Description

Chicken Divine Casserole is a comforting, layered baked dish featuring tender rotisserie chicken, nutritious broccoli, flavorful jasmine rice, and a creamy mushroom sauce topped with sharp cheddar cheese and crispy panko breadcrumbs. Perfect for a family meal, this casserole blends tangy Greek yogurt and spices to create a rich, delicious flavor with a golden-brown crust.

Ingredients

Scale

Chicken and Vegetables

1 small to medium rotisserie chicken, skin and bones removed, chopped (600 grams)
1 1/2 lbs frozen broccoli florets (680 grams)

Rice

1 packet Ben’s Original Ready Rice Jasmine Family Size Rice (17.3 oz / 490 grams)

Dairy & Cheese

1 1/2 cups shredded sharp cheddar cheese (115 grams)
1 cup plain non-fat Greek yogurt (8 fl oz)

Sauce & Seasonings

1 10.5 oz can Campbell’s Condensed Cream of Mushroom Soup (298 grams)
1 cup Swanson Chicken Cooking Stock, Unsalted (8 fl oz)
6 tbsp 4C Panko Seasoned Bread Crumbs (21 grams)
1/2 tbsp dijon mustard
1/2 tsp smoked paprika
1/2 tsp ground mustard
1/2 tsp salt
1/2 tsp pepper
1/2 tsp Oh My Spice! Lemon Pepper Seasoning

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Instructions

Prepare the oven and dish: Preheat your oven to 375°F (190°C). Grease a 9×13 inch casserole dish well using butter or non-stick cooking spray to prevent sticking and allow for easy serving.
Make the creamy sauce: In a mixing bowl, whisk together the can of condensed cream of mushroom soup, plain non-fat Greek yogurt, unsalted chicken stock, dijon mustard, smoked paprika, ground mustard, salt, pepper, and lemon pepper seasoning until the sauce is smooth and well combined, which will provide a rich and flavorful base for the casserole.
Start the layers: Spread the frozen broccoli florets evenly on the bottom of the greased casserole dish, followed by half of the jasmine rice. Pour half of the creamy sauce mixture evenly over these layers, then sprinkle approximately one-third of the shredded sharp cheddar cheese on top to begin building the casserole’s layers.
Complete the assembly: Add the chopped rotisserie chicken over the first layer, then add the remaining jasmine rice. Pour the remaining cream sauce over the entire dish to moisten and bind everything together. Finally, top with the remaining cheddar cheese and sprinkle the seasoned panko breadcrumbs evenly over the surface to create a crunchy topping.
Bake to perfection: Place the casserole dish in the preheated oven and bake for about 30 minutes at 375°F. In the last 2-3 minutes of baking, switch the oven to broil and carefully broil the casserole to develop a golden, crispy crust. Keep a close watch to prevent burning. Remove from the oven and let it sit briefly before serving.

Notes

Using rotisserie chicken saves time and adds a rich flavor.
Frozen broccoli can be used directly without thawing for convenience.
Greek yogurt adds creaminess with less fat than heavy cream or sour cream.
Watch carefully during broiling to avoid burning the breadcrumb topping.
For a gluten-free version, substitute gluten-free breadcrumbs.
Leftovers can be refrigerated for up to 3 days and reheated in the oven.