Viva La Chicken Casserole
Discover the ultimate comfort food with Viva La Chicken Casserole, a hearty and flavor-packed dish that’s perfect for family dinners or potlucks. This easy-to-make recipe features tender, golden-browned chicken combined with fluffy white rice, steamed broccoli, and a creamy blend of cream of chicken soup and sour cream. Topped with gooey cheddar cheese and a buttery breadcrumb crust, this casserole bakes to bubbly perfection in just 35 minutes. With a prep time of only 20 minutes, you’ll love how simple and satisfying this one-dish meal is. Serve it straight from the oven with a sprinkle of paprika for added flair and enjoy a taste of cozy, homemade goodness! Keywords: chicken casserole, comfort food, easy dinner ideas, creamy chicken and rice, cheesy casserole recipe.
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Recipe Information
Ingredients
- 2 pieces boneless, skinless chicken breasts
- 2 tablespoons olive oil
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 teaspoon garlic powder
- 1 medium onion, finely diced
- 3 cloves garlic, minced
- 2 cups cooked white rice
- 2 cups broccoli florets, steamed
- 1 can (10.5 oz) cream of chicken soup
- 1 cup sour cream
- 2 cups shredded cheddar cheese
- 2 tablespoons butter, melted
- 1 cup breadcrumbs
- 0.25 teaspoon paprika (optional, for garnish)
Instructions
Preheat your oven to 375°F (190°C). Lightly grease a 9x13-inch baking dish with nonstick spray or olive oil.
Season the chicken breasts with salt, black pepper, and garlic powder on both sides.
In a large skillet, heat the olive oil over medium heat. Cook the chicken breasts for 4-5 minutes per side until they are golden brown and cooked through. Remove from the skillet and let rest for 5 minutes before chopping into bite-sized pieces.
In the same skillet, add the diced onion and sauté until softened, about 3-4 minutes. Add the minced garlic and cook for an additional minute until fragrant. Remove from heat.
In a large mixing bowl, combine the cooked and chopped chicken, cooked white rice, steamed broccoli, cream of chicken soup, sour cream, and 1 1/2 cups of the shredded cheddar cheese. Stir in the sautéed onion and garlic. Mix well to evenly distribute all ingredients.
Transfer the chicken and rice mixture into the prepared baking dish, spreading it out in an even layer.
In a small bowl, stir together the melted butter and breadcrumbs until the mixture is evenly coated.
Sprinkle the remaining 1/2 cup of shredded cheddar cheese over the casserole, followed by the breadcrumb mixture for a crispy topping.
Bake the casserole in the preheated oven for 30-35 minutes, or until the cheese is melted and bubbling, and the breadcrumb topping is golden brown.
Remove the casserole from the oven and let it cool for 5-10 minutes. Garnish with paprika if desired before serving.
Nutrition Facts
Calories |
3555 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 199.3 g | 256% | |
| Saturated Fat | 106.9 g | 535% | |
| Polyunsaturated Fat | 1.9 g | ||
| Cholesterol | 740 mg | 247% | |
| Sodium | 6592 mg | 287% | |
| Total Carbohydrate | 245.6 g | 89% | |
| Dietary Fiber | 15.0 g | 54% | |
| Total Sugars | 40.6 g | ||
| Protein | 210.6 g | 421% | |
| Vitamin D | 1.8 mcg | 9% | |
| Calcium | 2469 mg | 190% | |
| Iron | 15.8 mg | 88% | |
| Potassium | 2541 mg | 54% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
