Easy Chicken and Broccoli Casserole

Easy Chicken and Broccoli Casserole

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Stacy P 4

"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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1 h servings 395 cals
Serving size has been adjusted!

Original recipe yields 8 servings



  • Calories:
  • 395 kcal
  • 20%
  • Fat:
  • 18 g
  • 28%
  • Carbs:
  • 30.6g
  • 10%
  • Protein:
  • 26.9 g
  • 54%
  • Cholesterol:
  • 68 mg
  • 23%
  • Sodium:
  • 703 mg
  • 28%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * 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.

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  • Prep

  • Cook

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  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.


  1. 57 Ratings

Most helpful positive review

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 alte...

Most helpful critical review

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

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 alte...

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...

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...

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...

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 ...

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 ...

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