Cheesy Broccoli Chicken Casserole |
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Prep Time: 20 Minutes Cook Time: 55 Minutes |
Ready In: 75 Minutes Servings: 8 |
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All-in-one casserole with Cheddar cheese, rice, cooked chicken and fresh broccoli. Ingredients:
1 tablespoon vegetable oil |
3 skinless, boneless chicken breast halves |
salt and ground black pepper to taste |
1 teaspoon salt-free seasoning blend |
2 large heads broccoli, cut into small florets |
1/2 sweet onion, chopped |
3 1/2 cups water |
2 tablespoons margarine (optional) |
2 (5.4 ounce) packages herb and butter-flavored rice side dish (such as knorr® herb & butter rice sides) |
1 (10.75 ounce) can condensed cream of chicken soup |
1 cup mayonnaise |
2 cups shredded cheddar cheese |
1 tablespoon chopped fresh parsley |
2 teaspoons salt-free seasoning blend |
2 teaspoons garlic powder |
1/4 teaspoon curry powder |
1 tablespoon lemon juice |
2 teaspoons dijon mustard |
1/2 cup shredded cheddar cheese |
Directions:
1. Preheat oven to 350 degrees F (175 degrees C). Grease a 2-quart casserole dish.
2. Heat vegetable oil in a skillet over medium heat. Sprinkle the chicken breasts with salt, black pepper, and 1 teaspoon of salt-free seasoning, and pan-fry in the hot oil until lightly browned on both sides, about 10 minutes per side. Cut the chicken breasts into bite-size pieces, and set aside.
3. Place a steamer insert into a saucepan, and fill with water to just below the bottom of the steamer. Cover, and bring the water to a boil. Place the broccoli florets and sweet onion into the steamer basket, cover pan, and steam until broccoli turns bright green and is barely tender, about 3 minutes.
4. In a large saucepan, bring 3 1/2 cups of water to a boil, and stir in the margarine until it melts. Pour in the contents of the two packages of rice side dish, and reduce heat to a simmer. Cover and cook until rice is tender, 7 to 10 minutes; turn off heat, and allow to stand covered for 2 minutes.
5. Transfer cooked rice into a large mixing bowl, and stir in the chicken, broccoli, and onion. Mix in the cream of chicken soup, mayonnaise, 2 cups of Cheddar cheese, parsley, 2 teaspoons of salt-free seasoning, garlic powder, curry powder, lemon juice, and Dijon mustard until thoroughly combined. Adjust salt and black pepper. Spoon the mixture into the prepared casserole dish, and sprinkle 1/2 cup of Cheddar cheese over the top.
6. Bake in preheated oven until the casserole is bubbling and lightly browned, about 30 minutes.
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