Easy Chicken Broccoli Cheese Casserole Recipe
User Reviews
4.9
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Prep Time
15 mins
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Cook Time
45 mins
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Total Time
1 hr
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Servings
6 servings
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Calories
351 kcal
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Course
Main Course
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Cuisine
American
Easy Chicken Broccoli Cheese Casserole Recipe
Description
The Easy Chicken Broccoli Cheese Casserole Recipe features a mix of long grain and wild rice cooked with garlic and onions to provide a flavorful base. Steamed broccoli florets and cooked chicken pieces are folded into a rich homemade cream of chicken soup made by thickening broth and milk with butter, flour, and seasoning. Sharp cheddar cheese adds a melty, savory element throughout the casserole.
Once combined, the casserole is topped with corn flakes tossed in melted butter, creating a golden, crunchy crust when baked. The contrast between the crispy topping and the creamy filling provides a balanced texture. This dish can be served as a main course for lunch or dinner, pairing well with salads or cooked vegetables.
Steaming broccoli before adding to the casserole ensures it stays tender but not soggy. Using cooked chicken from rotisserie, slow cooker, or pre-cooked packages makes preparation easier. Baking uncovered allows the topping to crisp nicely. Leftovers can be refrigerated and reheated gently.
Ingredients
- 1 long grain rice see note, 7-ounce box
- 1 wild rice see note, 7-ounce box
- 4 tablespoons butter divided
- 2 teaspoons garlic minced
- ½ yellow onion diced
- 1 ¼ cup water
- 1 cup chicken broth
- 1 cup cheddar cheese shredded
- 3 cups broccoli see note, florets
- 4 cups chicken see note, cooked, diced
- 2 cups corn flakes
homemade cream of chicken soup
- 6 tablespoons butter
- 3 tablespoons flour
- ½ teaspoon salt or to taste
- ¼ teaspoon black pepper or to taste, cracked
- ½ teaspoon garlic powder
- 1 cup chicken broth
- 1 cup milk
Instructions
- Preheat oven to 375 degrees and lightly grease a 9x13 inch baking dish.
- In a large skillet over medium-high heat, melt 2 tablespoons butter. Stir in garlic and onions for one minute.
- Stir in rice, then add 1 cup chicken broth and the water and bring to a boil.
- Reduce to high simmer, cover, and cook for 25 minutes til rice is fully cooked. Meanwhile, prepare the cream of chicken soup and corn flake topping.
Prepare the corn flake topping
- Toss corn flakes with 2 tablespoons melted butter and set aside.
Prepare the cream of chicken soup
- In a medium sauce pan, melt the butter over medium heat.
- Stir in flour, then whisk in chicken broth and milk.
- Stir in salt, pepper, and garlic powder and bring sauce to a boil, stirring til thickened. Remove from heat.
Bake the casserole
- Combine rice mixture, chicken, cheese, broccoli, and cream of chicken soup and stir well. Spread evenly in prepared dish.
- Sprinkle buttered corn flakes evenly over the top.
- Bake, uncovered, for 35 minutes until corn flakes begin to brown. Garnish with chopped parsley and cracked black pepper if desired and serve.
Notes
- Microwave fresh broccoli florets with a small amount of water to soften before adding to the casserole.
- Use rotisserie or pre-cooked chicken for quicker preparation without sacrificing flavor.
- Ensure excess moisture is drained from frozen broccoli by steaming and draining before mixing with other ingredients.
- Bake uncovered to maintain a crisp corn flake topping over the creamy casserole.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6servings
Amount Per Serving
Calories 351 kcal
% Daily Value*
| Calories | 351kcal | 18% |
| Carbohydrates | 19g | 6% |
| Protein | 24g | 48% |
| Fat | 20g | 31% |
| Saturated Fat | 9g | 45% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 7g | 35% |
| Trans Fat | 1g | 50% |
| Cholesterol | 83mg | 28% |
| Sodium | 780mg | 33% |
| Potassium | 496mg | 11% |
| Fiber | 2g | 8% |
| Sugar | 5g | 10% |
| Vitamin A | 853IU | 17% |
| Vitamin C | 50mg | 56% |
| Calcium | 252mg | 25% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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