Easy Chicken and Broccoli Casserole

This has been a family favorite for over 15 years. It's easy to make and a crowd pleaser. It can also be made the day before and baked when you are ready to enjoy it.

• Preparation Time: 10 mins
• Cooking Time: 50 mins
• Total Time: 60 mins
• Calories: 395 Calories

Ingredients

• 3 tablespoons lemon juice
• 2 cups water
• ½ teaspoon garlic powder
• 1 ½ cups shredded Cheddar cheese
• 2 (10.75 ounce) cans condensed cream of chicken soup
• ¼ teaspoon curry powder
• 1 cup uncooked white rice
• 1 head broccoli, cut into florets
• ⅓ cup slivered almonds
• ¼ teaspoon black pepper
• 1 cup fat-free plain yogurt
• 3 cups cubed cooked chicken

Recipe Instructions

Step 1

Preheat an oven to 350 degrees F (175 degrees C).

Step 2

Bake in the preheated oven until hot and bubbly, about 30 minutes.

Step 3

Bring the rice and water to a boil in a saucepan over high heat. Reduce heat to medium-low, cover, and simmer until the rice is tender, and the liquid has been absorbed, 20 to 25 minutes. Meanwhile, bring a large pot of lightly salted water to a boil. Add the broccoli florets, and cook uncovered until just tender, about 4 minutes. Drain in a colander, then immediately rinse with cold water for several minutes until cold to stop the cooking process. Once the broccoli is cold, drain well, chop into small pieces, and place into a mixing bowl.

Step 4

Stir the cooked rice, chicken, Cheddar cheese, cream of chicken soup, yogurt, almonds, curry powder, garlic powder, pepper, and lemon juice into the broccoli until evenly mixed. Spoon the mixture into a 9x13 inch baking dish.