My daughter is home for the summer. She recently graduated with an Associate’s Degree and is home making future plans. She requested chicken broccoli rice casserole for dinner. Of course, I had to oblige.
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This recipe is a little more complicated than I usually like since there is more than one step. LOL I much prefer the “dump in the slow cooker” method of cooking. I have to admit, though, that while this has more steps than I like, it is really easy to make. This casserole is also at the top of my entire family’s list of dinner favorites, too.
I start by generously sprinkling Tony Chachere’s Creole Seasoning over my chicken breasts on a cookie sheet or similar pan. I bake the chicken breasts until they are thoroughly cooked. The creole seasoning bakes into the meat which flavors the casserole.
While the chicken breasts are baking, I make a pot of rice (I use Jasmine rice) and another pot of broccoli. None of them really take too long to cook.
Once the chicken breasts are baked and cut into bite-sized pieces, and the rice and broccoli are both cooked, I toss them together is a super huge bowl. It is especially huge since I usually double the recipe I’m sharing here. I add the cream soups and shredded cheese and stir them together with a large wooden spoon until well combined.
I pour that creamy cheesy goodness into a casserole dish. I top it with more shredded cheese… although I’m sure bread crumbs would make a nice topping as well. I bake it until the cheese topping is completely melted.
Are you ready to make some chicken broccoli rice casserole? Check out the recipe below.
- 3 Chicken Breasts
- Tony Chachere's Creole Seasoning
- 1 lb Frozen Broccoli
- 2 cups Jasmine Rice
- 1 can Cream of Mushroom Soup
- 1 can Cream of Celery Soup (Cream of Chicken & Cream of Broccoli work well, too)
- 1/2 cup of shredded cheese(I use a Mexican blend because it is always on hand here)
- Enough shredded cheese for a topping
- Prepare chicken breasts to be baked.
- Generously sprinkle chicken breasts with creole seasoning.
- Bake chicken breasts until thoroughly cooked. I used 375 degrees.
- Cook Jasmine rice by adding 3 cups of water for every 2 cups of rice.
- Cook the rice until the water is cooked out.
- Take the rice off of the heat as soon as you hear the bubbling sounds stop, but leave the lid on until you're ready to use the rice.
- Cook the broccoli by either boiling it or steaming it.
- Once the chicken is baked, cut it into bite-sized pieces.
- In a large bowl, toss the chicken, rice, and broccoli together.
- Add the cheese and cream soups.
- A wooden spoon works really well to combine all the ingredients.
- Pour the mixture into a casserole dish that is oven safe.
- Top the casserole with more shredded cheese.
- Bake in the oven around 350-375 degrees until the cheese is completely melted.
I realize that I could have made the recipe seem much easier by simply calling for cooked and diced chicken breasts, cooked rice, and cooked broccoli. This always seemed fake to me since most people don’t usually have these ingredients already cooked and lying around their house. If, however, you do have cooked chicken left over from last night (or broccoli… or rice), then certainly skipping those steps will make the recipe that much easier.
I hope you enjoy this recipe as much as my family does! Enjoy!