Chicken & Broccoli Casserole

Ingredients

• 1 cup chicken stock
• 1 cup sour cream
• 1/2 cup milk
• 2 Tbsp dijon mustard
• 2 tsp garlic powder
• 1 tsp onion powder
• 1 tsp paprika
• 1 tsp salt
• 1/2 tsp thyme
• 1/2 tsp black pepper
• 1.5 lbs chicken breast, pre-cooked and shredded
• 3 cups long grain white rice, pre-cooked
• 4 cups broccoli florets, cut into bite-sized pieces
• 2 cups shredded cheddar cheese, divided

Instructions

1. Preheat oven to 400F.
2. Grease a 9x13-inch baking dish with oil or cooking spray.
3. In a large bowl, combine sour cream, chicken stock, milk, dijon mustard, onion powder, garlic powder, paprika, thyme, black pepper, and salt. Whisk to combine until smooth.
4. Add cooked shredded chicken, broccoli, cooked white rice, and 1 1/4 cups of the shredded cheddar cheese. Mix until combined.
5. Add chicken mixture to the baking dish and spread evenly. Top with remaining 3/4 cup of shredded cheddar cheese.
6. Place aluminum foil over the baking dish and bake at 400F for 30 minutes.
7. Remove the foil and bake an additional 10-15 minutes without the foil, until the cheese is bubbling.

Some Tips:

• Buy pre-cut broccoli (although I usually go through and cut it up a bit smaller)
• Buy pre-shredded cheese or shred a bunch in a food processor and use it for all kinds of recipes/food. 
• At the beginning of the week put some chicken, chicken broth, onion and garlic and salt into a crock pot on low for the day. Then you have cooked and shredded chicken for the week. 
• It works with brown rice too! That is what we like. :)
  
• This meal freezes great! Put it all together and put it in the freezer. Do not cook it all together until you are ready to eat that evening. It can go into the oven frozen (but maybe get it out when you turn on the oven to preheat so the dish it is in warms up.
• I make a double batch every time  - one pan is cooked for dinner that night and the other pan is placed into the freezer. 
• Enjoy!

Original recipe from: Mother Rising