Sometimes the old favorites are the perfect go-to when you’re short on time and/or inspiration. I wanted to do up one of my favorites, but I didn’t want to stand at the stove babysitting a pot on a burner. So I opted for this easy Chicken Broccoli Rice Casserole. It’s loaded with flavor thanks to a couple of cans of Campbell’s Cream of Chicken soup and ooey gooey cheese. If you have time to whip up sauce from scratch, do it! I love scratchy stuff, too. 🙂
This tastes like the 60s or 70s, decades that I look back on fondly. I imagine it was introduced by Campbell’s in a full page ad in a publication like Ladies Home Journal or even Better Homes and Gardens. 🙂
Easily cut this recipe in half if necessary. As usual, I was cooking for my whole crew.
Easy Cheesy Chicken Broccoli Rice Casserole
2 cans Campbell’s Cream of Chicken Soup
2 -2/3 cups water
1-1/2 cups uncooked long-grain white rice
1 large bunch fresh broccoli, cut into bite-sized flowerettes
1 tsp. onion powder
4-5 skinless, boneless chicken breasts filleted in half
Salt & pepper
2 cups shredded cheddar or Colby Monterey Jack cheese
Note: It’s easier to filet boneless, skinless chicken breasts while they are partially frozen.
Stir the soup, water, rice, broccoli, and onion powder in a baking dish.
Filet chicken breasts and remove any fat. Lightly salt and pepper both sides.
Place chicken filets on top of broccoli rice mixture. Cover with lid or foil.
Bake at 375°F for 45 minutes or until chicken is no longer pink in center (internal temp reaches 165°F) and rice is tender.
Top with cheese and return to oven, uncovered, for 10 minutes or until cheese is melted and starting to lightly brown.
Here’s another outrageously delicious Cheesy Chicken Casserole passed through my family. It’s more work, but absolutely worth it!
Happy eating! 😊