Chicken Broccoli Rice Casserole Trisha Yearwood Style
A comforting and hearty chicken broccoli rice casserole inspired by Trisha Yearwood’s classic home-style cooking. This casserole combines tender chicken, fresh broccoli, and creamy rice baked to perfection with a cheesy topping.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Total Time: 55 minutes
- Yield: 6
Ingredients
2 cups cooked white rice
2 cups cooked chicken breast, shredded
3 cups fresh broccoli florets
1 cup shredded sharp cheddar cheese
1 cup shredded mozzarella cheese
1 cup sour cream
1 can (10.5 ounces) condensed cream of mushroom soup
1/2 cup mayonnaise
1/2 cup chopped yellow onion
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/4 teaspoon black pepper
1/2 teaspoon salt
1/4 cup grated Parmesan cheese
2 tablespoons unsalted butter, melted
Instructions
Preheat the oven to 350°F (175°C).
Steam the broccoli florets until tender but still crisp, about 4-5 minutes. Drain and set aside.
In a large mixing bowl, combine the cooked rice, shredded chicken, steamed broccoli, sour cream, cream of mushroom soup, mayonnaise, chopped onion, garlic powder, onion powder, salt, and black pepper. Mix thoroughly until all ingredients are well incorporated.
Fold in 1/2 cup of shredded cheddar cheese and 1/2 cup of shredded mozzarella cheese into the mixture.
Transfer the mixture into a greased 9×13-inch baking dish, spreading it evenly.
Sprinkle the remaining 1/2 cup cheddar cheese and 1/2 cup mozzarella cheese evenly over the top of the casserole.
In a small bowl, mix the grated Parmesan cheese with the melted butter. Sprinkle this mixture evenly over the cheese layer on the casserole.
Bake uncovered in the preheated oven for 35-40 minutes, or until the casserole is bubbly and the cheese on top is golden brown.
Remove from the oven and let it rest for 5 minutes before serving.