Apr. 30, 2019

Quick & Easy Chicken & Broccoli Casserole

Chicken & Broccoli Casserole

When I’m rushed and don’t have time to dedicate myself to cooking, I’ll use this fast recipe to throw it all together. Surprisingly, my family loves it. This can be used as the entree or as a side dish; your choice.


2 large chicken breast (cooked) 
1 can cream of celery
1 or 2 celery stalks
1 can cream of mushroom
½ cup fresh mushrooms 
4 chicken flavored bullion cubes 
2 cups cooked rice 
2 cups grated Jack & Cheddar cheese (w/8 oz container of sour cream)
½ cup Jack & Cheddar 
2 packs of frozen broccoli and cheese

– Boil chicken and then cube it into small pieces 
(smaller than bite-size or it will monopolize the flavor)
– Cook the rice with the bullion cubes
– Thaw the broccoli and cheese
– Thinly slice the celery
– Slice the mushrooms
– Saute the mushrooms and celery until celery is see-thru

Saute in 1-2 teaspoons of butter and do not drain.

*I will sometimes jazz it up with finely diced red pepper and/or jalepeno's for some kick - Those are cooked with the mushrooms and celery.

– Mix the (cooked) chicken and rice 
– Add the mushrooms, celery, creamed soups
– Once thoroughly mixed blend in the broccoli and cheese
– Fold in the 2 cups of grated cheese and sour cream
– Just before putting it in the oven, top it with the remaining ½ cup cheese
– Bake at (preheated) oven at 400 degrees for 20-25 minutes
Serves 6-8 people