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Kelly the Kitchen Kop

Chicken and Rice Broccoli Casserole Recipe

July 3, 2008 24 Comments

*Amazon or other affiliate links may be included, see full disclosure after the post. I'm not a medical professional, so use anything you read here only as a starting point for your own research.

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Chicken and Rice Broccoli Casserole Recipe

This simple Chicken and Rice Broccoli Casserole Recipe from my sister Jan is a huge hit around here and everywhere I've ever taken it.  The sauce is so delicious with a little bit of lemon for a twist. Bonus: it's a fairly fast and easy recipe to throw together, too.

Print Recipe

Organic Chicken Broccoli Casserole

Author: Jan via Kelly the Kitchen Kop

Ingredients

  • 1 bunch of organic broccoli, cut into bite sized pieces
  • 1/2 pound carrots, optional, chopped small (so they'll cook evenly with the other stuff)
  • 2 pounds boneless chicken breasts, cut into pieces 1" or so
  • 2 cans organic cream of chicken soup, or 1 can cream of chicken and one can cream of mushroom – be sure to use organic for this part of the recipe – other canned soups have MSG and other junk. You could also make these creamed soup alternatives.
  • 2 Tablespoons fresh lemon juice + more lemon zest if you like a more lemony flavor
  • 3/4 teaspoon sea salt
  • 1/2 teaspoon pepper
  • 1/2 teaspoon garlic powder
  • 1/2 cup mayo-- try my easy homemade mayo recipe, it takes less than 5 minutes to whip up!
  • 1/2 cup sour cream

Topping:

  • 2 1/2 cups organic breadcrumbs-- I use the ends up of our bread that no one wants and grind finely in the food processor.
  • 3/4 teaspoon sea salt
  • 1/2 teaspoon pepper
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon Italian seasoning
  • 8 Tablespoons melted butter
  • 1 cup grated cheddar cheese

Serve over rice

  • 3 cups rice, I like this kind.
  • 4 1/2 cups chicken broth
  • 3/4 teaspoon sea salt
  • 2 Tablespoons butter

Instructions

  • Preheat oven to 375*.
  • Butter a 9×13 glass or stainless steel baking dish.  Put chicken, broccoli and carrots in the bottom.
  • In a separate bowl mix together soups, juice, salt, pepper, garlic powder, sour cream and mayo, and spoon over the top.
  • Bake 30 minutes.  
  • While it's baking, get your rice going (see below). Make the topping: melt the butter and stir in the breadcrumbs, salt, pepper, oregano, garlic powder.  After it bakes for the 30 minutes, sprinkle the cheese and the breadcrumb mixture over the top and bake another 10 minutes or so until cheese is melted and breadcrumbs are golden.
  • I serve this over rice that I cook in homemade chicken broth. Follow instructions on your rice package.

Enjoy, and thank you Sister!

More you might like:

  • Want a similar recipe only without chicken for a side dish?  Try this broccoli cheese casserole!

  • You don't drink low-fat milk anymore, right?! Read about healthy milk options, and why you should only buy whole milk!
  • Have you tried my yummy popcorn recipe?

healthy popcorn made with coconut oil

  • Have you read the guest interview with my husband, Kent?

Meal Planning Help!

organic chicken broccoli casseroleSick of planning meals and answering the question, “What am I going to feed these people?” No matter what kind of eater you are (traditional, GF, paleo, vegetarian)… Check out these affordable interactive easy-to-use meal plans where the work is done for you.  NOW recipes also available from Nom Nom Paleo, The Paleo Mom, and Wellness Mama all in one spot!  You can read over my review here.

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Comments

  1. bianca says

    July 11, 2011 at 3:44 AM

    this was really yummy! i added more vegies including cauliflower and sauteed mushrooms, then added small chunks of chicken over the top. I was most proud of making the cream of soup recipe by myself! Who knew it was that easy and it tasted way better than any canned variety I’ve tried.
    Thanks for a great recipe. Am whipping this up tomorrow for a friend of mine who has just had her 4th bub!

