Best Chicken And Broccoli Rice Casserole Recipes

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BROCCOLI, RICE, CHEESE, AND CHICKEN CASSEROLE



Broccoli, Rice, Cheese, and Chicken Casserole image

This is a delicious twist to broccoli, rice, and cheese casserole, and is VERY easy to make. You can also cut this in half. I use the 1 can cream of mushroom soup when I make half. You can also leave out the onion. It just gives it a little added flavor, but is still very good without it.

Provided by Heather

Categories     Meat and Poultry Recipes     Chicken     Baked and Roasted

Time 45m

Yield 8

Number Of Ingredients 10

2 cups water
2 cups uncooked instant rice
2 (10 ounce) cans chunk chicken, drained
1 (10.75 ounce) can condensed cream of mushroom soup
1 (10.75 ounce) can condensed cream of chicken soup
¼ cup butter
1 cup milk
1 (16 ounce) package frozen chopped broccoli
1 small white onion, chopped
1 pound processed cheese food

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • In a medium saucepan, bring the water to a boil. Mix in the instant rice, cover, and remove from heat. Let stand 5 minutes.
  • In a 9x13 inch baking dish, mix the prepared rice, chicken, cream of mushroom soup, cream of chicken soup, butter, milk, broccoli, onion, and processed cheese.
  • Bake in the preheated oven for 30 to 35 minutes, or until cheese is melted. Stir halfway through cooking to help cheese melt evenly.

Nutrition Facts : Calories 756.1 calories, Carbohydrate 82.7 g, Cholesterol 109.5 mg, Fat 30.8 g, Fiber 3 g, Protein 36 g, SaturatedFat 15.2 g, Sodium 1642.3 mg, Sugar 7.6 g

EASY BAKED CHICKEN, RICE, AND BROCCOLI CASSEROLE



Easy Baked Chicken, Rice, and Broccoli Casserole image

No-fuss weeknight chicken casserole meal which covers all the bases...budget, taste, and ease.

Provided by B's Kitchen

Time 45m

Yield 4

Number Of Ingredients 7

cooking spray
1 pound skinless, boneless chicken breast, diced
1 (10 ounce) can condensed cream of chicken soup
1 (10 ounce) package frozen chopped broccoli
1 cup uncooked white rice
¾ cup water
½ cup shredded Cheddar cheese, or to taste

Steps:

  • Preheat the oven to 375 degrees F (190 degrees C). Spray a 9x13-inch baking pan with cooking spray.
  • Combine chicken, soup, broccoli, rice, and water in a bowl; mix thoroughly. Transfer mixture to the prepared baking pan and cover with foil.
  • Bake in the preheated oven for 30 minutes. Uncover, stir, top with Cheddar cheese, and cover again. Continue to bake until chicken is no longer pink in the center, rice is tender, and cheese is melted and bubbly, about 10 minutes more.

Nutrition Facts : Calories 446.1 calories, Carbohydrate 45.7 g, Cholesterol 88.4 mg, Fat 13 g, Fiber 2.7 g, Protein 34.9 g, SaturatedFat 5.7 g, Sodium 649.1 mg, Sugar 1.5 g

CHEESY CHICKEN, BROCCOLI AND RICE CASSEROLE



Cheesy Chicken, Broccoli and Rice Casserole image

This lighter, fresher version of the classic chicken casserole is sure to become a family favorite.

Provided by By Betty Crocker Kitchens

Categories     Side Dish

Time 1h5m

Yield 6

Number Of Ingredients 14

1 teaspoon olive oil
1 cup sliced onion
8 oz sliced mushrooms
1/4 teaspoon salt
3 cups fresh broccoli florets, coarsely chopped
2 1/2 cups cooked white rice (without added salt or butter)
1 1/2 cups coarsely chopped cooked chicken breast
1 tablespoon butter
1 tablespoon all-purpose flour
1/4 teaspoon salt
1 cup fat-free (skim) milk
1/2 cup light sour cream
1 cup shredded reduced-fat sharp Cheddar cheese (4 oz)
1/3 cup shredded Parmesan cheese

Steps:

