Chicken Broccoli Casserole
Chicken Broccoli Casserole is an easy family dinner made with tender chicken, broccoli, rice, and a creamy sauce, topped with crispy French fried onions.
Servings: 6
Calories: 384kcal
Equipment
Ingredients
- 1 cup brown rice cooked according to package directions
- 1 head broccoli cooked, drained, and chopped
- 1 teaspoon salt
- 1 lb chicken breasts cooked and diced (or shredded)
- 2 tablespoon olive oil
- 1 can cream of chicken soup 10.75 oz can
- 1 cup milk
- 1 teaspoon black pepper
- 1 teaspoon garlic powder
- ½ teaspoon Italian seasoning
- 1 cup French Fried Onions
Instructions
- Preheat oven to 350 degrees F. Grease a 7x11 baking dish and set aside.
- Cook the brown rice according to package directions and set aside.
- Cook the broccoli florets until tender, drain well, and sprinkle with salt.
- Cut the chicken breasts into bite-sized pieces and cook in the olive oil over medium-high heat until cooked through. Remove from heat and set aside. You can also use shredded chicken or rotisserie chicken if preferred.
- In the same skillet, whisk together the cream of chicken soup, milk, black pepper, garlic powder, and Italian seasoning until a smooth sauce forms.
- Heat over medium heat until the sauce is smooth and bubbly.
- To assemble the casserole, spread the cooked brown rice evenly into the bottom of the prepared baking dish.
- Layer the broccoli over the rice.
- Layer the cooked chicken evenly over the broccoli.
- Pour the cream sauce evenly over the chicken mixture.
- Bake for 25 minutes.
- Remove the casserole from the oven and sprinkle the French fried onions evenly over the top.
- Return the casserole to the oven for 10 more minutes, or until the onions are golden brown.
- Remove and serve.
Notes
- Rotisserie chicken is a great shortcut for busy weeknights.
- Fresh or frozen broccoli florets can be used. If using frozen broccoli, thaw and drain well before assembling.
- Long grain rice or white rice can be substituted for brown rice.
- For an extra cheesy casserole, stir in 1 cup shredded sharp cheddar cheese or mozzarella before baking.
- Assemble the casserole up to 24 hours in advance, cover, and refrigerate until ready to bake.
- To freeze, assemble the casserole without the French fried onions, wrap tightly, and freeze for up to 3 months. Add the onions just before the final bake.
Nutrition
Calories: 384kcal | Carbohydrates: 42g | Protein: 14g | Fat: 18g | Saturated Fat: 5g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Trans Fat: 0.03g | Cholesterol: 35mg | Sodium: 723mg | Potassium: 686mg | Fiber: 4g | Sugar: 4g | Vitamin A: 972IU | Vitamin C: 91mg | Calcium: 123mg | Iron: 2mg
