Trisha Yearwood’s Chicken Broccoli Rice Casserole is something I discovered while looking for a way to use up leftover turkey. Keeping that in mind, I figured this time of year is a great time to share this recipe.
We like this chicken broccoli rice casserole so much that I’ve even gone as far as to cook chicken just to make it, but you can use any leftover cooked poultry in this recipe. I’ve also used a couple of cans of Kirkland chicken breast chunks and this turns out just fine.
I’ve lightened up the recipe just a bit by using light sour cream, low-sodium soup, and brown rice (and more of it). This is my lightened up version of Trisha’s casserole masterpiece.
[Recipe] Chicken Broccoli Rice Casserole (Lightened Up)
- 4 cups cooked chopped chicken or turkey
- 1 medium head broccoli cut into florets
- 4 cups cooked brown rice
- 1 can condensed cream of chicken soup
- 1 cup low-fat sour cream
- 1/2 cup low-fat mayonnaise
- 1 Tbsp lemon juice
- 2 cups grated cheddar cheese
- Cook the broccoli and rice to your liking. Set aside.
- Preheat the oven to 350F.
- Spray a 9x13" pan or large casserole dish with cooking spray.
- Spread the rice in an even layer in the baking dish. Make a second layer with the broccoli. In a large bowl, mix the soup, sour cream, mayonnaise, lemon juice, chicken, half the cheese, and some salt and pepper.
- Pour the mixture over the broccoli and top with the remaining cheese.
- Bake for 40 minutes.