It’s snowing right now in Charlotte. Again. And it’s only supposed to get worse in the next few days. It is beautiful, and I’m happy to have some time at home, but gracious I’m ready for warm weather!! I live in the South for a reason. 😉 A recipe like this is perfect for freezing cold temperatures.
Anyway, if you need a recipe that can be made ahead, and even frozen and reheated, here’s a great one! You probably already have most of the ingredients in your fridge and freezer.
This casserole is similar to a classic broccoli, chicken, and rice casserole, but it is made WITHOUT canned soup! No offense to people who still use canned soups in recipes, but I just can’t do it. They are full of preservatives, sodium, and ingredients we really should stay away from. So, here’s a solution! The sauce part of this is made mostly from Greek yogurt, a little mayonnaise, and some seasoning. It’s simple, cheap and gluten free!
I recommend cooking the brown rice, chicken, and broccoli ahead of time – makes assembly of the casserole very quick and easy!
No-Canned-Soup Broccoli, Chicken, Rice, Cheddar Casserole
- 1/2 c. plain Greek yogurt
- 1/4 c. mayonnaise
- 2 Tbsp butter, melted
- 1/2 tsp curry powder
- 1/2 tsp salt
- 1/2 tsp black pepper
- 1/8 c. water
- 2 c. cooked and cooled brown rice
- 2 c. cooked, shredded, cooled chicken (organic, free range)
- 1 lb. broccoli, steamed, cooled, chopped (can use frozen or fresh broccoli)
- 1/2 c. cheddar, grated
Preheat an oven to 350 degrees.
Grease an 8″ square casserole dish. Mix the first 7 ingredients together in a large bowl. Add the rice, chicken, and broccoli to the bowl and mix well.
Place the mixture evenly in the casserole dish. Top with grated cheese. Bake for around 25 minutes, or until the cheese is bubbly and the center is hot.