Name: Chicken Broccoli Rice Casserole
Total time: 45 min
Cuisine: American
Ingredients: 2 can Condensed cream of chicken soup, Campbell's; 1 cup Sour cream; 1/2 cup Milk; 2 tsp Worcestershire sauce; 1 tbsp Lemon juice, fresh; 1/2 tsp Poultry seasoning, dried; 1/2 tsp Salt, optional; 1/2 tsp Black pepper; 2-3 cup Chicken, cooked and cubed or shredded; 3 cup Broccoli florets, thawed and well-drained frozen broccoli, or parboiled fresh broccoli cut into 1/2-inch pieces; 3 cup Rice, cooked; 2 cup Cheddar cheese, grated; 1 1/2 cup Panko breadcrumbs; 1 tsp Thyme, dried leaves; 1/3 cup Butter, melted

Method

5 steps. Tap one to mark it done.

Heat the oven to 350°F. Coat a 9X13 inch baking dish with butter or nonstick cooking spray.
Using a large bowl, combine the cream of chicken soup, sour cream, milk, Worcestershire sauce, lemon juice, poultry seasoning, salt, and black pepper, stirring until uniform. Gently stir in the chicken, broccoli, and rice to coat them well, then transfer this mixture to the prepared baking dish.
Distribute the grated cheddar cheese in an even layer over the dish.
Toss the panko breadcrumbs, dried thyme, and melted butter together inside a small bowl. Scatter this topping in a uniform layer over the cheese.
Place the uncovered dish in the oven and bake for 30 to 35 minutes, until the mixture is thoroughly heated and the panko has turned golden brown.

Recipe by Kathleen on Pinterest. See the original for their notes and tips.