Sue’s Chicken & Broccoli Casserole

Sue's Chicken & Broccoli Casserole

Sue’s Chicken & Broccoli Casserole

I remember every meal that Sue has brought to us vividly.  She made this amazing grilled chicken and brought it over the first night we spent in our new house.  It was complete with grilled asparagus from her garden and her amazing chocolate chip oatmeal cookies (I have to put them in the freezer so I don’t eat them all at once).  Right after my second daughter was born she arrived with this chicken casserole.  At our church, you sign up to have folks bring you meals for two weeks after you bring baby home.  Guess who I made sure was on my list? You got it, Sue.  Look, I’ve had a lot of chicken casserole’s in my day, but none have compared to this one.  You get the creaminess of the chicken casserole plus the crunch of the cornflakes and almonds on top.  It’s so good….just trust me!  I tweaked her original recipe just a tad – threw in some more greens and substituted mayo for light sour cream.  Give it a go next time you need to make a meal for a new mama:)

Serves 6

4 c shredded chicken

2 c diced celery

2 c chopped broccoli florets

4 c cooked brown rice (this was 2 c uncooked for my rice)

2 c (16oz) light sour cream

2 Tbs onion powder

4 Tbs olive oil

1/2 tsp salt

1/2 tsp pepper

For homemade cream of chicken soup (Buns in My Oven):

1 Tbs flour

3 Tbs butter

1/2 c chicken broth

1/2 c milk

For topping:

2 c crushed cornflakes

1 c sliced almonds

4 Tbs butter

Preheat oven to 350.  Drizzle chicken breasts with olive oil and season with salt and pepper.  Cook for 25 minutes.  While chicken is cooking, cook brown rice according to directions and set aside.  Chop up broccoli and celery.  Heat pan with olive oil over medium heat.  Throw in celery and broccoli and cook for 8 minutes, stirring so broccoli does not burn.

photo 2Remove from heat and set aside.  In small saucepan, melt 3 Tbs butter over medium heat, whisk in flour and bring to slight boil.  Remove from heat and slowly whisk in chicken broth and milk.  Return to heat and bring back up to a boil stirring constantly.  Remove from heat, season with salt and pepper and set aside.

photo 1Once chicken is done cooking, shred it.  I do this in my standing mixer.  In a large bowl combine chicken, rice, broccoli, celery, sour cream, cream of chicken soup, onion powder and 1/2 tsp salt and pepper.

photo 3Transfer mixture to greased 8×8 pan.  In separate bowl melt 4 Tbs butter, mix in cornflakes and sliced almonds and combine so butter coats all flakes and almonds. Sprinkle mixture over top of casserole and bake at 350 degrees for 35 minutes.

photo 5

Sue's Chicken & Broccoli Casserole
Author: 
Recipe type: Casseroles
Prep time: 
Cook time: 
Total time: 
Serves: 6
 
This casserole is inspired by my good friend Sue. It is the perfect all-in-one meal to bring to new mammas or someone who needs a meal. You can't beat the creaminess of the chicken with the crunch of the corn-flakes!
Ingredients
  • 4 c shredded chicken
  • 2 c diced celery
  • 2 c chopped broccoli florets
  • 4 c cooked brown rice (this was 2 c uncooked for my rice)
  • 2 c (16oz) light sour cream
  • 2 Tbs onion powder
  • 4 Tbs olive oil
  • ½ tsp salt
  • ½ tsp pepper
  • For homemade cream of chicken soup (Buns in My Oven):
  • 1 Tbs flour
  • 3 Tbs butter
  • ½ c chicken broth
  • ½ c milk
  • For topping:
  • 2 c crushed cornflakes
  • 1 c sliced almonds
  • 4 Tbs butter
Instructions
  1. Preheat oven to 350.
  2. Drizzle chicken breasts with olive oil and season with salt and pepper. Cook for 25 minutes.
  3. While chicken is cooking, cook brown rice according to directions and set aside. Chop up broccoli and celery.
  4. Heat pan with olive oil over medium heat. Throw in celery and broccoli and cook for 8 minutes, stirring so broccoli does not burn. Remove from heat and set aside. In small saucepan, melt 3 Tbs butter over medium heat, whisk in flour and bring to slight boil. Remove from heat and slowly whisk in chicken broth and milk. Return to heat and bring back up to a boil stirring constantly. Remove from heat, season with salt and pepper and set aside.
  5. Once chicken is done cooking, shred it. I do this in my standing mixer.
  6. In a large bowl combine chicken, rice, broccoli, celery, sour cream, cream of chicken soup, onion powder and ½ tsp salt and pepper.
  7. Transfer mixture to greased 8×8 pan.
  8. In separate bowl melt 4 Tbs butter, mix in cornflakes and sliced almonds and combine so butter coats all flakes and almonds.
  9. Sprinkle mixture over top of casserole and bake at 350 degrees for 35 minutes.

 

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