READY IN 1 hr

Easy Chicken and Broccoli Casserole

Read Reviews (27)

"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." — Stacy P

Directions

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.
Preheat an oven to 350 degrees F (175 degrees C).
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.
Bake in the preheated oven until hot and bubbly, about 30 minutes.

Kitchen-Friendly View

PREP 10 mins
COOK 50 mins
READY IN 1 hr

Reviews More Reviews

Most Helpful Positive Review

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!

—Stacy P

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Most Helpful Critical Review

Jul 09, 2010

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

—SuzyQ

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30 Ratings

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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.

—cheerios

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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!!

—Kris

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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:)

—Marci

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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.

—Darcy Elliott

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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.

—Tangy

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Feb 22, 2010

Nice comfort food and easy to make as a one dish meal. I used cooked brown rice and two large chicken breasts boiled in water, cooled and cubed. Used one condensed mushroom soup and one regular mushroom soup because I didn't have another condensed one. Skipped almonds because I didn't have any. Turned out good. Both my husband and 2 year old who doesn't eat broccoli ate it up!

—KBaum

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Nutrition

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.

Nutritional Information

Easy Chicken and Broccoli Casserole

Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories: 395
Calories from Fat: 162

% Daily Value *
Total Fat 18g 28 %
Saturated Fat 7g 35 %
Cholesterol 68mg 23 %
Sodium 703mg 28 %
Potassium 414mg 12 %
Total Carbohydrates 30.6g 10 %
Dietary Fiber 1.8g 7 %
Protein 26.9g 54 %
Sugars 3.9g
Vitamin A 13 %
** Vitamin C 61 %
Calcium 34 %
Iron 29 %
** Thiamin 22 %
Niacin 83 %
Vitamin B6 19 %
Magnesium 20 %
Folate 50 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.