Since we have dipped our toes into raising and butchering our own chickens, there has been an abundance of leftover cooked chicken at our disposal. And not wanting to literally dispose of the leftover chicken, I have had to come up with some recipes to use it in.
I have always loved the comforting taste of a rice casserole, so I checked the pantry to see what I had available to use with my leftover chicken, and the result was this casserole.
I used my big cast iron pan to cook it in, since I can also use that pan in the oven--it saves on dishes. Also, we had a handful of Cheez-Its sitting in the pantry, so that is what we opted to use for the topping.
Chicken, Rice, and Broccoli Casserole
2 tablespoons butter
1 cup uncooked brown rice
2 cups chicken stock
2 to 3 cups cooked chicken, chopped
2 cups fresh broccoli, chopped
1/2 cup mayonnaise
1 cup plain yogurt or sour cream
1 10.5 ounce can condensed cream of mushroom soup (about 1 1/4 cups)
1 1/2 cups shredded cheddar cheese, divided
1/2 cup crushed crackers, chips, or bread crumbs
2 to 3 tablespoons chopped, fresh rosemary (optional)
1. Preheat oven to 375 degrees F.
2. In a large skillet, melt butter over medium heat. Add brown rice; saute rice in butter until golden. Stir in chicken stock. Bring to a boil (increasing heat if necessary). Cover, reduce heat, and simmer for 40 to 50 minutes, or until water is absorbed and rice is tender.
3. Stir in cooked chicken, broccoli, mayonnaise, yogurt, cream of mushroom soup, and 1 cup of the shredded cheese.
4. If you are using a heat proof skillet, you may keep the casserole in the skillet. If not, transfer the casserole to a 3 quart baking dish. Combine the remaining 1/2 cup shredded cheese and crushed crackers. Sprinkle over the top of the casserole.
5. Bake uncovered for 20 minutes, or until casserole is hot and bubbly. If desired, broil the top of the casserole for 2 to 3 minutes to brown the top.
6. Sprinkle the chopped rosemary over top the casserole just before serving.