Chicken Broccoli Casserole
This easy-to-make casserole layers tender shredded chicken, crisp-tender broccoli, and white rice, all bound together in a rich, creamy sauce made with condensed soup, sour cream, mayonnaise, and lemon juice. Topped with sharp Cheddar, it's baked until bubbly and golden, offering a comforting and hearty meal for up to 10 servings.
Equipment
- 1 9x13 inch Baking Dish
- 1 Large Stockpot For cooking chicken
- 1 Medium Saucepan For cooking broccoli
- 1 Large Mixing Bowl For combining sauce ingredients
- 1 Chef's Knife and Cutting Board For preparing broccoli and shredding chicken
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
For the chicken, consider poaching rather than a long boil to maintain moisture and tenderness; a shorter simmering time (20-25 minutes) until an internal temperature of 165°F (74°C) is reached will prevent dryness. Freshly grate the Cheddar for superior melt and flavor, as pre-shredded cheese often contains anti-caking agents. Ensure broccoli is truly crisp-tender; overcooked broccoli becomes mushy. A pinch of smoked paprika or garlic powder in the sauce can add depth. Allow the casserole to rest for the full 5 minutes after baking to allow the sauce to set, preventing a runny consistency upon serving.