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Chicken Broccoli Casserole
Chicken Broccoli Casserole Header

This is an incredibly comforting Cheesy Chicken Broccoli Casserole. Made with diced Chicken Breast, Broccoli florets and Rice, enveloped by a Flavorful Creamy Sauce, and topped with melted Cheddar or Velveeta Cheese, making every mouthful an absolute delight.

Chicken Broccoli Casserole Ingredients

Made with Chicken Breast, Butter or Bacon Fat, Onion, Garlic, Broccoli, Green Onions, Rice, Chicken Bouillon Cube or Powder, Cream of Mushroom, Cream of Chicken, Cheddar or Velveeta Cheese Slices.

Diced Chicken

Chicken Breast

Use about 1 lb of diced Chicken Breast.

Butter

Butter

1/4 C of Butter is used to cook the Chicken Breast, Onions, Garlic and Rice.

Onion & Garlic

Onion

Dice 1 Medium Onion and mince 3 Garlic Cloves.

Washing Broccoli

Broccoli

Chop the Broccoli into bite size pieces then wash, rinse and strain well.

Green Onions

Green Onions

This is optional, I like to include this if I have it on hand. Add it towards the end with the cream of soups.

White American Rice

Rice

Use 2 Cups Rice. This can be made with White American, Jasmine, or Basmati. The Rice does not need to be rinsed off for this dish. It can go straight to the pan to cook briefly with the Onions & Garlic.

Maggi Chicken Bouillon Cubes

Chicken Broth

1 Maggi Chicken Bouillon Cube or the equivalent (2 tsp) in Chicken Broth Powder such as Knorr Chicken Broth.

Cream of Chicken and Mushroom Soup

Cream Soup

Both Cream of Mushroom & Chicken Soups are used for flavor and creaminess in the dish. These are added in last before the casserole goes into the oven.

Sliced Cheddar Cheese

Cheese

Use Shredded Cheddar Cheese, sliced Cheddar Cheese or Velveeta Cheese to top the casserole.

How to make Chicken Broccoli Casserole

Preheat the oven to 400 F with the rack in middle position, and combine in a bowl the liquids.

Chicken Broccoli Casserole Rice Liquids

Liquids

  • 3 cups of water
  • 1/2 Tbl Salt
  • 1/4 tsp Black Pepper
  • 1/8 tsp White Pepper
  • Chicken Bouillon Cube or 2 tsp Chicken Broth Powder and set aside until needed.
Cooked Diced Chicken with Onions, Garlic and Rice

Sauté

Dice the Chicken Breast and place into a deep skillet or pot with Butter over max heat. Cook until the Chicken is no longer pink. Add the Onions, Garlic and Rice to cook until the Onions are translucent.

Chicken Broccoli Casserole Rice Liquids added

Simmer

Add the set aside liquids and bring to a boil, while covered, ensuring that the bouillon cube is completely dissolved and mixed in. As it starts to boil, reduce the heat to medium low, cover and leave for 10 minutes.

Chicken Broccoli Casserole adding Broccoli

Broccoli

After 10 minutes, add the Broccoli Florets on top spread out evenly, cover and continue to cook another 10 minutes. Shut the heat off. Leave the Skillet or Pot on the burner for another 10 minutes.

Chicken Broccoli Rice Emptied into Casserole

Casserole

Add in the Green Onions, Cream of Mushroom & Chicken Soups to mix well. Empty into a 9×13 Casserole and spread out evenly.

Top with Shredded Cheese, Cheddar Cheese Slices or Velveeta Cheese Slices.

Place into the oven covered for 10 minutes. Then remove and let rest while still covered for another 10 minutes before serving.

Bacon & Mushrooms

Add in additional ingredients like Bacon & Mushrooms cooked before adding in the Chicken Breast. Use the Bacon fat to sear the Mushrooms, and then top it off with Butter, so that you have about 1/4 C of fat to cook the Chicken and use in the Casserole.

Chicken Broccoli Casserole

Chicken Broccoli Casserole

This is an incredibly comforting Cheesy Chicken Broccoli Casserole. Made with diced Chicken Breast, Broccoli florets and Rice, enveloped by a Flavorful Creamy Sauce, and topped with melted Cheddar or Velveeta Cheese, making every mouthful an absolute delight.
Servings: 6 portions
Prep10 minutes
Cook 45 minutes
Rest Time20 minutes

Equipment

  • 1 Casserole 9×13
  • 1 Deep Skillet or Pot with lid
  • 1 Bowl

Ingredients

  • 1 lb Chicken Breast - diced
  • 1/4 C Butter
  • 1 Med Onion - diced
  • 3 Cloves Garlic - minced
  • 2 C Rice
  • 3 C Water
  • 1/2 Tbl Sea Salt
  • 1/4 tsp Black Pepper
  • 1/8 tsp White Pepper
  • 1 Cube Maggi Chicken Bouillon - or use 2 tsp of Chicken Broth Powder
  • 1 lb Fresh Broccoli - or 2 crowns
  • 2 stalk Green Onions sliced
  • 1 can Cream of Mushroom & Chicken - each
  • As Needed Velveeta or Cheddar Cheese Slices - or shredded Cheddar Cheese

Instructions

  • Preheat the oven to 400 F.
    Combine into a bowl, 3 cups of water, 1/2 Tbl Salt, 1/4 tsp Black Pepper, 1/8 tsp White Pepper, Chicken Bouillon Cube or 2 tsp of Chicken Broth Powder and set aside until needed.
  • Dice the Chicken Breast and place into a deep skillet or pot with Butter over max heat. Cook until the Chicken is no longer pink.
    Add the Onions, Garlic and Rice to cook until the Onions are translucent.
  • Add the set aside liquids and bring to a boil while covered. As it starts to boil, ensure the bouillon cube is completely dissolved and reduce the heat to medium low, cover and leave for 10 minutes.
  • After 10 minutes, add the chopped Broccoli, spread out on top evenly, cover and continue to cook another 10 minutes. Shut the heat off. Leave the Skillet or Pot on the burner for 10 minutes with the heat off and still covered.
  • Add in the Green Onions, Cream of Mushroom & Chicken Soup to mix well. Empty into a Casserole and top with Cheese.
    Place into the oven covered for 10 minutes. Remove and let rest for 10 minutes while still covered before serving.
Course: Main Course
Cuisine: American, Canadian
Keywords: Casserole, Casserole Recipe, Chicken Broccoli Casserole
Author: JAH

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