Cheesy Chicken, Broccoli & Rice Casserole

Potluck comfort with no canned soup: rice cooked in a creamy garlic broth, rotisserie chicken, tender broccoli and two kinds of cheese, baked under a crunchy golden top.

Ingredients

• 1 onion, diced
• 1 tbsp butter
• 2 garlic cloves, minced
• 2 oz cream cheese
• 2¼ cups chicken broth
• 1 cup long-grain rice
• 1 lb broccoli, chopped small
• 2½ cups shredded rotisserie chicken
• ⅓ cup sour cream
• 2 cups shredded cheddar, divided
• 2 tbsp grated Parmesan
• ⅓ cup panko

From your pantry: ½ tsp dried oregano, ½ tsp dried basil, ½ tsp salt, ¼ tsp pepper.

Instructions

1. Heat the oven to 375°F. In a large oven-safe pot, cook the onion in the butter over medium heat until soft, 4 minutes. Add the garlic for 1 minute.
2. Stir in the cream cheese, oregano and basil until melted, then add the broth and rice. Bring to a boil, cover, and simmer on low for 15 minutes.
3. Scatter the broccoli over the rice, cover again and cook 5 minutes more, until the rice is tender and the broccoli is bright green.
4. Stir in the chicken, sour cream, 1 cup cheddar, salt and pepper. Top with the remaining cheddar, then the panko and Parmesan.
5. Bake uncovered until bubbly and golden on top, 20 minutes. Let it stand 5 minutes before serving.

Tip: Chop the broccoli into small pieces so it steams in the same few minutes the rice needs to finish.

Nutrition per serving

Good for

Adapted from Spend With Pennies.

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