Easy Chicken and Broccoli Casserole Recipe - Allrecipes.com
Easy Chicken and Broccoli Casserole Recipe
  • READY IN 1 hr

Easy Chicken and Broccoli Casserole

Recipe by  

"This has been a family favorite for over 15 years. It's easy to make and a crowd pleaser. It can also be made the day before and baked when you are ready to enjoy it."

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Ingredients Edit and Save

Original recipe makes 1 - 9x13 inch casserole Change Servings
  • PREP

    10 mins
  • COOK

    50 mins

    1 hr


  1. Bring the rice and water to a boil in a saucepan over high heat. Reduce heat to medium-low, cover, and simmer until the rice is tender, and the liquid has been absorbed, 20 to 25 minutes. Meanwhile, bring a large pot of lightly salted water to a boil. Add the broccoli florets, and cook uncovered until just tender, about 4 minutes. Drain in a colander, then immediately rinse with cold water for several minutes until cold to stop the cooking process. Once the broccoli is cold, drain well, chop into small pieces, and place into a mixing bowl.
  2. Preheat an oven to 350 degrees F (175 degrees C).
  3. Stir the cooked rice, chicken, Cheddar cheese, cream of chicken soup, yogurt, almonds, curry powder, garlic powder, pepper, and lemon juice into the broccoli until evenly mixed. Spoon the mixture into a 9x13 inch baking dish.
  4. Bake in the preheated oven until hot and bubbly, about 30 minutes.
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Reviews More Reviews

Most Helpful Positive Review
May 04, 2009

I made this recipe with one change added to it. Instead of using canned soup I put in vegetable broth using equal amounts of cornstarch and flour for thickening. I think this is a healthier alternative than using regular soup that can be quite salty. I will definitely make this recipe again.

Most Helpful Critical Review
Jul 09, 2010

Curry flavor was too strong - both husband & daughter didn't like it.

Apr 29, 2009

Hi! This is my recipe. I always cook the rice in the microwave because it's faster. I add 1 c. uncooked rice and 2 c. water in a large bowl, cover with plastic wrap and microwave for around 20 mins. Also, I steam the broccoli. You can also use 2 pkgs of frozen broccoli to save cook time. The recipe takes a while to make, but it is worth it. You can also make it the day ahead of time and bake in the oven when you are ready to eat. It might need a little longer to bake if its chilled all the way through. Enjoy!

May 04, 2009

This recipe is wonderful but save yourself some time by using frozen broccoli. Just thaw and mix in with the other ingredents no need to pre cook. It comes out great!!

Apr 26, 2010

Great base recipe. I made a few changes to make it healthier. Like a past reviewer, I used chicken stock thickened with flour and cornstarch with a bit of skim milk added to it in place of the soup. I also added carrots and peas to the broccoli. I used brown rice and used less cheese than what the recipe called for. Turned out wonderful! This reminds me of a recipe my grandma used to make for us, but a LOT healthier version of it:)

Dec 14, 2009

I made this for my office Christmas party and it was delicious. I made one change and used sour cream instead of yogurt.

Mar 30, 2011

I liked this very much. SInce I am low carb diet, I used the suggestion to substitute the soup with broth and the cheddar with parmasean. Very fresh flavor. I will make again.

Sep 18, 2011

I have made this a couple of times, each time modifying the recipe preparation methods to suit my schedule and personal preferences- i.e. using frozen broccoli vs. fresh steamed broccoli, making the rice well ahead of time (many times using leftover rice from a different meal), etc. I also do what another review suggested in making and using my own cream of chicken soup. This recipe is GREAT! Very yummy... really love the combination of all the flavors and the crunch the almonds bring. Thanks for this great recipe!


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  • Calories
  • 395 kcal
  • 20%
  • Carbohydrates
  • 30.6 g
  • 10%
  • Cholesterol
  • 68 mg
  • 23%
  • Fat
  • 18 g
  • 28%
  • Fiber
  • 1.8 g
  • 7%
  • Protein
  • 26.9 g
  • 54%
  • Sodium
  • 703 mg
  • 28%

* Percent Daily Values are based on a 2,000 calorie diet.

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