Chicken Broccoli Casserole
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This comes from the May 2008 Ladies' Home Journal magazine in an article about Trisha Yearwood and her kitchen.
- Ready In:
- 1hr
- Serves:
- Units:
6
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ingredients
- 2 cups rice, cooked
- 3 cups broccoli, cooked and chopped
- 6 cups boneless skinless chicken breasts, cooked
- 10 ounces condensed cream of chicken soup
- 3 cups cheddar cheese, shredded
- 1 cup sour cream
- 1⁄2 cup mayonnaise
- 1 tablespoon lemon juice
- 1⁄2 teaspoon salt
- 1⁄4 teaspoon ground pepper
directions
- Heat oven to 350 degrees. Lightly coat a 13 x 9 pan with cooking spray.
- Evenly spread rice out into dish. Cover with broccoli.
- In a large bowl, combine chicken, soup, 1 1/2 cups cheese, sour cream, mayonnaise, lemon juice, salt and pepper. Pour over broccoli. Top with remaining cheese.
- Bake until golden and bubbly, about 40 minutes.
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Fantastic! I modified it slightly by substituting Velveeta for half of the cheese to make it creamy and adding a small chopped, sauteed onion. Since it was for a Euchre card party and several of the guys are big eaters, I made 1 1/2 times the normal amount and put it in a large stoneware casserole 9x13 pan. I raised the temp 25 degrees and it got nice and bubbly in the same amount of time. My wife and everyone else raved at this dish.Reply
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Fantastic! I modified it slightly by substituting Velveeta for half of the cheese to make it creamy and adding a small chopped, sauteed onion. Since it was for a Euchre card party and several of the guys are big eaters, I made 1 1/2 times the normal amount and put it in a large stoneware casserole 9x13 pan. I raised the temp 25 degrees and it got nice and bubbly in the same amount of time. My wife and everyone else raved at this dish.Reply
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