- 1 package chicken tenders
- 12 ounces frozen chopped broccoli (thawed and drained)
- 8 ounces shredded sharp cheddar cheese
- 2 cups cooked rice
- 1/4 cup butter (diced)
- 1 cup milk
- 10 3/4 ounces cream of mushroom soup
- 10 3/4 ounces cream of chicken soup
- 1 onion (small, chopped)
- olive oil
|Calories660Calories from Fat420|
|% DAILY VALUE|
|Calories from Fat420|
|% DAILY VALUE|
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Vicki L 30 Oct 2018
this dish is extremely yummy and so simple! family loved it😁
Alicia 6 Oct 2018
Mine came out a little too dry, next time I’ll add more milk
Colleen B. 19 Aug 2018
Turned out fantastic! I've made a lot of chicken broccoli rice casseroles, but this is by far the best recipe I've found! Thank you!
vicki t. 28 Jun 2018
YUMMY!!!!! Used chicken breast and fresh broccoli. Would definitely make again.
Karen A. 10 Jun 2018
This was an amazing dish!!! I messed up and bought the chicken tenders that were breaded lol & didnt use onion. But it still turned out awesome :) Thank you for a great recipie!!! Cant wait to try another :)
Hudson 6 Jun 2018
My first time making this casserole & it came out great!! I didn't measure my rice & ended up with 2 dishes but otherwise great!
Kendra H. 5 May 2017
It has become a family favorite. It's full of flavor and not the typical bland broccoli casserole. I normally cook my rice in chicken broth. I cook the chicken in a pan on top of the stove. After cooked, I add my broccoli and onions to the pan that I cooked my chicken in. Once the veggies are cooked I mix the chicken back in with it then add to my rice.