Cheesy Chicken, Broccoli & Rice Casserole

I don’t know about you, but fall brings out the comfort food in me!

As a kid, one of my favorite and only recipe that included a vegetable was broccoli, cheese and rice casserole. My mom used to dice up the broccoli so fine that I had no idea that what I was eating was actually good for me!

After spending a cold evening carving pumpkins or going door to door for Halloween candy, this new and improved recipe from my childhood is a great dish to pull out of the oven for the family.

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I plan on serving this easy dish on Halloween. We’ll see if I can drag my kids away from their candy to eat it. If not, just more for me! Yum!

What is your favorite cold weather comfort food?

Cheesy Chicken, Broccoli & Rice Casserole

 

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Ingredients

• 3 chicken breasts
• 2 cups cooked brown minute rice
• 2 tablespoons extra virgin olive oil
• ⅓ cup diced onion
• 1 minced garlic clove
• 1 can 98% Fat Free cream of mushroom soup
• ¾ cup shredded mozzarella or cheddar cheese
• ½ cup of light sour cream
• 1½ cups finely chopped fresh broccoli (frozen will work also)
• 1 spoonful butter
• ⅓ cup Panko bread crumbs
• ⅓ cup shredded parmesan cheese

Instructions

1. Preheat oven to 350°
2. In a skillet, cook chicken in water. Remove, cool and shred.
3. Heat oil in skillet and cook onion and garlic for a few minutes until tender.
4. Add soup, sour cream and cheese. Stir until cheese is melted.
5. Mix a little less than half a can of water in soup can, add to mixture.
6. Stir in chicken, cooked rice and broccoli to mixture.
7. Add salt & pepper to taste. Transfer to a greased casserole dish.
8. Combine bread crumbs and parmesan into a bowl.
9. Melt a spoonful of butter and stir into the bread crumb mixture. Spread on top of casserole.
10. Bake for 20-25 minutes, or until hot and bubbly.

Notes

I used mozzarella cheese in my recipe pictured in this post.

3.5.3226

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