Friday, 23 September 2011

Easy Chicken Broccoli Casserole

This is a quick and easy casserole dish that is great for using up leftovers. I love having this no-fuss recipe on hand for those hectic days. Simply combine all ingredients in a baking dish and cook for about an hour. You can even assemble it a day or two ahead and keep it in the fridge if you are anticipation a particularly busy day. Simply toss it in the oven an hour before supper.

I often cook one of those whole frying chickens for dinner (usually in the slow cooker) and since it's only my husband and I, we always have leftovers. This is a great way to use up leftover chicken, or you could even use other leftover meats such as pork or beef. For a vegetarian side dish you can omit the meat. This casserole will serve about 3 people if that's all you're making, but if you pair it with other side dishes, it will go much further. You can also easily double this recipe and cook in a 9x13 pan.

(makes 3-4 servings 9x9 pan)


1-1 1/2 cup cooked chicken chopped
1-1 1/2 cup broccoli chopped into small pieces
1 can gf cream of mushroom soup (for some brands, low fat cans are gf when the regular cans have wheat)
1 1/3 can of milk (measure in mushroom soup can)
3/4 cup uncooked rice
1/2 tsp onion powder
1/2 tsp garlic powder
1/2 tsp pepper
1 tsp basil
2 Tbsp parmesan cheese (optional)

you can add other veggies (celery, onion) or a different kind of meat if desired


Combine all ingredients in a 9x9 baking dish (in the pictures I used a dish that a different shape but roughly equivalent in size).
Stir ingredients together and cover in foil.
Bake at 375 F for roughly 1 hour (until rice is cooked).

Dry ingredients

All ingredients, uncooked

Casserole baked

Super Easy!

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