Description
This Chicken Divine Casserole is a comforting and flavorful baked dish that combines tender rotisserie chicken, nutritious broccoli, fragrant jasmine rice, and a creamy mushroom sauce topped with sharp cheddar cheese and crispy panko breadcrumbs. Ready in just 45 minutes, it’s a perfect family-friendly meal that balances creamy textures with a crunchy golden crust.
Ingredients
Scale
Chicken and Vegetables
- 1 small to medium rotisserie chicken, skin and bones removed, then chopped (600 grams)
- 1 1/2 lbs frozen broccoli florets (680 grams)
Grains
- 1 packet Ben’s Original Ready Rice Jasmine Family Size Rice (17.3 oz / 490 grams)
Dairy and Sauce
- 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)
Liquids
- 1 cup Swanson Chicken Cooking Stock, Unsalted (8 fl oz)
Toppings and Seasonings
- 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
- Butter or non-stick cooking spray for greasing the dish
Instructions
- Prepare the oven and dish: Preheat your oven to 375°F (190°C). Grease a 9×13 inch casserole dish with butter or non-stick cooking spray to prevent sticking and facilitate easy serving.
- Make the creamy sauce: In a bowl, whisk together the cream of mushroom soup, plain non-fat Greek yogurt, unsalted chicken stock, dijon mustard, smoked paprika, ground mustard, salt, pepper, and lemon pepper seasoning until thoroughly combined. This sauce will add comforting creaminess and a depth of flavor to the casserole.
- Start the layers: Spread the frozen broccoli florets evenly across the bottom of the prepared casserole dish. Layer half of the jasmine rice over the broccoli. Pour half of the creamy sauce mixture evenly over the rice and broccoli. Sprinkle about one-third of the shredded cheddar cheese on top to start building the cheesy layer.
- Complete the assembly: Add the chopped rotisserie chicken evenly over the initial layers, then top with the remaining rice. Pour the rest of the creamy sauce over the surface, ensuring it spreads evenly. Finish by sprinkling the remaining cheddar cheese and the seasoned panko bread crumbs on top for a crunchy texture.
- Bake to perfection: Place the casserole in the preheated oven and bake for approximately 30 minutes, allowing the layers to meld and the broccoli to fully cook. For the last 2 to 3 minutes, switch the oven to broil to brown the breadcrumb topping to a golden, crispy finish. Watch carefully to avoid burning the crust.
Notes
- You can substitute frozen broccoli florets with fresh ones if preferred; just blanch them briefly before layering.
- If you don’t have seasoned panko breadcrumbs, plain panko with a sprinkle of your favorite herbs will work well.
- Use rotisserie chicken for convenience, or cook and shred your own chicken breasts.
- This casserole can be prepared a day ahead—assemble and refrigerate, then bake before serving.
- To reduce sodium, opt for low-sodium soup and stock varieties.
