Casserole/ Chicken

Chicken & Broccoli Casserole

I’ve eaten this dish a lot over the years but I don’t think I’ve ever made it. I don’t know why either because I love it and Chicken & Broccoli Casserole isn’t hard to make. While it isn’t a quick meal to make, it will feed a crowd! And if you don’t have a crowd to feed, it makes for great leftovers.

Since I hadn’t made this casserole before, I searched the internet for recipes. This one sounded most like the ones I’ve eaten and liked. Trisha Yearwood made this on her cooking show. The thing that takes a little longer to make is that you have to cook the chicken separately from the rice. In planning the dish, I knew it was going to take a while, so I cooked the chicken ahead of time and stored it in the fridge. You could also use a store bought rotisserie chicken if you didn’t feel like making the chicken. And if you wanted to take another shortcut, you could use left over rice from another meal.

I hope you’ll make this casserole and let me know what you think.

Chicken & Broccoli Casserole

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By Trisha Yearwood Serves: 10-12
Prep Time: 40 minutes Cooking Time: 2 hours Total Time: 2 hours 40 minutes

Chicken & Broccoli Casserole


  • Nonstick cooking spray or butter, for the baking dish
  • 4 boneless, skinless chicken breasts
  • Kosher salt and freshly ground black pepper
  • 1 medium head broccoli, cut into small florets
  • 2 cups cooked white rice
  • One 10-ounce can condensed cream of chicken soup
  • 1 cup sour cream
  • 1/2 cup mayonnaise
  • 1 tablespoon lemon juice
  • 10 ounces Cheddar, grated (about 2 1/2 cups)



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.




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.

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