20 October, 2014
Chicken, Broccoli and Rice Casserole
This is huge!! I made enough rice and broccoli to make my daughter and mushroom, broccoli, rice casserole. That recipe will follow this one.
This recipe is great for many gatherings, and not bland how most broccoli and rice dishes can be, give it a try and be prepared to fall in love.
You will need:
- 1 pack of chicken legs (about 12 legs)
- 2 tbs Badia seasoning
- 1 tbs cheasapeake bay seasoning
- dash of oregano, pepper, and poultry seasoning
- a Big 3 lb, 8 oz bag of frozen broccoli, unthawed
- 1/2 tsp white salt
- 6 cups of veggie broth
- 3 cups Jasmine rice
- 3 cans of 10.75 condensed soup, broccoli cheese, cream of celery, golden mushroom
- 1 cup of milk
- 8 thin slices of Colby jack cheese
Take out broccoli to thaw.
Season chicken with Badia, bay seasoning, and dash of oregano, pepper, and poultry seasoning. Bake chicken uncovered at 450 degrees for 45 min or until juices run clear.
In place of water to cook the rice in, use all veggie broth. Cook for about 15 min until firm.
Debone 10 chicken legs 
place in large casserole pan. I left out 2 to snack on 😉
Layer all cooked rice except 3-4 cups on top of chicken. Layer broccoli.
Mix milk, broccoli cheese soup and golden mushroom soup into pan. If needed, add 1/2 to 1 cup of cold water. Fold ingredients until blended.
To top, I used about 8 slices of Colby jack cheese. broke up by hand
Cook uncovered on 450 for about 15-20 min. The top will be bubbly and brown. 🙂 This is one of our fav casserole dishes. We all had seconds. The flavor is excellent.