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4.75 from 4 votes

Classic Chicken & Broccoli Casserole

Keeping homemade cream soup in the freezer is an easy way to have comforting meals like this one ready in a jiffy.
Prep Time15 mins
Cook Time1 hr
Total Time1 hr 15 mins
Course: Main Course
Cuisine: American
Keyword: broccoli chicken rice casserole, broccoli chicken rice casserole recipe
Servings: 8 servings
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.