Chicken Broccoli Casserole Dinner
A comforting and hearty chicken broccoli casserole that’s perfect for a family dinner. Tender chicken and fresh broccoli are baked in a creamy sauce topped with melted cheese and crunchy breadcrumbs.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Total Time: 55 minutes
- Yield: 6
Ingredients
3 cups cooked chicken breast, shredded or diced
4 cups fresh broccoli florets
1 cup white long grain rice, uncooked
2 1/2 cups low sodium chicken broth
1 cup shredded sharp cheddar cheese
1 cup shredded mozzarella cheese
1/2 cup diced yellow onion
2 cloves garlic, minced
1 cup plain Greek yogurt
1/2 cup sour cream
1/2 cup grated Parmesan cheese
1/2 teaspoon salt
1/4 teaspoon black pepper
1/4 teaspoon paprika
1/4 teaspoon dried thyme
2 tablespoons olive oil
1/2 cup panko breadcrumbs
Instructions
Preheat the oven to 375°F (190°C). Lightly grease a 9×13 inch casserole dish.
In a medium saucepan, bring chicken broth to a boil. Add the uncooked rice, reduce heat to low, cover, and simmer for 15 minutes or until rice is tender and liquid is absorbed. Remove from heat.
While the rice cooks, heat olive oil in a large skillet over medium heat. Add diced onion and minced garlic, sauté for 3-4 minutes until softened and fragrant.
Add broccoli florets to the skillet and cook for 3-4 minutes until bright green and slightly tender. Remove from heat.
In a large mixing bowl, combine cooked rice, sautéed onion, garlic, and broccoli, shredded chicken, Greek yogurt, sour cream, shredded cheddar cheese, shredded mozzarella cheese, grated Parmesan cheese, salt, black pepper, paprika, and dried thyme. Mix well until evenly combined.
Transfer the mixture into the prepared casserole dish and spread evenly.
Sprinkle the panko breadcrumbs evenly over the top of the casserole.
Bake uncovered in the preheated oven for 25 minutes or until the casserole is bubbly and the breadcrumbs are golden brown.
Remove from oven and let rest for 5 minutes before serving.