Chicken Broccoli and Rice Casserole

• Meat

  • 2 cups Chicken, Cooked and Cubed or Shredded
  • 1/2 tsp Poultry seasoning, dried

• Produce

  • 3 cups Broccoli florets
  • 1 tsp Thyme, dried leaves

• Canned Goods

  • 2 Cans Campbells cream of chicken soup, Condensed

• Condiments

  • 1 tbsp Lemon juice, fresh
  • 2 tsp Worcestershire sauce

• Pasta & Grains

  • 3 cups Rice, cooked

• Baking & Spices

  • 1/2 tsp Black pepper
  • 1/2 tsp Salt

• Bread & Baked Goods

  • 1 1/2 cups Panko bread crumbs

• Dairy

  • 1/3 cup Butter
  • 2 cups Cheddar cheese, grated
  • 1/2 cup Milk
  • 1 cup Sour cream

Found on gonnawantseconds.com

Ingredients

• 2 Cans Campbells Condensed Cream of Chicken Soup
• 1 Cup Sour Cream
• 1/2 Cup Milk
• 2 Teaspoon Worcestershire Sauce
• 1 Tablespoon Fresh Lemon Juice
• 1/2 Teaspoon Dried Poultry Seasoning
• 1/2 Teaspoon Salt (Optional)
• 1/2 Teaspoons Black Pepper
• 2-3 Cups Chicken, Cooked and Cubed or Shredded
• 3 Cups Broccoli Florets, Cut into 1/2 Inch Pieces
• 3 Cups Cooked Rice
• 2 Cups Cheddar Cheese, Grated
• 1 1/2 Cups Panko Bread Crumbs
• 1 Teaspoon Dried Thyme Leaves
• 1/3 Cup Butter, Melted

Directions

• 1. Preheat oven to 350 degrees. Spray a 9X13 inch baking dish with nonstick cooking spray. 2. In a large mixing bowl, mix the first 8 ingredients until evenly combined.  Add the chicken, broccoli and rice and fold until evenly coated and ingredients are mixed.  Pour into prepared pan. 3. Sprinkle the top of the casserole evenly with grated cheese. In a small bowl, mix together panko, dried thyme and melted butter. Sprinkle evenly over cheese layer.  Bake in preheated oven 30-35 minutes or until casserole is heated through and panko crumbs are golden brown.