  • Heat oven to 350° F. Spray 8-inch square baking dish with cooking spray.
  • In 12-inch nonstick skillet, heat olive oil over medium heat. Add onion; cook 3 to 4 minutes, stirring frequently, until translucent. Add mushrooms and salt; continue to cook 4 to 6 minutes or until any liquid evaporates and mushrooms are brown. Add broccoli; cook 30 seconds to 1 minute or until bright green. Transfer mixture to large bowl.
  • Add rice to bowl. Stir to combine. Stir in chicken.
  • In 1-quart saucepan, melt butter over medium heat. Sprinkle flour over melted butter; add 1/4 teaspoon salt. Beat with whisk. Cook 1 to 2 minutes or until mixture turns light brown. Slowly beat in milk with whisk 2 tablespoons at a time until smooth and combined. Heat to boiling, stirring constantly. Continue to cook and stir 1 minute. Remove from heat; cool 5 minutes.
  • Slowly beat sour cream and Cheddar cheese into sauce mixture with whisk. Reserve 2 tablespoons Parmesan cheese; set aside. Beat remaining Parmesan cheese into milk mixture. Add to bowl with chicken and vegetables; stir to combine. Pour into baking dish; spread evenly.
  • Bake 20 to 25 minutes or until heated through. Top with remaining Parmesan cheese. Bake 5 minutes longer.

Nutrition Facts : Calories 330, Carbohydrate 29 g, Cholesterol 60 mg, Fat 1 1/2, Fiber 2 g, Protein 24 g, SaturatedFat 7 g, ServingSize 1 Serving, Sodium 550 mg, Sugar 5 g, TransFat 0 g

CHEESY CHICKEN, BROCCOLI, AND RICE CASSEROLE



Cheesy Chicken, Broccoli, and Rice Casserole image

I made this chicken and broccoli casserole for my wife and two young boys and they just loved it. It was very flavorful and creamy.

Provided by BAIN77

Time 1h

Yield 6

Number Of Ingredients 10

1 ½ cups water
1 ½ cups uncooked instant rice
2 large cooked chicken breasts, cut into 1-inch cubes
1 head broccoli, cut into florets
2 (10.5 ounce) cans condensed cream of broccoli soup
1 cup milk
1 tablespoon Progresso Italian Style Bread Crumbs PLB
1 teaspoon garlic powder
⅛ teaspoon ground black pepper
1 (8 ounce) package shredded Cheddar cheese

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C).
  • Bring water to a boil in a saucepan. Add rice, stir, cover, and remove from the heat. Let sit until water is absorbed, about 5 minutes. Fluff with a fork.
  • Transfer rice to a casserole dish and mix with chicken and broccoli.
  • Combine condensed soup, milk, bread crumbs, garlic powder, and pepper in a mixing bowl; mix until well combined. Add to the casserole dish along with 1/2 of the Cheddar cheese; mix to combine. Sprinkle remaining Cheddar over top.
  • Bake, uncovered, in the preheated oven until heated through and bubbly, about 30 minutes.

Nutrition Facts : Calories 450.2 calories, Carbohydrate 36.1 g, Cholesterol 94.6 mg, Fat 18.5 g, Fiber 2.6 g, Protein 33.3 g, SaturatedFat 9.8 g, Sodium 929.5 mg, Sugar 5.5 g

CHEESY BROWN RICE, BROCCOLI AND CHICKEN CASSEROLE



Cheesy Brown Rice, Broccoli and Chicken Casserole image

Make a satisfying casserole out of good-for-you ingredients like broccoli and brown rice. Hint: the leftovers are just as good!

Provided by Cindy Rahe

Categories     Entree

Time 50m

Yield 6

Number Of Ingredients 14

1 bag (12 oz) frozen broccoli florets
About 1/4 cup olive oil
1 lb boneless skinless chicken breast, diced into bite-size pieces
Salt and pepper, to taste
Red pepper flakes, as desired
1/2 onion, diced
1 clove garlic, finely chopped
2 tablespoons Gold Medal™ all-purpose flour
1 cup Progresso™ chicken broth (from 32-oz carton)
1/2 cup milk
1 1/2 cups cooked brown rice
1 1/2 cups shredded Cheddar cheese (6 oz)
3/4 cup Progresso™ plain panko crispy bread crumbs
1 tablespoon butter, melted

Steps:

  • Heat oven to 400°F. Lightly grease 10-inch round baking dish with olive oil; set aside.
  • Microwave frozen broccoli on microwavable plate uncovered on High 4 minutes; set aside.
  • In 10-inch skillet, heat a few teaspoons of the olive oil over medium-high heat until hot. Add chicken, salt, pepper and red pepper flakes. Cook until golden on outsides and no longer pink in center. Remove chicken to plate. Add onion to the still-hot pan; season with salt, and cook until onion begins to soften and become translucent. Add garlic; cook 60 seconds. Add 2 tablespoons of the olive oil, followed by flour, and stir to make a roux. Cook the roux 1 to 2 minutes or until lightly golden. Gradually beat in the chicken broth with whisk, followed by the milk, and simmer until slightly thickened into a gravy.
  • Either in the skillet (if large enough), or a large mixing bowl, mix the chicken, gravy, broccoli, brown rice, and half of the cheese. Pour mixture into baking dish. In small bowl, mix bread crumbs and melted butter; add remaining cheese, and spread the mixture on top of casserole.
  • Bake about 20 minutes or until top is crisp and golden and casserole is bubbling around edges. Let sit a few minutes before serving.

