Scratch Chicken Rice And Broccoli Casserole Recipes

CHICKEN BROCCOLI CASSEROLE

Steps:

• Preheat the oven to 350 degrees F. Grease a 9-by-13-by-2-inch baking dish with nonstick cooking spray or butter.
• Place the chicken in a large pot with water to cover. Add some salt, bring to a boil, then reduce the heat to a low simmer and cook the chicken until tender, about 45 minutes. Drain the chicken, cover, and refrigerate until cool, or up to 24 hours. Shred.
• Meanwhile, bring a medium pot of generously salted water to a boil. Add the broccoli florets, and boil until crisp-tender, 2 to 3 minutes.
• Spread the rice in an even layer in the baking dish. Make a second layer with the broccoli. In a large bowl, mix the chicken soup, the sour cream, mayonnaise, lemon juice, shredded chicken, half the Cheddar and some salt and pepper. Pour the mixture over the broccoli and top with the remaining Cheddar. Bake for 40 minutes; let stand for 5 minutes before serving.

BROCCOLI, RICE, CHEESE, AND CHICKEN CASSEROLE

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• In a medium saucepan, bring the water to a boil. Mix in the instant rice, cover, and remove from heat. Let stand 5 minutes.
• In a 9x13 inch baking dish, mix the prepared rice, chicken, cream of mushroom soup, cream of chicken soup, butter, milk, broccoli, onion, and processed cheese.
• Bake in the preheated oven for 30 to 35 minutes, or until cheese is melted. Stir halfway through cooking to help cheese melt evenly.

ONE POT BROCCOLI, CHICKEN AND RICE CASSEROLE

Steps:

• Melt butter and heat oil in a pot over high heat. Add onion and garlic, cook for 1 minute. Add chicken and cook until it changes from pink to white. (Note 5)
• Turn stove DOWN to medium. Add flour and stir for 1 minute.
• Add half the milk, stirring as you go, and once incorporated into the flour add the rest of the milk and stir.
• Add broth, rice, thyme and a just pinch of salt and pepper.
• Stir, bring to simmer, then cover. Turn down to medium low and cook for 12 minutes.
• Remove lid - there should still be liquid on the surface. Working quickly, add broccoli, push down so it's partly submerged, cover and cook for a further 3 minutes until broccoli is just cooked.
• Preheat grill/broiler. Remove lid and stir through half the cheese - don't worry if it looks a bit too saucy, excess liquid gets sucked up in minutes (see video). Smooth surface, top with remaining cheese. Grill/broil until melted (or just put lid on and allow to melt with residual heat on turned off stove).
• Serve immediately, garnished with parsley if desired.

CHICKEN BROCCOLI & RICE CASSEROLE

Steps:

• 1. Place the chicken in a pot and cover with water cook over med. high heat until chicken is cooked through (about 25-30 min.). Remove the chicken from the pot and set aside to cool.
• 2. Using the same pot, add the broccoli florets to the water the chicken cooked in, cook for 7-8 minutes or until tender. Remove the florets with a slotted spoon to a mixing bowl. Place the bag of rice in the same pot of water and cook for 10 minutes.
• 3. When the chicken has cooled, remove it from the bone and shred. Cut the broccoli up into smaller pieces if some of the florets are large. Add the rice and chicken to the broccoli, stir to combine. Add in the soup, milk, melted butter, 1 1/2 C. cheese, French fried onions, salt and pepper. Stir to combine well. Pour into a 2.5 quart lightly greased casserole dish. Top with remaining cheese. Bake, uncovered in a 375 degree oven for 20-25 minutes or until nice and bubbly.

CHEESY BROCCOLI RICE CASSEROLE

Steps:

• Have ready a greased 9"x13" casserole dish, and preheat the oven to 350°.
• Add the butter to a large saucepan over medium heat. Do not allow to burn. Add the onion and celery and sauté 6-8 minutes, stirring often, until softened.
• Sprinkle the flour over the vegetables and stir for about 1 minute. Add the chicken broth one big splash at a time, stirring after each addition. Add the cream and stir to combine. Simmer for 2 minutes, and remove from the heat.
• Add 1 cup of the cheese, salt, pepper, and garlic powder to the sauce. Stir to combine and transfer to a large mixing bowl.
• Add the cooked rice and broccoli, and stir to combine once more. Transfer the mixture to the prepared casserole dish and evenly sprinkle over the remaining cheese.
• Bake, uncovered, for 25 minutes. Serve and enjoy.

SCRATCH CHICKEN, RICE, AND BROCCOLI CASSEROLE

Steps:

• Submerge whole, cleaned chicken in water about halfway. Add sea salt and pepper and bring to a boil. Cover and simmer about an hour or until chicken is done.
• Remove chicken from pot and onto a large cutting board saving broth. Let cool until you can handle with clean hands. When cooled, seperate and chop or tear chicken into desired size pieces.
• Cool chicken broth until a thin film covers the top. Spoon off film and add uncooked rice. Boil rice in broth for about 5-8 minutes. Rice will not be done. Do not drain broth.
• Preheat oven to 350 degrees.
• Set all prepared veggies and parsley into large casserole dish. Add cooked chicken and distribute butter over top. You may add more butter taste, or you may not use it all.
• Cover in desired amount of salt and pepper. Stir in hot broth and rice until mixture becomes colorful.
• Evenly distribute cheese over top. Cover and bake about an hour. Uncover and bake another 15-20 minutes . Let cool 10-15 minute Enjoy!

EASY BAKED CHICKEN, RICE, AND BROCCOLI CASSEROLE

Steps:

• Preheat the oven to 375 degrees F (190 degrees C). Spray a 9x13-inch baking pan with cooking spray.
• Combine chicken, soup, broccoli, rice, and water in a bowl; mix thoroughly. Transfer mixture to the prepared baking pan and cover with foil.
• Bake in the preheated oven for 30 minutes. Uncover, stir, top with Cheddar cheese, and cover again. Continue to bake until chicken is no longer pink in the center, rice is tender, and cheese is melted and bubbly, about 10 minutes more.

CHICKEN BROCCOLI RICE CASSEROLE

Steps:

• Note: This recipe is designed to allow you to prepare all of the casserole ingredients in one pot before transferring to a casserole dish for baking. Before you begin, refer to your rice package for the amount of liquid (we'll use chicken broth) and cooking time. I use white long grain rice and the cooking time/liquid amount below works perfectly.
• Preheat the oven to 350 degrees.
• Cut chicken into bite-sized pieces and season with Italian seasoning and desired amount of salt and pepper.
• Heat butter in a large pot over medium heat until melted. Add the chicken and cook until golden brown on all sides, about 5 minutes. Remove and set aside. Note: This step is not needed if using a cooked rotisserie chicken.
• Add the chicken broth, olive oil, and rice to the pot and bring to a boil, then reduce heat to a simmer.
• Cover tightly and cook for 7 minutes.
• Add the broccoli and replace the cover. Cook for 8 more minutes. Refrain from stirring.
• Turn off the heat and leave the cover on. Let the rice stand for 10 minutes, do not stir. Any rice on the bottom of the pot will release.
• Add the cooked chicken, soup, milk, sour cream, optional seasonings, and half of the cheddar cheese.
• Add to a lightly greased 9 x 13 casserole dish and top with remaining cheese.
• Cover and bake for 15 minutes.