Cheesy Chicken, Broccoli and Rice Casserole
servings
This Chicken and Broccoli Casserole has melted cheese, broccoli florets, rice and uses a rotisserie chicken, making it a great dinner for a busy weeknight or when you you don't want to go to a lot of trouble preparing it. From Trish Rosequist's (Mom on Timeout) cookbook, 100 Creative Ways to Use Rotisserie Chicken in Everyday Meals.
Ingredients
- 3 cups shredded rotisserie chicken
- 3 cups broccoli florets chopped
- 10.75 ounces Cream of Chicken condensed soup mix with 1 can of water
- 2 cups cooked rice can use white of brown rice
- 1 cup shredded Colby Jack cheese
- ½ cup mayonnaise
- 2 cups corn flakes lightly crushed
- 2 tablespoons unsalted butter melted
Instructions
- Preheat the oven to 350 degrees F. and prepare a 9 X 13-inch baking dish by spraying it with cooking spray.
- Cook the rice according to the directions on the package.
- In a large bowl, combine the chicken, broccoli, rice and cheese.
- In a small bowl, whisk together the soup, water and mayonnaise.
- Pour the soup over the chicken mixture and and with a large spoon, mix.
- Place into the prepared baking dish and evenly spread the corn flakes.
- Drizzle the melted butter over the cornflakes and bake for 30 - 35 minutes, or until heated through.
Notes
Trish's recipe said that you could mix everything together in the baking dish before putting it into the oven, but it was just easier for me to do things in bowls.
Nutrition
Serving: 1serving | Calories: 632kcal | Carbohydrates: 30g | Protein: 43g | Fat: 38g | Saturated Fat: 13g | Polyunsaturated Fat: 9g | Monounsaturated Fat: 7g | Trans Fat: 0.2g | Cholesterol: 157mg | Sodium: 1136mg | Potassium: 238mg | Fiber: 2g | Sugar: 2g | Vitamin A: 899IU | Vitamin C: 43mg | Calcium: 188mg | Iron: 4mg