28/06/2024
๐๐ฟ๐ผ๐ฐ๐ผ๐น๐น๐ถ,๐ฅ๐ถ๐ฐ๐ฒ,๐๐ต๐ฒ๐ฒ๐๐ฒ & ๐๐ต๐ถ๐ฐ๐ธ๐ฒ๐ป ๐๐ฎ๐๐๐ฒ๐ฟ๐ผ๐น๐ฒ
Ingredients:
2 cups cooked chicken, shredded
2 cups cooked rice
2 cups broccoli florets, steamed
1 can (10.5 oz) condensed cream of chicken soup
1 cup sour cream
1 cup shredded cheddar cheese
1/2 cup shredded mozzarella cheese
1/2 cup chicken broth
1 small onion, diced
2 cloves garlic, minced
1 tsp salt
1/2 tsp black pepper
1/2 tsp paprika
2 tbsp olive oil
1/4 cup grated Parmesan cheese
Directions:
Preheat your oven to 350ยฐF (175ยฐC). Grease a 9x13-inch baking dish.
In a large skillet, heat the olive oil over medium heat. Add the diced onion and cook until translucent, about 5 minutes. Add the minced garlic and cook for an additional 1 minute.
In a large mixing bowl, combine the cooked chicken, cooked rice, steamed broccoli, cream of chicken soup, sour cream, cheddar cheese, mozzarella cheese, chicken broth, salt, black pepper, and paprika. Mix well.
Add the sautรฉed onions and garlic to the mixture and stir to combine.
Pour the mixture into the prepared baking dish and spread evenly.
Sprinkle the grated Parmesan cheese over the top.
Bake in the preheated oven for 25-30 minutes, or until the casserole is bubbly and the top is golden brown.
Allow the casserole to cool for a few minutes before serving.
Prep Time: 20 minutes | Cooking Time: 30 minutes | Total Time: 50 minutes
Kcal: 400 kcal | Servings: 6 servings
