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  • Writer's pictureElisa Juarez

Chicken & Broccoli Casserole

Elisa Juarez

Serves 4 - 6


2 cups cooked brown rice 2 cups cooked chicken, chopped or shredded 2 cups broccoli florets, fresh or frozen 1 can cream of chicken soup 3 T. cooking sherry 3 T. cream or milk 3 T. chicken broth (optional) Sea salt Fresh ground pepper 1/4 cup Grueyere cheese, shredded 1/4 cup bread crumbs


  1. Cook rice according to package to get 2 cups cooked. (I cook 1 cup rice which yields 3 cups cooked, then I have extra for other uses.)

  2. Chop or shred cooked chicken.

  3. Lightly cook broccoli in steamer or microwave.

  4. In medium saucepan, combine canned soup, sherry, cream/milk, and chicken broth over low heat and stir until smooth. Add chicken and broccoli and stir together. Season with salt and pepper.

  5. Place rice in bottom of square casserole dish. Top with chicken and broccoli mixture. Sprinkle with cheese, then top with bread crumbs.

  6. Bake at 350 degrees for 30 minutes.

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