Chook Me!

good chicken broccoli rice casserole for a crowd?

Need one with all three ingredients for 50-60 people. Can anyone help with a tested recipe for this?

Public Comments

1. yes
2. This serves 6 so you are going to need to make it much larger, but it is VERY good 2 ½ cups cooked rice 2 cups cubed cooked chicken 2 cups cooked broccoli 1 can cream of mushroom soup 1~4oz can of mushrooms, drained ¾ cup cream or milk 1 cup shredded cheddar cheese ¾ cup crushed butter crackers 2 tablespoons butter-sliced Pre-heat the oven to 375°. Mix all the ingredients expect the crumbs and butter. Pour into the dish Sprinkle the top of the casserole with the crumbs. Dot the crumbs with sliced butter. Bake for 30 minutes or until bubbly. The site I got it from offers suggestions for variations.
3. This recipe is for 10 people you can figure out what you need for 50 more people. I was jut wondering were will you get a big casserole dish,or do you plan to make it in 5 or 6 casserole dish's and how big of a oven do you have. Chicken Broccoli Rice Casserole Ingredients: Servings:10 2 1/2 lbs cooked chicken, shredded 1 (1 2/3 lb) bag frozen broccoli florets or 1 (1 2/3 lb)bag frozen broccoli cuts 2 1/2 cups raw white rice 1 2/3 to taste salt 1 2/3 to taste paprika =============================== For the sauce 5 tablespoons flour 5 tablespoons butter 3 1/3 cups half-and-half 13 1/3 ounces sharp cheddar cheese or 13 1/3 ounces cracker barrel white cheddar cheese, grated 1 (17 1/2 ounce) can cream of mushroom soup Directions: 1 Preheat oven to 350. 2 Start the broccoli and rice:. 3 Cook broccoli and rice as per the package instructions. 4 When broccoli is done, drain, let cool and dice. 5 Mix chicken, broccoli, and rice in a greased 9 x 13 pan. ============================================= 6 For the sauce:. 7 Heat half and half in microwave til bubbles appear around sides of bowl, but it does not boil. Set aside. 8 Melt butter in small saucepan. 9 Add flour and stir crazily til incorporated but not browned. 10 Add half and half. 11 Bring mixture to a boil, whisking continuously. 12 Reduce heat, and gradually add cheese, whisking to incorporate, til melted. 13 Add cream of mushroom soup gradually, whisking til incorporated. 14 Pour sauce over the dry ingredients and combine well. 15 Season to taste with salt. 16 Cover casserole with foil and bake for 50 minutes. 17 Uncover and let bake 20 minutes. 18 Garnish with paprika. GHL++++++++++++++++++++++++++++++++++++++++
4. Easy Chicken and Broccoli Casserole Ingredients 7-1/2 cups uncooked white rice 15 cups water 7-1/2 heads broccoli, cut into florets 22-1/2 cups cubed cooked chicken 11-1/4 cups shredded Cheddar cheese 15 (10.75 ounce) cans condensed cream of chicken soup 7-1/2 cups fat-free plain yogurt 2-1/2 cups slivered almonds 1-3/4 teaspoons curry powder 1 tablespoon and 3/4 teaspoon garlic powder 1-3/4 teaspoons black pepper 1-1/3 cups and 1 tablespoon lemon juice 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. Preheat an oven to 350 degrees F (175 degrees C). 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. Bake in the preheated oven until hot and bubbly, about 30 minutes.