Chicken Broccoli Casserole

I think I got this recipe from one of my roommates in college, but my husband was never a fan of it because it had mayonnaise in it. He refuses to eat anything with mayonnaise even if it’s mixed with a lot of other foods so that you can’t even taste the mayonnaise. Consequently, the recipe ended up at the back of my recipe box and stayed there for years.


  • 2 cups cooked chicken cut in bite-size pieces
  • 2 small heads broccoli
  • 2 cups cooked rice
  • 1/4 cup butter
  • 1/4 cup flour
  • 1 14- ounce can chicken broth
  • 1 chicken bouillon cube
  • 1/2 cup cream
  • 1/4 teaspoon black pepper
  • 1/4 cup Parmesan cheese
  • 2 cups shredded cheddar cheese divided


  • Cook and chop the chicken. Cut the broccoli into 2-inch pieces and cook in boiling water until tender; drain. Cook the rice according to package directions. Meanwhile, melt the butter in a pan; blend in the flour. Add the chicken broth and bouillon cube and stir until thick. Stir in the cream, pepper, Parmesan cheese, and 1 cup of the cheddar cheese. Remove from heat. Preheat the oven to 350. In a 9×13 dish, layer the rice, broccoli, chicken, and sauce. Then sprinkle the remaining cup of cheddar cheese on top. Bake at 350 for 20-30 minutes, or until heated through.

Bisquick Cinnamon Rolls