Chicken & Rice Broccoli Casserole
Prep time: 
Cook time: 
Total time: 
Serves: large casserole
 
An easy all-in-one, homestyle casserole combining the goodness of chicken & rice, with broccoli, mushrooms and cheese! We get a nice crunchy texture with the help of some Cheez-it style, baked cheese crackers that make a delicious crust! Perfect for using up leftover rice and chicken breasts!
What to get:
  • 3 chicken breasts (medium sized)
  • ~4 cups fresh broccoli florets, steamed & chopped chunky
  • 4 cups leftover cooked white rice (Or make 2 cups dry uncooked rice - I make with chicken broth in my rice cooker)
  • 2 cups fresh mushrooms, sliced (I prefer crimini)
  • 2 garlic cloves, minced or finely chopped
  • 1 (10.75 oz) can cream of chicken soup (low fat)
  • 1 (10.75 oz) can cream of mushroom soup (low fat)
  • ½ cup light sour cream (I prefer Daisy brand light)
  • ½ cup milk (I used non-fat)
  • 1 (8oz) bag shredded sharp cheddar cheese
  • ~3/4 cup Cheez-It or baked cheddar crackers (crumbled for topping)
  • ½ tsp black pepper
  • ½ tsp kosher salt (add more to taste)
  • ¼ tsp ground mustard
  • *1 cup Italian dressing, for marinating chicken (I prepare Good Seasons variety with red wine vinegar)
What to do:
  1. Marinate fresh chicken breasts in Italian dressing for a few hours, in the refrigerator (optional, but recommended!)
  2. Remove marinating chicken from fridge ~20 minutes before cooking, to bring closer to room temp.
  3. Preheat oven to 350 degrees & oil a large casserole dish.
  4. Cook chicken on skillet (stove top) adding all remaining marinade juices, until cooked-through, set aside and when cool, chop into chunks.
  5. Cook 2 cups dry white rice to package directions (I cook with low sodium chicken broth in a rice cooker).
  6. Steam broccoli florets until just tender (but not too soft), then roughly chop into larger chunks.
  7. In a large bowl combine canned soups, sour cream, milk, salt, pepper, ground mustard & shredded cheese, whisking to thoroughly mix.
  8. To mixture, gently stir in minced garlic, sliced mushrooms, cooked/chopped chicken breasts, chopped steamed broccoli & rice, combining well.
  9. Evenly pack mixture into prepared casserole dish (enameled or glass) and crumble baked cheese crackers on top as crust, pressing crumbles down slightly with a spatula.
  10. Bake casserole in preheated oven for ~30-40 minutes, checking throughout to make sure cracker crust is not over-browning (if so, tent casserole with foil towards end).
Notes:
This is easy! The prep is cooking the chicken breasts, steaming broccoli and using leftover, pre-cooked rice, or make a pot of white rice, all at the same time (20 min or less). Then we mix all ingreds together and bake until hot! If there are leftovers, this one stores well in the fridge and reheats well in the oven!
Add more shredded cheese if you prefer this one cheesier!
Serving size: enough for a family
Recipe by the dinnervine at http://www.dinnervine.com/2013/02/chicken-and-rice-broccoli-casserole/