"The most remarkable thing about my mother is that for thirty years she served the family nothing but leftovers. The original meal has never been found."--Calvin Trillin

Broccoli Cheddar Chicken and Rice Casserole Recipe

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This recipe for Broccoli Cheddar Chicken and Rice Casserole, by , is from Our Family Recipes , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

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Contributor:  

Category:
Category:

Ingredients:  
Ingredients:  
2 cups of cooked rice
3 cups of fresh, raw chopped broccoli, blanched
1 cup sour cream
1/2 cup mayonnaise
1 (10 ounce) can of condensed cream of celery soup, (like Campbell's)
1-1/2 cups of grated Cheddar cheese, divided
1/4 teaspoon garlic salt
1/4 teaspoon of freshly cracked black pepper, or to taste
1/4 teaspoon of Cajun seasoning (like Slap Ya Mama), or to taste, optional
1/2 cup of bread crumbs, or crumbled potato chips, or buttery crackers
4 cups of shredded cooked chicken

Directions:
Directions:
Preheat the oven to 350 degrees F. Butter or spray a 9 x 13 inch baking pan with non-stick cooking spray. Whisk together the sour cream, mayonnaise and cream of celery soup. Add the garlic salt, pepper and Cajun seasoning; mix. Add the rice, broccoli, one cup of the cheese and the chicken. Mix well and turn out into the prepared casserole dish.

Bake uncovered, at 350 degrees F, in the upper section of the oven for 30 minutes. Remove and add the crumb topping and the remaining 1/2 cup of cheese on top. Return to the oven and bake another 10 minutes or until the crumbs brown and cheese melts. Check the center to make sure it is cooked through. Let sit for a few minutes to settle before serving. Can freeze.

Personal Notes:
Personal Notes:
Omit the chicken to make it a simple Broccoli and Rice Casserole, or omit the rice for a simple Cheesy Chicken and Broccoli dish. May substitute thawed and drained frozen broccoli for the fresh.

 

 

 

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