Get the printed recipe: https://www.berlyskitchen.com/chicken-mushroom-broccoli-casserole/
This chicken broccoli mushroom casserole is cheesy, creamy, and comes together fast with cooked chicken or leftover rice. A crispy onion topping makes it a weeknight favorite.
3 cups sliced mushrooms
1 tablespoon unsalted butter
½ teaspoon dried thyme
½ teaspoon salt
3 cups broccoli florets
1 pound cooked chicken, shredded or chopped
3 cups cooked rice
2 (10 ½-ounce) cans cream of mushroom soup
16 ounces refrigerated French onion dip
2 cups shredded cheddar cheese, divided
6 ounces French fried onions
Preheat the oven to 350°F and grease a 9×13-inch baking dish.
Sauté mushrooms with butter, thyme, and salt until the liquid cooks off.
Blanch the broccoli in salted water for 1–2 minutes, then drain.
Stir together the chicken, rice, broccoli, mushrooms, soup, onion dip, and ½ cup cheese.
Spread into the dish, top with the remaining cheese, and cover with foil.
Bake for 20–25 minutes.
Remove foil, add French fried onions, and bake for 5 more minutes.
Let the casserole rest for 10–15 minutes before serving.
[Music] This chicken broccoli mushroom casserole is one of those recipes that my family requests again and again, and there are never any leftovers. It’s filling, it’s straightforward, and it comes together fast. If you’ve got cooked chicken and leftover rice in the fridge, this casserole pretty much makes itself. Rotisserie chicken is my favorite because it saves you a step. The mix of broccoli, mushrooms, and chicken round out the base of this casserole. And using French onion dip adds creaminess and flavor without any extra prep. It saves you a few steps, and you don’t need to pull out five different seasonings from the pantry to make it taste good. There’s plenty of cheese, and the French fried onions on top bake up nice and crispy. If you’re looking for a solid weekn night dinner that’s easy to pull together and doesn’t taste like the same old thing, this one’s worth making.
Dining and Cooking