How about swapping out the meat? Beef tips, shredded pork or ground sausage would give new life to this casserole. Just think of all the possible varieties of cheese you could use – maybe pepper jack, Swiss or mozzarella.
This casserole is not going to be one of those tortuously dry casseroles that go down your throat like sand paper. It uses 2 cans of condensed soup, a cup of sour cream and some milk. This is going to make a flavorful creamy sauce that will surround the chicken, rice and broccoli. This is seriously good comfort food, even without the crunchy, cheesy topping!
INGREDIENTS
For the Casserole
2 cans of Campbell’s condensed Cream of Chicken soup
1 cup sour cream
½ cup milk
2 teaspoons Worcestershire sauce
1 Tablespoon freshly squeezed lemon juice
½ teaspoon dried poultry seasoning
½ teaspoon salt (optional)
½ teaspoon black pepper
2-3 cups chicken, cooked and cubed or shredded
3 cups broccoli florets, cut into ½-inch pieces
3 cups cooked rice
For the Topping
2 cups cheddar cheese, grated
1½ cups panko bread crumbs
1 teaspoon dried thyme leaves
1/3 cup butter, melted
INSTRUCTIONS
Preheat oven to 350 degrees. Spray a 9X13 inch baking dish with nonstick cooking spray.
In a large mixing bowl, mix the first 8 ingredients until evenly combined. Add the chicken, broccoli and rice and fold until evenly coated and ingredients are mixed. Pour into prepared pan.
Sprinkle the top of the casserole evenly with grated cheese. In a small bowl, mix together panko, dried thyme and melted butter. Sprinkle evenly over cheese layer. Bake in preheated oven 30-35 minutes or until casserole is heated through and panko crumbs are golden brown.
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Quick Tip: Give some thought to the broccoli you are going to be using. Fresh broccoli will need to be cut in to ½-inch-sized pieces in order to cook in the allotted time, and even then it will only be slightly soft, like ‘al dente’ pasta. If you want it softer than that, you will need to cook the entire casserole longer. If you would like a really soft broccoli, use frozen broccoli, instead of fresh, keeping the pieces about ½-inch in size.
Recipe and image courtesy of Kathleen at Gonna Want Seconds
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