Chicken and Broccoli Rice Casserole
This Chicken and Broccoli Rice Casserole features seasoned chicken, broccoli, and rice, mixed with a creamy dressing, then topped with two kinds of cheese and buttery breadcrumbs. Cooked up all in one pan, so clean up is a breeze! Easy and delicious weeknight dinner.
Servings: 6
Ingredients
- 3 cups fresh broccoli florets roughly chopped into bite-sized pieces
- 2 cups chopped cooked chicken (rotisserie or oven roasted)
- 1½ cups converted rice cooked according to package directions
- 2 cups sharp cheddar cheese shredded and divided
- 1 cup sour cream
- ½ cup mayonnaise
- 1 tbsp spicy brown mustard
- 1 tsp Worcestershire sauce
- 1 tsp kosher salt
- ½ tsp onion powder
- ½ tsp garlic powder
- ¼ tsp ground black pepper
- ¼ tsp sriracha hot sauce
- ⅓ cup panko breadcrumbs lightly toasted
- 1 tbsp butter melted
- ¼ cup grated fresh Parmesan cheese
Instructions
- Preheat oven to 350℉.
- Bring 2 cups water to boil in a 10-inch cast iron skillet. Add the broccoli and cook until crisp-tender, about 3 minutes. Drain well and wipe the skillet dry.
- In a large bowl, whisk together the sour cream, mayonnaise, mustard, Worcestershire sauce, salt, onion powder, garlic powder, black pepper, and Sriracha. Stir in the cooked broccoli, chicken, cooked rice, and 1 cup of the cheddar cheese.
- Spoon mixture into the skillet and loosely cover with foil. Bake for about 25 minutes until bubbly.
- Toss the toasted breadcrumbs with the melted butter and sprinkle on top of the casserole, along with the Parmesan, and remaining 1 cup of cheddar cheese.
- Place back in the oven, uncovered, for another 5-10 minutes until the cheeses are melted.
- Let stand 10 minutes. Serve and enjoy!
Video
Nutrition
Serving: 1serving | Calories: 578kcal | Carbohydrates: 26g | Protein: 27g | Fat: 41g | Saturated Fat: 17g | Cholesterol: 110mg | Sodium: 974mg | Potassium: 356mg | Fiber: 2g | Sugar: 3g | Vitamin A: 1022IU | Vitamin C: 41mg | Calcium: 401mg | Iron: 3mg