A comforting and creamy chicken broccoli casserole inspired by Trisha Yearwood’s style, featuring tender chicken, fresh broccoli, and a cheesy sauce baked to golden perfection.
3 cups cooked chicken, 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 sour cream
1 can (10.5 ounces) condensed cream of mushroom soup
1 medium onion, finely chopped
2 cloves garlic, minced
1 1/2 cups shredded sharp cheddar cheese
1/2 cup shredded mozzarella cheese
1/2 teaspoon salt
1/4 teaspoon black pepper
1/4 teaspoon paprika
2 tablespoons unsalted butter
1 tablespoon olive oil
Preheat the oven to 350°F (175°C).
In a large skillet, heat the olive oil and butter over medium heat.
Add the chopped onion and sauté for 3-4 minutes until translucent.
Add the minced garlic and cook for an additional 1 minute until fragrant.
In a large mixing bowl, combine the cooked chicken, broccoli florets, uncooked rice, sautéed onions and garlic, chicken broth, sour cream, and condensed cream of mushroom soup.
Add salt, black pepper, and paprika to the mixture and stir until well combined.
Fold in 1 cup of shredded cheddar cheese and all of the mozzarella cheese.
Lightly grease a 9×13-inch baking dish.
Pour the mixture into the prepared baking dish and spread evenly.
Sprinkle the remaining 1/2 cup of shredded cheddar cheese evenly on top.
Cover the baking dish tightly with aluminum foil.
Bake in the preheated oven for 30 minutes.
Remove the foil and bake for an additional 5 minutes to brown the cheese on top.
Remove from the oven and let the casserole rest for 5 minutes before serving.