Recipes

Chicken Broccoli Casserole

No Comments

Chicken Broccoli Casserole is a great way to sneak in veggies into your kid’s diet. Plus, this is a TRISHA YEARWOOD RECIPE!!! I found it on Food Network. It is a little bit labor intensive, but if you are like me and decide on dinner last minute I will tell you my shortcuts.

Chicken Broccoli Casserole

Ingredients

  • Nonstick cooking spray or butter, for the baking dish
  • 4 boneless, skinless chicken breasts 
  • Kosher salt and freshly ground black pepper 
  • 1 medium head broccoli, cut into small florets
  • 2 cups cooked white rice 
  • One 10-ounce can condensed cream of chicken soup 
  • 1 cup sour cream 
  • 1/2 cup mayonnaise 
  • 1 tablespoon lemon juice 
  • 10 ounces Cheddar, grated (about 2 1/2 cups)

Directions

Watch how to make this recipe.

  1. Preheat the oven to 350 degrees F. Grease a 9-by-13-by-2-inch baking dish with nonstick cooking spray or butter.
  2. Place the chicken in a large pot with water to cover. Add some salt, bring to a boil, then reduce the heat to a low simmer and cook the chicken until tender, about 45 minutes. Drain the chicken, cover, and refrigerate until cool, or up to 24 hours. Shred.
    • I didn’t see the “overnight” until the day of, so this is what I did instead:
      • My chicken was thawed, so I placed in a separate baking dish, and seasoned with salt and pepper. I baked the chicken on 350 degrees until cooked almost through. This way I was able to shred the chicken, but it wouldn’t dry out once I combined with the broccoli and rice.
  3. Meanwhile, bring a medium pot of generously salted water to a boil. Add the broccoli florets, and boil until crisp-tender, 2 to 3 minutes.
    • I only had a head of broccoli (thanks pandemic) so I diced the florets. This also made it were the kids didn’t notice or “see” that they were eating broccoli.
  4. Spread the rice in an even layer in the baking dish. Make a second layer with the broccoli. In a large bowl, mix the chicken soup, the sour cream, mayonnaise, lemon juice, shredded chicken, half the Cheddar and some salt and pepper. Pour the mixture over the broccoli and top with the remaining Cheddar. Bake for 40 minutes; let stand for 5 minutes before serving.

You may also like