Chicken Broccoli Rice Casserole

Bonnie Logan


This is a delicious all in one casserole. I like to serve it with a fruit salad of some sort on the side. :)


★★★★★ 1 vote

15 Min
25 Min


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  • 1/2 c
  • 1 large
    onion, chopped
  • 1
    celery rib, chopped
  • 3
    garlic cloves, minced
  • 1
    10 oz. package frozen chopped broccoli
  • 1
    10 1/2 oz. can cream of mushroom soup
  • 2 c
    mexican blend shredded cheese, divided
  • 1
    4 oz. can sliced mushrooms
  • 1 1/2 c
    cooked rice
  • 2 c
    diced cooked chicken
  • ·
    salt and cayenne pepper to taste

How to Make Chicken Broccoli Rice Casserole


  1. Preheat oven to 350 degrees F.
  2. Melt butter in large saucepan. Add chopped onions, celery, and minced garlic. Sauté until onions are tender and transparent.
  3. Meanwhile, cook broccoli according to package directions. Drain well.
  4. Taste for seasoning and add salt and cayenne pepper to taste. Personally, I like a little “sting.”
  5. Turn into a lightly greased 2 qt. casserole dish. Top with remaining cheese.
  6. Bake in preheated oven about 20 to 30 minutes, or until bubbly.

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About Chicken Broccoli Rice Casserole

Course/Dish: Chicken, Casseroles

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