Rice And Chicken Broccoli Casserole
A comforting baked casserole combining tender chicken, broccoli, rice, and creamy cheese sauce. This versatile dish offers a hearty meal with savory flavors, perfect for family dinners or potlucks, and can be easily customized with additional vegetables or spices for a satisfying, wholesome experience.
Ingredients
Instructions
- Saute chopped celery and chopped onion in 2 tablespoons of oil until tender.
- Mix together the cream of chicken soup, cream of mushroom soup, and milk until well combined.
- Add the soup mixture to the cooked rice and stir to combine.
- Cook frozen broccoli until tender, then drain well.
- Combine the broccoli, cooked chicken, and cheese with the rice mixture.
- Pour the mixture into a baking dish and bake at 350°F for 30 minutes.
Tips & Substitutions
For added flavor, consider seasoning the chicken with garlic powder or paprika before mixing it into the casserole. If you don't have cream of chicken or mushroom soup, you can substitute with homemade versions or use a creamy cheese sauce. Fresh broccoli can be used instead of frozen, just adjust the cooking time accordingly to ensure it's tender.
Serving Suggestions
This casserole is hearty enough to stand alone, but you can serve it alongside a simple green salad or some crusty bread for a complete meal. It also pairs nicely with a side of roasted vegetables or a light vinaigrette. For an extra cheesy finish, sprinkle some shredded cheese on top before baking.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3-4 days. To reheat, preheat your oven to 350°F and cover the casserole with foil to prevent drying out. Heat for about 20-25 minutes or until warmed through. You can also microwave individual portions for quicker reheating.
Nutrition & Diet Analysis (per serving)
Each serving of Rice And Chicken Broccoli Casserole contains roughly 802 calories, with 22g protein, 135g carbohydrates, and 21g fat. It is an excellent source of vitamin C (136% of the Daily Value), protein (45% of the Daily Value), and iron (45% of the Daily Value). Note that it is relatively high in sodium, at 1709mg per serving (74% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use brown rice instead of white rice in this recipe?
Yes, you can use brown rice, but keep in mind that it may require a longer cooking time. Make sure the rice is fully cooked before adding it to the casserole, as it will not soften further in the baking process.
Is it possible to make this casserole ahead of time?
Absolutely! You can prepare the casserole up to the baking step, cover it tightly, and store it in the refrigerator for up to 24 hours. Just add a few extra minutes to the baking time if it's coming straight from the fridge.
What can I substitute for the cream of soups?
If you prefer a healthier alternative, you can make a homemade white sauce using butter, flour, and milk, seasoned to taste. Alternatively, Greek yogurt or sour cream can add creaminess and flavor without the canned soups.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).