Chicken Broccoli Casserole
This Chicken Broccoli Casserole is a comforting and easy-to-prepare dish, featuring tender shredded chicken and crisp-tender broccoli layered over white rice. It's bound together with a rich, creamy sauce made from condensed cream of chicken soup, sour cream, and mayonnaise, then topped with generous amounts of Cheddar cheese before baking to golden perfection.
Equipment
- 1 9x13 inch Baking Dish
- 1 Large Pot For cooking chicken
- 1 Medium Pot For cooking broccoli
- 1 Large Mixing Bowl
- 1 Box Grater / Shredding Forks For cheese and 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
1. For the chicken, consider poaching it in a flavorful chicken or vegetable stock instead of just salted water to infuse more depth into the meat, enhancing the overall casserole flavor profile. Ensure it's tender but not overcooked and dry before shredding. 2. Blanch the broccoli until just crisp-tender; avoid overcooking as it will continue to soften during baking. A quick plunge into an ice bath after draining can help preserve its vibrant color and texture if you're not using it immediately. 3. Freshly grated Cheddar melts smoother and has a better flavor than pre-shredded cheese, which often contains anti-caking agents. 4. Ensure all sauce ingredients are well combined for an even texture and consistent flavor throughout the casserole. The lemon juice is crucial for balancing the richness of the cream of chicken soup, sour cream, and mayonnaise. 5. Allow the casserole to rest for 5 minutes after baking to let the sauce set, making for cleaner portions.