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"The belly rules the mind."--Spanish Proverb

Chicken Rice Broccoli Casserole Recipe

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This recipe for Chicken Rice Broccoli Casserole is from Carol Gentry Cookbook, 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!
Category:
Category:
Ingredients:  
Ingredients:  
1 ½ C. cooked chicken, cubed or torn
1 ½ C. cooked rice
1 C. broccoli, cut up, cooked just until tender
1 jar Alfredo sauce or 2 cans (10.75 oz.) condensed cream of chicken soup
½ C. mayonnaise
½ C. sour cream
½ tsp. curry powder
Salt & pepper to taste
1 C. chicken stock, more or less (if needed)
1 to 2 C. shredded Cheddar cheese
3 slices of bread, torn into pieces
3 T. butter, melted
Directions:
Directions:
Preheat oven to 350ºF. Lightly grease a 9"x13" baking dish.

Combine in a large bowl the chicken, rice, and broccoli. In a saucepan, heat together the Alfredo sauce, mayonnaise, sour cream, curry powder, salt, and pepper. Add sauce to the chicken mixture and mix. Add chicken stock, if needed, to make the desired moistness. Spoon into baking dish. Top with shredded cheese. Make coarse crumbs from the bread by pulsing in a blender or food processor for a few seconds. Transfer crumbs to a bowl, then stir in the melted butter. Sprinkle crumbs over the casserole.

Bake uncovered until bubbly, about 45 minutes.
Number Of Servings:
Number Of Servings:
6-8
Personal Notes:
Personal Notes:
You can vary the proportions of mayonnaise and sour cream as desired, or leave out the mayo and use all sour cream.
This dish may be prepared ahead of time. Add the crumb topping just before baking.
SUBSTITUTION - If you don't have some Alfredo sauce or soup, you can make a simple white sauce.

 

 

 

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