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Chicken Broccoli and Rice Casserole
Leftover chicken, broccoli (fresh or frozen!), and a creamy, cheesy sauce create a comforting casserole that's easier to make than you think!
Course
Side Dish
Cuisine
American
Keyword
broccoli chicken rice casserole, chicken rice broccoli casserole
Prep Time
10
minutes
minutes
Cook Time
40
minutes
minutes
Total Time
50
minutes
minutes
Servings
6
people
Calories
481
kcal
Author
Alli
Equipment
Redmond Real Salt
Measuring Cups + Spoons
Liquid Measuring Cups
Glass Mixing Bowls
Wooden Kitchen Utensils
8x8 Baking Dish
Ingredients
For the Broccoli Casserole
1 1/4
cup
white rice
instant
2
cups
chicken
1
teaspoon
garlic powder
1
teaspoon
onion powder
1/4
teaspoon
dry mustard
3/4
cup
chicken broth
1/2
teaspoon
salt
1/2
teaspoon
pepper
1/2
teaspoon
celery seed
1
can
cream of chicken soup
1 1/2
cups
broccoli
frozen or fresh, chopped
1 1/2
cup
cheddar cheese
1/3
cup
sour cream
For the Topping
2
tablespoons
butter
melted
2/3
cup
panko bread crumbs
Instructions
Preheat oven to 350ºF.
Combine the casserole ingredients and mix until well combined.
Spread evenly in an 8x8 pan.
Combine panko and melted butter.
Sprinkle evenly over the top of the casserole.
Bake for 40 minutes, uncovered until the top is golden brown and the edges are bubbly.
Nutrition
Calories:
481
kcal
|
Carbohydrates:
43
g
|
Protein:
20
g
|
Fat:
25
g
|
Saturated Fat:
12
g
|
Polyunsaturated Fat:
3
g
|
Monounsaturated Fat:
7
g
|
Trans Fat:
0.2
g
|
Cholesterol:
79
mg
|
Sodium:
964
mg
|
Potassium:
282
mg
|
Fiber:
2
g
|
Sugar:
2
g
|
Vitamin A:
763
IU
|
Vitamin C:
21
mg
|
Calcium:
265
mg
|
Iron:
2
mg