Chicken Broccoli Rice Casserole
When I first started my blog that no one reads, I wanted to have a section to share recipes. That never really got off the ground so I thought I would try it here. Now these are not original recipes by any means, more like recipes I have tweaked or adjusted, and I will always cite the original source. This one I have made for quite some time now and it is pretty much a standard in the rotation. It was adapted from Trisha Yearwood’s recipe on Food Network. The link to the original recipe is below.
Ingredients
2-3 chicken boneless, skinless, chicken breast
one bag of prewashed broccoli
2 cups cooked rice
one 10 oz can cream of chicken soup
1/2 cup mayonaisse
2 cups shredded cheddar cheese
1 cup sour cream
1 TBSP lemon juice
1/4 cup panko bread crumbs
1/4 cup parmesan cheese
2 TBSP butter
salt and pepper
Preheat oven to 350° Place chicken breasts in lightly greased 13x9 pan. Drizzle with olive oil and season with salt and pepper. Bake until chicken reaches internal temperature of 165° - 20 to 30 minutes. Move chicken to cutting board and cool until able to handle. Cube or shred chicken. Alternately you can use rotisserie chicken or precooked chicken from another meal.
Mix the soup, mayo, sour cream, lemon juice, and cheese in a large bowl. Add chicken.
In a small bowl, melt butter and add bread crumbs and parmesan cheese. Set aside.
Steam broccoli in ventilated bag until just tender - about 2 1/2 minutes in the microwave. Be aware if you cook for the full time indicated on the packaging, it will likely get very soft and mushy.
Spread rice in pan in which chicken was was cooked, then spread cooked broccoli on top. Pour soup mixture on top and mix all directly in the baking pan. Top with panko mixture and bake at 350° for 30-40 minutes or until lightly browned. Broil the last 5 minutes or so for a crispy top. Let set for about 5 minutes before serving.
Karri Temple Brackett
01/15/24
https://www.foodnetwork.com/recipes/trisha-yearwood/chicken-broccoli-casserole-2797797