Rice supports the creamy, cheesy, gooey goodness that's the foundation of this tasty and filling casserole dish.
Author: Linda Solberg
Recipe type: Main Dish, Casserole
Cuisine: American
Serves: 10 servings
Ingredients
3-4 bonless, skinless chicken breasts, or leftover chicken, or shredded rotisserie chicken
1 medium head of broccoli or a bag of fresh broccoli that is cut into florets
2-3 cups of cooked rice, white or brown
1 10oz can of cream of chicken, cream of mushroom, or cream of celery soup
1 cup plain yogurt or Greek yogurt, full fat works best
½ cup mayonnaise, full or low fat
1 cup of shredded carrots (if desired)
½ cup of frozen peas (if desired)
8 oz button mushrooms, quartered (if desired)
1 Tablespoon fresh lemon juice
2½ - 3 cups of cheddar cheese, grated
Instructions
Preheat oven to 350 degrees F. Grease a 9x13 baking dish with nonstick spray or butter.
If using raw chicken breasts, put the meat in a pot, fill the pot with just enough water to cover, bring to a boil, put a lid on the pot, reduce the temperature to a low simmer, and poach the breasts for 15-20 minutes, until cooked through and juices run clear. Remove the chicken from the pot, and allow to cool, even slightly. Using 2 forks or your fingers, shred the meat.
If using leftover chicken, just make sure it's shredded.
Steam the broccoli for 2-5 minutes, until crisp-tender. Run under cold water to stop cooking.
In a large bowl, mix the soup, yogurt, mayonnaise, lemon juice, shredded chicken, and ½ of the cheese, and carrots, peas, and mushrooms if using. Season with salt and pepper. Mix ingredients.
To Assemble:
Spread the rice in an even layer in the baking dish.
Distribute the broccoli in an even layer over the rice.
Top with the remaining cheddar cheese.
Bake for 40-45 minutes, until bubbly.
Remove from the oven, and let stand for 10 minutes before serving.
Notes
Serve with garlic bread or warmed dinner rolls or a tossed salad.
Recipe by At Mimi's Table at https://atmimistable.com/healthier-chicken-broccoli-cheese-casserole/