Chicken and Broccoli Casserole

Featured in the Honolulu Star-Advertiser on April 1, 2020.

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Ingredients:

Chicken and Broccoli Casserole

  • 4 boneless, skinless chicken breasts
  • Salt and pepper to taste
  • 1 head broccoli, cut into small florets
  • Cooking spray
  • 2 cups cooked white rice
  • 1 (10-ounce can) condensed cream of chicken soup
  • 1 cup sour cream
  • 1/2 cup mayonnaise
  • 1 tablespoon lemon juice
  • 2 1/2 cups shredded cheddar cheese, divided

Directions:

Place chicken in a large pot with water, add salt and bring to a boil. Reduce heat to a low simmer and cook chicken until tender, about 45 minutes. Drain chicken, cover and refrigerate until cool enough to shred. While chicken is cooling bring a medium pot of water to a boil. Add broccoli and boil for 2 to 3 minutes and drain.

Heat oven to 350°F. Grease 9-by-13-inch baking dish with cooking spray.

In baking dish, spread rice in an even layer. Layer broccoli over rice. In a large bowl, mix soup, sour cream, mayonnaise, lemon juice, shredded chicken, half the shredded cheese, and salt and pepper to taste. Pour mixture over broccoli and top with remaining shredded cheese. Bake for 40 minutes. Let stand for 5 minutes before serving. Makes 10 servings.

Approximate Nutrient Analysis per serving (not including salt to taste):
400 calories, 26 g fat, 10 g saturated fat, 95 mg cholesterol, 500 mg sodium, 15 g carbohydrate, 1 g fiber, 1 g sugar, 24 g protein

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