Nutrition Facts : ServingSize 1 Serving

TOO EASY CHEESY CHICKEN, BROCCOLI AND RICE CASSEROLE



Too Easy Cheesy Chicken, Broccoli and Rice Casserole image

A delicious one dish meal that is full of flavor and will be cooked in less than 1 hour. The only prep time is for 2 cups of water to boil; and make sure the chicken is thawed if previously frozen. I got this recipe from my Brand Named Best Loved Casseroles book, in the "Dinner in Minutes" chapter.

Provided by TheDancingCook

Categories     One Dish Meal

Time 45m

Yield 4 serving(s)

Number Of Ingredients 6

1 box broccoli and cheese flavored rice mix (I use Uncle Ben's au Gratin)
2 cups boiling water
4 boneless skinless chicken breasts, about 1 lb
1/4 teaspoon garlic powder
2 cups frozen broccoli
1 cup shredded low-fat cheddar cheese (4 oz)

Steps:

  • Preheat oven to 425 degrees and boil water.
  • In a 13x9 casserole dish, combine rice and contents of seasoning packet; add boiling water to dish and mix well.
  • Add chicken, sprinkle with garlic powder; cover and bake for 30 minutes.
  • Add broccoli and cheese; cover and continue to bake for another 8-10 minutes or until chicken is no longer pink in center.

CHICKEN BROCCOLI RICE AND CHEESE CASSEROLE



Chicken Broccoli Rice and Cheese Casserole image

3/18/13. I've updated this recipe to include alternate choices for the canned chicken the original recipe called for. Lately, I've been using store bought rotisserie chicken. I've seen a lot of recipes for broccoli, cheese and rice casseroles. However, this takes it from a side dish to a main meal casserole. It fills up the sink with dirty dishes, but that is the only draw back. You can make umpteen variations to customize the taste to your liking. I will offer substitution possibilities in the instructions.

Provided by LifeAfter40

Categories     Chicken

Time 50m

Yield 6 serving(s)

Number Of Ingredients 8

1 1/2 cups cooked chicken (bake it yourself, rotisserie or canned)
3 cups cooked rice (1 cup uncooked)
2 cups frozen chopped broccoli
1 (8 ounce) can cream of chicken soup
1 (8 ounce) can cream of mushroom soup
1/2 cup margarine
1/2 cup chopped onion
6 ounces shredded cheddar cheese

Steps:

  • Drain 2 cans of chicken breast meat (You can substitute home boiled chicken or rotisserie- just chop it small).
  • Boil broccoli till tender; drain.
  • Boil rice. (You can substitute a packet of broccoli cheese rice mix such as Lipton's. Depending on amount of rice you want, might want to make two packets).
  • Melt margarine in large frying pan. Saute onions till glassy. Add both soups and stir well. Add cheese and mix till melted. Remove from heat.
  • Lightly grease a 13 x 9 glass dish.
  • Spread rice evenly over bottom of dish.
  • Spread broccoli over rice layer.
  • Pour 1/3 of cheese sauce over the broccoli and rice and spread evenly.
  • Spread chicken on top of cheese sauce and top with remaining sauce.
  • If desired, sprinkle more shredded cheese on top.
  • Bake at 350 for 30 minutes.

CHEESY BROCCOLI, CHICKEN AND RICE CASSEROLE



Cheesy Broccoli, Chicken and Rice Casserole image

Provided by Virginia Willis

Categories     main-dish

Time 1h30m

Yield 6 servings

Number Of Ingredients 19

1 cup panko breadcrumbs
2 cups extra-sharp Cheddar cheese, grated (about 8 ounces)
2 cups homemade chicken stock or canned reduced-fat low-sodium chicken broth
2 cups 2-percent or whole milk
1 bay leaf, preferably fresh
1 thyme sprig
4 tablespoons (1/2 stick) unsalted butter
1 onion, chopped
1 stalk celery, diced
8 ounces sliced cremini mushrooms
Coarse kosher salt and freshly ground black pepper
2 cloves garlic, chopped
1/4 cup all-purpose flour
2 cups long-grain rice
3/4 cup sour cream
Pinch of cayenne pepper
1/4 teaspoon freshly grated nutmeg
3 boneless skinless chicken breasts, halved, or 6 boneless skinless thighs (about 1 1/2 pounds)
1 pound broccoli crown, chopped into small florets

