Chicken Divine Casserole
For this easy weeknight dinner, chicken, broccoli, and rice are paired with a creamy sauce, then topped with cheese and breadcrumbs and baked to golden brown perfection!
Servings: 6 servings
Calories: 435kcal
Ingredients
- 1 small to medium rotisserie chicken, skin and bones removed, then chopped (600 grams)
- 1 1/2 lbs frozen broccoli florets (680 grams)
- 1 packet Ben's Original Ready Rice Jasmine Family Size Rice (17.3 oz / 490 grams)
- 1 1/2 cups shredded sharp cheddar cheese (115 grams)
- 1 10.5 oz can Campbell's Condensed Cream of Mushroom Soup (298 grams)
- 1 cup plain non-fat Greek yogurt (8 fl oz)
- 1 cup Swanson Chicken Cooking Stock, Unsalted (8 fl oz)
- 6 tbsp 4C Panko Seasoned Bread Crumbs (21 grams)
- 1/2 tbsp dijon mustard
- 1/2 tsp each: smoked paprika, ground mustard, salt, and pepper
- 1/2 tsp Oh My Spice! Lemon Pepper Seasoning
Instructions
- Pre-heat oven to 375°F. Grease a 9x13" casserole dish with butter or non-stick cooking spray. Set aside.
- Whisk the cream of mushroom soup, Greek yogurt, chicken stock, dijon mustard, and spices until well combined. Set aside.
- Add broccoli to the bottom of the casserole dish and top with 1/2 of the rice. Top with 1/2 of the cream mixture and about 1/3 of the shredded cheddar.
- Continue layering with chicken and rice, then top with the remaining cheddar cheese and toasted breadcrumbs.
- Bake at 375°F for about 30 minutes, turning the oven to broil for the last 2-3 minutes. Watch it carefully while broiling to avoid burning the toppings.
Notes
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Nutrition
Serving: 417grams | Calories: 435kcal | Carbohydrates: 40g | Protein: 38g | Fat: 14g | Cholesterol: 68mg | Sodium: 776mg | Potassium: 93mg | Fiber: 6g | Sugar: 3g