Description
This Chicken Divine Casserole is a comforting, layered baked dish featuring tender rotisserie chicken, broccoli, jasmine rice, and a creamy mushroom sauce enriched with Greek yogurt and spices. Topped with sharp cheddar cheese and seasoned panko breadcrumbs, it bakes to a golden, crispy perfection that’s perfect for a family meal.
Ingredients
Scale
Chicken and Vegetables
- 1 small to medium rotisserie chicken, skin and bones removed, then chopped (600 grams)
- 1 1/2 lbs frozen broccoli florets (680 grams)
Grains
- 1 packet Ben’s Original Ready Rice Jasmine Family Size Rice (17.3 oz / 490 grams)
Dairy and Sauces
- 1 1/2 cups shredded sharp cheddar cheese (115 grams)
- 1 10.5 oz can Campbell’s Condensed Cream of Mushroom Soup (298 grams)
- 1 cup plain non-fat Greek yogurt (8 fl oz)
- 1 cup Swanson Chicken Cooking Stock, Unsalted (8 fl oz)
Seasonings and Toppings
- 6 tbsp 4C Panko Seasoned Bread Crumbs (21 grams)
- 1/2 tbsp dijon mustard
- 1/2 tsp smoked paprika
- 1/2 tsp ground mustard
- 1/2 tsp salt
- 1/2 tsp pepper
- 1/2 tsp Oh My Spice! Lemon Pepper Seasoning
Instructions
- Preheat and Prepare Dish: Pre-heat oven to 375°F. Grease a 9×13″ casserole dish with butter or non-stick cooking spray. This ensures the casserole won’t stick and allows for easy serving later. The temperature ensures even cooking throughout the layers.
- Make Creamy Sauce: Whisk together the cream of mushroom soup, plain non-fat Greek yogurt, chicken stock, dijon mustard, smoked paprika, ground mustard, salt, pepper, and lemon pepper seasoning until well combined. This sauce will bind the casserole ingredients and add rich, tangy flavor.
- Layer Broccoli and Rice: Add the frozen broccoli florets evenly to the bottom of the casserole dish. Top with half of the jasmine rice packet. Pour half of the creamy sauce over the broccoli and rice layer. Sprinkle about one third of the shredded sharp cheddar cheese over this layer. Layering ensures balanced flavors in every bite.
- Layer Chicken and Remaining Rice: Spread chopped rotisserie chicken evenly over the previous layer, then add the remaining rice. Pour the rest of the cream sauce evenly over the top. Finish the casserole by sprinkling the remaining cheddar cheese and seasoned panko breadcrumbs across the surface. This will yield a delicious crunchy topping once baked.
- Bake and Broil: Bake the casserole in the preheated oven at 375°F for about 30 minutes, until bubbling and heated through. For the last 2-3 minutes, switch the oven to broil to brown and crisp the breadcrumb and cheese topping. Watch carefully during broiling to prevent burning. Remove from oven and let it rest briefly before serving.
Notes
- You can use fresh broccoli instead of frozen; steam it lightly before layering to reduce moisture.
- Pre-cooked or leftover chicken works well if rotisserie chicken is not available.
- Feel free to substitute cheddar with another sharp cheese like aged gouda or mozzarella for different flavors.
- Let the casserole rest 5-10 minutes after baking to firm up for easier serving.
- Use a casserole dish with higher sides to avoid spillovers during baking.
