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chicken and rice casserole

Chicken Rice and Broccoli Casserole

  • Author: Jamie Sanders
  • Prep Time: 10 minutes
  • Cook Time: 30 min
  • Total Time: 40 minutes
  • Yield: 6 servings 1x


  • 1 can of Cream of Mushroom soup
  • 1/2 cup of milk
  • 1/3 cup Mayo
  • 1 tbsp better than chicken bullion
  • 1/2 tsp of salt
  • 1/4 tsp of pepper
  • 2 cups chopped chicken (If using canned chicken, rinse it first)
  • 1 cup frozen broccoli (You could substitute peas.)
  • 1/2 cup finely diced onion (if sensitive to onion, you might cut this in half)
  • 1/4 cup red bell pepper
  • 2 cups cooked white rice
  • 1 cup shredded cheddar cheese (divided)


  1. Preheat oven to 350 degrees.
  2. Blend soup, milk, mayo, better than bullion, salt and pepper in a medium bowl.  Combine chicken, onion, broccoli, bell pepper and rice in a large bowl; mix gently.
  3. Gently fold soup mixture into the chicken mixture to combine, fold in half the cheddar cheese.
  4. Spray a 2 quart casserole dish with cooking spray.  Spoon in chicken mixture.
  5. Sprinkle top of casserole with remaining cheese.
  6. Bake until top is golden brown, about 30 minutes.