BROCCOLI CHICKEN CASSEROLE RECIPE RECIPES

BROCCOLI, RICE, CHEESE, AND CHICKEN CASSEROLE RECIPE ...

Broccoli, Rice, Cheese, and Chicken Casserole Recipe ... image

This is a delicious twist to broccoli, rice, and cheese casserole, and is VERY easy to make. You can also cut this in half. I use the 1 can cream of mushroom soup when I make half. You can also leave out the onion. It just gives it a little added flavor, but is still very good without it.

Provided by deleteduser

Categories Baked and Roasted Chicken

Total Time 45 minutes

Prep Time 15 minutes

Cook Time 30 minutes

Yield 8 servings

Number Of Ingredients 10

Ingredients

2 cups water
2 cups uncooked instant rice
2 (10 ounce) cans chunk chicken, drained
1 (10.75 ounce) can condensed cream of mushroom soup
1 (10.75 ounce) can condensed cream of chicken soup
¼ cup butter
1 cup milk
1 (16 ounce) package frozen chopped broccoli
1 small white onion, chopped
1 pound processed cheese food

Steps:

Preheat oven to 350 degrees F (175 degrees C).
In a medium saucepan, bring the water to a boil. Mix in the instant rice, cover, and remove from heat. Let stand 5 minutes.
In a 9x13 inch baking dish, mix the prepared rice, chicken, cream of mushroom soup, cream of chicken soup, butter, milk, broccoli, onion, and processed cheese.
Bake in the preheated oven for 30 to 35 minutes, or until cheese is melted. Stir halfway through cooking to help cheese melt evenly.

Nutrition Facts : Calories 756.1 calories, CarbohydrateContent 82.7 g, CholesterolContent 109.5 mg, FatContent 30.8 g, FiberContent 3 g, ProteinContent 36 g, SaturatedFatContent 15.2 g, SodiumContent 1642.3 mg, SugarContent 7.6 g

EASY CHICKEN AND BROCCOLI CASSEROLE RECIPE | ALLRECIPES

Easy Chicken and Broccoli Casserole Recipe | Allrecipes image

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.

Provided by Stacy P

Categories Baked Chicken Breasts

Total Time 1 hours 0 minutes

Prep Time 10 minutes

Cook Time 50 minutes

Yield 1 - 9x13 inch casserole

Number Of Ingredients 12

Ingredients

1 cup uncooked white rice
2 cups water
1 head broccoli, cut into florets
3 cups cubed cooked chicken
1 ½ cups shredded Cheddar cheese
2 (10.75 ounce) cans condensed cream of chicken soup
1 cup fat-free plain yogurt
⅓ cup slivered almonds
¼ teaspoon curry powder
½ teaspoon garlic powder
¼ teaspoon black pepper
3 tablespoons lemon juice

Steps:

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.

Nutrition Facts : Calories 394.6 calories, CarbohydrateContent 30.6 g, CholesterolContent 68.3 mg, FatContent 18 g, FiberContent 1.8 g, ProteinContent 26.9 g, SaturatedFatContent 7 g, SodiumContent 703.1 mg, SugarContent 3.9 g

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