Chicken-Broccoli-Rice Casserole
Dinner Rolls and Carrot Sticks
Ingredients
- ¼ cup butter
- 1½ lb boneless, skinless chicken breasts, cut into bite-size pieces
- 1 (8-oz) pkg sliced mushrooms
- 2 (10-oz) cans cream of chicken soup
- 1½ cups sour cream
- 1 Tbsp Dijon mustard (or use yellow mustard)
- 1 (12-oz) pkg broccoli florets
- 3 cups cooked rice (see Note)
- 1 (8-oz) pkg shredded mozzarella cheese
- 2 cups coarsely crushed potato chips
- 1 cup shredded Cheddar cheese
Instructions
- Preheat oven to 350°F. Melt butter in a large Dutch oven over medium heat; add chicken and mushrooms.
- Cook, stirring often, until chicken is done and mushrooms are tender; season with salt and pepper to taste.
- Spoon chicken mixture into a large bowl; stir in soup, sour cream, and mustard. Cook broccoli in microwave 2 minutes; cool slightly.
- Add broccoli, rice, and mozzarella to chicken, stirring to blend.
- Spoon mixture into a greased 3-quart baking dish. Sprinkle with potato chips.
- Bake 30 to 40 minutes or until bubbly. Sprinkle with Cheddar; bake 5 minutes longer or until cheese melts.
Side Dish Ingredients
- 1 (15-oz) pkg frozen dinner yeast rolls (such as Sister Schubert's)
- 1 (12-oz) pkg carrot sticks
Side Dish Instructions
- Bake rolls according to package directions.
- Serve carrot sticks alongside casserole.
Kid-Friendly Meal Plan
This recipe selected from the eMeals Kid-Friendly Meal Plan.
Each Dinner Plan Includes:
- Seven Dinner Menus
- Matching Grocery List
- Access via App or Online
