This Crispy Chicken-Broccoli Casserole was one of my picks for the November Sweet as Pie menu. For whatever reason, I was just kind of craving a chicken-broccoli-cheese dish and this casserole fit the bill. Here’s how it came together (the recipe is copied below):
First, I prepared wild rice according to the package directions. Then, I sauteed onion before mixing in the rice, some chicken, broccoli, cream of chicken soup, sour cream, cheese, lemon juice, and salt.
I put that mixture in a baking dish and topped it with a mixture of panko and melted butter before baking.
We liked this one a lot. I think next time I’ll trade out the wild rice for regular rice (I just don’t love wild rice) and will probably go with a Ritz cracker crumble on top instead of the panko. But otherwise, this was a home-y meal that really hit the spot.
Crispy Chicken-Broccoli Casserole from The Best of Southern Living Cookbook
2 (6-ounce) packages long-grain and wild rice mix
1 small onion, chopped
3 tablespoons melted butter, divided
2 cups chopped cooked chicken
1 (10-ounce) box frozen chopped broccoli, thawed
2 (10 3/4 ounce) cans cream of chicken soup, undiluted
1 (8-ounce) container sour cream
1 cup (4 ounces) shredded Cheddar cheese
1/4 cup lemon juice
3/4 teaspoon salt
2 cups crushed cornflakes cereal (I used panko this time since I had some on hand, but next time will switch to Ritz crackers)
1. Reserve seasoning packets from wild rice mix for another use. Prepare rice according to package directions.
2. Saute chopped onion in a Dutch oven in 1 tablespoon melted butter over medium-high heat for 8 minutes or until onion is tender.
3. Add rice, chicken, and next 6 ingredients to Dutch oven; stir until blended. Spoon into a lightly greased 13×9-inch baking dish or disposable aluminum pan. Toss together cornflakes and remaining 2 tablespoons melted butter. Sprinkle cornflake mixture evenly over casserole.
4. Bake, covered with aluminum foil, at 350 degrees for 30 minutes. Remove foil, and bake 8 more minutes or until golden and bubbly.
