Easy Chicken Broccoli Rice Casserole
This Easy Chicken Broccoli Rice Casserole is super easy to make, and is perfect for any night of the week. Plus, it's gluten free and is loaded with cheddar cheese in every bite. The flavors are simple and appealing, and the prep is super easy. Made with Rotisserie chicken and store bought ingredients, this only takes a couple minutes to assemble before going into the oven.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Total Time: 1 hour 15 minutes
- Category: Main Course
- Cuisine: American
Ingredients
Scale
- 32 Ounce Frozen Broccoli Florets
- 4 Cans 10.5 Ounce Pacific Foods Cream of Chicken Soup ((GF))
- 1 Cup Hellman's Mayonnaise
- 2 8 Ounce Bags of Cheddar Cheese
- 4 Tsp Curry Spice
- 1 Lemon Squeezed for the juice
- 1 Container Aleia GF Italian Bread Crumbs
Instructions
- Pre-heat oven to 375 Degrees F.
- In an oven safe casserole dish, add the whole bag of Broccoli Florets to the bottom of the baking dish.
- After the Broccoli is added, take all the rotisserie chicken that has been taken apart and cut into strips- and put it on top of the broccoli layer.
- Next, add the 4 cans Cream of Chicken Soup, 4 Tsp Curry Spice, freshly squeezed lemon juice and 1 cup of mayo together. Stir to combine. Add the soup mixture on top of the rotisserie chicken and make sure it is even and smooth.
- Add the 2 packages shredded Cheddar Cheese.
- The last step is adding the full container of Aleia GF Italian Bread Crumbs.
- Cover with foil.
- Bake at 375 for 50-60 minutes until bubbly and golden.
Notes
- If you are making this ahead, this Casserole will take longer to heat up if it’s cold. I usually will put mine in the oven for about an hour and 20 minutes or until warmed through.
- Keep the foil on until the last few minutes of cooking. Then remove and let the bread crumbs get slightly golden in color.
- Make a big batch of rice for this. I use my rice maker and set it to a timer. I prefer using White Rice for this, but brown rice would work as well.