Description
A creamy, comforting casserole that combines tender rotisserie chicken, fresh broccoli, and fluffy jasmine rice layered with a savory mushroom sauce and topped with melted cheddar and crispy breadcrumbs for a complete family meal.
Ingredients
Units
Scale
- 1 small to medium rotisserie chicken, skin and bones removed, then chopped (600 grams)
- 1 1/2 lbs frozen broccoli florets (680 grams)
- 1 packet Ben’s Original Ready Rice Jasmine Family Size Rice (17.3 oz / 490 grams)
- 1 1/2 cups shredded sharp cheddar cheese (115 grams)
- 1 10.5 oz can Campbell’s Condensed Cream of Mushroom Soup (298 grams)
- 1 cup plain non-fat Greek yogurt (8 fl oz)
- 1 cup Swanson Chicken Cooking Stock, Unsalted (8 fl oz)
- 6 tbsp 4C Panko Seasoned Bread Crumbs (21 grams)
- 1/2 tbsp dijon mustard
- 1/2 tsp smoked paprika
- 1/2 tsp ground mustard
- 1/2 tsp salt
- 1/2 tsp pepper
- 1/2 tsp Oh My Spice! Lemon Pepper Seasoning
Instructions
- Prepare the oven and dish: Pre-heat oven to 375°F. Grease a 9×13″ casserole dish with butter or non-stick cooking spray. This preparation ensures your casserole won’t stick to the dish and allows for easy serving later. The proper temperature will ensure even cooking throughout the layers.
- Make the creamy sauce: Whisk the cream of mushroom soup, Greek yogurt, chicken stock, dijon mustard, and all spices until well combined. This creates a flavorful, creamy sauce that will bind all ingredients together while adding depth of flavor. The Greek yogurt adds tanginess and creaminess with less fat than traditional ingredients.
- Start the layers: Add broccoli to the bottom of the casserole dish and top with 1/2 of the rice. Pour 1/2 of the cream mixture over this and sprinkle about 1/3 of the shredded cheddar. Building the casserole in layers ensures each serving contains all components and flavors of the dish, with the broccoli on the bottom allowing it to cook properly.
- Complete the assembly: Continue layering with chicken and remaining rice, then pour the rest of the cream mixture on top. Finish by sprinkling the remaining cheddar cheese and toasted breadcrumbs over everything. This final layer will create a golden, crispy crust that adds textural contrast to the creamy interior.
- Bake to perfection: Bake at 375°F for about 30 minutes, turning the oven to broil for the last 2-3 minutes. Watch it carefully while broiling to avoid burning the toppings. The initial baking cooks everything through and melds the flavors, while the brief broiling creates that irresistible golden, crispy top layer.
Notes
- For a lower-carb option, you can substitute cauliflower rice for the jasmine rice.
- This casserole freezes well for up to 3 months. Wrap individual portions tightly in foil for quick weeknight meals.
- Add a dash of white wine to the sauce mixture for an elegant flavor variation.
- For extra vegetables, mix in sautéed mushrooms, diced bell peppers, or peas.
- To make ahead, assemble the casserole without baking, cover and refrigerate for up to 24 hours, then bake when ready (may need 5-10 extra minutes).
Nutrition
- Serving Size: 1/6 of casserole
- Calories: 410
- Sugar: 3g
- Sodium: 820mg
- Fat: 18g
- Saturated Fat: 7g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 32g
- Cholesterol: 85mg
