My kids are weird. They like broccoli. My youngest likes it so much that she will order steamed broccoli instead of fries when we go out to eat. My second daughter’s birthday is coming up, and this is what she has requested for her birthday dinner. Everybody in my family (except my oldest, who is allergic to several items in this casserole) loves this dish and wishes I would make it more often!
Some people put curry powder in their Broccoli Chicken Casserole. My family does not like this. They are not curry lovers (even though I am). So I add lemon juice instead. Thus the name, Lemony Broccoli Chicken Casserole.
This is so delicious at any time of year, and most people have all the ingredients on hand. It’s also great because it combines almost all your food groups into one big dish! You have your vegetable, protein, grain, and dairy. (I can even sneak brown rice in here without my family noticing). I typically use Japanese rice (because I lived in Japan and am now a rice snob), but you can use long-grain, or even some of that fancy mixed rice. This casserole is also a great way to use up leftover rice, chicken, or broccoli.
Anyhoo, let’s get on to the recipe, shall we?
- 4 cups broccoli florets, steamed
- 4 cups rice, cooked, any variety (may also use leftover rice)
- 1-2 chicken breasts, cooked and cut into bite-sized pieces
- 1 can (10.25 oz.) can of Cream of Chicken Soup
- 1/2 cup mayonnaise
- 2 Tbsp. lemon juice
- 2 cups shredded cheese
- In a large casserole dish, mix the Cream of Chicken Soup, mayonnaise, and lemon juice.
- Add the rice, broccoli, chicken, and cheese, and mix until everything is evenly distributed.
- Bake at 350 degrees for 30-40 minutes. (How long you bake it will depend on if you use warm rice or cold rice).