Chicken Broccoli Casserole
Chicken Broccoli Cheese Casserole is an easy casserole recipe combining Chicken & Rice with Broccoli and Cheese. It’s really good for it’s simplicity too.
Chicken Broccoli Casserole Variations
There is a lot of customization that can take place here from swapping out the Cream of Soups with others to adding additional vegetables like Carrots, Garlic, Peppers. Using Bacon Fat or a combination of Butter and Bacon Fat. Even added Spices like Bay Leaves, Rosemary, Thyme etc..
All of the Components are combined into a casserole and Topped with Cheese and then Baked. About 15 minutes. Alternatively, you can cover it with Tin foil. You want the cheese to be melted good but with barely any dark spots. A few are okay.
Lets get Cooking
Cook chicken any way you prefer. Afterward shred/dice chicken to throw in with the casserole.
Wash 1 1/2 C Rice to get rid of any excess starch until the water runs clear. Place into a sieve to ensure all water gets drained out.
Place the Basmati Rice into a Rice Maker and Add 2 3/4 C Chicken Stock or Water and Chicken Powder and cook. Normally we use twice the amount of Water as Rice. But for this we want it on the dry side because we will be adding it to the casserole with Sauce.
Meanwhile, Steam Broccoli until done and set aside. Alternatively, you can Roast the Broccoli in the oven with some oil.
In a saute pan add your Butter and Cook Onions until translucent. Add in remaining ingredients, Mix well and remove from heat.
Empty the Sauce into a casserole pan along with the Chicken, Broccoli & Rice. Mix well. Adjust the Seasoning and flatten out. Top with Velveeta Cheese Slices or Shredded Cheddar Cheese.
You can also put this into individual Au gratin Dishes and serve.
Place in the oven at 350 F until the cheese is well melted. Optionally Garnish with Parmesan, Parsley, Chili Flakes etc…
Chicken Broccoli Casserole Alternative Method
Place Chicken in a Stock Pot with Some water to cover and Herbs & Spices. You can additionally add some vegetables such as Carrots, Celery, and Garlic. Bring to Boil then simmer for 45 minutes or until meat is fall apart.
Scoop out the Chicken and set it aside to cool and strip down later.
If vegetables were added strain these out as well.
Add Broccoli and boil until done. A few Minutes.
Strain but save the Stock.
Reduce the Stock down to 2 3/4 C on Max Heat.
Add Rice and Reduced Stock to Rice Maker and Cook.
In a saute pan add Fat and Onions cook on medium heat until translucent and add the remaining ingredients that make up the sauce.
Strip the Chicken and Add all Items to a casserole baking dish and mix well. Adjust the Seasoning. Then Flatten out and cover with Velveeta Cheese or Shredded Cheddar Cheese.
Bake in the Oven at 350 F until Cheese is melted good.
Chicken Broccoli Casserole
- 2 C Cooked Chicken shredded or diced – More or Less
- 1-2 crown Broccoli cooked
- 1 1/2 C Rice rinsed and cooked with 2 3/4 C of Chicken Broth
- 1/4 C Milk/Cream
- 1/4 C Butter
- 1 small Onion Diced
- Cream of Chicken
- Cream of Mushroom
- 1 stalk Green Onions sliced
- 1 tsp Salt or to taste
- 1/4 tsp Black Pepper or to taste
- Cook Chicken and Shred or Dice. Set aside
- Cook Rice. Set aside
- Cook Broccoli. Set aside
- Saute Onion in butter until translucent. Add remaining ingredients.
- Combine everything into a casserole dish and mix well. Adjust the seasoning then flatten out.
- Top with Velveeta Cheese Slices and Bake at 350 F until cheese is well melted.
Cover the Casserole with Tin Foil if desired to prevent burning of cheese.
- Try it with Both Velveeta Cheese and Shredded Cheddar Cheese! Or other Cheese!
- Try it with Beef & Broccoli!
- Try it with Roasted Broccoli & Cauliflower!
- Try it with an Alfredo Sauce!