12 oz bag of Green Giant Valley Fresh Steamers Chopped Broccoli was perfect for this recipe. The pieces were small enough that they provided adequate coverage. The entire family enjoyed this (even my hubby who usually dislikes broccoli).
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.
RECIPE SUBMITTED BY
I Live in Raleigh, NC I grew up in the mountains of NC but have lived in Raleigh since graduating college in 1985. I work full time and am mom to 2 kids, one in college and out on her own, the other in high school. My fiance is the world's easiest person to cook for. He says that whatever I cook, he will eat...at least once. My favorite cookbook is The Joy of Cooking. I refer to it whenever I need technical assistance on an ingredient. I rarely use the recipes but the information contained in the book is absolutely invaluable.