This recipe is perfect! I actually don’t make any changes to it for once! I love all of these foods together! I love casseroles! I feel like a casserole always tastes wonderful. Oh! I guess I will say that I love to spread tons and tons of cheese all over this dish. In my opinion, the more ooey gooey cheese the better the food will taste. I might be a cheese addict though! I will say this again, this is the perfect recipe. You have all probably had this casserole before, but not this exact recipe. I encourage you all to try it! You will love it!
Check out what our friends from Betty Crocker have to say about this:
“This lighter, fresher version of the classic chicken casserole is sure to become a family favorite.”
I don’t taste any differences in this recipe! It’s yummy!
Ingredients
Chicken and Vegetables
- 1 teaspoon Crisco olive oil
- 1 cup sliced onion
- 8oz sliced mushrooms
- 1/4 teaspoon Morton salt
- 3 cups fresh broccoli florets, coarsely chopped
- 2 1/2 cups cooked white rice (without added salt or butter)
- 1 1/2 cups coarsely chopped cooked chicken breast
Sauce
- 1 tablespoon Land O Lakes butter
- 1 tablespoon Gold Medal all-purpose flour
- 1/4 teaspoon Morton salt
- 1 cup fat-free (skim) milk
- 1/2 cup Daisy light sour cream
- 1 cup shredded reduced Kraft-fat sharp Cheddar cheese (4 oz)
- 1/3 cup shredded Parmesan cheese
Instructions
- Heat oven to 350° F. Spray 8-inch square baking dish with cooking spray.
- 2 In 12-inch nonstick skillet, heat olive oil over medium heat. Add onion; cook 3 to 4 minutes, stirring frequently, until translucent. Add mushrooms and salt; continue to cook 4 to 6 minutes or until any liquid evaporates and mushrooms are brown. Add broccoli; cook 30 seconds to 1 minute or until bright green. Transfer mixture to large bowl.
- 3 Add rice to bowl. Stir to combine. Stir in chicken.
- 4 In 1-quart saucepan, melt butter over medium heat. Sprinkle flour over melted butter; add 1/4 teaspoon salt. Beat with whisk. Cook 1 to 2 minutes or until mixture turns light brown. Slowly beat in milk with whisk 2 tablespoons at a time until smooth and combined. Heat to boiling, stirring constantly. Continue to cook and stir 1 minute. Remove from heat; cool 5 minutes.
- 5 Slowly beat sour cream and Cheddar cheese into sauce mixture with whisk. Reserve 2 tablespoons Parmesan cheese; set aside. Beat remaining Parmesan cheese into milk mixture. Add to bowl with chicken and vegetables; stir to combine. Pour into baking dish; spread evenly.
- 6 Bake 20 to 25 minutes or until heated through. Top with remaining Parmesan cheese. Bake 5 minutes longer.
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Quick Tip: Freeze the leftovers and pull out for an easy meal.
Thanks again to Betty Crocker for this amazing recipe.