Steps:

  • Heat the oven to 350 degrees F. Combine the panko and half of the cheese. Set aside.
  • Heat the stock, milk, bay leaf and thyme in a medium saucepan over medium-low heat until steaming. Keep warm while you prepare the vegetables. (You can skip infusing the liquid with the herbs if you like, but it does need to be warmed so it doesn't make lumpy gravy when you add it to the flour.)
  • Heat the butter in a large ovenproof and flame-proof casserole or skillet over medium heat. Add the onion and celery. Cook until the onion is soft and translucent, 3 to 5 minutes. Add the mushrooms and season with salt and pepper; cook until tender, stirring occasionally, 3 to 5 minutes. Add the garlic and cook until fragrant, 45 to 60 seconds. Add the flour and stir to combine. (The mixture will be dry.)
  • Remove the bay leaf and thyme from the stock mixture. Whisk the stock into the flour and vegetables. Add the remaining cup of cheese and stir until smooth. Add the rice and stir to combine. Add the sour cream, cayenne and nutmeg; stir until smooth. Place the 6 pieces of chicken in the casserole and snuggle them into the rice. Cover with a tight-fitting lid and transfer to the oven. Bake until the rice is tender and the liquid has been absorbed, about 40 minutes.
  • Meanwhile, place the broccoli in a microwave-safe bowl with 1/4 cup of water. Cover and microwave until the broccoli is just tender and bright green, about 2 minutes, depending on the strength of your microwave. Drain the broccoli and keep warm.
  • Once the rice is tender and the liquid has been absorbed, remove the casserole from the oven and stir in the broccoli. (It's easiest if you transfer the chicken to a plate first, then stir in the broccoli, then pop the chicken back on top.) Smooth the top and sprinkle with the reserved panko-cheese mixture. Return to the oven and bake until the topping is golden brown, about 15 minutes longer. Place the casserole on a rack to cool slightly before serving.

CHICKEN, BROCCOLI AND RICE CASSEROLE



Chicken, Broccoli and Rice Casserole image

Make and share this Chicken, Broccoli and Rice Casserole recipe from Food.com.

Provided by Therese Crosby

Categories     One Dish Meal

Time 56m

Yield 8 serving(s)

Number Of Ingredients 13

4 teaspoons butter
1 cup chopped fresh mushrooms
1/2 cup chopped onion
1 lb boneless skinless chicken breast (cut into small pieces)
2 garlic cloves, minced
1 (10 1/2 ounce) can cream of chicken soup
1 cup diced Velveeta cheese
2 cups cooked instant rice
1 (10 ounce) box frozen broccoli, cut, thawed, drained
1/2 cup sour cream
1/4 teaspoon ground black pepper
vegetable oil cooking spray
2 cups shredded cheese (your preference)

Steps:

  • Melt butter over high heat, add chopped mushrooms.
  • Cook and stir for about 2 minutes.
  • Add onion and chicken pieces.
  • Reduce heat to medium high and cook until chicken is just cooked through.
  • Stir in garlic and cook for about a minute longer.
  • Add undiluted chicken soup and velveeta cheese, stir until cheese is melted.
  • Remove from heat and add cooked rice, thawed broccoli, sour cream, and pepper.
  • Spoon mixture together and spoon into casserole dish sprayed with cooking oil.
  • Spread shredded cheese over top and bake for 20 minutes at 350 degrees.
  • NOTE: Instant rice makes this a quick and easy recipe.
  • Instant rice can be made in the microwave in about 4 minutes while the chicken is cooking.
  • If you prefer other rice then make it ahead of time.

LOW-CARB CHEESY CHICKEN BROCCOLI AND "RICE" CASSEROLE



Low-Carb Cheesy Chicken Broccoli and

Make and share this Low-Carb Cheesy Chicken Broccoli and "Rice" Casserole recipe from Food.com.

