Growing up in the Midwest, casseroles are just sort of ingrained in you, and when the weather starts turning anything colder than 40 degrees, I’m ready to break out the baking dish for creamy, comforting meals to warm us up.
Classic Chicken & Broccoli Casserole
Author: Renee - www.raisinggenerationnourished.com
- ¼ cup friendly fat to cook in (butter, coconut oil, lard)
- 1 small onion, chopped
- 3 large carrots, chopped
- 3 stalks celery, chopped
- 1 tsp sea salt
- ½ tsp pepper
- 2 tsp All Purpose Seasoning
- 5 cloves of garlic, minced
- 2 pints homemade condensed cream of chicken soup (Or 2 cans. See Tips section for a link my my recipe - it is really simple and tastes just like the stuff you are used to!)
- 2 cups organic cheese, shredded
- 1 lb frozen organic broccoli, thawed
- 1 ½ - 2 cups cooked chicken (See the Tips section to see how I usually crockpot a couple whole chickens every month and keep the meat portioned and shredded in the freezer so this pulls out quick!)
- ½ cup organic long grain white rice
- ¾ cup bone broth or water
- Sauté the onion, carrot, and celery in the friendly fat with the sea salt, pepper, and all purpose season for about 7-10 minutes.
- Add the garlic and cook for a minute.
- Put the cooked/seasoned veggies in a large mixing bowl along with the rest of the ingredients, and combine.
- Pour the casserole mixture into a 9x13, buttered baking dish. At this point you can either bake it off, or cover it up and put it in the fridge to bake later or bring to a friend in need.
- Bake, uncovered, at 375 degrees for 1 hour.
Product links in this section are affiliate links. It does not cost you anything and helps maintain the free information on this site! Please know I would never personally recommend any product I wouldn’t use on my own family.
- This batch makes enough for my family to have for dinner plus leftovers for later in the week for lunch or dinner.
- Keep shredded chicken portioned out in your freezer so it is ready to go quickly for meals like this. At the first of every month I do 2-3 whole chickens in my oven roaster, freeze the meat so it is ready to go quick, and then make my bone broth for storage as well.
- Here is my recipe for the condensed cream of chicken soup. This goes really fast and is a great way to avoid MSG and other additives in store bought condensed soup.
- I keep about 4 of these 9×13 baking dishes in home so I can get meals out to new mommas or friends in need. They are pretty inexpensive and that way I don’t “need” to get my dish back from them right away.
- If you are bringing this meal to a friend you could bake it off and bring it to them warm if they are going to eat it right away, or you could freeze it before baking it. Then then can have it when they need. Just leave them instructions to thaw it out and bake it off at the right temp.