Chicken Broccoli Casserole
This comforting casserole features tender shredded chicken and crisp-tender broccoli layered over a bed of white rice. It's bound together with a creamy, savory sauce made from condensed soup, sour cream, mayonnaise, and a hint of lemon, then topped with ample Cheddar cheese and baked until bubbly and golden.
Equipment
- 1 9x13 inch Baking Dish For baking the casserole
- 1 Large Pot For poaching chicken
- 1 Medium Pot For blanching broccoli
- 1 Large Mixing Bowl For combining the sauce ingredients
- 1 Box Grater For grating Cheddar cheese
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 truly tender chicken, consider pulling it from the simmer when an internal temperature of 165°F (74°C) is reached, rather than strictly by time. This prevents dryness. When shredding, two forks work wonders. Ensure your broccoli is crisp-tender; overcooked broccoli will become mushy. To elevate the flavor, a small pinch of smoked paprika or a dash of hot sauce in the chicken mixture can add depth without overpowering. For a richer, browned top, you can broil for the last minute or two, watching carefully to avoid burning. Consider using homemade cream of chicken soup for a cleaner flavor profile.