this dish is a super easy, one-pot meal that can be whipped up in 10 minutes or slow cooked throughout the day. it is cheesy, comforting and simple to make.
I used my slow cooker [low for 4 hours]; however, if you wanted to do a quicker version, you could always use your pressure cooker or bake it in the oven.
precook and shred the chicken – place the chicken in a pot and cover with 1-inch of water. Bring to a boil then reduce the heat to simmer for 10-15 minutes, depending on the size of the breasts. Shred.
precook the broccoli – boil the florets for 2-3 minutes
precook the rice, according to the package’s directions
complete the first 3 steps of the instructions to the make the sauce; mix together the sauce, chicken, broccoli, rice, sour cream and shredded cheddar
bake in a 9x13 inch, lightly greased baking dish at 350° for 40 minutes.
pressure cooker method:
follow steps 1-5 – pressure cook the chicken for 7 minutes and quick release
transfer the chicken to a cutting board to shred
re-add the chicken, broccoli, sour cream and cheese – pressure cook for another 3 minutes
cheesy chicken + broccoli casserole
yields: 6 servings prep time: 10 minutes cook time: 3-4 hours
2 Tbsp. butter
1 medium yellow onion, diced
1 tsp. minced garlic
1 tsp. kosher salt
½ tsp. black pepper
1 [10.5 oz.] can condensed cream of chicken soup
1 [10.5 oz.] can condensed cheddar cheese soup
10.5 oz. chicken broth
2 boneless, skinless chicken breasts
1 medium head of broccoli, cut into small florets
1 cup sour cream
1 cup shredded cheddar cheese
white rice, to serve with
Melt the butter in a large skillet over medium heat.
Add the onions and cook for 5 minutes. Add the garlic, salt and pepper and cook for another minute.
Remove from the heat and whisk in the 2 condensed soups and chicken broth.
I just fill one of the empty soup cans with chicken broth – alternately, you could use a whole 14.5 oz. can of broth.
Transfer the soup mixture to the base of the slow cooker.
Add the chicken breasts; flip them to allow that they are fully coated.
Place on the lid and cook on low for 4-6 hours or high for 3 hours.
Before the last 30 minutes of cooking, transfer the chicken to a cutting board to shred.
Re-add the chicken along with the broccoli, sour cream and shredded cheddar. Stir to combine.
Cook for another 30 minutes, or until the broccoli is tender and heated through.
I used bigger chunks of broccoli, so I needed to cook for another hour.
Serve over a bed of rice!