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Chicken Broccoli Rice Casserole

Categories:  Chicken/Poultry
Contributed by: Candace (Jacqueline's friend)

My friend Candace is w/ our adoption agency. She let me know this recipe is from friends of hers. 

3 - 4 chicken breasts
16 oz. bag frozen chopped broccoli
2 cups instant rice (I use 2 bags of Success brown rice which is approx. 4 cups cooked)
32 oz. box of chicken broth
1 stick butter
4 stalks celery
1 medium onion
2 cans cream of mushroom soup
16 oz. Velveeta
Boil chicken in water until cooked through (30 – 45 minutes). Empty rice out of the bags and cook in 2 ½ cups of chicken broth. Bring rice and broth to a boil and then cover and reduce to medium heat. Let it cook for about 10 minutes or until the liquid is absorbed, and set aside. Steam broccoli until tender and set aside. Melt butter in large saucepan and add remaining chicken broth. Chop celery and onion and add to butter. Cook on medium heat until celery and onion are soft. Lower heat to low/medium and add mushroom soup and velveeta (chopped into 1 inch cubes). Stir often to prevent cheese from burning. Debone chicken and add to sauce. When cheese has completely melted add broccoli and rice to sauce. Mix well and then pour into large casserole pan (I use a 15x10-inch glass pan). Crush 1 package of club crackers and sprinkle over top. Cover with foil and bake at 350 for 35 minutes. Remove foil and continue baking another 5 minutes until cracker top lightly browns and casserole is bubbly.