Recipe by Stacy P
"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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uncooked white rice
broccoli, cut into florets
cubed cooked chicken
1 1/2 cups
shredded Cheddar cheese
2 (10.75 ounce) cans
condensed cream of chicken soup
fat-free plain yogurt
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.
Curry flavor was too strong - both husband & daughter didn't like it.
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!
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!!
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:)
I made this for my office Christmas party and it was delicious. I made one change and used sour cream instead of yogurt.
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.
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!
* Percent Daily Values are based on a 2,000 calorie diet.
Easy Chicken and Broccoli Casserole
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories from Fat: 162
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