71 Ratings
  • 5 star values: 31
  • 4 star values: 29
  • 3 star values: 8
  • 2 star values: 2
  • 1 star values: 1

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
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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified

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.

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  • 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.

Partner Tip

Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Nutrition Facts

395 calories; 18 g total fat; 68 mg cholesterol; 703 mg sodium. 30.6 g carbohydrates; 26.9 g protein; Full Nutrition


Reviews (60)

Read All Reviews

Most helpful positive review

Rating: 5 stars
04/29/2009
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!
(74)

Most helpful critical review

Rating: 1 stars
11/09/2015
It had a sour taste which I assume was the yogurt.
71 Ratings
  • 5 star values: 31
  • 4 star values: 29
  • 3 star values: 8
  • 2 star values: 2
  • 1 star values: 1
Rating: 4 stars
05/04/2009
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.
(90)
Rating: 5 stars
04/29/2009
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!
(74)
Rating: 5 stars
05/04/2009
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!!
(46)
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Rating: 4 stars
04/26/2010
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:)
(37)
Rating: 5 stars
12/14/2009
I made this for my office Christmas party and it was delicious. I made one change and used sour cream instead of yogurt.
(17)
Rating: 5 stars
03/30/2011
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.
(15)
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Rating: 5 stars
09/18/2011
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!
(13)
Rating: 4 stars
02/22/2010
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!
(12)
Rating: 5 stars
05/12/2011
I made this for dinner last night-great recipe. I made it as written except for using 2 cups of shredded sharp cheddar and 1/2 cup of slivered almonds (that's how they're pkgd-didn't want to save small amounts). Flavors are subtle...esp loved the curry! I may try it without almonds next time. Even though I added a little extra think I'd like to try it without the crunchiness of the almonds (just a texture thing-can't tell if they impacted the overall taste of the dish). 3 boneless skinless chicken breasts is the perfect amount for this recipe if you're wondering. I boiled then cubed them. Thanks for the yummy recipe-it's a keeper!
(9)