Cheesy chicken and broccoli casserole
My kids are always asking me to make them all-in-one meals. We eat leftovers in this house, and they dislike pulling out loads of containers from the fridge to put a meal together. They love the simplicity of casseroles or soups where the meal includes all the good things their growing bodies need. I like the ease of tossing it all together in one dish to make, too!
This recipe is a winner for taste, texture and how it reheats. I use brown rice, and keep the chicken in chunks to help with the distinct textures for reheating. I also use fresh broccoli, placed in the casserole uncooked.
Place cooked rice in the bottom of a 9×13 casserole dish. Top with broccoli florets.
Top with cooked chicken and the tasty cream sauce made with sour cream, mayonnaise, cream of chicken soup, lemon juice and grated cheese.
Then top with remaining cheese and place in the oven at 350o for about 40 minutes until cheese is melting, edges are bubbling and top is browning. Yum!
Cheesy Chicken Broccoli Casserole
Ingredients
- 4 boneless, skinless chicken breasts, cubed and cooked
- 1 medium broccoli head, cut into small florets
- 2 cups cooked rice
- 1 10 oz cream of chicken soup
- 1 cup sour cream
- 1/2 cup mayonnaise
- 1 Tbsp lemon juice
- 10 oz cheddar cheese, grated
Instructions
- Season chicken with salt and pepper and cook thoroughly in skillet.
- Grease 9×13 pan, and put down 2 cups cooked rice.
- Top rice with broccoli florets
- Place cooked chicken on top of broccoli.
- Mix together 1 10 oz cream of chicken soup, 1 cup sour cream, 1/2 cup mayonnaise, 1 Tbsp lemon juice, and 1/2 the cheddar cheese.
- Pour mixture over top of chicken.
- Top with remaining cheese.
- Bake 40 minutes at 350 °F.
