It’s just that kind of week that’s perfect for a casserole, and nothing is tastier than a chicken and rice casserole. With fresh ingredients more difficult to find recently, you can substitute ingredients that you might already have in your pantry for the fresh meat. Normally I like cheddar in this recipe, but the smoked gouda was a huge hit with my family. If you’re scrambling for dinner ideas, this one is a sure hit.
Chicken, Broccoli & Rice Casserole
2 lbs., 900g, cooked chicken breasts, thighs, or a mixture or 2 pounds of canned chicken, cubed and shredded slightly
¾ cup, 186g, mayo
1½ cups, 444g, sour cream
10.5 ozs., 298g, condensed cream soup any variety
2 T., 30ml, lemon juice
salt and pepper to taste
10 ozs., 283g, shredded cheese cheddar, or your favorite variety, I used smoked gouda
2 cups cooked white rice
1 lb., 452g, frozen broccoli, thawed
Mix the mayo, sour cream, cream soup, lemon juice, salt and pepper in a large bowl, Fold in the remaining ingredients except the cheese. Fold in about a 1/3 of the cheese then pour into a greased casserole dish. Top with the remaining shredded cheese. Bake in a preheated 350°F, 180°C, gas mark 4 oven for 45 minutes. Allow casserole to rest for 5-10 minutes before serving.
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