    Reply
  2. Annie says

    May 12, 2010 at 11:04 AM

    Hi, Kelly! I’m trying to figure out how to make the sauce (don’t want to use canned) and interspersed throughout the recipe are links to “register” or “login.” I get your emails, but I don’t think that’s the issue… I really wanted to make this for dinner tonight – any thoughts? I’ll figure something out, but wanted your recipe 😉

    Reply
    • KitchenKop says

      May 12, 2010 at 11:21 AM

      OK, now you’re the 2nd person to say that today! I’m not sure what’s going on! So you’re not able to click on the links? Can you try reloading and/or opening the site in Firefox and see what happens?
      Email me and let me know, OK? [email protected]

      Thanks!
      Kelly

      Reply
  3. KitchenKop says

    February 1, 2010 at 12:20 PM

    T, I just don’t know how you’d soak rice pasta. I know brown rice does have some phytates, though, which is why we use only the germinated. Read more at the Radish Boy post that I linked to above.

    Sorry, I don’t know of any chart like that, unfortunately.
    Kelly

    Reply
  4. t says

    February 1, 2010 at 12:07 PM

    But since its made from brown rice first I just have to boil it-seems too easy?! Also is there a chart somewhere with the grains/phytates listed? thanks kelly

    Reply
  5. KitchenKop says

    February 1, 2010 at 11:58 AM

    T,

    Tinkyada is a rice pasta, so I’ve never heard of anyone soaking it. It’s good if you like it, I wish I did!

    Kelly

    Reply
  6. t says

    February 1, 2010 at 11:50 AM

    Do I have to soak brown rice pasta the night before since I will just be boiling it? I use the Tinkyada brand. tx

    Reply
  7. Anita says

    November 12, 2009 at 9:00 PM

    You can easily sprout/germinate your own brown rice at home. Here’s the way- https://www.instructables.com/id/HOWTO-make-GBR-germinated-or-sprouted-brown-rice/
    (I didn’t use the heating pad), but I just soaked it overnight in rainwater, drained, & put in a sprouting tray/dish, & sprouted in a dark, ventilated cupboard till shoots appeared. Yummy!

    Reply
  8. Kelly says

    July 21, 2009 at 10:22 PM

    Hi JK,

    The flour you use depends on how “good” you want to be. If you’re not worried about a little bit, you can use the unbleached white flour; if you are avoiding white flour or unsoaked/unsprouted flour, then you can use the sprouted flour; if you’re watching your carbs, you could even use coconut flour!

    I think cultured butter is a great choice, but usually a lot more expensive. Yes, you could cook with it, but I’d probably use the less expensive stuff for cooking.

    Kelly

    Reply
  9. JK says

    July 21, 2009 at 9:43 PM

    I know I’m getting a little paranoid here but what flour do we use if we’d like to do the “creamed soup alternative”? – soaked whole wheat flour or white flour?

    Further, what do you think of cultured butter? I recently bought Organic Valley’s cultured butter. Is it better than ordinary butter? Can I cook with it?

    Tks!
    JK

    Reply
  10. Kelly says

    July 14, 2009 at 10:50 PM

    Kim, I read it, very interesting… Thanks!

    Tina, yes, I’ve tried Tinkyada…gag me. It’s got a weird taste. I’m thankful that in SOME things I like ww pasta, just not all. I also love brown rice, and that actually works good in the things that I don’t like ww in.

    Funny about the word “dingbat”, I thought it was a “universal” term – LOL! 🙂

    Reply
  11. Tina says

    July 13, 2009 at 10:52 AM

    Kelly, have you tried Tinkyada rice pasta? It’s pretty good. It took a while for me to like it (i don’t love it though.) I still prefer the good ol’ pasta we all grew up eating. I don’t like w/w pasta at all.

    I do like brown rice alot though. It takes more time preparing which stinks when I want to make a quick pasta and red sauce dish.

    BTW, when you used dingbat in another post, I thought she definitely is a Michigan girl. I grew up in Evart near Reed City. I’ve since lived in two different states and have never heard anyone say dingbat but when I lived in Michigan my family used it daily!

    Reply
  12. Tina says

    July 13, 2009 at 10:37 AM

    Kelly, Sally writes about Asians’ ability to digest grains (rice, wheat, millet) better than Westerners on pg 56 of Nourishing Traditions.

