Chicken Broccoli Casserole
This comforting casserole features shredded chicken and blanched broccoli layered over rice in a creamy sauce made with condensed soup, sour cream, and mayonnaise, topped with melted cheddar cheese and baked until golden and bubbly.
Equipment
- 1 Large Pot For boiling chicken
- 1 Medium Pot For blanching broccoli
- 1 9x13 inch Baking Dish Or similar size casserole dish
- 1 Large Mixing Bowl
- 1 Measuring Cups and Spoons
Ingredients
Main
- Nonstick cooking spray or butter for the baking dish
- 4 boneless skinless chicken breasts
- Kosher salt and freshly ground black pepper
- 1 medium head broccoli cut into small florets
- 2 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)
Instructions
- Preheat the oven to 350 degrees F. Grease a 9-by-13-by-2-inch baking dish with nonstick cooking spray or butter.
- Place the chicken in a large pot with water to cover. Add some salt, bring to a boil, then reduce the heat to a low simmer and cook the chicken until tender, about 45 minutes. Drain the chicken, cover, and refrigerate until cool, or up to 24 hours. Shred.
- Meanwhile, bring a medium pot of generously salted water to a boil. Add the broccoli florets, and boil until crisp-tender, 2 to 3 minutes.
- Spread the rice in an even layer in the baking dish. Make a second layer with the broccoli. In a large bowl, mix the chicken soup, the sour cream, mayonnaise, lemon juice, shredded chicken, half the Cheddar and some salt and pepper. Pour the mixture over the broccoli and top with the remaining Cheddar. Bake for 40 minutes; let stand for 5 minutes before serving.
Notes
Boil the chicken with aromatics like onion, celery, or bay leaf for extra flavor before shredding. Ensure the broccoli is only crisp-tender after blanching; it will continue cooking in the oven and you want to avoid a mushy texture. Shredding the chicken once it's cool makes the process much easier. For a richer flavor, consider using a blend of cheeses, such as sharp cheddar and a bit of Gruyere or Parmesan. Season generously with salt and pepper throughout the layering process.