Provided by Stephsfanny

Categories     Very Low Carbs

Time 50m

Yield 8 serving(s)

Number Of Ingredients 12

8 ounces neufchatel cheese
1/3 cup low-fat Greek yogurt
14 1/2 ounces low sodium chicken broth
1 tablespoon chicken bouillon
1 cup mushroom (chopped)
1 teaspoon onion powder
1/4 teaspoon garlic powder
6 chicken breasts (grilled, sauteed, boiled, or microwaved)
3 cups broccoli florets (steamed)
3 cups cauliflower (riced and cooked)
1/4 cup part-skim mozzarella cheese (shredded)
1/4 cup monterey jack and cheddar cheese blend (shredded)

Steps:

  • Cook the chicken breasts (we prefer to grill or saute ours, but we often boil or microwave them if we're running late), seasoned to taste (we like salt, garlic powder, onion powder, and pepper), and dice.
  • Steam broccoli florets.
  • Cook riced cauliflower.
  • Melt neufchatel cheese in a pot on medium heat with half of the chicken broth, chicken bouillon, onion powder, and garlic powder.
  • Boil the mushrooms in a saute pan in the rest of the chicken broth until cooked and strain the mushrooms, saving the liquid.
  • Whisk the Greek yogurt into the cream cheese mixture and warm.
  • Pour the mushroom flavored chicken broth into the cheese mixture and whisk until smooth (you may include the mushrooms in the casserole, but if your kids are picky like ours, you may opt to leave them out).
  • Layer the casserole in a 9x13 baking dish in the following order (from bottom to top): cauliflower rice, diced chicken, steamed broccoli, cheese sauce (poured evenly over the top), shredded cheese.
  • Bake at 400 degrees for about 20 minutes or until bubbly and the cheese is melted.

CHICKEN, BROCCOLI AND RICE CASSEROLE



Chicken, Broccoli and Rice Casserole image

Have weeknight what-to-make woes? No more! This ultra-easy casserole can be made with ingredients that are easily available-and often right in your refrigerator. Chicken breasts provide tender, juicy protein while onions and broccoli make flavorful and familiar veggie additions that are right in the comfort zone for eaters of all ages. Using a base of uncooked rice makes it even easier to kick-start dinner without any extra steps. Chicken and rice casserole is a family favorite for a number of reasons-ease of preparation, ease of cleanup and guaranteed clean plates among them-and this variation on the classic is sure to be a regular in your dinner rotation in no time.

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 1h20m

Yield 8

Number Of Ingredients 9

1 cup uncooked long-grain white rice
1 lb boneless skinless chicken breasts, cut in 1-inch pieces
2 cups broccoli florets, cut in bite-size pieces
1 cup chopped onions
2 1/2 cups Progresso™ chicken broth (from 32-oz carton)
2 teaspoons Montreal chicken seasoning
2 cups shredded Cheddar cheese (8 oz)
1/2 cup heavy whipping cream
2 tablespoons chopped fresh Italian (flat-leaf) parsley leaves

Steps:

  • Heat oven to 350°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray. Spread rice evenly in baking dish. Arrange chicken evenly over rice. Top chicken with broccoli and onions.
  • In small bowl, mix broth and chicken seasoning. Pour mixture evenly over rice in baking dish; cover with foil. Bake 40 minutes.
  • Stir cheese and whipping cream into chicken mixture in casserole. Replace foil; bake 20 to 25 minutes longer or until rice is tender, chicken is no longer pink in center and mixture is heated to at least 165°F in center of casserole. Stir; top with parsley.

Nutrition Facts : Calories 340, Carbohydrate 25 g, Cholesterol 80 mg, Fat 1 1/2, Fiber 1 g, Protein 22 g, SaturatedFat 9 g, ServingSize 1 Serving, Sodium 530 mg, Sugar 2 g, TransFat 0 g

CREAMY CHICKEN, BROCCOLI AND BROWN RICE CASSEROLE



Creamy Chicken, Broccoli and Brown Rice Casserole image

Prepare ahead and heat in crockpot for 2 hrs on low setting or 4r hrs on warm. Suggest Simple Truth organic products.

Provided by texasjabe

Categories     One Dish Meal

Time 45m

Yield 8 serving(s)

Number Of Ingredients 13

extra virgin olive oil flavored cooking spray
2 cups long grain brown rice
4 cups chicken broth
2 (12 ounce) packages frozen broccoli
2 teaspoons extra virgin olive oil
1/2 medium onion, diced
2 garlic cloves, minced
1 lb boneless chicken breast, diced
1 teaspoon salt
2 cups 1% low-fat milk or 2 cups almond milk
3 tablespoons unbleached white flour
1/3 cup organic plain Greek yogurt
1 1/2 cups shredded cheddar cheese

Steps:

