Creamy Chicken and Broccoli Rice Casserole

‘Twas the night before Christmas, when all through the house, not a creature was stirring, not even a mouse. Perhaps, that’s because everyone finished off Christmas Eve dinner, and can’t move. We’d like to help your family get to that place by offering up a recipe your houseguests will be sure to never forget! This Creamy Chicken and Broccoli Casserole is sure to knock the socks off everyone’s taste buds… so they can be hung by the chimney with care.


Nonstick cooking spray or butter, for the baking dish

9″ x 13″ x 2″ glass baking dish

4 boneless, skinless chicken breasts

Kosher salt and freshly ground black pepper

1 medium head broccoli, cut into small florets

2 cups cooked white rice

One 10-ounce can condensed cream of chicken soup

1 cup sour cream

1/2 cup mayonnaise

1 tablespoon lemon juice

10 ounces Cheddar, grated (about 2 1/2 cups)


  1. Preheat the oven to 350 degrees F. Grease a 9-by-13-by-2-inch baking dish with nonstick cooking spray or butter.
  2. Place the chicken in a large pot with water to cover. Add some salt, bring to a boil, then reduce the heat to a low simmer and cook the chicken until tender, about 45 minutes. Drain the chicken, cover, and refrigerate until cool, or up to 24 hours. Shred.
  3. Meanwhile, bring a medium pot of generously salted water to a boil. Add the broccoli florets, and boil until crisp-tender, 2 to 3 minutes.
  4. Spread the rice in an even layer in the baking dish. Make a second layer with the broccoli. In a large bowl, mix the chicken soup, the sour cream, mayonnaise, lemon juice, shredded chicken, half the Cheddar and some salt and pepper. Pour the mixture over the broccoli and top with the remaining Cheddar. Bake for 40 minutes; let stand for 5 minutes before serving.


This is brought to you by: Certified Louisiana Rice and The Radio People

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