For decades, casseroles have been a staple here in the south. We’ll stuff just about anything in a pan with rice or noodles, bake it for an hour and call it dinner. That’s not a bad thing, either. This chicken broccoli casserole is one of our family’s new favorites!
Making Cream of Chicken Soup
So I made my own cream of chicken condensed soup the other day just because I wanted to make this recipe.
The last time I made this casserole, I did it with a roux (a substance created by cooking flour and fat (butter, in this case)), turning that into a bechamel (also known as white sauce, is made with a roux of butter and flour cooked in milk). This time, I figured I’d just try to figure out how to make the soup, because eventually I want to learn to can that for later use.
At any rate, it was a delicious soup, and it made the chicken broccoli casserole creamy and delicious as well! In fact, the soup was so good, I wanted to eat it before I could get it into the casserole.
Alright, alright, I’ll admit I did have a few (8) spoonfuls of the soup. Still plenty left for the casserole, though!
Chicken Broccoli Casserole Recipe
- 4 cups cooked rice
- 2 cups cooked chicken breast, shredded or cubed
- 1 (16 oz) package frozen chopped broccoli
- 1 (16 oz) package shredded cheddar cheese
- 1 small white onion, chopped finely
- 2 1/2 cups cream of chicken soup
- 1/4 cup melted butter
- 2 cups bread crumbs
- Preheat oven to 350ºF.
- In a large mixing bowl, combine the rice, chicken, broccoli, cheese, onion and soup and mix well to evenly distribute ingredients.
- Dump the mixture into a 9×13 in. baking dish.
- Bake at 350ºF for 30 minutes.
- Mix together the butter and bread crumbs.
- When casserole has baked for 30 minutes, remove from oven, add bread crumb mixture to top, evenly.
- Return to oven and bake until topping is crunchy.
If you aren’t into making your own “cream of” soup, you can just substitute 2 cans (10.75 oz) cream of [anything] soup. Good choices would be celery or chicken.
When I add the topping, I typically bake it for about 5 more minutes at 350ºF, then crank up the broiler (watching constantly) to get a good brown (and crunch) on the bread crumbs.
When I made this casserole the other day, I actually split it up. I put half into a 2-1/2 qt casserole dish to cook and eat, and the other half into an 8×8 aluminum pan, covered it and froze it to cook another night. When we were ready to eat the froze one, we cooked it for 1 hr at 375ºF right out of the freezer (still covered). If you’re going this route, I wouldn’t add the bread crumbs before freezing. Wait until you’ve cooked it for an hour, then follow steps 5-7 above.