Ingredients

The following ingredients have 5 Servings
  • 2 cups cooked rice
  • 3 cups fresh, raw chopped broccoli, blanched or frozen, thawed
  • 1 cup sour cream
  • 1/2 cup mayonnaise
  • 1 tablespoon fresh lemon juice, optional
  • 1 (10.5 ounce) can condensed cream of celery soup, (like Campbell's)
  • 1 cup grated Cheddar cheese
  • 1/4 teaspoon garlic salt
  • 1/4 teaspoon freshly cracked black pepper, or to taste
  • 1/4 teaspoon Creole or Cajun seasoning, or to taste, optional
  • 4 cups shredded seasoned cooked chicken
  • 1/2 cup crumbled saltine or buttery crackers
  • 2 tablespoons butter
  • 1/2 cup shredded cheese

Instruction

  • Preheat the oven to 350 degrees F. Butter or spray a 9 x 13 inch baking pan with non-stick cooking spray.
  • Whisk together the sour cream, mayonnaise, lemon juice and cream of celery soup.
  • Add the garlic salt, pepper and Creole or Cajun seasoning; mix.
  • To layer, see variation below. Otherwise, add the rice, broccoli, cheese and the chicken to the sour cream mixture.
  • Mix well and turn out into the prepared casserole dish. Spread out in dish but do not pack.
  • Bake uncovered, at 350 degrees F, in the upper section of the oven for 30 minutes.
  • Combine the topping ingredients and set aside.
  • Remove casserole from oven and add the crumb topping returning to the oven for about another 10 minutes or until casserole is bubbly and crumbs are lightly browned. Check the center to make sure it is cooked through.
  • Let sit for a few minutes to settle before serving. Can freeze.