Chicken Broccoli Rice Casserole

By spend with pennies

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Ingredients

1 yellow onion (diced)
1 tablespoon butter
2 cloves garlic (minced)
2 ounces cream cheese (softened)
½ teaspoon dried oregano
½ teaspoon dried basil
1¾ cups chicken broth
1¼ cups instant rice
4 cups broccoli florets (chopped into small pieces)
2 cups cooked shredded chicken
â…" cup sour cream
1 cup shredded cheddar cheese
2 tablespoons shredded Parmesan cheese
½ teaspoon salt (or to taste)
¼ teaspoon black pepper (or to taste )
1 cup shredded cheddar cheese
2 tablespoons bread crumbs (optional)

Prep Time20mins
Cook Time35mins
Servings6

Instructions

Preheat oven to 375°F.

In a Dutch oven or large oven-safe pot, cook onion in butter over medium heat until tender, about 4 minutes. Add garlic and cook just until fragrant.

Stir in cream cheese, oregano, and basil. Cook until creamy. Add chicken broth, rice, and broccoli.

Bring to a boil, turn off heat, and cover. Let sit undisturbed for 5 minutes.

Once the rice has rested and is tender, stir in chicken, sour cream, and cheese. Season with salt and pepper.

Top casserole with cheddar and breadcrumbs (if using).

Bake uncovered for 20 minutes or until heated through and cheese is lightly browned.

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Casserole,Chicken,Dinner,Entree

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