CHICKEN BROCCOLI RICE CASSEROLE

This recipe is really versatile and can be customized to your tastes. Sometimes, when I have extra time on my hands, I make the casserole with half of a chopped onion, slowly sauteed and cooled, then added to the casserole at step 2 making it 9 ingredients.

INGREDIENTS

Filling:

Cans Campbells Condensed Cream of Chicken Soup - 2
Sour Cream - 1 Cup
Milk - 1/2 Cup
Worcestershire Sauce - 2 Teaspoon
Fresh Lemon Juice - 1 Tablespoon
Dried Poultry Seasoning - 1/2 Teaspoon
Salt (Optional) - 1/2 Teaspoon
Black Pepper - 1/2 Teaspoons
Chicken, Cooked and Cubed or Shredded - 2-3 Cups
Broccoli Florets, Cut into 1/2 Inch Pieces - 3 Cups
Cooked Rice - 3 Cups

Topping:

Cheddar Cheese, Grated - 2 Cups
Panko Bread Crumbs - 1 1/2 Cups
Dried Thyme Leaves - 1 Teaspoon
Butter, Melted - 1/3 Cup

INSTRUCTIONS

Preheat oven to 350 degrees. Spray a 9X13 inch baking dish with nonstick cooking spray.
In a large mixing bowl, mix the first 8 ingredients until evenly combined. Add the chicken, broccoli and rice and fold until evenly coated and ingredients are mixed. Pour into prepared pan.
Sprinkle the top of the casserole evenly with grated cheese. In a small bowl, mix together panko, dried thyme and melted butter. Sprinkle evenly over cheese layer. Bake in preheated oven 30-35 minutes or until casserole is heated through and panko crumbs are golden brown.

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