Kateys' Casserole

This is the kind of casserole that gets passed around on index cards. Mix everything in one bowl, pour it into a baking dish, and 30 minutes later you’ve got a creamy chicken and broccoli bake over rice that the whole family actually eats.

The minute rice cooks right in the casserole, absorbing the milk and cream of mushroom soup as it bakes. No separate pot to boil, no draining, no extra dishes.

The dry vegetable soup mix is the seasoning shortcut that makes this work. It adds a concentrated hit of onion, garlic, and herb flavor throughout the dish without you measuring a single spice.

Pro Tips

• Cube the chicken small (about ¾ inch) so it cooks through in the 30-minute bake time. Large pieces risk being raw in the center while the rice overcooks.
• Thaw and drain the broccoli well. Excess water dilutes the sauce and makes the rice mushy instead of fluffy.
• Use any cream soup you like. Cream of chicken, cream of celery, or cream of broccoli all work and change the flavor profile slightly.
• Check at 25 minutes. The casserole is done when the chicken is no longer pink and the rice has absorbed the liquid.

Variations

• Top with shredded cheddar cheese during the last 5 minutes for a bubbly, golden crust.
• Swap broccoli for a frozen mixed vegetable blend for more variety.
• Add a can of drained corn or diced bell peppers for extra color and sweetness.