Chicken Divine Casserole
It's March and we're celebrating Comfort Foods at AllRecipes! As part of the Allstars program, I had the chance to join in the fun with picking a couple recipes from the Comfort Foods collection to make and share this month.
Take a look - cozy casseroles, warm soups, pot pies, gravy, quiche... the list goes on! Go to dishes when it's cool outside, or you're just looking for quick and comforting.
I really enjoyed this casserole! It's chock full of tender broccoli and mushrooms, and just the right amount of creamy sauce to hold it all together. Plus, of course, a perfect cheesy crust. You can play with the flavor profile if you'd like - throw some garlic, or basil, or other favorite herbs and spices in there. It's a pretty mild base to begin with - but sometimes that's just perfect like it was for this meal! I think some diced celery mixed in with the chicken and onion while sauteing might also be a nice touch.
I love all-in-one dishes that really don't need anything else to be served alongside. Though you certainly could add some garlic bread and a side salad!
Chicken Divine Casserole adapted from Patricia Siegner on AllRecipes
1 lb boneless chicken breast, diced
1 medium onion, diced
1 TBS olive oil
salt and pepper
1 (14 ounce) cans cream of mushroom soup
1/2 cup mayonnaise
2 cups cooked broccoli, chopped (or 16-oz bag, partially cooked from frozen)
1 4-oz can sliced mushrooms, drained
1 1/2 cups shredded Cheddar cheese, or more to taste
2 cups cooked rice
- Preheat the oven to 400 degrees. Spray a 2-quart baking dish with non-stick cooking spray and set aside.
- Heat oil in a large nonstick skillet over medium to medium-high heat. Cook the chicken for a few minutes until starting to brown, then add the onion and continue cooking for 8-10 minutes, until chicken is cooked through and onion is tender. Season chicken and onions with a sprinkling of salt and pepper while cooking.
- Meanwhile, in a large bowl combine the cream of mushroom, mayonnaise, cooked broccoli, and drained mushrooms and mix together gently to combine.
- Spread the cooked rice in the prepared baking dish.
- When chicken and onions are ready, add that into the bowl with the soup mixture, and gently stir again to evenly coat and combine.
- Spread the chicken mixture over the cooked rice and sprinkle with cheese.
- Bake in the preheated oven for 25-35 minutes, until cheese is melted and golden brown, and mixture is hot and bubbly.
- Serve warm and enjoy!
DISCLAIMER: I am an Allrecipes Allstar brand ambassador (a voluntary position) and I am not compensated for my work with Allrecipes.com. Products received from advertisers are only used for experienced-based reviews on Making Miracles. The reviews, content and opinions expressed in this blog are purely the sole opinions of Rebekah. To learn more about the Allrecipes Allstars program visit Allrecipes Allstars.