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Broccoli, Wild Rice and Chicken Casserole

Prep 10 min
Total 45 min
Servings 6

This creamy chicken with rice casserole has all the good stuff – plus cheesy, flaky biscuits on top! The perfect fall dinner! MORE+ LESS-

By Half Baked Harvest

March 16, 2017

Ingredients

can (10.75 oz) low sodium cream of chicken soup

cans (10.75 oz) low sodium cream of mushroom soup

tablespoons cream cheese, softened

cups (3 10-oz bags) Cascadian Farm™ Frozen Organic Broccoli Florets

cup grated sharp cheddar cheese, plus more for topping

1-1/2 cups cooked wild rice

1-1/2 cups cooked rotisserie (or leftover) chicken, shredded

1/2

teaspoon black pepper

can (16.3 oz) Pillsbury™ Grands!™ Refrigerated Biscuits

Steps

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1

Preheat the oven to 375ºF. In a large bowl, add the cream of chicken soup, cream of mushroom soup and softened cream cheese. Mix until thoroughly combined. Fold in the broccoli, cheddar cheese, wild rice, chicken and black pepper. Mix to combine. Add the mixture to a greased rectangular or oval casserole dish (about 8 x 12-inches).
2

Pop open the can of biscuits. Lay the biscuits right over top the cheesy broccoli mixture. Sprinkle with more cheese. Top each biscuit with a few turns of freshly ground pepper.
3

Transfer the dish to the oven and bake for 40-45 minutes, until biscuits are lightly golden brown and the center is bubbling. If the biscuits get too brown while baking, cover the dish with foil. To serve, remove one of the biscuits, exposing the casserole filling. Spoon it out into a bowl and top with a biscuit. Repeat.

Expert Tips

The dish can be made up to 3 days ahead of time. Assemble the broccoli mixture, cover, and refrigerate until ready to bake. When you’re ready to bake, add the biscuits. Bake as directed above.
To make this vegetarian, omit the chicken and use creamy vegetarian soups.

Nutrition Information

Nutrition Facts

Serving Size: 1 Serving

Calories: 560
Calories from Fat: 200

% Daily Value

Total Fat: 22g; 34%
Saturated Fat 10g 49% Trans Fat 0g
Cholesterol: 65mg; 21%
Sodium: 1440mg; 60%
Potassium: 970mg; 28%
Total Carbohydrate: 63g; 21%
Dietary Fiber 5g 21% Sugars 9g
Protein: 27g

% Daily Value*:

Vitamin A: 15%; 15%
Vitamin C: 45%; 45%
Calcium: 25%; 25%
Iron: 15%; 15%

Exchanges:

1 1/2 Starch; 0 Fruit; 2 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1 Vegetable; 0 Very Lean Meat; 2 1/2 Lean Meat; 1/2 High-Fat Meat; 2 Fat;

Carbohydrate Choice

*Percent Daily Values are based on a 2,000 calorie diet.

More About This Recipe

This is what a good fall dinner looks like. This dinner is creamy, cheesy, chicken-y and totally cozy! Just what every fall dinner should be. Not only that, this savory casserole could not be easier ... making it perfect for the busy months ahead. And yes, I'm talking Thanksgiving and of course, right on through the holidays. It’s about that time of year when things start getting crazy busy and dinner becomes a quick bowl of cereal. Which is good and all, but we can help you warm your bones with a hot, comforting dinner on a chilly night. This is that dinner, the dinner that saves all. Serve to your family, serve to guests or bring it to a party. People will devour this AND love you for making it. The good news is you won't believe how easy it is to make! The dish can be made up to 3 days ahead of time. Assemble the broccoli mixture, cover, and refrigerate until ready to bake. When you’re ready to bake, add the biscuits. Bake as directed above. To make this vegetarian, omit the chicken and use creamy vegetarian soups. Serve it up in dishes with extra cheese. Total bowls of comfort right there!