Broccoli Cheddar Chicken Casserole

Name: Broccoli Cheddar Chicken Casserole
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Yield: 6
Ingredients: Ingredients; 2 lbs boneless, skinless chicken breasts, cut into bite-sized pieces; 4 cups fresh broccoli florets (or 3 cups frozen, thawed); 2 cups cooked white rice; 2 cups sharp cheddar cheese, shredded and divided; 1 can (10.75 oz) cream of mushroom soup; 1/2 cup sour cream; 1/4 cup mayonnaise; 1 medium onion, finely diced; 2 cloves garlic, minced; 1 teaspoon dried thyme; 1/2 teaspoon paprika; 1/2 teaspoon garlic powder; Salt and black pepper to taste; 2 tablespoons olive oil; 1/2 cup panko breadcrumbs; 2 tablespoons butter, melted

scheduleTotal Time:55 mins

timerPrep Time:20 mins

restaurantCook Time:35 mins

peopleServes:6

local_fire_departmentCalories:530

grainCarbs:32g

boltProtein:28g

nutritionFat:24g

Ingredients

2 lbs boneless, skinless chicken breasts, cut into bite-sized pieces
4 cups fresh broccoli florets (or 3 cups frozen, thawed)
2 cups cooked white rice
2 cups sharp cheddar cheese, shredded and divided
1 can (10.75 oz) cream of mushroom soup
1/2 cup sour cream
1/4 cup mayonnaise
1 medium onion, finely diced
2 cloves garlic, minced
1 teaspoon dried thyme
1/2 teaspoon paprika
1/2 teaspoon garlic powder
Salt and black pepper to taste
2 tablespoons olive oil
1/2 cup panko breadcrumbs
2 tablespoons butter, melted

Instructions

Preheat & Prep: Preheat oven to 350°F (175°C). Grease a 9×13 inch baking dish with cooking spray or butter.
Cook the Chicken: Heat olive oil in a large skillet over medium-high heat. Season chicken pieces with salt, pepper, and paprika. Cook chicken for 5-6 minutes until golden brown and cooked through. Remove from heat and set aside.
Prepare Broccoli: If using fresh broccoli, steam or blanch for 3-4 minutes until bright green and tender-crisp. If using frozen, thaw completely and drain excess water.
Make the Sauce: In a large mixing bowl, combine cream of mushroom soup, sour cream, mayonnaise, diced onion, minced garlic, thyme, and garlic powder. Whisk until smooth and well combined.
Assemble the Casserole: Add cooked chicken, steamed broccoli, cooked rice, and 1 1/2 cups of cheddar cheese to the sauce mixture. Stir until everything is evenly coated. Transfer mixture to the prepared baking dish and spread evenly.
Add Toppings: Sprinkle remaining 1/2 cup cheddar cheese over the top. In a small bowl, mix panko breadcrumbs with melted butter, then sprinkle over the cheese layer.
Bake & Serve: Bake for 25-30 minutes until bubbly around the edges and golden brown on top. Let rest for 5 minutes before serving.