Chicken & Broccoli Rice Casserole

Servings: 12




  • 2 lbs Chicken Breast, small-diced 
  • 2 TBSP Herban Legend (Divided)
  • 12 oz Broccoli florets, broken up into small florets 
  • 1 ¾  cups rice, uncooked
  • 2 cups Shredded Cheddar Cheese 
  • 1 ½  cups water (only if using canned Cream of Chicken)
  • *2 10.5 oz Cans of Cream of Chicken 


Homemade Cream of Chicken:

  • 5 TBSP Butter 
  • ¼ Cup Flour 
  • 2 Cups Milk 
  • *2 teaspoons Better than Bouillon Chicken Paste 
  • 1 TBSP Herban Legend Seasoning Blend 
  • 1 ½  Cup Water 


  1. Melt butter in small sauce pot and slowly add flour while stirring. 
  2. Cook for 2 minutes after it turns into a paste. 
  3. Add 2 cups milk and chicken bouillon paste. 
  4. Increase heat while stirring until it thickens. 
  5. Season with 1 TBSP Herban Legend. 
  6. Add 1 ½ cups of water and simmer for a few minutes. Sauce should coat the back of a spoon. 
Chicken & Broccoli Rice Casserole

Notes* You can choose to make your own Cream of Chicken or use 2 Cans of store-bought Cream of Chicken Soup.


Step 1: 

Preheat oven to 375 degrees F. 

Step 2: 

Season chicken with 1 TBSP Herban Legend Blend.

Step 3:

In a 9x13 casserole dish, add raw chicken, broccoli, rice, cheddar cheese and 1 TBSP Herban Legend.

Step 4:

In a separate bowl, mix together both canned soups and water.

Step 5:

Pour the soup mixture over the casserole. Flatten with back of a large spoon to ensure rice is fully immersed in liquid. (You may add a little more water if not)

Step 6:

Cover tightly with aluminum foil and bake at 375 degrees for 40 minutes covered. Remove foil and allow to cook for another 10 minutes uncovered until cheese is bubbly and rice is tender.

Step 7:

Let rest for 5 minutes before serving.