Vicki'S Everything But The Kitchen Sink Chicken And Broccoli
A hearty, comforting casserole blending chicken, broccoli, rice, and savory seasonings, topped with noodles and almonds for a versatile dish perfect for family dinners.
Ingredients
- 2 to 3 cups stewed chicken ⓘ
- 1 1/2 cups cooked rice ⓘ
- 2 to 3 cups cooked broccoli ⓘ
- 1 can cream of chicken soup ⓘ
- 1 can cream of mushroom soup ⓘ
- 1/2 cup mayonnaise ⓘ
- 1 tablespoon celery flakes
- 1/2 cup water ⓘ
- 1 cup sliced water chestnuts ⓘ
- 1/2 teaspoon pepper ⓘ
- 1 teaspoon salt
- 1 tablespoon soy sauce ⓘ
- 1 tablespoon curry powder ⓘ
- 1 tablespoon onion powder ⓘ
- 1 tablespoon lemon juice ⓘ
- 1 1/2 cups Chinese egg noodles ⓘ
- sliced almonds (optional) ⓘ
Instructions
- Grease a casserole dish and place cooked rice, chicken, and broccoli mixture in it.
- Combine the remaining ingredients (except for the noodles) and pour over the mixture.
- Stir well to blend the ingredients.
- Cover with egg noodles.
- Bake at 350°F for 35 to 40 minutes or until browned.
Tips & Substitutions
For a creamier texture, you can substitute Greek yogurt for the mayonnaise. If you prefer a crunchier topping, add breadcrumbs or crushed crackers on top before baking. Feel free to swap out the broccoli for other vegetables like green beans or peas. For added flavor, consider using leftover Rice With Chicken Or Turkey And Cheese as a base.
Serving Suggestions
This dish is perfect as a stand-alone meal, but it pairs wonderfully with a light salad or steamed vegetables. Serve with a side of Better Brussels Sprouts for a nutritious complement. Garnish with sliced almonds for added texture, and consider offering a refreshing lemon wedge to enhance flavors.
Storage & Reheating
Store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, place in the oven at 350°F until warmed through, or microwave in individual portions. If the casserole seems dry, add a splash of water or broth before reheating to restore moisture.
Nutrition & Diet Analysis (per serving)
Each serving of Vicki'S Everything But The Kitchen Sink Chicken And Broccoli contains roughly 429 calories, with 19g protein, 69g carbohydrates, and 16g fat. It is an excellent source of dietary fiber (148% of the Daily Value), iron (82% of the Daily Value), and vitamin C (63% of the Daily Value). Note that it is relatively high in sodium, at 2141mg per serving (93% 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 frozen broccoli instead of fresh?
Yes, frozen broccoli works well! Just make sure to thaw and drain it before adding it to the casserole. This will help prevent excess moisture from making the dish watery.
Is there a vegetarian version of this recipe?
Absolutely! You can replace the chicken with chickpeas or tofu and use vegetable broth instead of the soups. Additionally, you can add more vegetables like bell peppers and carrots for added nutrition.
How can I make this dish spicier?
To add some heat, consider incorporating diced jalapeños or a few dashes of hot sauce into the mixture. You can also increase the amount of curry powder for a spicier flavor profile.
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).