One of my mama's famous dishes is her chicken casserole. It's super simple and a great fall staple. There's nothing like a good casserole or crock pot dinner as you move into the colder months, right?!
You can add or takeaway from this, as I have throughout the years to make it my own- my secret ingredient to making it super fluffy is to add a dollop of sour cream. My sister never liked the broccoli, so Ma would always make 2- one with and one without. For me, the cheese and the other ingredients make the taste of the broccoli pretty well, for a girl who doesn't love those tree-shaped veggies so much.
Melissa's Chicken Casserole
A fall staple everyone will love to bring warmth and coziness in with a single dish!
1 stick of melted butter
3 boneless skinless chicken breasts boiled, or 3 cups diced rotisserie chicken
Salt/Pepper, to taste
1+ large, family size can of Cream of Chicken (I like to make it super creamy, so I use 1 small can too)
1 1/4 cups white long grain rice, cooked
2 cups fresh or frozen broccoli florets steamed and drained, chop to desired size
1 large dollop of sour cream
1 sleeve of Ritz Crackers, crushed
2 cups shredded cheddar cheese, separated
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Preheat the oven to 350 degrees.
Cook chicken, rice and broccoli separate.
Shred chicken into bite-sized pieces and season desired amount of salt and pepper.
Mix cream of chicken, chicken, sour cream, broccoli, rice and 1 cup of shredded cheese in large bowl and then place evenly in a casserole dish. Cook uncovered 30 minutes.
Remove casserole from oven. Mix cracker crumbs and melted butter. Top with remaining cheese. Return to oven uncovered 5-10 minutes, until cheese melts.
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Baking and cooking has long been a love of mine. There is something about sharing food I've created with my hands for those I love. It's a long language for me to get to host, feed, and partake with my friends and family. So, I hope you enjoy the recipes on our blog for your own family.
Happy Fall Y'all,