Search thousands of recipes reviewed by home cooks like you.

Easy Chicken and Broccoli Casserole

Easy Chicken and Broccoli Casserole

  • Prep

  • Cook

  • Ready In

Stacy P

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.

Ingredients {{adjustedServings}} servings

Serving size has been adjusted!

Original recipe yields 8 servings

Adjust

Nutrition

Amount per serving ({{servings}} total)

  • 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

Directions

  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.
Rate recipe

Your rating

{{ratingWords}}
Cancel
Submit

Reviews

Cheerios
64
5/4/2009

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.

Stacy P
62
4/29/2009

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!

Kris
35
5/4/2009

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!!