Trisha Yearwood Chicken Broccoli Cass Recipes

CHICKEN AND WILD RICE CASSEROLE

Steps:

• Cook the long-grain and wild rice mixes according to the package directions. Set aside.
• Preheat the oven to 350 degrees F. Grease a 9-by-13-by-2-inch casserole dish.
• In a large skillet, melt the butter. Add the mushrooms and onions and saute until the onions are translucent. Stir in the flour, cooking for 2 to 3 minutes. Slowly stir the broth (and reserved canned mushroom liquid if using) into the onion mixture, then stir in the half-and-half. Cook until the mixture has thickened, 7 to 10 minutes.
• Add the chicken, rice, toasted almonds, pimientos, parsley, salt and pepper into the wet mixture. Pour everything into the prepared casserole dish and bake, uncovered, until most of the liquid has been absorbed, 30 to 45 minutes.

CHICKEN BROCCOLI CASSEROLE

Steps:

• Heat oven to 350 degrees. Lightly coat a 13 x 9 pan with cooking spray.
• Evenly spread rice out into dish. Cover with broccoli.
• In a large bowl, combine chicken, soup, 1 1/2 cups cheese, sour cream, mayonnaise, lemon juice, salt and pepper. Pour over broccoli. Top with remaining cheese.
• Bake until golden and bubbly, about 40 minutes.