Not Sure What To Fix For Dinner? This delicious Casserole Will be A Huge Hit

I love that this is one of those recipes you can add things in or take out depending on your favorite flavors or family’s preferences. My Great Grandma used to crush up potato chips and sprinkle on top. I know that sounds kind of crazy but it really worked. It was the perfect blend of salty crunch that I still add to the top of my casserole. She also added in diced water chestnuts and that was pretty awesome. While Tricia did not have that in her original recipe I went ahead and added it in as on optional. I think my grandma used to add things in just to see if we noticed. Much to her delight, we always did.


Chicken Broccoli Casserole

  • 4 skinless chicken breasts
  • Kosher salt and freshly ground black pepper
  • 1 medium head broccoli, cut into small florets
  • 2 cups cooked white rice
  • One 10-ounce can condensed cream of chicken soup
  • 1 cup sour cream
  • 1/2 cup mayonnaise
  • 1 tablespoon lemon juice
  • 10 ounces Cheddar, grated (about 2 1/2 cups)
  • Optional: water chestnuts


  1. Preheat the oven to 350 degrees F.
  2. Grease a 9-by-13-by-2-inch baking dish with nonstick cooking spray or butter.
  3. Place the chicken in a large pot with water to cover. Add some salt, bring to a boil, then reduce the heat to a low simmer and cook the chicken until tender, about 45 minutes.
  4. Drain the chicken, cover, and refrigerate until cool, or up to 24 hours. Shred.
  5. Meanwhile, bring a medium pot of generously salted water to a boil. Add the broccoli florets, and boil until crisp-tender, 2 to 3 minutes.
  6. Spread the rice in an even layer in the baking dish.
  7. Make a second layer with the broccoli.
  8. In a large bowl, mix the chicken soup, the sour cream, mayonnaise, lemon juice, shredded chicken, half the Cheddar and some salt and pepper. (optional-water chestnuts)
  9. Pour the mixture over the broccoli and top with the remaining Cheddar. Bake for 40 minutes; let stand for 5 minutes before serving.

Quick tip: If you buy a rotisserie chicken you can just cut that up and use that. A huge time saver!

Recipe and Image courtesy of Tricia Yearwood

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