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This recipe is really versatile and can be customized to your tastes. Sometimes, when I have extra time on my hands, I make the casserole with half of a chopped onion, slowly sauteed and cooled, then added to the casserole at step 2 making it 9 ingredients.
INGREDIENTS
Filling:
- Cans Campbells Condensed Cream of Chicken Soup - 2
- Sour Cream - 1 Cup
- Milk - 1/2 Cup
- Worcestershire Sauce - 2 Teaspoon
- Fresh Lemon Juice - 1 Tablespoon
- Dried Poultry Seasoning - 1/2 Teaspoon
- Salt (Optional) - 1/2 Teaspoon
- Black Pepper - 1/2 Teaspoons
- Chicken, Cooked and Cubed or Shredded - 2-3 Cups
- Broccoli Florets, Cut into 1/2 Inch Pieces - 3 Cups
- Cooked Rice - 3 Cups
Topping:
- Cheddar Cheese, Grated - 2 Cups
- Panko Bread Crumbs - 1 1/2 Cups
- Dried Thyme Leaves - 1 Teaspoon
- Butter, Melted - 1/3 Cup
INSTRUCTIONS
- Preheat oven to 350 degrees. Spray a 9X13 inch baking dish with nonstick cooking spray.
- In a large mixing bowl, mix the first 8 ingredients until evenly combined. Add the chicken, broccoli and rice and fold until evenly coated and ingredients are mixed. Pour into prepared pan.
- Sprinkle the top of the casserole evenly with grated cheese. In a small bowl, mix together panko, dried thyme and melted butter. Sprinkle evenly over cheese layer. Bake in preheated oven 30-35 minutes or until casserole is heated through and panko crumbs are golden brown.
