Breaded Chicken, Cheese and Broccoli Casserole

Chris McDaniel

"A family favorite that is easy to make. The breading adds great texture to the dish, but you can easily skip this step if you want (see footnotes)."
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1 h servings
Serving size has been adjusted!
Original recipe yields 10 servings

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  1. Preheat oven to 350.
  2. Over medium heat, preheat oil in large skillet
  3. Trim chicken breast and place one at a time in wax paper (or similar wrap) and flatten into 1/2 inch thick patties with meat mallet (or something similar).
  4. In small bowl, combine eggs and milk. Place flour and Panko in two other bowls.
  5. One at a time, dip chicken breast in flour and coat thoroughly. Repeat process with egg mixture, then panko and gently place into skillet. Reapeat process with remaining breasts.
  6. Using tongs, flip breasts when they are golden brown and remove when brown on both sides. Set aside to cool.
  7. Spray inside of casserole dish with cooking spray.
  8. Layer bottom of casserole dish with chopped broccoli.
  9. Evenly spread dry Minute Rice over broccoli.
  10. Evenly pour 1 3/4 cups water across rice and broccoli (note this is less water than the Minute Rice directions would call for).
  11. Chop chicken into bite-size pieces and spread evenly over top.
  12. Combine both soups and mayo in a bowl, and pour mixture evenly into casserole.
  13. Spread cheese evenly over top and cover with tin foil.
  14. Bake for 20 minutes and remove foil. Bake for 10 more minute and sprinkle French onions over top. Bake 5 more minutes.
  15. Remove and let cool for 5 minutes before serving.


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