By Grocery List Plus Editorial Staff | Published on October 4, 2026
Serves 8
485 cal · 30 min
Broccoli Casserole with Chicken
Recipe GLPR0e90cf8d9ff209
Rate this recipe
Average rating: 4.5 (1)
A quick and comforting one-dish meal featuring tender broccoli, diced chicken, and creamy sauce layered over white rice, topped with melted cheddar cheese. Ready in 30 minutes or less.
Save recipes you love
Create a free Grocery List Plus account to save recipes, rate them, and add every ingredient to your grocery list in one tap.
Ingredients
1 cup chicken broth
2 cup cooked chicken breast, cubed or shredded
6 cup cooked white rice
1 small can cream of chicken soup
½ tsp curry powder
1 tsp lemon juice
salt
black pepper
1½ cup shredded cheddar cheese
4 lb frozen or fresh broccoli, steamed or boiled until tender
1 tbsp cooking spray
Directions
Preheat your oven to 350°F. While the oven heats, prepare the rice and broccoli if not already cooked: cook the rice according to package directions, and steam or boil the broccoli until tender, seasoning it lightly with salt.
In a saucepan, combine the chicken broth, cream of chicken soup, cooked chicken, lemon juice, and curry powder. Stir well to combine and season with salt and pepper to taste.
Heat the mixture over medium heat, stirring frequently, until it is warm and all ingredients are well blended, about 3–5 minutes.
Lightly coat the bottom of a 9×13-inch baking dish with cooking spray.
Spread the cooked rice evenly across the bottom of the prepared baking dish.
Pour the warm chicken and cream sauce evenly over the rice layer. Arrange the steamed broccoli over the sauce, then sprinkle the shredded cheddar cheese evenly over the broccoli.
Bake in the preheated 350°F oven for about 10 minutes, or until the cheese is completely melted and the casserole is heated through.
Remove from the oven and let rest for 1–2 minutes before serving.
Comments
This broccoli casserole hits the Charlotte sweet spot: all ingredients are routine finds at Harris Teeter, Food Lion, Walmart, ALDI, or Kroger, with nothing demanding a special stop. At roughly $1.50 to $1.75 per serving, the cost is driven by the chicken and cheese, but the rice and canned soup keep it weeknight-friendly. The stated 30 minutes glosses over the rice cooking time—expect 40 to 45 minutes from counter to table, a real difference on a busy night. It reheats well and feeds a family of eight without fussiness, though the curry powder is mild enough that spice-averse households may want to bump it up.
Sign in or create a free account to add your review.
