Family Casserole Recipe -
Family Casserole Recipe
  • READY IN 50 mins

Family Casserole

Recipe by  

"This recipe has been handed down in my family. Now it is handed to me. It is a wonderful casserole. Has a wonderful mix of ingredients. The tradition is to add an ingredient as it is handed. I have added the canned mushrooms. This freezes wonderfully. Just mix, freeze, and when ready to serve, remove and bake. Lovely!"

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Ingredients Edit and Save

Original recipe makes 6 servings Change Servings
  • PREP

    20 mins
  • COOK

    30 mins

    50 mins


  1. Preheat the oven to 325 degrees F (165 degrees C).
  2. Melt butter in a large skillet over medium heat. Saute the onion and celery until tender. Stir in the condensed soup and chicken broth. Add the broccoli, water chestnuts, rice, chicken, and mushrooms. Cook and stir briefly. Season with salt and garlic powder. Mix in Cheddar cheese, and pour the mixture into a 9x13 inch baking dish.
  3. Bake for 30 minutes in the preheated oven, until heated through and bubbly.
Kitchen-Friendly View


  • Cook's Note:
  • Use your favorite cream soup in place of the cream of celery, if you prefer.

Reviews More Reviews

Most Helpful Positive Review
Jul 23, 2003

Excellent casserole! By accident, more broccoli fell out of the bag when I was dumping it in but still very good! Also, I used brown rice but next time I will use white and added a dash of S&P. We all love broccoli, chicken and cheese so this was a delicious and filling meal. Will make again.

Most Helpful Critical Review
Oct 02, 2003

This is the most horrible casserole my family has ever eaten. Nothing could make it worse. It tastes worse than alpo smells. If you hate your family cook this.

Oct 29, 2003

My family loved this. I left out the things I knew they wouldn't like (celery, water chestnuts and mushrooms) and added a little cheese whiz to add to the cheesyness. They loved it and I will make again. Will probably put less onion in next time to make it more kid friendly!

Oct 11, 2008

My boyfriend and I really liked this recipe. I took into consideration all the reviewers' suggestions and it came out wonderfully. I added an extra cup of cubed chicken and an extra cup of rice. I used about 2 cups of fresh steamed broccoli and 1 cup of fresh sliced mushrooms. I used one can of cream of mushroom soup and one can of cream of chicken soup. I left out the water chestnuts and the celery because they just don't do it for me in a casserole. I sauteed the onion and mushrooms then added all the other ingredients, adding shredded Colby cheese only after it was in the baking dish and ready to be baked. Again, I'm very pleased with how this turned out. My only wish is that I had something crunchy to top it off at the end. Maybe French fried onions?

Oct 21, 2005

Very versatile! The water chestnuts gave it just the texture needed for such a creamy meal. I sauted 8oz. of fresh mushrooms with the onions and celery (no canned mushrooms). And I used two cans of soup and doubled the chicken broth. I also cooked my rice with the remainder of the broth. I added an extra cup of chicken. Since I don't care for frozen veggies, I used fresh broccoli and parboiled it for a moment. Everyone enjoyed it!

Jul 20, 2003

I found this recipe because I had some leftover chicken as well as rice. The only ingredient I didn't have was the celery. It was surprisingly very good! I added garlic pepper spice and some paprika. Great recipe to make use of leftovers.

Mar 30, 2006

very good! I added some red pepper and grated carrot for some extra color and used brown rice. I'll definitely make this again.

Dec 04, 2005

I cooked the onion and celery in chicken broth instead of butter to reduce the fat, and I used cream of broccoli soup, since I didn't have cream of celery. I also left out the mushrooms since I'm allergic. Since some reviewers had said it could be dry, I left the rice out of the casserole and then served it over rice. The celery and water chestnuts gave it just the right amount of crunch, and it was really tasty. I'll definitely make this again.


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  • Calories
  • 396 kcal
  • 20%
  • Carbohydrates
  • 28.7 g
  • 9%
  • Cholesterol
  • 89 mg
  • 30%
  • Fat
  • 21.2 g
  • 33%
  • Fiber
  • 4.3 g
  • 17%
  • Protein
  • 23.7 g
  • 47%
  • Sodium
  • 766 mg
  • 31%

* Percent Daily Values are based on a 2,000 calorie diet.

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