Chicken, Broccoli and Rice Casserole
Chicken and onion on a bed of potatoes and broccoli with cooked rice and cheddar stirred in at the end.
Chicken, Broccoli and Rice Casserole
Course: Main CourseDifficulty: Easy6
servings15
minutes5
hours30
minutesChicken and onion on a bed of potatoes and broccoli with cooked rice and cheddar stirred in at the end.
Ingredients
1½ lb boneless skinless chicken thighs
1 onion, diced
1 lb baby potatoes, halved
1 can (10.5 oz) condensed cream of chicken soup
½ cup chicken broth
3 cups broccoli florets
2 cups cooked rice
1½ cups shredded cheddar
Salt and black pepper to taste
Chopped fresh parsley to finish
Warm dinner rolls to serve
Directions
- Gather and measure everything before you start, so nothing waits on the counter.
- Layer the potatoes and onion on the bottom of the greased insert.
- Set the chicken on top and pour the soup whisked with the broth over it.
- Cook 5–6 hours on LOW.
- Shred the chicken, add the broccoli and rice, and cook 30 minutes more.
- Stir in the cheddar until it melts.
- Check that the potatoes are fork tender and the broccoli is still bright green.
- Let the casserole rest 10 minutes with the lid off so the layers set.
- Scoop with a wide spoon straight down to the bottom, so each serving has every layer.
- Cool leftovers within 2 hours and refrigerate in shallow containers for up to 4 days.
Notes
- Broccoli added at the start turns olive green and soft. It goes in with the rice.
Why broccoli goes in late
Broccoli at the start turns olive green and soft. Added with the rice for the last half hour, it stays bright and still has some bite.
The potatoes on the bottom cook in the soup and chicken juices.
Chicken, Broccoli and Rice Casserole: swaps
Frozen broccoli works if you add it at the same point. White cheddar can replace sharp. Do not use raw rice, because this recipe is built for cooked rice.
Cutting the potatoes small keeps them from staying hard.
Serving and storing
Warm rolls help catch the cheesy sauce. Cool leftovers quickly and store them in shallow containers. Reheat covered, with a spoonful of broth if the rice has absorbed the sauce.
One mistake with this pot
Leaving the rice and broccoli in too long. The card gives them just 30 minutes, which keeps the broccoli green. Stir in the cheddar until melted, and check the potatoes with a fork before adding anything.
Serve it hot, since the sauce tightens as it cools.
Chicken, Broccoli and Rice Casserole at a glance
- Prep time: 15 minutes
- Cooking time: 5 hours 30 minutes
- Servings: 6 servings
- Ingredients: 11, led by boneless skinless chicken thighs, onion, baby potatoes, (10.5 oz) condensed cream of chicken soup
Tips for Chicken, Broccoli and Rice Casserole
Broccoli added at the start turns olive green and soft. It goes in with the rice.
Chicken, Broccoli and Rice Casserole FAQ
How long does Chicken, Broccoli and Rice Casserole take?
Chicken, Broccoli and Rice Casserole takes 5 hours 30 minutes of cooking after 15 minutes of prep.
How many people does Chicken, Broccoli and Rice Casserole serve?
This recipe makes 6 servings.
What do I need to make Chicken, Broccoli and Rice Casserole?
11 ingredients, led by boneless skinless chicken thighs, onion, baby potatoes, (10.5 oz) condensed cream of chicken soup. Amounts are in the recipe card above.
Part of: 10 Crockpot Casserole Recipes for Dinner
