Crispy Chicken-Broccoli Casserole
Treat a friend who has had a baby or a family illness to the comfort of a homecooked meal, and deliver this casserole for tonight’s supper or to freeze for later. If you deliver it frozen, don’t forget to attach thawing and baking instructions. Include a salad and French bread to complete this meal.
Ingredients
Makes 8 servings / Prep: 20 min., Cook: 8 min., Bake: 38 min.
- 2 6-ounce packages long-grain and wild rice mix
- 1 small onion chopped
- 3 tablespoons melted butter divided
- 2 cups chopped cooked chicken
- 1 10-ounce box frozen chopped broccoli, thawed
- 2 10¾-ounce cans cream of chicken soup, undiluted
- 1 8-ounce container sour cream
- 1 cup 4 ounces shredded Cheddar cheese
- ¼ cup lemon juice
- ¾ teaspoon salt
- 2 cups crushed cornflakes cereal
Instructions
- eserve seasoning packets from wild rice mix for another use.
- Prepare rice according to package directions.
- Sauté chopped onion in a Dutch oven in 1 tablespoon melted butter over medium-high heat for 8 minutes or until onion is tender.
- Add rice, chicken, and next 6 ingredients to Dutch oven; stir until blended.
- Spoon into a lightly greased 13- x 9-inch baking dish or disposable aluminum pan.
- Toss together cornflakes and remaining 2 tablespoons melted butter.
- Sprinkle cornflake mixture evenly over casserole.
- Bake, covered with aluminum foil, at 350° for 30 minutes.
- Remove foil, and bake 8 more minutes or until golden and bubbly.
Notes & Wine Advice
To Make Ahead:
Unbaked casserole may be frozen up to 1 month. Thaw in refrigerator 24 hours. Bake, covered with foil, at 350° for 45 minutes. Remove foil; bake 15 more minutes or until thoroughly heated.