Chicken and Rice Casserole: The Ultimate Comfort Food

Name: Chicken and Rice Casserole
Prep time: 20 h
Cook time: 30 h
Total time: 50 h
Ingredients: Shredded and cooked chicken (I use half of a whole chicken from a previous recipe); 1 head of broccoli, cut small; 2 cups of cooked white rice; 1 tbsp avocado oil; salt and pepper; 1 cup sour cream; 1 can condensed cream of chicken soup; 1/2 cup mayonnaise; 8 oz shredded cheddar cheese; butter

Mar 14

Written By Jeanette Olson

Alright.. so hear me out! This dish is not pretty… it does not photograph well and it’s not super healthy LOL. BUT, it is delicious and comforting. It’s got that it factor. Ya know… like your grandma made it. Plus it makes a large casserole that feeds my family of four for 2 meals. This is also recipe number 2 in a three part series. I’m making THREE dishes from one whole chicken and this is the second one.

So get ready for this super simple, super yummy casserole! Here are the deets.

Tools:

Ingredients:

Shredded and cooked chicken (I use half of a whole chicken from a previous recipe)
1 head of broccoli, cut small
2 cups of cooked white rice
1 tbsp avocado oil
salt and pepper
1 cup sour cream
1 can condensed cream of chicken soup (I like this kind it doesn’t have gross ingredients)
1/2 cup mayonnaise
8 oz shredded cheddar cheese
butter

Directions

Preheat oven to 350 degrees and butter a 9 by 13 baking dish
Add 1 tbsp avocado oil to a pan and cook broccoli at medium heat until they are bright green and slightly softened. Add salt and pepper to taste. This takes about 5 minutes.
In a medium bowl mix together chicken, mayo, soup, and sour cream.
Layer casserole dish in this order: rice, broccoli, chicken mixture, top with shredded cheese.
Bake at 350 degrees for 25 minutes and then broil for 5 minutes, or until the top is browned.

Yield: 8

Author: Jeanette Olson