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chicken broccoli & rice casserole

jcrow216 avatar
Recipe by
Janet Crow
@jcrow216
Quinwood, WV

We love casseroles, especially this one...it is the perfect marriage of chicken and rice with broccoli casserole. It takes me back to Sunday dinners on the ground, pot luck with family and supper with Mama and Daddy. Pure, simple comfort food.

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yield 6 serving(s)
prep time 1 Hr
cook time 25 Min
method Bake

Ingredients For chicken broccoli & rice casserole

  • 4
    bone in chicken thighs, 2 large breast can also be used
  • 1 md
    head broccoli, florets removed
  • 1 pkg
    boil in bag rice, or 1 1/2 c. cooked rice
  • 10 1/2 oz
    cream of chicken soup
  • 1/4 c
    milk
  • 2 Tbsp
    butter or margarine, melted
  • 2 c
    shredded extra sharp cheddar cheese
  • 3/4 c
    french fried onions
  • good pinch salt and pepper

How To Make chicken broccoli & rice casserole

  • 1
    Place the chicken in a pot and cover with water cook over med. high heat until chicken is cooked through (about 25-30 min.). Remove the chicken from the pot and set aside to cool.
  • 2
    Using the same pot, add the broccoli florets to the water the chicken cooked in, cook for 7-8 minutes or until tender. Remove the florets with a slotted spoon to a mixing bowl. Place the bag of rice in the same pot of water and cook for 10 minutes.
  • 3
    When the chicken has cooled, remove it from the bone and shred. Cut the broccoli up into smaller pieces if some of the florets are large. Add the rice and chicken to the broccoli, stir to combine. Add in the soup, milk, melted butter, 1 1/2 C. cheese, French fried onions, salt and pepper. Stir to combine well. Pour into a 2.5 quart lightly greased casserole dish. Top with remaining cheese. Bake, uncovered in a 375 degree oven for 20-25 minutes or until nice and bubbly.
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