Chicken Broccoli Cheddar Casserole

We were out of leftovers so it was time to cook something and we didn’t want to go to the store, so we discussed what we could make and decided we had the ingredients on hand for a chicken broccoli casserole and found a recipe requiring only minor changes.  The recipe came from Cathy at Wives With Knives - and was originally from Trisha Yearwood.

Chicken Broccoli Cheddar Casserole - Adapted from Wives with Knives

Ingredients:
2 large boneless, skinless chicken breasts
2 1/2 cups water

1 cup uncooked rice

4 cups cooked broccoli cut into medium size pieces (we used frozen)

1 cup sour cream

½ cup mayonnaise

1 tablespoon lemon juice

10-ounce can cream of chicken soup (Bev used cream of mushroom)

1 tablespoon minced onion (Cathy addition)

1 teaspoon Worchestershire Sauce (Cathy addition)

3 tablespoons fresh parsley, minced (Cathy addition) (Bev used 1T dried)

½ teaspoon salt

¼ teaspoon pepper

4 cups cheddar cheese, grated (half mixed into the sauce, half sprinkled on top)

Instructions:

1. Cook the chicken in about 2½ cups of salted water to a temperature of 160F – cool and cube.

2. Cook one cup of long grain rice in 2 cups of the chicken cooking liquid.

3. Preheat oven to 350 degrees.

4. Spray a 9 x 13-inch casserole with cooking spray.

5. The original recipe called for layering ingredients but Bev just mixed everything together except the final two cups of cheese and added to the casserole dish.

 6. Bake until bubbly (about 45 min), top with remaining cheese and cook until melted (about 15 minutes).

We thought it was very good and the perfect easy comfort food for a cool, rainy day – would make it again and it made great leftovers.

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Have a great day and thanks for stopping by Almost Heaven South.

Larry

3/09/18 Meal Date