Broccoli Chicken Casserole

3/1/2019 – This dish turned out great and we enjoyed many fantastic leftover meals. Mary created this based on other recipes and her experience.


  • Butter
  • Yellow Onion
  • Red Pepper Flakes
  • Garlic Pods
  • Broccoli – homegrown in her garden
  • Black Pepper
  • Cheese sauce
  • Cream of Chicken Soup – not diluted
  • 1/2 can (measured in the soup can) of Half & Half
  • Precooked chicken
  • Precooked Yellow Rice
  • Panko bread crumbs – Roasted Garlic


  1. Melt several tablespoons of butter in skillet
  2. Saute one medium yellow onion.
  3. Add red pepper flakes
  4. Add chopped garlic pods
  5. Add broccoli – One large head separated with about 1 inch of the stalk. Cut into bite-sized pieces. Cook until just crisp.
  6. Add Pepper to taste – No salt as the soup will probably be salty.
  7. Add cheese sauce (we used queso)
  8. Add Cream of Chicken soup without adding the usual water.
  9. 1/2 of the soup can of Half & Half
  10. Add precooked, deboned chicken cut into bitesize pieces. We used 5 chicken thighs that Tom had smoked with pecan wood.
  11. Cook the 1 cup of yellow rice in 1 cup chicken broth plus 1 cup water.
  12. Place cooked rice in baking dish and add ingredients from skillet. Fold together.
  13. Cover with roasted garlic panko crumbs.
  14. Bake at 350 for approx. 30 minutes.

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