Creamy Chicken, Broccoli, and Rice Casserole
Glazed Carrots
Ingredients
- 2 Tbsp butter
- ½ lb boneless, skinless chicken breasts, cut into ½-inch pieces
- ½ cup chopped onion
- ½ (8-oz) pkg sliced mushrooms
- 1 (10-oz) can cream of chicken soup
- ¾ cup sour cream
- ½ Tbsp whole-grain mustard
- 1 (10-oz) pkg frozen broccoli florets, thawed
- 1½ cups cooked rice
- 1 cup shredded mozzarella cheese
- 1 (2.8-oz) carton French fried onions
Instructions
- Preheat oven to 350°F.
- Melt butter in a Dutch oven over medium heat.
- Add chicken, onion, and mushrooms; cook 8 to 10 minutes or until chicken is done and mushrooms are tender, stirring occasionally.
- Remove from heat, and stir in soup, sour cream, and mustard.
- Add broccoli, rice, and cheese; stirring to combine.
- Spoon mixture into a greased 9-inch baking dish or 3 (2-cup) ramekins.
- Bake 20 minutes or until hot and bubbly.
- Sprinkle with fried onions, and bake 5 minutes more.
Side Dish Ingredients
- ½ (1-lb) bag baby carrots
- 2 Tbsp butter
- 1 Tbsp brown sugar
Side Dish Instructions
- Combine carrots and water to cover in a saucepan; bring to a boil over medium-high heat. Reduce heat, and simmer 10 minutes or until tender.
- Drain, return to saucepan; add butter and brown sugar, stirring until butter is melted.
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