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Chicken Broccoli Casserole




Source of Recipe


Trisha Yearwood on Food Network


Recipe Introduction


A really satisfying gooey, cheesy casserole. Make sure not to overcook your broccoli. I sous vide my chicken breast, but you can cook them however you like. I thought that the layer of cheese on the top was a little too much – I’ll use a little less next time. Many of the notes on the online recipe mentioned that the dish needed seasoning, so I added Penzeys’ Mural of Flavor – my go to no-salt seasoning.


Recipe Link: https://www.foodnetwork.com/recipes/trisha-yearwood/chicken-broccoli-casserole-2797797

List of Ingredients




Nonstick cooking spray or butter, for the baking dish
3-4 boneless, skinless chicken breasts (1 1/2 – 2 lb. total), cooked & pulled
1 medium head broccoli, cut into small florets, steamed crisp
3 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)
1 t. Penzey’s Mural of Flavor


Recipe



Heat the oven to 350F. Spray a 9x13-inch casserole with cooking spray.

Spread the rice in the bottom of the casserole dish. Place the broccoli on top of the rice.

In a large bowl, mix the soup, sour cream, mayonnaise, lemon juice, chicken, half of the cheese, salt, pepper, and Mural of Flavor. Spread over the broccoli and put the remaining cheese on top. Bake for 40 minutes (it should temp at about 165F). Let rest for a few minutes before serving.

Serves 10.