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Broccoli Chicken Casserole


Fall is my favorite season, not just because of college football (although that is a big reason), but the weather is starting to turn colder and then are jeans and sweatshirts.  It's the best.

I also feel like I cook alittle bit differently in the fall and winter.  In the summer I dread turning on the oven, but it the fall it just feels like it warms the house up, takes the chill off.

My favorite thing to make in the fall and the winter is a casserole. 

They are quick and easy to put together.

They do not require alot of attention once they are in the oven.

Great use of leftovers.

Clean up is easy.

Budget Friendly.

The recipe that I am sharing today is a fan favorite around my family.  My Mom made this when we were kids and to me it is the best comfort food in the world.  

I make this easier, but using a rotisserie chicken, my Mom has been known to use canned chicken. 

Broccoli, Chicken and Rice Casserole

2 cups of cooked shredded chicken

3 cups of prepared rice

1 package (12 oz) of frozen broccoli, cooked

1 can (10.5) cream of mushroom soup

1/2 can of milk

1 to 2 cups of shredded cheddar cheese (this is up to you, how cheesy would you like it?)

That is all, 6 ingredients, most of which are probably already in your pantry and freezer.

Mix it all together in a 9x13 baking dish and cook at 350 degrees for 30-35 minutes.

*** Pro Tip:  mix together the whole casserole after you add each ingredient, it will make the mixing easier and incorporate the ingredients equally***






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