Cheesy Chicken, Broccoli & Rice Casserole

By Wednesday, February 17, 2016

A new family favourite recipe!

Cheesy Chicken & Broccoli Casserole |

Well not new new, but sorta new. I’ve made it half a dozen times or so, and keep going back to it because it’s so easy and so darn good. Comfort food at its finest!

Cheesy Chicken & Broccoli Casserole |

As I prepare to become a mom (gulp), I’m pretty sure my days of spending a whole evening or weekend in the kitchen, testing 4-6 recipes all at once, are pretty much over. It’s more likely that I’ll be juggling a million other things, and will see it as a victory if I get anything – anything! – on the table at suppertime. Homemade food is SO important to us, so it’s a good idea to have some super quick suppers (say that five times fast) ready to go at a moment’s notice.

Cheesy Chicken & Broccoli Casserole |

This recipe is QUICK and EASY. And there are ways to make it even faster and easier too!

  • You can use rotisserie chicken that’s pre-cooked. You just need to chop it up!
  • You can use frozen broccoli. I do this all the time, and just thaw it and chop.
  • You can use pre-shredded cheese (although this is expensive and lazy – let’s be honest).
  • You can use leftover rice!

Does it get any better than that?

Cheesy Chicken, Broccoli & Rice Casserole
Serves: 6-8 servings
  • 2 chicken breasts, cooked and chopped
  • 2 cups cooked rice
  • 2 cups broccoli, chopped
  • 1 can cheddar cheese soup
  • 1 cup shredded cheese (I used marble)
  • Pepper, to taste
  • ½ cup mayonnaise
  • 1 cup crushed corn flakes cereal
  • ¼ cup melted butter
  1. Mix all ingredients together in a large bowl. Spread into a greased 9x13 baking pan. Top with crushed corn flakes. Evenly pour melted butter over top. Bake at 350 degrees for 30 minutes, or until top starts to golden.
Cheesy Chicken & Broccoli Casserole |

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