Zach’s Broccoli Chicken Casserole

Me *every week*: “Any suggestions for dinner?”

Zach *always*: “Your broccoli chicken casserole is always good!”

When we lived in Columbus I was craving to feel back home in WV. I worked through my homesick emotions in the kitchen (That’s when Simply Wellman was born!). Zach’s favorite meal growing up was chicken casserole — Ready to feel at home and nourish our bodies, I twisted a family recipe to have more fiber, vegetables, and a homemade version of cream of chicken soup. This recipe is now tried and true!

Despite Zach’s desires, I don’t make this everyyy week, but I’ve made it enough over the last three years that I can make it from memory. 😉

I hope you feel so warm and loved eating this meal! <3

I imagine casserole dishes are a Momma’s dream meal to make — One pan and the meal is served and stored. I love my Pyrex 9×13 glass dishes with lids, all I have to do is pop the lid on and store in fridge, then take the lid off to reheat the leftovers (or microwave when you’re really hungry… #RealLife). Linked here

Zach’s Broccoli Chicken Casserole

If you want something that makes everyone (…or just yourself and your husband) run to the dinner table, this is it. A complete meal in one casserole dish! Reheats well for an easy leftover meal. Comforting & nutritious.

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Course Main Course

Servings 6 -ish

Equipment

• Baking sheet x2
• Parchment paper or non-stick spray
• Mixing bowl
• Spoon
• Knife
• Cutting board
• Saucepan
• Whisk (or fork)
• Can opener
• 9×13 baking dish

Ingredients

  

1x2x3x

• 12 chicken tenderloins, raw 1.75-2# equivalent (~6 chicken breasts)
• 1 32 oz. broccoli florets bag, pre-washed and pre-cut 2 heads of broccoli
• 2 Tbsp extra-virgin olive oil
• 1 tsp kosher salt x 2
• 1/2 tsp black pepper x 2
• 1 tsp garlic powder
• 2 C Minute Brown Rice, uncooked
• 1 C mayonnaise
• 2 8 oz. cans sliced water chestnuts, drained
• 2 C corn flakes cereal
• 2 Tbsp extra-virgin olive oil alternative: 2 Tbsp melted butter

Homemade Cream of Chicken Soup (Equivalent to 2 cans cream of chicken soup)

• 6 Tbsp butter
• 6 Tbsp all-purpose flour Time saver: A heaping 1/3 C
• 2 C chicken broth OR 1 C milk and 1 C chicken broth
• 1 tsp garlic powder
• 1 tsp kosher salt 1/2 tsp if using table salt
• 1/2 tsp ground black pepper

Instructions

 

• Preheat oven to 400F and line 2 baking sheets with parchment paper. Wash your hands!
• Wash broccoli and chop off ends, transfer to one baking sheet and drizzle 2 Tbsp olive oil, sprinkle ~1 tsp kosher salt, 1 tsp garlic powder and 1/2 tsp black pepper. Mix around to evenly coat the veggies. Toss in the oven.
• Remove thawed, raw chicken from packaging and place on the other baking sheet. Evenly sprinkle 1 tsp kosher salt and 1/2 tsp black pepper onto each piece. Toss in the oven. Set timer for 15 minutes.
• While chicken and broccoli are in the oven, grab your saucepan and a whisk and place on the stovetop. Turn to medium heat. Add 6 Tbsp butter and melt. Add a heaping 1/3 C (6 Tbsp.) all-purpose flour and whisk until thickened. Add 2 C liquid (chicken broth/milk) and whisk over heat until starts to thicken. Add salt, pepper, garlic powder and whisk to blend. Remove from heat and let continue to thicken. *sniff, it smells SO good!*
• In mixing bowl, add 2 C uncooked rice, 2 cans of drained water chestnuts, and 1 C mayo.
• After broccoli and chicken are done (chicken is cooked all the way through and broccoli is roasted) — Reduce oven to 350F. Chop the chicken to bite-sized pieces. Then, add the thickened soup mixture, chopped chicken, and roasted broccoli to the mixing bowl. Stir it up.
• Pour mixture to a 9×13 baking dish.
• (I quickly rinse out the bowl used to mix, or you can grab another bowl…) In bowl, add 2 C corn flakes and 2 Tbsp olive oil (or melted butter) and crush up corn flakes. You can do this with your hand or the bottom of a glass. Spread evenly on top of 9×13 dish mixture.
• Reduced oven to 350F and bake for 35-40 minutes. Until cornflakes are a little toasty.
• Serve and ENJOY! Cover and refrigerate — Good for (3) days… If it lasts that long! Reheat before eating.

Notes

Seasonings: A little extra sprinkle of salt, garlic powder, or pepper won’t hurt — I keep it on the moderate side for recipes, but don’t be scared to add more if you want more flavor! 

Rice: Can substitute microwaveable bags of rice if do not have enough Minute rice. Just have it equal 2 C total. Do not microwave before adding to recipe. 

Mayonnaise: I like Simple Truth mayonnaise because of the quality and good price, but Duke’s is a good alternative. Any will do!

Cream of Chicken Soup: I like making it homemade because it truly provides SO much more flavor and it’s cheaper. If buying cream of chicken soup, I like Pacific brand. Any brand will do… Try the homemade one time. 😉 Soooo good.

Tried this recipe?Let us know how it was!

Kitchen #SoulWork: Words I’m Loving and Song I’m Playing

^ Bill Withers is a WV native <3 Born on 4th of July in WV.

This is a great article with him: Click

“The best choices that I made was when I was – when I accepted who I was and was honest with myself and went about things how I believed it, without worrying about whether I was going to impress somebody or not. And the worst choices that I made was when I was trying to gain somebody’s approval rather than choosing on principle. And every time I compromise one of my principles, the price is fierce for that.” -Bill Withers

When we have the courage to walk into our story and own it, we get to write the ending. And when we don’t own our stories of failure, setbacks, and hurt — They own us.

Brene Brown (From her book: Dare to Lead… Highly recommend!)