Arlene Makes Chicken Broccoli Rice Casserole and Shares a Special Message

It’s always good to have a handful of easy “go-to” recipes when you need to throw something together for dinner in a hurry. In this show from 2007, Arlene makes an easy chicken casserole with rice that covers all the bases! It’s got protein (chicken), vegetables (broccoli), carbohydrates (rice), and dairy (cheese). All you have to do is add a bagged salad or maybe some fresh fruit, and you’ve got dinner on the table!

During the second half of the show, Arlene shares a very personal story of a time she was depressed. She shares the struggle of a sadness that enveloped her and felt like it would never let go. But during those trying times, she held on to the Lord, and he showed her the way out. If you’re going through a struggle these days, Cornerstone TeleVision is here to help. Our prayer partners are available 24 hours a day to share God’s love and pray with you.

Chicken Casserole with Rice

This fast, easy casserole is perfect for busy weeknights.
Course Main Course

Ingredients
  

  • 1 bag frozen chopped broccoli (16 oz, unthawed)
  • 2 cups diced cooked chicken (about 3/4 lb)
  • 2 cups cooked rice
  • 1 small can condensed cream of chicken soup (10.5 oz)
  • 1 small onion, chopped
  • 1 cup mayonnaise
  • 2 cup shredded cheddar cheese (8 oz)
  • 1/2 sleeve buttery crackers (about 16 crackers)
  • 1/2 stick butter, cut into small pats (about 10)

Instructions
 

  • Preheat oven to 350 degrees. Spread frozen broccoli across a greased 13×9" baking dish.
  • In a separate bowl, combine cooked chicken, cooked rice, condensed cream of chicken soup, chopped onion, and cheese. Stir until well blended, then layer mixture evenly overtop of broccoli in baking dish
  • Put buttery crackers in a zip-top bag, then crush into large crumbs using a rolling pin or underside of a big skillet. Sprinkle crumbs evenly overtop of casserole. Dot the top of the crumbs with pats of butter.

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