Description

We're obsessed with this modern take on Chicken, Broccoli and Rice Casserole--a guaranteed crowd-pleaser dinner. The wildly flavorful filling is made with pre-cooked chicken, lots of fresh broccoli, perfectly cooked rice, homemade cream of mushroom soup (no canned!), cheese, and Greek yogurt for creaminess. Top with buttery breadcrumbs and bake until bubbly for the ultimate comfort food meal!

Ingredients

Units Scale

2 tbsp extra virgin olive oil or butter
8 oz sliced mushrooms, finely chopped (I used Baby Bella)
1 small onion, finely chopped
5 garlic gloves, minced
3 tbsp all purpose flour
2 1/2 cups chicken broth, divided
1 cup milk (ideally 2% or whole)
1 tbsp soy sauce
1 tsp kosher salt
1/2 tsp black pepper
1/2 cup plain Greek yogurt (ideally 2% or whole)
3/4 cup uncooked long grain white rice, unrinsed*
12 oz bag fresh broccoli florets (I like to chop mine a bit smaller, up to you!)
2 cups cooked shredded chicken breast or thigh
3/4 cup shredded sharp cheddar cheese (also amazing with gruyere)

For topping:

1/2 cup panko breadcrumbs
1/4 cup shredded cheese
1 tbsp melted butter

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Instructions

Preheat oven to 350F. Place one oven rack in the middle and one in the second highest spot for when we broil later. Spray an 8x11 inch or 9x13 inch baking dish with cooking spray.
Warm butter in a large skillet over medium heat. Once hot, add mushrooms, onion, and garlic. Cook for 5 minutes, stirring often.
Par-cook the broccoli: Dump bag into a microwave-safe bowl with a splash of water. Cover with a plate and microwave for 2 minutes.
Sprinkle mushroom mixture with flour and cook for another minute. Slowly whisk in 1 cup broth, milk, soy sauce, salt and pepper, stirring often. Cook for 5-7 minutes (it should be simmering), stirring often, until thickened. Remove from heat.
Make topping by mixing melted butter, breadcrumbs, cheese, and a good pinch of salt and pepper in a small bowl.
Measure out remaining 1 1/2 cups broth in a liquid measuring cup. Add yogurt and gently whisk to combine. Pour into baking dish along with mushroom sauce, rice, broccoli florets, shredded chicken, and 1 cup of the cheese. Use a spatula to stir everything together, making sure everything is submerged.
Top with the panko mixture. Tightly cover dish with foil and bake for 35-40 minutes.
Set the oven to broil. Carefully remove foil and transfer casserole to the second from the highest spot and broil until the top is golden brown, about 3-5 minutes (watching closely to make sure it doesn't burn). Dig in! (If rice still isn't cooked, continue cooking, covered with foil, at 375F until rice is tender.)

Notes

*Jasmine rice will cook the fastest of the white rice varieties and be done in the oven on the earlier end of the cooking time. Long grain white rice and basmati will take a bit longer. Brown rice won't work here because it takes way longer to cook and may need more liquid. Baking times will vary--to know when it's done, take a bite and check that the rice is tender.

If I don't have rotisserie chicken on hand, I love making shredded chicken in the Instant Pot. Simply place 1 cup water or broth at the bottom. Top with 2 pieces of chicken. Season liberally with salt, pepper, and garlic powder. Cook for 10 minutes then quick release. Cool and shred (you'll have extra)!

Gluten free: sub soy sauce for tamari and gluten free panko.