Chicken Broccoli Rice Casserole

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Sometimes the old favorites are the perfect go-to when you’re short on energy and/or inspiration. I was in the midst of critiquing a full manuscript for one of my best friends and really didn’t want to stop reading to stand at the stove babysitting a pot on a burner. So I opted for this Chicken Broccoli Rice Casserole. It’s loaded with flavor thanks to a couple of cans of Campbell’s Cream of Chicken soup. If you have time to whip up sauce from scratch, do it! I love scratchy stuff, too. 😊

Easy Cheesy Chicken Broccoli Rice Casserole | Culinary CraftinessThis tastes like the 60s or 70s, decades that I look back on fondly. ☮ Peace out, man! ✌ I imagine it was introduced by Campbell’s in a full page ad in a publication like Ladies Home Journal or Better Homes and Gardens. I don’t know if Campbell’s actually came up with the first chicken broccoli rice casserole recipe, but I’m sure whoever did added a can or two of Campbell’s Cream of Chicken soup. The stuff is just plain good and perfect in so many delightful dishes.

Cheesy Chicken Broccoli Rice Casserole | Culinary CraftinessThis recipe can easily be cut in half. As usual, I was cooking for my whole crew. 😎

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.

Directions:

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.

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Chicken Broccoli Rice Casserole

Prep Time: 15 minutes

Cook Time: 55 minutes

Total Time: 1 hour, 10 minutes

Yield: 6-8 servings

Chicken Broccoli Rice Casserole

Created by Melissa Woolard | Culinary Craftiness

Ingredients

  • 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

Instructions

  1. Stir the soup, water, rice, broccoli, and onion powder in a baking dish.
  2. Filet chicken breasts and remove any fat. Lightly salt and pepper both sides.
  3. Place chicken filets on top of broccoli rice mixture. Cover with lid or foil.
  4. 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.
  5. Top with cheese and return to oven, uncovered, for 10 minutes or until cheese is melted and starting to lightly brown.

Notes

It’s easier to filet boneless, skinless chicken breasts while they are partially frozen.

https://culinarycraftiness.com/chicken-broccoli-rice-casserole/

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