    Since I can’t soak pasta, rice is a good replacement and germinated rice – even better!

    Reply
  13. Kim in Ohio says

    July 13, 2009 at 4:35 AM

    Thanks so much for sharing this, Kelly. The post at the Radish Boy blog was great, too. I’m going to try sprouting some tomorrow. I came across another good article about research done on GBR that also shows it improves cognitive function and is an anti-diabetic. 🙂 Here’s the URL if you want to read it:
    https://www.medicalnewstoday.com/articles/122528.php

    Reply
  14. Kelly says

    July 12, 2009 at 11:13 PM

    Tina, I’d never heard Sally say that before, interesting… I’m trying to stay away from pasta more, too. I don’t mind the wheat pasta in dishes with a red sauce, but with anything else, I just don’t like it… And I positively cannot stand the rice pasta. ICK.

    Reply
  15. tina says

    July 11, 2009 at 10:24 PM

    I wondered if we Americans can eat more germinated brown rice. I know Sally Fallon says that Westerners should not eat too much rice because our pancreas organs and salivary glands aren’t as large as Asians.

    I want to replace pasta with rice and if germinated rice is easier to digest for us then that would be perfect. We eat pasta 1 to 2 times and rice would be a great substitution.

    Reply
  16. Kelly says

    May 23, 2009 at 9:02 AM

    Hi Brittany, I’m glad you liked it! 🙂

    Reply
  17. Brittany says

    May 20, 2009 at 6:02 PM

    Just wanted to say THANK YOU for this yummy recipe! I am a young mom in need of some cooking help and this was delicious, simple, filling and healthy!!! Thank you so much for sharing!

    Reply
  18. Julie says

    July 6, 2008 at 4:17 PM

    HI Kelly,
    if brown rice can be germinated at home, then yes, it would be cheaper than buying it germinated. I think I paid over three dollars a pound for the rice I bought earlier from the DHC skin care (that was half off too!) It pays to try doing it at home.

    Reply
  19. Jody says

    July 6, 2008 at 5:52 AM

    Kelly,
    Wilderness Family naturals has their mayo 50% off while supplies last. Any interest in splitting a case? I’ve been making a similar recipe to this for a long time, and recently added soaked rice . I also make my own “cream of chicken” white sauce with broth, flour, and butter. This freezes well too, so it is a great one to make a double or triple batch! I got the recipe from
    30 Day Gourmet Freezer Manual, which has measurements for double, triple, and bigger batches. Their recipes aren’t necessarily traditional foods, but are easily adapted. Plus, it is simply a good explanation of batch cooking.
    Jody

    Reply
  20. Kelly the Kitchen Kop says

    July 5, 2008 at 11:23 AM

    Naomi & Julie, thanks for the comments! I assume it’s less expensive to sprout your own brown rice?

    Hi Alex,
    Good to “meet” you! I’m thankful that my blog has been helpful. Thanks for subscribing and I look forward to reading more of your comments in the future! 🙂

    Reply
  21. Julie says

    July 5, 2008 at 7:59 AM

    I bought some germinated brown rice from the sight that Lynn mentioned (DHC skin care). It is delicious. I find it much tastier than regular brown. Am interested in trying to germinate rice at home so I appreciate the comment from Naomi. The casserole recipe sounds delicious. Thanks.

    Reply
  22. a kelly says

    July 4, 2008 at 7:58 AM

    Kelly!!
    I love your blog…I have been on a journey to health for several years now after experiencing a downward spiral of debilitating symptoms. Your site backs up some of what I have learned and I look forward to reading through your posts for lots more great info! I heard you catholic radio…(not sure which one?)….and I share many things with you…faith,
    my last name is Kelly!, searching for optimum health, I love Grand Rapids!…
    I live just over the border in Ontario.
    Looking forward to reading all you write (subscribed in a reader).
    God Bless!
    Alex Kelly

    Reply
  23. Anonymous says

    July 4, 2008 at 3:21 AM

    Did you know that you can sprout your own brown rice? I did it, following instructions at this website: https://www.instructables.com/id/HOWTO-make-GBR-germinated-or-sprouted-brown-rice/
    Naomi

    Reply

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