  • Spray a 9x13" baking dish with cooking spray and set aside.
  • Bring broth to a boil in a medium pot. Once boiling, add rice. Reduce heat to medium-low and simmer, covered, for 45 minutes. Meanwhile, cook broccoli according to package directions and set aside.
  • In a medium pan, heat one teaspoons olive oil over medium heat. Add onion and garlic and sauté under tender, about 5-6 minutes. Remove from pan and set aside.
  • In the same pan, add remaining teaspoons of olive oil and cook diced chicken breast over medium-high heat until cooked through. Season with ½ teaspoons of salt. Remove from pan and set aside with onion mixture.
  • To make the cheese sauce, whisk together ½ cup of milk and flour. Add to pan along with the other 1½ cups of milk. Whisk for about 5 minutes over medium heat, or until sauce has thickened. Remove from hear and add yogurt, 1 cup of cheese, remaining 1/2 teaspoons of salt and pepper to taste.
  • Pre-heat broiler. In a large bowl, stir together rice, broccoli, onion mixture, chicken and cheese sauce. Pour mixture in the greased baking dish. Top with remaining ½ cup of cheese and broil casserole until cheese is melted.

Nutrition Facts : Calories 443.8, Fat 16.3, SaturatedFat 7, Cholesterol 61.6, Sodium 882.3, Carbohydrate 46.2, Fiber 4.4, Sugar 5.5, Protein 28.1

BREEZE CHICKEN, BROCCOLI, AND RICE CASSEROLE



Breeze Chicken, Broccoli, and Rice Casserole image

Chicken, broccoli, and rice in a creamy Cheddar sauce made with almond milk.

Provided by Almond Breeze

Categories     Trusted Brands: Recipes and Tips     Almond Breeze

Time 40m

Yield 4

Number Of Ingredients 11

2 tablespoons butter
1 ¼ cups Almond Breeze Unsweetened Original almondmilk
1 cup low-sodium chicken broth
1 cup long-grain white rice
1 teaspoon dried thyme
1 teaspoon garlic salt
1 pound boneless, skinless chicken breasts, cut into 1/2-inch cubes
1 cup chopped onion
2 cups chopped fresh broccoli
1 ½ cups shredded sharp Cheddar cheese
freshly ground pepper to taste

Steps:

  • Bring butter, 3/4 cup Almond Breeze almondmilk, broth, rice, and seasonings to a simmer in a large saucepan. Top with chicken and onion. Cover and cook over low heat for 20 minutes.
  • Remove from heat and quickly add broccoli to pot. Cover and let stand for 5 minutes.
  • Stir in remaining Almond Breeze almondmilk, then gently stir in cheese. Cook over low heat just until cheese is melted, being careful not to overcook. Season with pepper.

ONE POT CHEESY CHICKEN BROCCOLI AND RICE CASSEROLE



One Pot Cheesy Chicken Broccoli and Rice Casserole image

How to make One Pot Cheesy Chicken Broccoli and Rice Casserole

Provided by @MakeItYours

Number Of Ingredients 10

1 tbsp olive oil
1 small onion, chopped
2 chicken breasts, cut into small cubes
4 cloves garlic, minced
¾ cup rice (I used Basmati)
1 can (10 oz) cream of chicken soup
2 to 3 cups chicken broth
2 cups broccoli florets
1 cup cheddar cheese
salt and pepper to taste

Steps:

  • Heat olive oil in a large skillet. Add chopped onion, garlic and cubed chicken. Cook on medium heat for a few minutes until chicken start to brown a bit. Season with salt and pepper to taste.
  • Add rice, cream of chicken soup and chicken broth. Start with 2 cups of chicken broth and if more is needed until rice is fully cooked, add more. Cook over medium heat until rice is fully cooked, should take about 10 minutes or so. Taste for seasoning and adjust as necessary.
  • Add half the cheese and the broccoli florets and continue cooking for 2 more minutes, until broccoli softens a bit. Sprinkle over the top with remaining cheese and place skillet under broiler for a couple minutes, just until it melts and starts to brown a bit.

