Chicken Broccoli Rice Casserole -- Easy and Delicious

cream of chicken soup

🥗Healthier: homemade chicken broth

💰Cheaper: cream of mushroom soup

Cream of mushroom soup can provide a similar texture and flavor.

cheddar cheese

🥗Healthier: low-fat cheese

💰Cheaper: processed cheese

Processed cheese can be less expensive and melt well.

olive oil

🥗Healthier: avocado oil

💰Cheaper: vegetable oil

Vegetable oil is often cheaper and has a neutral flavor.

bread crumbs

🥗Healthier: panko

💰Cheaper: crushed crackers

Crushed crackers can provide a similar crunch at a lower cost.

Boil chicken breasts in water for about 15-20 minutes until cooked through.

Shred the chicken using two forks after boiling.

Spray the baking pan with cooking spray.

Cook rice according to package instructions and fluff it up before using.

Spread the cooked rice evenly on the bottom of the baking pan.

Add the shredded chicken evenly on top of the rice.

Place partially thawed frozen broccoli on top of the chicken.

In a bowl, mix together one can of cream of chicken soup, one can of cream of mushroom soup, and diced onion.

Add a little bit of cheese to the soup mixture and stir.

Spread the soup mixture evenly over the broccoli and chicken in the pan.

Preheat the oven to 350°F (175°C) and then reduce to 325°F (163°C) once the casserole is in.

Bake the casserole for 40 minutes, checking occasionally to prevent burning.

In the last 5 minutes of baking, add a little extra cheese on top.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens