Broccoli, Chicken, and Rice Casserole is a comforting and hearty dish that combines tender chicken, nutritious broccoli, and fluffy rice in a creamy sauce. This casserole is a classic comfort food that is perfect for family dinners or potlucks. Here’s a detailed description of how to make it:
To start, you’ll need boneless, skinless chicken breasts, broccoli florets, cooked rice, cream of chicken soup, mayonnaise, lemon juice, grated cheddar cheese, breadcrumbs, butter, salt, and pepper.
First, preheat your oven to 350°F (175°C) and lightly grease a 9×13-inch baking dish.
Next, cook the chicken breasts in a skillet over medium heat until they are cooked through. Remove from the skillet and let them cool slightly before shredding or chopping them into bite-sized pieces.
In a large mixing bowl, combine the shredded chicken, cooked rice, broccoli florets, cream of chicken soup, mayonnaise, lemon juice, grated cheddar cheese, salt, and pepper. Mix everything together until well combined.
Transfer the mixture to the prepared baking dish and spread it out evenly.
In a small bowl, melt the butter and mix it with the breadcrumbs. Sprinkle the breadcrumb mixture over the top of the casserole.
Bake the casserole in the preheated oven for about 30-35 minutes, or until the top is golden brown and the casserole is bubbly.
Remove the casserole from the oven and let it cool for a few minutes before serving.
This Broccoli, Chicken, and Rice Casserole is a delicious and satisfying dish that is sure to please a crowd. The combination of tender chicken, hearty rice, and nutritious broccoli in a creamy sauce makes it a comforting and flavorful meal that is perfect for any occasion.
Ingredients:
- 1 cup brown rice, uncooked
- 1 lb cooked skinless boneless chicken breasts, diced
- 2 cups fat free chicken broth
- 1-2 cubes chicken bouillon
- 16 oz frozen broccoli
- 8 oz frozen mixed vegetables
- 1 cup reduced fat cheddar cheese, shredded
- 1 ½ cups fat free sour cream
- 1 cup fat free milk
- 2 tbsp whole wheat flour
- 1 tbsp light butter (I used Brummel & Brown)
- 2 tsp onion powder
- 1 tsp paprika
- Salt and pepper to taste
Instructions:
Step1: Preheat oven to 400 degrees. Spray a large 9” x 13” baking dish with non-fat cooking spray or an olive oil mister.
Step2: Prepare rice according to package directions, but using the chicken broth instead of water, and adding in the bouillon with the broth.
Step3: Bring a large pot of water to a boil on the stove. Blanche broccoli and mixed vegetables for just about 3 minutes. Drain and spread evenly into baking dish. Top with the cooked chicken. Sprinkle with salt, pepper, onion powder and paprika.
Step4: Top with ½ cup of the shredded cheese. Then top with the rice.
Step5: In a small saucepan, melt butter over medium high heat. Whisk in the flour and stir until well combined.
Add in milk, salt and pepper, and continue to whisk constantly, until mixture bubbles and thickens. Remove from heat and fold in the sour cream. Pour over rice, and then sprinkle evenly with remaining cheese.
Step6: Place in oven and bake for about for about 20 minutes, or until cheese is melted and bubbly.
Step7: Let cool about 10 minutes before serving.