Chicken Broccoli Rice Casserole
Chicken Broccoli Rice CasseroleCourse: DinnerCuisine: AmericanDifficulty: Medium
- For Filling
2-3 cups cooked chicken, cubed or shredded
3 cups cooked rice
3 cups broccoli florets cut into 1/2 inch pieces
2 cans Campbells condensed cream of chicken soup
1 cup sour cream
1/2 cup milk
2 tsp Worcestershire sauce
1 tbsp. fresh lemon juice
1/2 tsp dried poultry seasoning
1/2 tsp black pepper
1/2 tsp salt (optional)
- For Topping
2 cups cheddar cheese, grated
1/3 cup butter, melted
1 1/2 cups panko bread crumbs
1 teaspoon dried thyme leaves
- Preheat oven to 350 degrees F. Grease a 9X13 inch baking dish with non-stick cooking spray.
- Gather all ingredients for filling in a large mixing bowl, except for chicken, rice and broccoli. Mix to well combined.
- Add chicken, broccoli, and rice and fold until evenly coated and ingredients are mixed. Pour into prepared pan. Sprinkle with grated cheese on top.
- Combine panko, dried thyme, and melted butter in a small bowl. Sprinkle mixture evenly over cheese layer. Bake in preheated oven for 30-35 minutes; until casserole is heated through and panko crumbs are golden brown.