CHICKEN BROCCOLI RICE CASSEROLE

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This recipe is really versatile and can be customized to your tastes. Sometimes, when I have extra time on my hands, I make the casserole with half of a chopped onion, slowly sauteed and cooled, then added to the casserole at step 2 making it 9 ingredients.

INGREDIENTS
Filling:
  • Cans Campbells Condensed Cream of Chicken Soup – 2
  • Sour Cream – 1 Cup
  • Milk – 1/2 Cup
  • Worcestershire Sauce – 2 Teaspoon
  • Fresh Lemon Juice – 1 Tablespoon
  • Dried Poultry Seasoning – 1/2 Teaspoon
  • Salt (Optional) – 1/2 Teaspoon
  • Black Pepper – 1/2 Teaspoons
  • Chicken, Cooked and Cubed or Shredded – 2-3 Cups
  • Broccoli Florets, Cut into 1/2 Inch Pieces – 3 Cups
  • Cooked Rice – 3 Cups
Topping:
  • Cheddar Cheese, Grated – 2 Cups
  • Panko Bread Crumbs – 1 1/2 Cups
  • Dried Thyme Leaves – 1 Teaspoon
  • Butter, Melted – 1/3 Cup
INSTRUCTIONS

 

  1. Preheat oven to 350 degrees. Spray a 9X13 inch baking dish with nonstick cooking spray.
  2.  In a large mixing bowl, mix the first 8 ingredients until evenly combined.  Add the chicken, broccoli and rice and fold until evenly coated and ingredients are mixed.  Pour into prepared pan.
  3.  Sprinkle the top of the casserole evenly with grated cheese. In a small bowl, mix together panko, dried thyme and melted butter. Sprinkle evenly over cheese layer.  Bake in preheated oven 30-35 minutes or until casserole is heated through and panko crumbs are golden brown.
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