Campbell's cream of chicken soup was invented in 1934 specifically for casseroles—it contains 40% more starch than regular soup.
Broccoli Chicken Casserole Bowls
Dive into a deliciously effortless week with our Broccoli Chicken Casserole Bowls! Just toss tender chicken, vibrant broccoli, and creamy cheese into your slow cooker for a hearty meal that practically cooks itself. Perfect for meal prep, this dish is a wholesome delight that keeps you on track without sacrificing flavor!
Prep
15
min
Cook
240
min
Serves
4
people
Level
beginner
The Story
This Midwestern comfort bomb traces back to 1950s Campbell's Soup test kitchens in Camden, New Jersey, where food scientists discovered that condensed cream soups could transform any protein-starch-vegetable combo into casserole gold—what started as corporate convenience cooking accidentally created America's answer to British shepherd's pie, minus the sophistication and plus the processed cheese.
Regional Twist
In Minnesota's Iron Range, Norwegian miners' wives swap the plain rice for wild rice and double the broccoli, then top with sharp white cheddar instead of processed cheese.
📝 Ingredients
Shopping List
- 2 cups (473 ml) broccoli florets
- 1 lb (454 g) chicken breast
- 1 can cream of chicken soup
- 1 cup (237 ml) shredded cheese
Pantry Items
Amounts also listed in instructions below
- garlic powder (to taste)
- 1 cup (185 g) rice
- salt and pepper (to taste)
👨🍳 Instructions
- 1
Place the chicken breast in the crockpot.
- 2
Add broccoli florets, rice, cream of chicken soup, garlic powder, salt, and pepper.
- 3
Stir to combine all ingredients.
- 4
Cover and cook on low for 6-8 hours or high for 3-4 hours.
- 5
Once cooked, stir in shredded cheese until melted and serve.
💡 Pro Tips
- ✓Cook rice separately to 85% doneness (still slightly firm) before adding to crockpot, as rice absorbs liquid at different rates than chicken cooks and can become mushy after 6-8 hours.technique85% doneness
- ✓Add broccoli florets only in the final 45-60 minutes of cooking to retain texture and prevent them from breaking down into mush, as cruciferous vegetables lose structural integrity rapidly above 185°F.timing45-60 minutes
- ✓Use a 2:1 liquid ratio (2 cups total liquid to 1 cup rice) including the cream soup and any released chicken juices to ensure proper rice hydration without becoming gummy.ingredient2:1 ratio
- ✓Pound chicken breasts to uniform 3/4-inch thickness before cooking so they reach the safe internal temperature of 165°F simultaneously and don't overcook while waiting for thick portions.technique3/4-inch thickness
- ✓Reserve 1/4 cup of cheese to add after the initial melt, as proteins in cheese begin to separate and become grainy when held above 160°F for extended periods.timing160°F threshold
Share this recipe
Prep
15
min
Cook
240
min
Serves
4
people
Level
beginner
Share this recipe
Campbell's cream of chicken soup was invented in 1934 specifically for casseroles—it contains 40% more starch than regular soup.
Broccoli Chicken Casserole Bowls
Dive into a deliciously effortless week with our Broccoli Chicken Casserole Bowls! Just toss tender chicken, vibrant broccoli, and creamy cheese into your slow cooker for a hearty meal that practically cooks itself. Perfect for meal prep, this dish is a wholesome delight that keeps you on track without sacrificing flavor!
The Story
This Midwestern comfort bomb traces back to 1950s Campbell's Soup test kitchens in Camden, New Jersey, where food scientists discovered that condensed cream soups could transform any protein-starch-vegetable combo into casserole gold—what started as corporate convenience cooking accidentally created America's answer to British shepherd's pie, minus the sophistication and plus the processed cheese.
Regional Twist
In Minnesota's Iron Range, Norwegian miners' wives swap the plain rice for wild rice and double the broccoli, then top with sharp white cheddar instead of processed cheese.
📝 Ingredients
Shopping List
- 2 cups (473 ml) broccoli florets
- 1 lb (454 g) chicken breast
- 1 can cream of chicken soup
- 1 cup (237 ml) shredded cheese
Pantry Items
Amounts also listed in instructions below
- garlic powder (to taste)
- 1 cup (185 g) rice
- salt and pepper (to taste)
👨🍳 Instructions
- 1
Place the chicken breast in the crockpot.
- 2
Add broccoli florets, rice, cream of chicken soup, garlic powder, salt, and pepper.
- 3
Stir to combine all ingredients.
- 4
Cover and cook on low for 6-8 hours or high for 3-4 hours.
- 5
Once cooked, stir in shredded cheese until melted and serve.
💡 Pro Tips
- ✓Cook rice separately to 85% doneness (still slightly firm) before adding to crockpot, as rice absorbs liquid at different rates than chicken cooks and can become mushy after 6-8 hours.technique85% doneness
- ✓Add broccoli florets only in the final 45-60 minutes of cooking to retain texture and prevent them from breaking down into mush, as cruciferous vegetables lose structural integrity rapidly above 185°F.timing45-60 minutes
- ✓Use a 2:1 liquid ratio (2 cups total liquid to 1 cup rice) including the cream soup and any released chicken juices to ensure proper rice hydration without becoming gummy.ingredient2:1 ratio
- ✓Pound chicken breasts to uniform 3/4-inch thickness before cooking so they reach the safe internal temperature of 165°F simultaneously and don't overcook while waiting for thick portions.technique3/4-inch thickness
- ✓Reserve 1/4 cup of cheese to add after the initial melt, as proteins in cheese begin to separate and become grainy when held above 160°F for extended periods.timing160°F threshold