Thursday, February 11, 2016

Cheesy Chicken Broccoli and Rice Casserole

We recently had a ladies luncheon at our church and this recipe was served. You KNOW I have an aversion to cream of anything soup, so I was delighted to find this one which is light (not in calories but in taste!). In a pinch, you COULD use cream of chicken soup instead of sour cream and mayonnaise. (UGH!) When testing the recipe before the event, I added 1 Tablespoon of lemon juice to brighten the flavors. I like it, but was afraid it would not appeal to the masses. I also considered (for my own version at home) adding 1/4 cup white wine). Anyway you season it, it is a delicious meal. 

Cheesy Chicken Broccoli and Rice Casserole

4 cups chopped, cooked chicken breast
2 cups cooked rice
1 ( 16 oz) pkg frozen broccoli cuts, thawed
16 oz sharp Cheddar cheese, shredded ( do NOT use the preshredded, it does not melt well)
1/2 cup sour cream
1/2  cup mayonnaise
1 cup 1/2 & 1/2
1 teaspoon salt
1/2 teaspoon black pepper

Combine chicken, rice, broccoli and all but 2 cups cheese in a large bowl.
Mix sour cream, mayonnaise, 1/2 & 1/2, salt and pepper in a small bowl.
Combine mixtures. Spoon into a greased 9x13" or 10x14" baking pan. Cover with foil. Bake at 375 regular oven or 350 convection oven for 35-45 minutes or until hot and bubbly. Remove foil, top with cheese and return to oven for 10 minutes or until cheese melts. 

*Note: If you are making ahead and refrigerating, add 1 cup chicken broth to the mixture to prevent rice from absorbing all of the liquid. 

**Note: I used bone in, skin on chicken breasts, placed them on a foil lined baking sheet with sides, drizzled with olive oil, sprinkled with salt and pepper. Baked in a 375 oven for about 45 min 
( uncovered). Cooled, removed meat and chopped it. Of course, you could also use a rotisserie chicken.

*** I would NOT freeze this as neither sour cream or mayonnaise freeze well. 

No comments :

Post a Comment