Broccoli & Chicken Casserole
A simple "dump-style" casserole for those super busy night
Ingredients
- 2 lb Rotisserie Chicken
- 1 qt Chicken Broth
- 2 cups Long Grain Rice
- 2 cups Broccoli chopped
- 1 lb Bacon cut into ½-inch pieces
- 2 cups Cheddar Cheese shredded, divided
- 1 cup Heavy Cream
- ½ cup Greek Yogurt
- 2 tbsp Lemon Juice
- 1 tsp Pepper
- 1 tsp Garlic Salt
- 1 tsp Minced Onion
- 1 tsp Dill
- 2 tsp Parsley divided
Instructions
- Prepare all of the ingredients. Preheat oven to 400deg.
- In a saucepan over medium-high heat, add rice and chicken broth. Cover with lid and cook for 15 minutes. Remove from heat but do not remove from lid until ready to combine.
- In a frying pan over medium-high heat, add bacon. Cook until crispy then remove to paper towel covered plate.
- In a small bowl, combine 1½ cup cheese, 1 tsp parsley, dill, lemon juice, minced onion, garlic salt, pepper, heavy cream and yogurt.
- In a 13x9 baking dish, add chicken, broccoli, ¾ of bacon, and yogurt mixture. Fold in cooked rice. Flatten out in baking dish and top with remaining cheese, remaining bacon and then remaining parsley. Place in oven to bake for 25 minutes.
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