Broccoli, Chicken and Rice Casserole

October 5, 2012

Here is a makeover of a classic cream of soup dish. I loved the final results of this and my boys cleaned their plates!

This is one of those dishes you can add more or less of an ingredient to suit your taste. I’ve found one chicken breast is enough for us, but maybe you want to use two or three. If you’d like more cheese, feel free to add more. Also, if you do not have sour cream don’t stress over it. I’ve made it both ways but really enjoy the extra kick the sour cream gives. In case you are wondering this is hands down the best sour cream I’ve ever had.

1/2 lb chicken breast, cubed 
1/2 tablespoon butter
1 teaspoon olive oil
2 small cloves garlic, minced or pressed
1/4 tsp salt and pepper (adjust to taste)
1 large head broccoli, stems removed, cut into small florets (about a pound)
4 oz mild cheddar cheese, shredded from a block
1 cup half/half (you can use regular milk)
1/2 cup sour cream
4 cups cooked brown rice (2 cups uncooked)
handful sliced almonds and additional cheese for topping (optional)

Preheat oven to 350.

Cook rice according to package, set aside. In a skillet over medium high heat melt butter and olive oil until hot. Saute chicken until no longer pink, about 3-5 minutes. Add broccoli and cook 1-2 minutes, add garlic and cook one minute longer. Transfer chicken and broccoli to a large bowl, season with salt and pepper and set aside. Once rice has cooked through, stir in sour cream until well combined and then milk and cheese. Combine rice mixture with chicken and broccoli and spread evenly into a large casserole dish. You can top with  a handful of additional cheese and sliced almonds if desired. Bake on 350 for 30 minutes or until bubbly, remember everything in this is already cooked.

This is a one dish wonder that can be followed by a bowl of fresh fruit for dessert. Enjoy!

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