SMOKY CHICKEN, BROCCOLI RABE AND WILD RICE CASSEROLE



Smoky Chicken, Broccoli Rabe and Wild Rice Casserole image

Provided by Damaris Phillips

Categories     main-dish

Time 1h

Yield 6 to 8 servings

Number Of Ingredients 17

3 tablespoons unsalted butter
1 cup medium-diced onion (about 1 medium onion)
1/2 cup medium-diced celery (about 2 stalks)
1/4 cup all-purpose flour
2 1/2 cups chicken stock or low-sodium chicken broth
2 cups creme fraiche
2 tablespoons sherry vinegar
1 tablespoon roasted garlic paste
1 tablespoon soy sauce
Meat from 1 large roasted or rotisserie chicken, diced
3 cups cooked wild rice (not puffed open)
2 cups chopped broccoli rabe
1 tablespoon rosemary leaves, chopped
1/2 teaspoon liquid smoke
1/4 to 1/2 teaspoon red pepper flakes
8 ounces Swiss cheese, grated
1/2 cup sliced almonds

Steps:

  • Preheat the oven to 375 degrees F.
  • Melt the butter in a 12-inch enameled cast-iron skillet over medium-low heat. Add the onions and celery and saute until tender, about 5 minutes. Stir in the flour and cook, stirring, to cook off the raw taste, about 3 minutes.
  • Whisk together the chicken stock, creme fraiche, sherry vinegar, garlic paste and soy sauce in a medium bowl. Slowly stir the liquid into the onion mixture, whisking the entire time. Lumps might form at first but just keep whisking -- they will go away. Lower the heat to medium-low and continue to cook until the sauce simmers and is thick enough to coat the back of a spoon. Stir in the chicken, rice, broccoli rabe, rosemary, liquid smoke, red pepper flakes and cheese. Top with the sliced almonds and bake until golden brown, 15 to 20 minutes.

CHICKEN, BROCCOLI, AND 'RICE' CASSEROLE



Chicken, Broccoli, and 'Rice' Casserole image

This is a recipe that uses riced cauliflower rather than real rice. Since I have diabetes, I needed a good, hearty, low-carb casserole that my whole family would love. This was it! They do not miss the rice.

Provided by Ginn

Categories     Fruits and Vegetables     Vegetables     Cauliflower     Rice

Time 1h11m

Yield 8

Number Of Ingredients 7

1 (16 ounce) package frozen cauliflower
1 (10 ounce) package frozen chopped broccoli, thawed
2 cooked boneless chicken breast halves, chopped
1 (16 ounce) jar Alfredo sauce
2 cups shredded Cheddar cheese, or to taste, divided
1 envelope onion soup mix
1 tablespoon minced garlic

Steps:

  • Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil. Add cauliflower, cover, and steam until tender, about 5 minutes. Transfer cauliflower to a food processor; process using the shredding blade. Transfer cauliflower to the bottom of a 9x13-inch baking pan.
  • Preheat the oven to 350 degrees F (175 degrees C).
  • Refill steamer with water and return to a boil. Add broccoli, cover, and steam until tender, about 5 minutes. Arrange broccoli on top of the shredded cauliflower. Cover with cooked chicken.
  • Combine Alfredo sauce, 1 cup Cheddar cheese, onion soup mix, and garlic in a saucepan over medium heat. Cook and stir until hot and melted, about 2 minutes. Spread sauce over the chicken. Top with remaining Cheddar cheese.
  • Bake in the preheated oven until bubbly on top, 30 to 40 minutes.

Nutrition Facts : Calories 413.7 calories, Carbohydrate 10 g, Cholesterol 93.8 mg, Fat 30.3 g, Fiber 2.6 g, Protein 27.3 g, SaturatedFat 13.6 g, Sodium 1090.8 mg, Sugar 3.9 g

CHICKEN, BROCCOLI, CHEESE AND RICE CASSEROLE



CHICKEN, BROCCOLI, CHEESE AND RICE CASSEROLE image

Categories     Chicken     Kid-Friendly     Dinner

Yield 8-12 10-12

Number Of Ingredients 8

3 lb Chicken (Boiled, deboned)
1/2 c Onion
1/2 c Celery
2 Bags Success Rice (Cooked)
1 Can Cream of Chicken Soup
1 Can Cheese Soup
1 Jar Cheez Whiz
1 Bag Frozen Broccoli (cooked)

Steps:

  • Saute onion and celery. Mix rice, cooked broccoli, soups, cheez whiz, and chicken. Stir everything and pour 1/2 in 13x9. Layer cheese, add other half and more cheese. Bake at 350 for 30 minutes or until bubbly.

GLUTEN FREE CHICKEN, BROCCOLI AND BROWN RICE CASSEROLE RECIPE



Gluten Free Chicken, Broccoli and Brown Rice Casserole Recipe image

This is a quick, easy way leftover chicken and leftover rice... you my add seasonings according to you preference. If you like, you can add cream cheese and/or Parmesan cheese to the roux for an Alfredo-like casserole. Instead of using canned cream of chicken (or any "cream of" soup), a very easy roux is made from cornstarch,...

