This recipe is a classic. I remember eating this as a kid – more importantly, I remember trying to pick out the broccoli bits when my mother wasn’t looking. I’m sure I wasn’t the only one. Now that I’m an adult, I love broccoli (especially when it’s smothered in ooey, gooey cheese). The recipe below is creamy and comforting, and it might even trick your kids into eating this healthy vegetable.
Most chicken broccoli and cheese casseroles bake everything in the oven, but that often overcooks the broccoli. Instead of a bright, vibrant green, you'll end up with an unappealing shade of brown instead. Using the stovetop still makes this a one-pot meal – with all the easy cleanup benefits – but it allows the broccoli to retain its color. If you want a softer broccoli, simply blanch it in boiling water for 1 minute before cooking.
Chicken broccoli and cheese casserole
4
10 minutes
20 minutes
30 minutes
1 tablespoon olive oil
1 small yellow onion, diced
2 cups cooked, shredded chicken
1 (10-ounce) can cream of chicken soup
1-1/2 cups chicken broth or water
2 cups broccoli florets
1 cup cooked white rice
1 cup sour cream
1 cup cheddar cheese
In a large, oven-proof skillet or Dutch oven, heat the olive oil over medium-high heat.
Add the onion and cook until softened, about 5 minutes.
Add the chicken, cream of chicken soup and chicken broth. Bring the mixture to a simmer, stirring until the ingredients are well-combined, about 5 minutes.
Add the broccoli and cooked rice. Continue to simmer until the rice is heated through and the broccoli is bright green, about 5 minutes.
Remove the skillet from the heat and stir in the sour cream.
Top the skillet with cheddar cheese and place it under the broiler.
Broil until the cheese is melted and slightly browned, about 5 minutes.