Chicken Broccoli and Rice Casserole

Chicken Broccoli Rice Casserole

Prep Time: 10 minutes

Cook Time: 50 minutes

Total Time: 1 hour

Servings: 6 servings

Ingredients
1 cup uncooked white rice, well rinsed

1-1/2 cups chicken broth

3 boneless skinless chicken breasts or 3 cups rotisserie chicken, cut into bite-sized pieces

salt and pepper, to taste

1 teaspoon Italian seasoning

2 tablespoons olive oil

2 tablespoons butter

1 medium onion, chopped

2 cups fresh broccoli florets, uncooked, cut into bite-sized pieces

3 cloves garlic, minced

10.5 oz. Condensed Cream of Chicken Soup

1/2 cup sour cream

1/2 cup milk

2 cups shredded cheddar cheese, freshly grated

Topping:

1/2 cup Panko breadcrumbs

2 tablespoons Parmesan cheese

3 tablespoons butter, melted

Directions
Preheat the oven to 350 degrees. Lightly spray a 9x13" baking dish with non-stick cooking spray.

Cook rice according to package directions, with one exception. Instead of cooking it in water, use chicken broth.

If using uncooked chicken: While the chicken is still on the cutting board, dab it with paper towels, and season it with salt and pepper, to personal taste, and 1 teaspoon of Italian seasoning. In a large skillet, heat 2 tablespoons oil over medium-high heat. Cook chicken until browned and cooked through. Cook in batches to not overcrowd the pan so chicken browns. Remove chicken and place on a plate and set aside. Being careful not to burn yourself, wipe the pan clean with a paper towel.

In the same pan, melt 2 tablespoons butter. Add the onion, and saute over medium-high heat until translucent. Add in the broccoli and saute until it starts to soften, about 3-4 minutes. Add in garlic and cook until fragrant, about 30 seconds.

In a large bowl, add chicken, rice broccoli mixture, cream of chicken soup, sour cream, and milk. Pour into prepared baking dish. Sprinkle the top of the casserole evenly with the grated cheddar cheese.

In a small bowl, mix together the Panko, Parmesan cheese, and melted butter. Sprinkle evenly over cheese layer. Cover with aluminum foil and bake for 25-35 minutes or until heated through. Remove the foil and bak for another 10 minutes until the Panko crumbs are golden brown.

Enjoy!