Provided by Nancilee Iozzia

Categories     Casseroles

Time 50m

Number Of Ingredients 10

1 lb cooked chicken, cut up
1 c cooked brown rice (you may use white rice)
1 1/2 c uncooked broccoli florets (fresh or frozen, if using frozen, microwave for about 3 min. to thaw)
2 Tbsp butter
2 Tbsp cornstarch
1 1/2 c cups fat free milk
salt and pepper to taste
(other seasonings i like are: curry powdercurry powder, italian seasoning, poultry seasoning... feel free to experiment!)
2 Tbsp (or more) . gluten freegluten free bread crumbsbread crumbs (i add italian seasoning to the crumbs)
cream cheese and/or parmesan cheese (amount depends upon your taste - taste - there is no hard and fast amount) to the roux for an alfredo-like casserole.

Steps:

  • 1. Combine chicken, broccoli and rice in an ovenproof casserole dish. Toss to mix.
  • 2. To make the roux: melt the butter in a medium size saucepan. Add the cornstarch and blend thoroughly. While blending, add the milk and seasonings. Continue stirring until a cream soup consistency is reached. At this point, you may add the cheese(s). Since the cheese will thicken the sauce, you may have to add more milk.
  • 3. Pour the sauce over the chicken/broccoli/rice mixture. Top with gluten free bread crumbs.
  • 4. Bake in pre-heated 350 F oven, uncovered, for 20-30 minutes (depending upon your oven). Remove from oven and serve.

CHICKEN AND BROCCOLI CAULI RICE CASSEROLE



Chicken and Broccoli Cauli Rice Casserole image

Very delicious, low carb and gluten free. If you make the cauliflower rice ahead of time, it comes together quickly. Cauliflower stayed good in the fridge for 48 hours.

Provided by Tamara Miller

Categories     Fruits and Vegetables     Vegetables     Cauliflower     Rice

Time 1h26m

Yield 8

Number Of Ingredients 16

1 head cauliflower
2 tablespoons salt, divided
1 tablespoon olive oil
1 tablespoon butter
1 onion, chopped
1 celery rib, chopped
2 eggs
½ cup half-and-half
2 teaspoons ground black pepper
2 teaspoons onion powder
2 teaspoons garlic powder
1 pound cooked chicken, chopped
1 (16 ounce) bag frozen broccoli
1 cup shredded mozzarella cheese
1 cup shredded pepper Jack cheese
½ cup shredded Parmesan cheese

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • Place cauliflower florets in a blender and cover with water; blend briefly on high speed until cauliflower is the size of rice.
  • Pour cauliflower rice and water into a pot; add 1 tablespoon salt. Bring to a boil and cook for 1 minute. Drain cauliflower rice in a wire sieve or colander lined with cheesecloth; cool.
  • Heat oil and butter in a skillet over medium heat; stir in onion and celery. Cook and stir until the onion has softened and turned translucent, about 5 minutes.
  • Beat eggs, half-and-half, remaining 1 tablespoon salt, black pepper, onion powder, and garlic powder in a large bowl. Stir in cauliflower rice, onion mixture, chicken, broccoli, mozzarella cheese, and pepper Jack cheese. Spread into a 9x13-inch baking dish. Sprinkle top with Parmesan cheese.
  • Bake in the preheated oven until the sauce is bubbly and the top is golden brown, about 50 minutes.

Nutrition Facts : Calories 367.3 calories, Carbohydrate 13.5 g, Cholesterol 131.3 mg, Fat 22.6 g, Fiber 4.7 g, Protein 28.7 g, SaturatedFat 9.9 g, Sodium 2147.2 mg, Sugar 5 g

CHICKEN, BROCCOLI AND BROWN RICE CASSEROLE



Chicken, Broccoli and Brown Rice Casserole image

Categories     Broccoli     Chicken     Dinner

Number Of Ingredients 9

7 ounces Brown rice
1 tablespoon olive oil
1 piece small onion, finely chopped
8 ounces button mushrooms, sliced
8 ounces boneless chicken thighs
12 ounces broccoli floreta
1.5 cups milk
3 tablespoons flour
3/4 cup cheddar cheese, shredded

Steps:

  • Cook rice. Heat 12 inch cast iron skillet over med heat. Add oil and then onion, mushrooms, chicken, and sprinkle with 1/4 tsp salt and pepper. Saute about 6 minutes.
  • Steam broccoli.
  • Combine milk and flour til smooth and stir into skillet. Cook 2 minutes until bubbly and thick.
  • Stir in 1/2 tso salt, rice, broccoli and sprinkle cheese on top. Broil til melted.

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