Chicken Broccoli and Rice Casserole

Chicken Broccoli and Rice Casserole.jpg

Pinterest Inspired

You have been warned, this casserole is extremely difficult to stop eating!


  • 10 chicken thighs, cooked through and chopped (4 c. rotisserie chicken works well too)
  • 2 heads of broccoli, parboiled until slightly tender
  • 2 cans condensed cream of chicken soup with herbs
  • 2 cups uncooked rice, steamed
  • 2 c. shredded cheddar cheese
  • 1 c. mayonnaise
  • Nature’s seasoning to taste
  • 4 Tbsp. butter, melted
  • 6 c. corn flakes, crushed


  1. Preheat oven to 350*.
  2. Combine the cream of chicken soup and mayonnaise in a small bowl. Set to the side.
  3. Lightly spray a 9X13″ glass baking with nonstick cooking spray and combine the chicken, rice, broccoli, cheese, and soup mixture until combined.
  4. In a gallon sized Ziplock bag crush the corn flakes and add in the melted butter. Toss until coated and sprinkle onto the top of the casserole.
  5. Bake for 35-40 minutes until the corn flakes are slightly browned and crispy.

Yields approximately 10 servings.

Eat, Bork, and Be Merry!


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